winter dishes cocktails - elixir d'anvers · preparation: pour the elixir de spa, the lime...

WINTER DISHES & COCKTAILSBY SEPPE NOBELS AND SANDER DE SAEGHER

ELIXIR D'ANVERS ADVOCAAT THE YOUNGEST CHILD OF OUR ELIXIR FAMILY

What started as an experiment resulted in a wonderful new liqueur: Elixir d’Anvers Advocaat (Egg Nog). This new product is based on a balanced recipe including fresh egg yolks, Elixir d’Anvers and Esprit Elixir d’Anvers. It is characterised by a special and particularly pleasing long aftertaste with the flavour and scent of Elixir d’Anvers clearly present, making it a unique liqueur.

Elixir d’Anvers Advocaat can obviously be enjoyed straight up with e.g. a cup of coffee, but it is also wonderful with vanilla ice cream, pancakes and cakes. Perfect for those with a discerning palate!

Elixir d'Anvers is still prepared according to tradition, using numerous plants and herbs from all around the world, which give the beverage its unique flavour.

FX de Beukelaer can proudly call itself one of the oldest and most famous liqueur distilleries in Belgium!

1APPETIZER

HARE PATE, ELIXIR D'ANVERS,

TANGERINE

Delicious finger food to accompany the aperitif, the ideal start of a joyful evening.

recipe: see below

SEPPE NOBELS & ELIXIR D'ANVERSWINTER DISHES

COMBINE WITHELIXIR DE SPA FOREST

ELIXIR DE SPA FOREST

SANDER DE SAEGHER & ELIXIR D'ANVERSCOCKTAILS

A spicy combination of Elixir de Spa with thyme, ginger and berries!

Ingredients for 1 cocktail: 5 cl Elixir de Spa5 fresh cranberries4 fresh blackberries2 sprigs of thyme1 slice of ginger (grated)

Preparation: Bruise the fresh cranberries, the fresh blackberries, the thyme and the grated ginger with a muddler, together with the Elixir de Spa. Sieve and serve on ice. Enjoy straight up or top up with ginger ale.

Decoration and serving:Serve in a tumbler. If desired, finish with a sprig of pine from the Christmas tree, unless you have a fake one of course.

Flavour profile:The thyme and the spicy ginger give the Elixir de Spa that extra herbal boost.It also works perfectly with the sweet and sour wild berries

2STARTER

SCALLOPS, BRUSSELS SPROUTS, SOY, ELIXIR D'ANVERS

A fresh starter with surprising flavours, pure delight!

recipe: see below


COMBINE WITHELIXIR D'ANVERS APPLETINI


ELIXIR D'ANVERS APPLETINI

Elixir d'Anvers and apple juice, a refreshing combination!

Ingredients for 1 cocktail: 10 cl organic apple juice5 cl Elixir d'Anvers1 slice of lime

Preparation: Mix the apple juice and the Elixir d'Anvers together with the juice of a slice of lime.

Decoration and serving:Serve on ice in a tulip glass and finish with lime zest. This cocktail can easily be prepared in advance in larger quantities, using 2 parts of apple juice and 1 part of Elixir d'Anvers. Finish with lime juice and keep cool.

Flavour profile:The natural fresh and sweet flavour of apple and the spiciness of Elixir d'Anvers work well together. This delicious cocktail will have you asking for more!

3SOUP

NORTH SEA FISH SOUP, ELIXIR D'ANVERS,

FENNEL, RYE TOAST, BELGIAN SAFFRON

The sea on a plate, with exclusively Belgian produce.

recipe: see below


COMBINE WITHELIXIR DE SPA OYSTER SHOT

ELIXIR DE SPA OYSTER SHOT


A surprising combination which makes for a real palate sensation!

Ingredients for 1 cocktail: 4 cl Elixir de Spa1 oyster½ slice of lime

Preparation: Open up the oyster, cut loose the oyster meat and set aside in its juice. Rinse the shell on both sides. Place back the oyster meat in the shell. Fill the glass with 4 cl Elixir de Spa.

Decoration and serving:Serve in a shot glass, placing half a slice of lime on the edge with the oyster on top.

Flavour profile:The salty taste of the oyster works perfectly with the spiciness of Elixir de Spa. The lime is fresh and sour. This combination makes for a very complex palate sensation!

