750g chopped venison
200g pork chap (can be smoked)*
300g chicken livers
2 onions
4 garlic cloves
4 bay leaves
Small tablespoon of peppercorn, juniper, and old spice each
Salt and pepper
Nutmeg
DICTADOR
CHRISTMAS RUM
PAIRING
DICTADOR LIBERTO RUM VINTAGE 1997 42% / 700ML
Venison pate with smoked prunes in pastry & apricot ketchup with marinated fruit
Pate
3 eggs
1 large stale bread roll
Milk (optional)
50g dried prunes (unpitted)
50 ml DICTADOR LIBERTO 1997 rum
Oil
500g plain flour
20g salt
5 egg yolks
125ml butter
Heat up oil in a pot, add onion chopped into thick cubes and sauté. Add garlic and continue to sauté until the onion and garlic are slightly brown. Add meat chopped into thick cubes. Add enough water to cover the meat, bay leaves, and spices. Bring to a boil and stew in a covered pot. After an hour, add pork chap, previously thinly sliced and fried in a pan. Add chicken livers half an hour before the end of stewing. The meat should be tender after about 2 hours. When the meat is ready, drain off, keeping the broth. Use it to soak the bread roll. If there’s not enough broth, add milk. Drain the bread roll and grind everything using a meat grinder. Add eggs to the meat and mix. Season with salt, pepper, and nutmeg. Add rum. Knead flour, salt, egg yolks, and butter into dough. Roll out into a 3mm-thick sheet and place the dough in baking tin. Pour half of the meat into the tin, add prunes, then pour in the other half. Cover with dough. Bake in 180°C for 1 hour 30 minutes for each kilogramme, until the dough becomes golden. If it starts to turn brown too soon, cover with tin foil.
*the chap is the lower half of a pig’s cheek, similar to bacon in structure (not to be confused with chop, as these are two very different kinds of meat)
Apricot ketchup
300g apricots
50ml apple cider vinegar
½ onion
1 garlic clove
50ml water
30g sugar or honey
1 tablespoon oil
½ teaspoon coriander
½ teaspoon anise stars
½ teaspoon peppercorn
½ teaspoon old spice
Salt
Sauté the onion on a spoonful of oil. Add garlic and fry for a moment. Add the remaining ingredients. Bring to a boil, reduce heat and cover the pot. Stew for about 30 minutes. Blend until smooth and wipe through a sieve. Season to your own liking.
Marinated fruit
100g sugar
200ml water
300ml apple cider vinegar
1 branch thyme
1 teaspoon peppercorn
1 anise star
1 pinch of salt
Fruit: plums, apricots, blackberries, etc.
Bring all ingredients except the fruit to a boil and leave to cool off. Add fruit. Marinate for at least 2 hours.
DICTADOR SINFONIA RUM VINTAGE 1997 42% / 700ML
Roasted goose stuffed with fruit & kale with chestnuts and rosemary
Goose
Rub the goose with salt and chop the fruit. Stuff the goose with fruit, garlic, and rosemary. Pre-heat the oven to 110°C. Put the goose in the oven breast-down. Roast for 1 – 1.5h for each kg. Take the goose out of the oven and flip breast-up. Pre-heat the oven to 220°C. Place back in the oven and roast for 15-20 minutes, until the goose turns golden.
4.5 – 5kg goose
2 branches rosemary
50g smoked prunes
1 quince
1 apple
1 pear
1 orange
2 apricots or peaches
1 garlic head
Salt and pepper
Kale
200g kale
100g boiled or roasted chestnuts
100ml white wine
50g sea buckthorn
1 branch rosemary, fresh
2 cloves garlic
Olive oil
Salt and pepper
Rinse and dry off the kale. Heat olive oil in a broad skillet, add rosemary and thinly chopped garlic. Sauté for a moment. Add kale and chestnuts. Fry for about a minute, systematically pour in white wine. Add sea buckthorn. Reduce and season.
DICTADOR 2 MASTERS GLENFARCLAS RUM VINTAGE 1977 44% / 700ML
Pheasant breast with truffles & radicchio salad with apples, raisins soaked in rum, walnuts, and chives & creamy sauce with morel mushrooms
Pheasant breast
2 pheasant breasts
0.5l water
10g salt
5 peppercorns
5 juniper berries
1 bay leaf
2 unpeeled garlic cloves
1 branch rosemary
50ml oil
50g butter
1 marinated or fresh truffle
Dissolve salt with spices in water. Soak the pheasant overnight. Drain. Heat up oil in a skillet. Fry the pheasant skin-side down for 2 minutes. Add butter, rosemary and crushed garlic. Flip the breasts and fry for one more minute. The meat should be medium-rare.
