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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Croque-Monsieur With Bordier Roscoff Onion Butter, Two Ways
By The French Pantry
Two croque-monsieurs from Maison Bordier, one with ham and goat's cheese, one with zucchini and Comte, both built on Roscoff Onion Butter. Ready in under fifteen minutes.
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Grilled Eggplant and Mackerel With Bordier Raspberry Butter
By The French Pantry
Griddled eggplant, spring onions and mackerel fillets cooked in Bordier Raspberry Butter, with slow-dried tomatoes and a raspberry vinegar pan sauce. Serves four.
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Bordier Vanilla Butter Sables With Buckwheat Flour
By The French Pantry
Fork-flattened French shortbread built on half buckwheat flour and a block of Bordier Madagascar Vanilla Butter. Easy, makes enough for four, no chilling needed.
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Red Fruit Crumble With Bordier Buckwheat Butter
By The French Pantry
Summer berries under a rubbed crumble topping made with Bordier Buckwheat Butter, whose roasted grain flavour turns a plain crumble nutty. Easy, serves six, 30 minutes.
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Cake Sitot Dit: A One-Bowl Bordier Yuzu Butter Cake
By The French Pantry
A plain French loaf cake built in one bowl from eggs, sugar, cream, flour and a block of Bordier Yuzu Butter. Easy, serves six, and bakes in 50 minutes.
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Galette des Rois With Almond Cream and Bordier Yuzu Butter
By The French Pantry
A classic French Epiphany galette: two rounds of all-butter puff pastry sealed around an almond cream made with Bordier Yuzu Butter. Serves six and bakes in 30 minutes.
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Buckwheat Butter Galette des Rois With Hazelnut Cream
By The French Pantry
A square galette des rois filled with hazelnut cream made from Bordier Buckwheat Butter, with a crunchy buckwheat caramel piped through it. Serves six, bakes in 30 minutes.
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Crepes With Caramelized Apples and Vanilla Butter
By The French Pantry
Maison Bordier's crepes: a classic Breton batter, apples browned in Madagascar vanilla butter, and salted butter caramel over the top. About 30 minutes of preparation.
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Bordier Butter Risotto With Seared Scallops
By The French Pantry
A Maison Bordier risotto for four: Parmesan rice, scallops seared in Bordier salted butter, and a final dab of butter melting on top. About 20 minutes of stirring.
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Potato Waffles With Smoked Salmon and Bordier Butter
By The French Pantry
Grated potato waffles with Gruyere, topped with a dab of Bordier butter that melts on contact and thin slices of smoked salmon. A Maison Bordier canape for eight.
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Galette des Rois With Caramel Pears and Vanilla Butter
By The French Pantry
Maison Bordier's galette des rois, filled with almond cream made from Madagascar vanilla butter and a layer of caramelized pears. Serves six, 25 minutes in the oven.
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The French Apéro: How to Host Aperitif Hour
By The French Pantry
What the French apéro really is, what to serve, how much to buy, and a 20-minute setup plan built entirely from pantry staples.
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Warm Oysters With Bordier Buckwheat Butter and Lime
By The French Pantry
A Maison Bordier starter for four: flat oysters warmed in a hot oven, then finished with frozen shavings of Bordier Buckwheat Butter, lime zest and dill. Twelve minutes of cooking.
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