Stuffed Mushrooms with Bordier Espelette Pepper Butter
By The French Pantry
Large button mushrooms stuffed with their own stems, Bayonne ham and parsley, topped with Bordier Espelette pepper butter and baked with a quail egg in the cap.
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Baked Clams with Bordier Butter, Three Ways
By The French Pantry
Clams shucked, piled into half shells, shaved with buckwheat, seaweed and Espelette butters, then baked and broiled. Three flavours, one tray, seven minutes in the oven.
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Bordier Salted Butter Caramel Flan
By The French Pantry
A five-ingredient Breton flan: eggs and sugar creamed with salted butter caramel, vanilla-scalded milk poured over, baked in a bain marie and served cold under warm caramel.
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Échiré Butter: France's Barrel-Churned AOP Butter
By The French Pantry
Échiré has been churning butter in wooden barrels in the Deux-Sèvres since 1894. Here is what makes this AOP Charentes-Poitou butter special, salted versus unsalted, and how to use it.
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A Bordier Butter Board for Cocktail Hour
By The French Pantry
Maison Bordier's apéro tout beurre: five flavoured butters on a slate with breadsticks and a glass of white. No cooking, just the right five blocks and good bread.
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Duck Breast with Bordier Raspberry Butter Sauce
By The French Pantry
Seared duck breast with a shallot and red wine compote finished with Bordier raspberry butter, served with crisp oven potatoes and fresh raspberries.
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Baked Apples with Bordier Madagascar Vanilla Butter
By The French Pantry
Whole apples cored, filled with Bordier Madagascar vanilla butter, topped with salted butter caramel and rum, then baked low and slow for three hours until deep gold.
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Breton Scallops with Bordier Buckwheat Butter
By The French Pantry
Maison Bordier's coquilles Saint-Jacques: scallops returned to their shells, shaved with buckwheat butter, scattered with browned andouille and finished under the broiler in minutes.
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Roasted Lobster Fed with Bordier Seaweed Butter
By The French Pantry
Split lobsters baked with melted Bordier Seaweed Butter poured into the shells, then finished under the broiler with shavings of more of the same butter. Serves four.
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Raspberry Almond Crumble with Bordier Buckwheat Butter
By The French Pantry
Fresh raspberries under an almond and buckwheat butter crumble topping, baked 25 minutes and served with lemon ice cream. A Breton dessert for four, adapted from Maison Bordier.
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Prawns in Bordier Lemon-Olive Oil Butter with Smoked Rice
By The French Pantry
Prawns finished in Bordier Lemon-Olive Oil Butter with confit tomatoes, lemon-marinated shallots and buttered pilaf rice, topped with passion fruit. Serves four.
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Andouille and Roast Apples with Onion Butter Mash
By The French Pantry
A Breton plate of roasted andouille sausage, browned apples and potatoes crushed with Bordier Roscoff Onion Butter, finished with toasted buckwheat. Serves two.
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Onion Butter Shortbread with Comte and Rosemary
By The French Pantry
Savory slice-and-bake shortbread made with Bordier Roscoff Onion Butter, grated Comte and rosemary. One log of dough yields about 50 cocktail biscuits.
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Chicken Ballotine with Bordier Roscoff Onion Butter
By The French Pantry
A poached chicken ballotine with root vegetables glazed in Bordier Roscoff Onion Butter and a Muscat cream sauce mounted with the same butter. Serves two, adapted from Maison Bordier.
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