Impress your guests this Christmas with a Martell Cognac 4th Course Food Pairing

Christmas time is my favourite part of the year where you get to spend time with friends and family over good food and drinks and I am always looking for different ways to raise the bar and impress them with new dishes and fusions.

Sometimes after a great meal you still want to feast on delicious but light food while you may be drinking, and this year Martell, one of the oldest Cognac houses, has collaborated with Cordon Bleu trained chef Luiz Hara for a different take on Petits fours known as the 4th course.

I wanted to try out one of the recipes created by Luiz Hara pre-Christmas so I could recreate it on the day and had a go at making the Pears, Roquefort and Almonds with Martell Soaked Raisins, which sounded like a dreamy combination.

It was so simple to prepare and there was no cooking involved – all I had to do in advance was soak the raisins in the Cognac. It was a great excuse to crack open the bottle and have a few sips too!

This 4th course food pairing was so easy to assemble, and a dish you can definitely prepare in advance and impress your guests with and relax at the same time.


It was absolutely delicious and the Martell Cognac soaked raisins were a huge hit with my other half.

If you would like to have a go making this pairing, the recipe, courtesy of Martell and Luiz Hara is as follows:

Pears, Roquefort and Almonds with Martell Soaked Raisins

Serves 3-4 people

Ingredients:

  • 4 pears
  • 200 grams Roquefort cheese, crumbled
  • 50 grams whole or flaked almonds, lightly toasted and crumbled
  • 100 grams dark raisins soaked in 75ml Martell Cognac

Method:

  1. Soak the dried raisins in the Martell Cognac for a few hours (preferably overnight) until they are plump and juicy.
  2. Peel the pears with a vegetable peeler and cut them into quarters, making sure you remove the core.
  3. Top each slice of pear with the crumbled Roquefort cheese, toasted almonds and a few Martell soaked raisins on top.

The other pairings include Iberico Charcuterie and Cognac soaked prunes, as well as Christmas Pudding Ice cream.  Keep an eye out on my Instagram over the festive period for sneak peeks of more 4th course pairings with the hashtag #Martell4thCourse.

If you have a go recreating this dish over the festive period would love to know in the comments section below!

Martell VS is available from all major retailers in 35cl, 70cl and 100cl bottles.

For more information on Martell and The 4th course head over to http://www.martell.com/en-uk/ or search for #Martell4thCourse.

Disclaimer: I was sent a complimentary bottle of Martell VS. I am a Cognac lover and all views are my own. Recipe is courtesy of Martell and Luiz Hara.

 

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