Two-Cheese Quenelles

Indulge in the delightful flavors of “Moine” quenelles, a savory dish that combines fluffy potato dumplings with a delectable honey coulis. This recipe serves 15, making it perfect for a gathering or special occasion. The quenelles are made with a mixture of mashed potatoes, cottage cheese, and Gruyère, resulting in a creamy and rich texture. Fried to golden perfection, they are then paired with a tangy and sweet honey coulis infused with shallots and raspberry vinegar. To complement the dish, a refreshing Boston lettuce salad dressed with raspberry vinegar and walnut oil adds a vibrant touch. Prepare to savor the harmonious combination of flavors and textures in this exquisite culinary creation.”

Serves 15

INGREDIENTS:

FOR THE “MOINE”/QUENELLE:

• 2 pounds potatoes, peeled, cooked, and pressed through a ricer
• 4 eggs
• 2 cups cottage cheese
• 1 cup grated Gruyère cheese
• 1 1/2 tablespoons baking powder
• Pepper and salt
• 6 cups flour, approximately
• Oil for frying

FOR THE COULIS:

• 1 pound shallots
• 2 cups raspberry vinegar
• 3 cups honey

FOR THE SALAD:

• 1 head Boston lettuce, leaves washed and dried
• 2 tablespoons raspberry vinegar
• 5 tablespoons walnut oil

INSTRUCTIONS:

1. In a bowl, combine potatoes, eggs, cottage cheese, Gruyère, baking powder, pepper and salt. Mix well. Add flour gradually. When the mixture is well integrated and still soft, form little finger-size sausages. Place them in the freezer to firm them.
2. In a pan, over medium heat, cook shallots in vinegar until the vinegar has evaporated. Stir in honey and keep warm.
3. In a bowl, place the salad, finely shredded. In a cup, mix 2 tablespoons raspberry vinegar, 5 tablespoons walnut oil, pepper and salt. Toss the salad with the dressing. Divide equally among plates.
4. In a deep pot, heat the frying oil to medium heat. Remove quenelles from the freezer. Drop a few quenelles in the oil and cook until crisp on all sides. Remove and drain on absorbent paper. Repeat until all quenelles are fried.
5. Arrange the quenelles on the chiffonade, drizzle with the honey coulis, and serve.

Gather your loved ones around the table and treat them to the irresistible flavors of “Moine” quenelles. With their crispy exterior and melt-in-your-mouth interior, these potato dumplings are sure to impress. Drizzled with the luscious honey coulis and served alongside a fresh and vibrant Boston lettuce salad, every bite is a symphony of taste sensations. Whether you’re hosting a special occasion or simply craving a gourmet delight, this recipe promises to deliver a memorable dining experience. Enjoy the exquisite flavors and create lasting culinary memories with this remarkable dish.