4INTERMEDIATE DISH

MUSSELS, ELIXIR D’ANVERS,

YELLOW BEETROOT, CARROT, THYME,

WATERCRESS

Antwerp style mussels.recipe: see below


COMBINE WITHELIXIR DE SPA DU CHEF

ELIXIR DE SPA DU CHEF


A sparkling combination of Elixir de Spa and champagne!

Ingredients for 1 cocktail: 3.5 cl Elixir de Spa10 drops fresh, filtered lime juice2 to 3 drops Angostura Bitters10 cl champagnelime zest

Preparation: Pour the Elixir de Spa, the lime juice and the Angostura Bitters in a flute glass and give a quick stir. Top up with cooled champagne.

Decoration and serving:Serve in a flute glass and finish with curled lime zest.

Flavour profile:The delicate balance of ingredients supports the herbal and dry character of our flag ship, the unparalleled Elixir de Spa.

5MAIN COURSE

SCORZONERA, RED BEETROOT,

ELIXIR D’ANVERS, CHICORY, VENISON, RED ONION

Game and Elixir d'Anvers, always a success.recipe: see below


6DESSERT

BROWNIE, WHITE CHOCOLATE ICE CREAM,BERRIES MARINATED IN ELIXIR D’ANVERS

The perfect conclusion of a delicious meal.recipe: see below


COMBINE WITHELIXIR D'ANVERS BARRISTER


Egg nog with a new twist!

Ingredients for 1 cocktail:5 cl Elixir d'Anvers Advocaat

1 juniper berry, 1 clove, 1 star anise, 1 cinnamon stick3 cl sweetened whipping cream

dark chocolateorange zest

Preparation:Combine the Elixir d'Anvers Advocaat, juniper berry, star anise, clove and cinnamon

in a saucepan. Heat until just below boiling point and then sieve into a small glass. Beat the whipping cream to soft peaks and serve cooled on top of the hot Elixir d'Anvers Advocaat.

Decoration and serving:Serve in a port glass and finish with chocolate and orange zest.

Flavour profile:This wintery egg nog is perfect after a meal or as a coffee.

The combination of the hot egg nog with cinnamon and spices makes for a fun contrast with the fresh cream, chocolate and orange.

ELIXIR D'ANVERS BARRISTER

1HARE PATE, ELIXIR D'ANVERS, TANGERINE

Ingredients for 4: 4 hare legs, boneless • 250 g liver and kidneys of the hare • 750 g pork belly • 400 g pure pork fat or lard • 3 onions • 2 shallots • 1 carrot • 2 laurel leaves • 3 thyme sprigs • 3 cloves •1 tbsp peppercorns • freshly ground pepper • 1 pinch of cayenne pepper • salt • 75 cl red wine • 4 tbsp mustard for the pâté • 2 tbsp mustard for the compôte • 10 cl Elixir d'Anvers for the pâté • 5 cl Elixir d'Anvers for the compôte • 1 tsp four-spice mix • 60 g pork fat • 6 slices of pork fat • 8 tangerines • 180 g jam sugar • 1 loaf rye bread • 2 tbsp olive oil • fleur de sel

Preparation: Hare pâté: Put the hare legs in a bowl with the onion, carrot, cloves, thyme, laurel, freshly ground pepper and peppercorns, and marinate with Elixir d'Anvers. Leave to rest for 1 hour, then cover with the red wine and place in the fridge for 1 night. Remove the hare legs and vegetables from the marinade and put through the mincer together with the pork belly, lard, kidneys and liver. Add cayenne pepper, four-spice mix, an extra splash of Elixir d'Anvers, 4 tablespoons of mustard and ½ dl of marinade to smoothen. Mix all ingredients thoroughly and season to taste with pepper and salt. Line the pâté terrine with slices of pork fat, add the pâté mixture until 1 cm below the upper brim and cover in pork fat. Close the pâté terrine and cook au bain-marie in a pre-heated oven at 185 °C for 50 minutes. Then open the terrine and leave to cook in the oven for another 10 minutes, uncovered. Remove the pâté from the oven and leave to rest in the fridge for at least 1 night.

