The 12 Days of Christmas Recipes
The 12 days of Christmas recipe ideas from
The Taste of Savoie Kitchen
Merry Christmas from the Haute Savoie. As Christmas 2020 is probably not going to be quite what we had imagined, maybe you have more time in your kitchen to try out some new recipes! So I thought I’d compile a set of 12 popular recipes, put them together in a post here and publish one a day on my social media on each of the 12 days of Christmas. You can follow Taste of Savoie for news and updates – just click the links below.
Many of these 12 recipes use Savoyard ingredients, you’ll find fusion dishes and variations on traditional french dishes – I hope you enjoy them!
One thing I’ve noticed is I’m short of Savoyard region sweet and dessert dishes, time to do some research, but if you know of any, please leave me a comment below – thank you
A delicious savoury cake to enjoy at apero time. This one has cheese, chorizo, sun-dried tomatoes... Would also be great to take on a picnic
Brioche de Saint Genix
A tradtional Savoyard Brioche made with pink pralines from Lyon. Also known as a Gateau de Saint Genix or just a Saint Genix. An old recipe dating back to 1880.
This is a fusion recipe of the classic sweet Borderlaise canelé. A savoury version with chorizo and Beaufort cheese. Make great canapés for apero time.
Wild Boar Stew
A Wild Boar Ragu or Civet de Sanglier is a great winter warming dish and popular n France during the hunting season. Try making this rich stew with a bottle of Savoie Red wine.
Biscuit de Savoie
The Biscuit de Savoie, is really a cake, a very very light sponge cake whose origins go way back to the 14th Century.
Le Farcement, the first savoury Savoyarde recipe that I have made WITHOUT CHEESE! Who knew there was a traditional recipe from this region and no cheese was involved!
These savoury cheese muffins are delicious and so simple to make. I used Morbier cheese from the Jura in the Ain region of France, just next door to the Haute Savoie
The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’ dish using the local Reblochon cheese. So I thought I’d try a fusion take of a Smoked Salmon Tartiflette.
If you have leftover croissants, this is a great way to use them up, in a Savoury Croissant Brunch Bake with cheese and bacon
This really is mixing things up. A bread that tastes like a tartiflette? well why not! This is a great tasting sharing bread - perfect with soup on a winters day.
This Pithivier style baked Reblochon cheese uses the main ingredients of tartiflette and turns them into a very tasty and satisfying sharing starter or for lunch served with a salad.
Galette des Rois
Galette des Rois, this is a must try cake if you happen to be in France for Epiphany on 6th January. You’ll find it in all Boulangeries and here’s a recipe if you’d like to make one yourself.
I’d love to hear from you – let me know your thoughts on these recipes, did you try any?
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