Written By Sophie Fenlon Appetizer / Recipes Sep 3, 2019 Sophie Fenlon’s Cervelle de Canut SHARE VIA: Facebook Twitter PinterestA lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. Served usually as an aperitif in the summer, because of its fresh, light texture and flavour. The Lyonnaise enjoy with bread, charcuterie, gressins (breadsticks) and cold bottles of rosé. Traditionally made with Fromage blanc, this recipe utilizes the products we can find in BC, substituting the Fromage blanc with thick greek yogurt and Crème fraiche. INGREDIENTS:Yield: 600ml Ingredients150 grams organic Crème Fraiche350 grams organic thick Greek yogurt, unsweetened and full fator500 grams Fromage blanc 2 shallots, finely diced1 lemon, juice only2 tsp sea salt or fleur de sel1 Tbsp Dijon mustard1 tsp black peppercorns2 Tbsp sherry vinegar1 Tbsp white wine1/2 cup olive oil1/4 cup chopped French parsley (curly) Night before (If using Fromage blanc, skip this step.):Mix together the Crème Fraiche and the Greek yogurt. Using either cheesecloth or a coffee strainer, hang this “fromage” mixture over a bowl in the fridge overnight, allowing any extra whey to escape.To make:Whisk together the shallots, lemon juice, salt, mustard, peppercorns, vinegar, wine and parsley. Slowly drizzle in the olive oil until emulsified.Remove fromage mixture from the fridge. Discard whey. Fold shallot mixture into the fromage; adjust seasoning to taste.Chill before serving.Garnish with more parsley, if desired. dipletters from lyonrecipe SHARE VIA: Facebook Twitter Pinterest Written By: Sophie Fenlon ... Read More You may also like Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Appetizer / Recipes / Side dish October 14, 2015 Homemade Gravlax: An Alternative To Smoked Salmon Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More Comments are closed.