Compôte of tangerine and Elixir d'Anvers: Wash and cut the tangerines into chunks and bring to the boil three times in salted water, so that the zest loses all its bitters. Melt the butter, add the tangerines and the jam sugar and quench with Elixir d'Anvers. Leave to simmer over a low heat for 20 minutes. Add shallot rings and 2 tablespoons of mustard. Give a good stir and leave to cool.

Toast: Cut the rye bread into wafer thin slices, drizzle with 2 tablespoons of olive oil and fleur de sel. Put them between 2 sheets of baking paper on a baking tray and cover with a weight for the slices to bake without curling and for a crunchy finish. Place in the oven at 185°C for 9 minutes. Cut the pâté into slices, stick on the toast with a bit of compôte and serve with the remainder of the compôte.

APPETIZER

2

SCALLOPS, BRUSSELS SPROUTS, SOY, ELIXIR D'ANVERS

Ingredients for 4: 8 scallops • 1 finely chopped shallot • 1 dl organic sunflower oil • 2 tbsp olive oil • 3 tbsp soy sauce • juice and zest of 1 lime • 4 egg yolks • 2 tbsp mustard • 2 tbsp white wine vinegar • 2 cl Elixir d'Anvers for the vinaigrette • 4 cl Elixir d'Anvers for the mayonnaise • 250 g Brussels sprouts • pepper and salt

Preparation: Pick the leaves from the sprouts. Boil them in salted water for 1 minute and rinse in ice water.

Vinaigrette: Mix the olive oil, soy sauce, juice and zest of a lime and the Elixir d'Anvers. Season to taste with pepper and salt.

Mayonnaise: Whisk the egg yolks together with the mustard, Elixir d'Anvers and vinegar, gradually adding sunflower oil until the sauce thickens. Season to taste with salt and freshly ground pepper.

Open the scallops and remove the skirt. Finely slice the scallops, arrange on a plate and drizzle with the vinaigrette. Cover with the Brussels sprout salad and fill with the Elixir d'Anvers mayonnaise. Finish with seasonal flowers or herbs if desired.

STARTER

3NORTH SEA FISH SOUP, ELIXIR D'ANVERS, FENNEL, RYE TOAST, BELGIAN SAFFRON

Ingredients for 4: 2 kg heads and bones of North Sea fish without gills • 2 onions • 1 red Bell pepper • 2 tomatoes • 1 fennel for the soup • 2 fennels to candy • ½ celery • 1 leek, only the white part • 1 lemon • 1 lime • 1 orange • 2 l vegetable stock • 10 cl Elixir d'Anvers for the soup • 5 cl Elixir d'Anvers for the rouille • 1 clove garlic for the soup • 1 clove garlic for the rouille • 2 potatoes • 1.5 dl olive oil • 1 tbsp tomato purée • 6 saffron threads (preferably Belgian saffron) • 1 sprig dill • 3 star anise • 4 juniper berries • 6 cloves • 4 laurel leaves • 4 thyme sprigs • pepper and salt • fleur de sel • 1 loaf rye bread

Preparation: Candied fennel: Preheat the oven to 165°C. Cut the fronds from the fennel, remove the two hard outer lobes and cut into 8 equal chunks. Put the chunks in an ovenproof dish. Peel off large slices of lemon, lime and orange using a speed peeler. Scatter them over the fennel bulbs. Add star anise, juniper berries and cloves. Cover with thyme and laurel leaves. Season to taste with fleur de sel and pepper. Sprinkle with 2 tablespoon of olive oil. Cover the ovenproof dish with tin foil and place in the oven for 70 minutes.

Soup: Colour the fish bones and heads in 3 tablespoons of olive oil, together with the roughly sliced leek, celery, Bell pepper, tomato, onion, fennel and garlic until half cooked. Flambé with the Elixir d'Anvers. Quench with the vegetable stock, leave to simmer over a low heat for 1 hour, mix with a hand blender and pour through a coarse sieve.

Rouille: Boil the peeled potatoes only just immersing them in salted water, add the saffron and the clove of garlic; boil them until they are done and half of the water has evaporated. Leave to cool and purée with the remainder of the olive oil, the tomato purée and the Elixir d'Anvers. Season to taste with pepper and salt.

Toast: Cut the rye bread into wafer thin slices, drizzle with 2 tablespoons of olive oil and fleur de sel. Put them between 2 sheets of baking paper on a baking tray and cover with a weight for the slices to bake without curling and for a crunchy finish. Place in the oven at 185°C for 9 minutes.

