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Maple Gingerbread, with Abbaye de St-Benoit Blue Cheese Ice Cream and Salted Butter Caramel

By Alain Pénot, Executive Chef.


  • 1 tbsp olive oil
  • 1 tbsp garlic, finely chopped
  • 2 green onions, chopped
  • 1 butternut squash, peeled and cut in small pieces
  • 1 sweet potato cut in small pieces
  • 1.5 L chicken broth
  • 100 gr smoked duck


  • Heat oil in a pot. Add the garlic and green onions. Sweat them without browning.
  • Add the butternut squash and sweet potato. Cook for 2 to 3 minutes. Add the chicken broth.
  • Let cook until the squash has softened (about 20 minutes). Transfer to a blender.
  • Check the seasoning.
  • Cut the duck into thin slices.
  • Put the soup into bowls and top with sliced duck before serving.


  • 1.5 kg Leg of lamb


  • 2 zucchinis
  • 1 eggplant
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 15 cherry tomatoes
  • Salt and pepper
  • Herbs (tarragon, rosemary, basil)
  • Olive oil


  • 1 onion
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • Salt and pepper
  • 50g smoked ham
  • 1/2 cup dry coco beans

Prepare the puree:

  • Peel and finely chop the onion and the garlic cloves.
  • Put all the ingredients into a large saucepan along with the smoked ham and the beans.
  • Cover with water and cook over low heat for about 1 hour.
  • After an hour, check the doneness, season, stir the contents of the saucepan, pass through a sieve, and set aside.

Prepare the ratatouille:

  • Cut the vegetables into cubes and lightly brown each vegetable separately, one after the other, in olive oil.
  • Then mix them all together. Season with salt and pepper, and add the chopped herbs.
  • Cook the vegetables just until they are tender (not too soft)

Leg of lamb:

  • De-bone the leg, season, and tie it for cooking.
  • Brown the leg on all sides in grape seed oil. Finish cooking in the oven for 20 to 25 minutes per kilo. Let rest.
  • Slice the leg of lamb and place a slice in each plate with the puree and the ratatouille.


Maple Gingerbread:

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 1 tsp ginger
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1/3 cup hot water
  • 1 vanilla pod
  • Cinnamon, cloves, coriander


  • Pre-heat oven to 350º F
  • Grease and flour a mould (bread pan)
  • Combine the dry ingredients in a bowl. In another bowl, mix the syrup, oil, and egg, and beat to a creamy texture. Mix in the hot water
  • Mix the contents of the two bowls. Cook 30 minutes

Blue Cheese Ice Cream:

  • 650 g 3.25% milk
  • 350 g 35% cream
  • 200 g egg yolks
  • 230 g sugar
  • 1 vanilla pod
  • 300 g blue cheese


  • Split open the pod, cut the cheese into cubes and add them to the cream and milk
  • Bring to a boil, remove from heat, cover, and let the vanilla infuse for 10 minutes
  • Whisk the egg yolks and sugar, and then add half of the boiled milk mixture
  • Put everything into the saucepan and cook to 85º C. Once this temperature has been reached, strain through a china cap into a mixing bowl and chill on ice. Place into an ice cream maker.

Salted Butter Caramel:

  • 75 g butter
  • 6 tbsp sugar
  • 125 ml 35% cream
  • 2 pinches fleur de sel


  • Place the butter and sugar into a saucepan, make a caramel and then add the 35% cream
  • Let reduce for 3 to 4 minutes
  • Add fleur de sel to taste

- Place a slice of gingerbread onto a plate, cover with ice cream, and top with caramel.

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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Friday, May 24, 2019