Radicchio
1 radicchio
1 bunch of chives
50g raisins
20ml DICTADOR 2 MASTERS GLENFARCLAS rum
50g walnuts
1 sour apple
Olive oil
Juice from half a lemon
Salt and pepper
Soak raisins in rum. Tear the radicchio apart, chop the chives, cut the apple into strips. Mix together, add walnuts, olive oil and lemon juice. Season with salt and pepper.
Morel mushroom sauce
20g dried morel mushrooms
50ml DICTADOR 2 MASTERS GLENFARCLAS rum
20g butter
50ml heavy cream, 36% fat
Salt and pepper
Soak morel mushrooms in rum for 30 minutes. Melt butter in a skillet, add mushrooms and simmer for a moment. Add rum previously used to soak the mushrooms and bring to a boil. Add cream and bring to a boil again. Reduce heat and simmer until the consistency is right. Season with salt and pepper.
DICTADOR 2 MASTERS LECLERC BRIANT RUM VINTAGE 1977 42% / 700ML
Rum babkas with orange marmalade & white chocolate mousse or ice cream with tonka beans
Babka
Pre-heat the oven to 180°C. Soak raisins in rum and leave for at least 30 minutes. Mix the remaining ingredients. Knead the dough and leave to rise. Drain off the raisins and add to the dough, leave the rum for syrup. Knead the dough again with the raisins, place in baking tins and leave to rise for about 30 minutes. Bake for about 15 minutes, depending on the size of the tins.
250g plain flour
25g butter
3 large eggs
7g dried yeast
1 tablespoon sugar
Pinch of salt
50g raisins
150ml DICTAODOR 2 MASTERS LECLERC BRIANT rum
Syrup
300ml water
200g sugar
Rum used to soak the raisins
1 orange
1 lemon
Place water, sugar, lemon and orange juice in a skillet and simmer. Add rum and leave to cool off.
White chocolate mousse with tonka beans
50ml milk
1 teaspoon gelatine
1 tonka bean
100g white chocolate
250ml whipping cream, 36% fat
Dissolve the gelatine in cold water for at least 10 minutes. Heat up the milk, add white chocolate and the gelatine. Mix thoroughly and leave to cool off. Mix with previously whipped cream and place in the fridge for 3 hours or more. When frozen, it can be also served as ice cream.
Orange marmalade
4 oranges
100g sugar or honey
1l orange juice
Blanch the oranges and peel with a zester. You can also use a peeler and then thinly slice the zest. Squeeze the orange juice. Crush the pips and wrap in gauze. Pour freshly squeezed orange juice into a skillet, add zest and sugar. Simmer, then reduce heat and add the pips wrapped in gauze. Simmer for about 45 minutes. Remove the gauze, squeezing it out. Simmer until jelly-like consistency.
Soak the baked babkas in syrup for a few minutes. Place on a plate, add the mousse, orange marmalade, and walnuts.
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DICTADOR CHRISTMAS RUM PAIRING
DICTADOR LIBERTO RUM VINTAGE 1997 42% / 700ML
Venison pate with smoked prunes in pastry & apricot ketchup with marinated fruit
Pate
750g chopped venison
200g pork chap (can be smoked)*
300g chicken livers
2 onions
4 garlic cloves
4 bay leaves
Small tablespoon of peppercorn, juniper, and old spice each
Salt and pepper
Nutmeg
3 eggs
1 large stale bread roll
Milk (optional)
50g dried prunes (unpitted)
50 ml DICTADOR LIBERTO 1997 rum
Oil
500g plain flour
20g salt
5 egg yolks
125ml butter
Heat up oil in a pot, add onion chopped into thick cubes and sauté. Add garlic and continue to sauté until the onion and garlic are slightly brown. Add meat chopped into thick cubes. Add enough water to cover the meat, bay leaves, and spices. Bring to a boil and stew in a covered pot. After an hour, add pork chap, previously thinly sliced and fried in a pan. Add chicken livers half an hour before the end of stewing. The meat should be tender after about 2 hours. When the meat is ready, drain off, keeping the broth. Use it to soak the bread roll. If there’s not enough broth, add milk. Drain the bread roll and grind everything using a meat grinder. Add eggs to the meat and mix. Season with salt, pepper, and nutmeg. Add rum. Knead flour, salt, egg yolks, and butter into dough. Roll out into a 3mm-thick sheet and place the dough in baking tin. Pour half of the meat into the tin, add prunes, then pour in the other half. Cover with dough. Bake in 180°C for 1 hour 30 minutes for each kilogramme, until the dough becomes golden. If it starts to turn brown too soon, cover with tin foil.