Put the candied fennels in a soup plate together with the toast and the rouille. Finish with a sprig of dill and serve with the hot fish soup.

SOUP

4

MUSSELS, ELIXIR D'ANVERS, YELLOW BEETROOT, CARROT, THYME, WATERCRESS

Ingredients for 4: 2 kg mussels (preferably Bouchot mussels) • 4 thyme sprigs • 1 clove garlic • 2 shallots, sliced into rings • 1 yellow beetroot • 2 yellow or orange carrots • 10 cl Elixir d'Anvers • 5 cl Elixir d'Anvers for the beetroot sauce • 20 cl dry white wine • 30 g butter for the mussels • 40 g butter for the beetroot sauce • freshly ground pepper • salt • 1 bunch watercress • 1 tbsp mustard

Preparation: Finely slice the raw beetroot and carrots.

Beetroot sauce: Bring the beetroot juice to the boil together with the butter, mustard and Elixir d'Anvers. Season to taste with pepper and salt. Mix with a hand blender until airy.

Mussels: Cook the mussels in a wok pan with the lid on until they have opened, together with the Elixir d'Anvers, white wine, butter, sprigs of thyme, shallot rings and a finely chopped clove of garlic. Season to taste with freshly ground pepper.

Serve the mussels in a deep bowl, together with the raw beetroot and carrot, the beetroot sauce and the Elixir d'Anvers. Finish with peppery watercress and seasonal herbs or flowers if desired.

INTERMEDIATE DISH

5SCORZONERA, RED BEETROOT, ELIXIR D'ANVERS, CHICORY, VENISON, RED ONION

Ingredients for 4: 4 venison steaks • 4 scorzonera • 1 red onion • 4 red beetroot • 1 head red chicory • 4 small heads chicory • 1 bunch watercress • 2 dl game gravy • 1 espresso • 4 shallots •1 thyme sprig • 1 clove garlic • 3 juniper berries • 1 tbsp olive oil • 1 dl vegetable stock • 1 pinch nutmeg • 2 tbsp butter • 10 cl Elixir d'Anvers

Preparation: Finely chop the shallots and the garlic, sauté them in 1 tablespoon of olive oil. Add the juniper berries and the thyme, quench with 1 espresso and moisten with game gravy.

Sauté 6 of the 8 small heads of chicory in butter and moisten with 1 dl of vegetable stock. Cover and cook for 10 minutes over a low heat, together with pepper and salt and a pinch of nutmeg.

Process the red beetroot in the juicer. Boil the peeled scorzoneras in the salted beetroot juice with Elixir d'Anvers until they are al dente. Peel the red onion and slice into rings. Pick the leaves from the remaining heads of chicory and red chicory.

Fry the Belgian venison steaks in a pan until golden brown, using little fat. Season to taste with salt and freshly ground pepper.

Cut the venison into 3 equal chunks, halve the sautéed chicory heads and arrange them on a plate together with the raw red chicory, chicory, scorzonera and game gravy with coffee. Finish with watercress.

MAIN COURSE

6

BROWNIE, WHITE CHOCOLATE ICE CREAM, BERRIES MARINATED IN ELIXIR D'ANVERS

Ingredients for 4: Brownie • 100 g egg (+/- 2 eggs) • 140 g sugar • 85 g dark chocolate • 130 g butter • 50 g flourIce cream • 200 g egg yolks (+/- 7 egg yolks) • 165 g sugar • 0.5 l cream • 0.5 l milk • 1 vanilla pod (seeds scraped out) • 100 g white chocolateDecoration • 100 g red currants • 100 g blueberries • 50 g dried cranberries • 50 g fresh cranberries • zest of 1 lime • 15 cl Elixir d'Anvers

Preparation: Cut the blueberries in half, mix all the berries in a deep bowl and marinate them in the Elixir d'Anvers together with the zest of 1 lime.

White chocolate ice cream: Bring the milk, cream, vanilla and white chocolate to the boil and leave to cool to room temperature. Whisk the egg yolks with the sugar until airy. Combine everything and churn in the ice cream maker.

