A Tasting Menu with Bonne Maman

Roasted Pear Salad with Chèvre and Fig Vinaigrette - La Cuisine d'Hélène

We lived on a farm growing up and we often visited my grandmother in the village. While the adults were talking in the kitchen I would sneak upstairs, where my grandmother had a pantry full of different kinds of jams. As a kid, I would just sit there and admire her winter stash of jams, amazed by all the different colours and flavours. 

Since then, every time I open a jar of jam it reminds me of her. My favorite at the moment is the Bonne Maman Fig Jam, I simply can't get enough of it. I don't eat jam on my toasts but I like creating new dishes like this Roasted Pear Salad with Chèvre and Fig Vinaigrette. I've made it countless times and it is always a hit. One year, for Mother's Day, I baked this White Cake with Butter Frosting and Raspberry jam in the middle and everyone was asking for seconds (and some even thirds). 

White Cake with Butter Frosting and Raspberry jam

Not too long ago, I was invited to attend a delicious Bonne Maman Event at the North and Navy restaurant in Ottawa. The young Chef, Adam, leads an energetic team and creates unique dishes made with seafood and seasonal game and vegetables. For the event he prepared creative, mouthwatering dishes using Bonne Maman Jams.

We had the pleasure to taste the following dishes:

Redcurrant Jelly Cicchetti with Ricotta & Radishes

Redcurrant Jelly Cicchetti with Ricotta & Radishes - this appetizer is crunchy and had just the right amount of sweetness with the red currant jelly. 

Chef Adam said that he likes to balance fat with acid, sweet and sour. The jelly provides the sweet element. Pretty simple bite but all fresh and it works really well with the Redcurrant jelly.