Gourmet Christmas: elevate your holidays with our recipes for wood-fired ovens!
For an unforgettable Christmas full of flavor, why not revisit your festive dishes with original cooking methods in a wood-fired oven?
Whether it's a savory recipe that elevates traditions or a sweet treat to end on a high note, these ideas will delight your guests while highlighting the incredible advantages of your Maximus or other wood-fired oven !
Capon stuffed with chestnuts and cranberries
Ingredients :
- 1 whole capon (approximately 3 kg)
- 200g of cooked chestnuts
- 100g of dried cranberries
- 150 g of breadcrumbs
- 1 chopped onion
- 2 crushed garlic cloves
- 1 diced apple
- 100g of melted butter
- 100 ml of chicken stock
- Salt, pepper, thyme, rosemary
Steps in this Christmas recipe:
1. Prepare the stuffing:
- Sauté the onion, garlic and apple in a pan with a little butter.
- Add the crushed chestnuts, cranberries, breadcrumbs, and stock. Mix until well combined. Season with salt, pepper, thyme, and rosemary.
2- Prepare the capon:
- Stuff the capon with the mixture, then close it with food-grade string.
- Brush the capon's skin with melted butter for a golden finish.
3- Baking in a wood-fired oven:
- Preheat your oven to approximately 250 degrees.
- Allow the temperature to gradually decrease until it reaches approximately 180ºC.
- Place the capon in the oven, on the opposite side from the embers, then close the door.
- If the skin browns too quickly or starts to burn, you can place a sheet of aluminum foil on it.
- Cook for approximately 2.5 to 3 hours at 180°C, checking the internal temperature (75°C at the core).
Our gourmet tip:
Add a handful of apple or cherry wood chips to the embers for a smoky flavor that will enhance your capon.
Chocolate-orange Yule log baked in a wood-fired oven
Ingredients :
- For the rolled biscuit:
- 4 eggs
- 100 g of sugar
- 80 g of flour
- 20g of cocoa powder
- 1 pinch of salt
- For the ganache:
- 200g of dark chocolate
- 150 ml of liquid cream
- Zest of an orange
- For the icing:
- 100g of chocolate
- 50 ml of liquid cream
Steps in this Christmas recipe:
1- Prepare the biscuit:
- Preheat your wood-fired oven to obtain a stable temperature of approximately 180°C.
- Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture turns white.
- Incorporate the sifted flour and cocoa. Whisk the egg whites with a pinch of salt until stiff peaks form and gently fold them in.
- Spread the dough on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes.
1. Prepare the ganache:
-
- Heat the cream with the orange zest, then pour over the chopped dark chocolate. Mix until smooth.
2- Assemble the log:
- As soon as it comes out of the oven, roll the biscuit in a clean, damp cloth to give it its shape. Let it cool.
- Unroll the biscuit, spread the ganache, then roll it up again.
- Heat the cream intended for the topping and pour it over the chopped chocolate.
- Smooth and coat the log.
- Decorate with orange zest or pieces of chocolate.
Our gourmet tip especially for wood-fired ovens:
Use the residual heat from the oven to cook the ganache over low heat. This allows the chocolate to melt slowly, ensuring a perfect texture.
You can also find our savory Christmas recipe at Maximus in video format.
Treat your loved ones or indulge in a gourmet Christmas with Maximus!
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