Brownie: Whisk the eggs with the sugar. Melt the dark chocolate and butter au bain-marie and mix everything with the flour. Tip the mixture onto a buttered baking tray and bake in the oven for 25 minutes at 175 °C.

Remove the brownie from the oven and leave to cool to room temperature. Break the brownie into large chunks, arrange the different berries and the ice cream on top.

DESSERT

SANDER DE SAEGHER & ELIXIR D'ANVERSCLASSICS

ELIXIR D'ANVERS HOT CHOCOLATE

Belgian chocolate and Elixir d'Anvers, a divine combination!

Ingredients for 1 cocktail: 25 cl milk5 cl Elixir d'Anvers50 g dark Belgian chocolate1 cinnamon stick1 piece gingerchocolate shavings

Preparation: Heat the milk in a saucepan and add the cinnamon stick and the piece of ginger. Stir in the chocolate and let it melt. Remove the cinnamon and the piece of ginger and whisk the milk until frothy using an electric whisk.

Decoration and serving:Serve in a tumbler and finish with chocolate shavings.

Flavour profile:The cinnamon and ginger give the chocolate milk a delicious wintery touch. By whisking the milk becomes nice and airy. Elixir d'Anvers takes this classic to the next level.


ELIXIR D'ANVERS COFFEE

Coffee like you have never tasted it before!

Ingredients for 1 cocktail:5 cl Elixir d'Anvers

10 cl coffee5 cl unsweetened cream

½ tsp castor sugar1 tangerine

Preparation:Heat the Elixir d'Anvers until just below boiling point, add the coffee and half a teaspoon

of castor sugar and give a good stir. Beat the cream to soft peaks with a few drops of tangerine juice and gently spoon it on top of the Elixir d'Anvers and coffee mixture.

Decoration and serving:Serve in a wine glass. To make this Elixir d'Anvers coffee in 3 layers like in the picture, heat

the Elixir d'Anvers and the coffee separately and gently pour on top of each other using a teaspoon.

Flavour profile:Elixir d'Anvers brings elegance and finesse to this coffee.

The cream with tangerine juice adds a refreshing touch to this true Antwerp classic.


ELIXIR D'ANVERS GLÜHWEIN

Warms the heart in winter!

Ingredients for 1 cocktail: 15 cl red wine5 cl Elixir d'Anvers1 clove1 star anise1 cinnamon stick½ orange slice

Preparation: Heat the wine together with the star anise, clove and cinnamon until just below boiling point. Add the Elixir d'Anvers and finish with orange.

Decoration and serving:Serve in a tumbler and finish with half an orange slice.

Flavour profile:Adding Elixir d'Anvers to this hot winter beverage makes it extra spicy. You will never want to drink mulled wine without it again! The perfect match!

IT’S ALL ABOUT TEAMWORKSeppe Nobels and Sander De Saegher are the driving force behind the Graanmarkt 13 restaurant.

Local produce, vegetables and healthy food are at the heart of their restaurant. On the rooftop they practise urban farming with over 100 different herbs, edible flowers and their own bees.

Herbs can be found on Seppe's plate and in Sander's glass every day, so the story and flavour of Elixir d'Anvers with 32 different herbs perfectly matches their philosophy.

This makes it the ideal product for them to work with and come up with exciting new creations.

'To me the spiciness of Elixir de Spa is the ideal basis for a nice cocktail. It is so versatile that you can do almost anything with it,' says Sander. 'In the Elixir de Spa Forest cocktail the ginger and thyme boost spiciness, the berries add a fun sweet and sour touch.

But my favourite to start the evening is the Elixir de Spa Oyster Shot because it stimulates the entire palate thanks to all its different flavours.'

Seppe: 'The unique herbal range of flavours of Elixir d'Anvers can support both savoury and sweet dishes. Discovering such products makes me happy. Good food does not always have to

be complex. It is all about good-quality basic local produce, and Elixir d'Anvers is just that!'

'If you are looking for inspiration and the right balance for a dish or cocktail, then go back to basics: good-quality basic produce.

The Elixir d'Anvers liqueurs are just that!'- Seppe Nobels & Sander De Saegher

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FX De BeukelaerHaantjeslei 132, 2018 Antwerpen

www.elixir.be

"Taste our know-how wisely."

winter dishes cocktails - elixir d'anvers · preparation: pour the elixir de spa, the lime...

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