The summer weather may be leaving Australia, but that doesn’t mean the dinner party needs to go anywhere! Known as the amber season, Autumn is renowned for being a season of harvest foods and cooler temperatures. With this in mind, we have crafted an Autumn inspired dinner menu with dishes created to accentuate the fresh flavours of this season’s best offerings, including mushrooms, asparagus, and strawberries. And, we’ve partnered them with some delicious Monnet Cognac cocktails best suited for the Autumnal fruit harvest, including oranges and limes.
Monnet Cognac is commonly known to be the ‘sunny side of cognac’ as it sets itself apart from other cognacs, by its sunny and radiant appearance. The spirit launched in Australia last year, coming from one of the most historical signatures of the Cognac region, and since its founding in 1838, has become known around the world for its ‘art de vivre’ (bringing people together through the art of living). With this in mind, this spirit is intended to be shared amongst friends with some fantastic meals.
So, if you’re looking at showing off your hosting skills this Autumn, three delicious Autumn meals have been created from entrée to dessert and paired with the perfect Monnet cocktails to compliment the dishes.
Entrée – ASPARAGUS AND PANCETTA QUICHE PAIRED WITH THE MONNET SALAMANDER MULE
A plate of food
Description automatically generated with low confidence1 tbsp pure olive oil
2 shallots, sliced
100g thinly sliced pancetta, chopped
4 free range eggs
1 cup cream
2 tbsp snipped chives
2 bunches asparagus, ends trimmed
Chilli jam, to serve (optional)
1 1/2 cups plain flour
1/2 cup grated parmesan
100 g chilled butter, chopped
1 egg yolk
1-2 tbsp water
1. To make cheese pastry, process the flour, parmesan and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk and water and pulse until a dough forms. Turn onto a lightly floured surface. Shape into a disc. Wrap in plastic wrap and chill for 20 mins.
2. Preheat oven to 190C or 170C fan-forced. Grease a 20cm x 27cm rectangular loose based tart pan.
3. Roll out the pastry on a lightly floured surface until 5mm thick. Ease into prepared pan and trim edges. Chill for 10 mins. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for another 10 mins or until pastry is dry.
4. Meanwhile, heat oil in a frying pan over medium heat. Cook the shallots for 2-3 mins or until soft. Add pancetta and cook for 2 mins or until crisp. Scatter over pastry base.
5. Whisk the eggs, cream and chives in a jug. Season well. Pour over shallot mixture. Arrange asparagus over egg mixture and bake for 25-30 mins or until set. Stand in pan for 5 mins. Serve with chilli jam.
We recommend alongside the entrée to enjoy a SALAMANDER MULE
Description automatically generatedIngredients
40ml Monnet Salamander
10ml vanilla syrup
20ml fresh lime juice
In a shaker, pour Cognac Monnet Salamander, syrup and lime juice and shake vigorously. Pour into a long ice-filled glass and top up with ginger ale.
Main- MUSHROOM SOUP WITH COGNAC, PAIRED WITH THE SPICED FRENCH CONNECTION COCKTAIL
1kg sliced white or button mushrooms
2 Tbs. butter
2 large leeks, light green and white parts thinly sliced (2 cups)
2 cloves garlic, peeled and thinly sliced
1 tsp. finely chopped thyme leaves
1/4 cup cognac
3 1/2 cups low-sodium vegetable broth
1 cup almond milk
1/4 cup chopped parsley, for sprinkling
Pulse mushrooms in food processor in batches, until finely chopped.
Heat butter in large pot over medium heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes, or until leeks are softened, stirring occasionally. Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant. Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated. Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown.
Stir in broth, and bring to a simmer. Add almond milk, and purée with immersion blender until smooth. Serve hot, sprinkled with parsley.
To accompany the main, we suggest the Spiced French Connection Cocktail.
45mL of Monnet’s Salamander
45mL of amaretto liqueur
One large Ice cube, to serve
Garnish: orange peel
Add ice to lowball or Old-Fashioned glass.
Pour the Cognac and amaretto over the ice. Stir gently to combine.
Express and add orange peel for garnish
Dessert – SALAMANDER ICE CREAM
20ml Monnet VSOP
30ml Monnet Salamander
2 scoops vanilla ice cream
10ml vanilla essence or syrup
2 drops bitter aromatic
Optional: fresh apples or strawberries
In a blender, add all ingredients and blend for 5-10 seconds. Add ice cubes and mix together. Scoop into your glass of choice and garnish seasonal fruit.
The Monnet Cognac range is available to purchase nationally at Dan Murphy’s.