*the chap is the lower half of a pig’s cheek, similar to bacon in structure (not to be confused with chop, as these are two very different kinds of meat)
Apricot ketchup
300g apricots
50ml apple cider vinegar
½ onion
1 garlic clove
50ml water
30g sugar or honey
1 tablespoon oil
½ teaspoon coriander
½ teaspoon anise stars
½ teaspoon peppercorn
½ teaspoon old spice
Salt
Sauté the onion on a spoonful of oil. Add garlic and fry for a moment. Add the remaining ingredients. Bring to a boil, reduce heat and cover the pot. Stew for about 30 minutes. Blend until smooth and wipe through a sieve. Season to your own liking.
Marinated fruit
100g sugar
200ml water
300ml apple cider vinegar
1 branch thyme
1 teaspoon peppercorn
1 anise star
1 pinch of salt
Fruit: plums, apricots, blackberries, etc.
Bring all ingredients except the fruit to a boil and leave to cool off. Add fruit. Marinate for at least 2 hours.
DICTADOR SINFONIA RUM VINTAGE 1997 42% / 700ML
Roasted goose stuffed with fruit & kale with chestnuts and rosemary
Goose
4.5 – 5kg goose
2 branches rosemary
50g smoked prunes
1 quince
1 apple
1 pear
1 orange
2 apricots or peaches
1 garlic head
Salt and pepper
Rub the goose with salt and chop the fruit. Stuff the goose with fruit, garlic, and rosemary. Pre-heat the oven to 110°C. Put the goose in the oven breast-down. Roast for 1 – 1.5h for each kg. Take the goose out of the oven and flip breast-up. Pre-heat the oven to 220°C. Place back in the oven and roast for 15-20 minutes, until the goose turns golden.
Kale
200g kale
100g boiled or roasted chestnuts
100ml white wine
50g sea buckthorn
1 branch rosemary, fresh
2 cloves garlic
Olive oil
Salt and pepper
Rinse and dry off the kale. Heat olive oil in a broad skillet, add rosemary and thinly chopped garlic. Sauté for a moment. Add kale and chestnuts. Fry for about a minute, systematically pour in white wine. Add sea buckthorn. Reduce and season.
DICTADOR 2 MASTERS GLENFARCLAS RUM VINTAGE 1977 44% / 700ML
Pheasant breast with truffles & radicchio salad with apples, raisins soaked in rum, walnuts, and chives & creamy sauce with morel mushrooms
Pheasant breast
2 pheasant breasts
0.5l water
10g salt
5 peppercorns
5 juniper berries
1 bay leaf
2 unpeeled garlic cloves
1 branch rosemary
50ml oil
50g butter
1 marinated or fresh truffle
Dissolve salt with spices in water. Soak the pheasant overnight. Drain. Heat up oil in a skillet. Fry the pheasant skin-side down for 2 minutes. Add butter, rosemary and crushed garlic. Flip the breasts and fry for one more minute. The meat should be medium-rare.
Radicchio
1 radicchio
1 bunch of chives
50g raisins
20ml DICTADOR 2 MASTERS GLENFARCLAS rum
50g walnuts
1 sour apple
Olive oil
Juice from half a lemon
Salt and pepper
Soak raisins in rum. Tear the radicchio apart, chop the chives, cut the apple into strips. Mix together, add walnuts, olive oil and lemon juice. Season with salt and pepper.
Morel mushroom sauce
20g dried morel mushrooms
50ml DICTADOR 2 MASTERS GLENFARCLAS rum
20g butter
50ml heavy cream, 36% fat
Salt and pepper
Soak morel mushrooms in rum for 30 minutes. Melt butter in a skillet, add mushrooms and simmer for a moment. Add rum previously used to soak the mushrooms and bring to a boil. Add cream and bring to a boil again. Reduce heat and simmer until the consistency is right. Season with salt and pepper.
DICTADOR 2 MASTERS LECLERC BRIANT RUM VINTAGE 1977 42% / 700ML
Rum babkas with orange marmalade & white chocolate mousse or ice cream with tonka beans
Babka
250g plain flour
25g butter
3 large eggs
7g dried yeast
1 tablespoon sugar
Pinch of salt
50g raisins
150ml DICTAODOR 2 MASTERS LECLERC BRIANT rum
Pre-heat the oven to 180°C. Soak raisins in rum and leave for at least 30 minutes. Mix the remaining ingredients. Knead the dough and leave to rise. Drain off the raisins and add to the dough, leave the rum for syrup. Knead the dough again with the raisins, place in baking tins and leave to rise for about 30 minutes. Bake for about 15 minutes, depending on the size of the tins.
Syrup
300ml water
200g sugar
Rum used to soak the raisins
1 orange
1 lemon
Place water, sugar, lemon and orange juice in a skillet and simmer. Add rum and leave to cool off.
White chocolate mousse with tonka beans
50ml milk
1 teaspoon gelatine
1 tonka bean
100g white chocolate
250ml whipping cream, 36% fat
Dissolve the gelatine in cold water for at least 10 minutes. Heat up the milk, add white chocolate and the gelatine. Mix thoroughly and leave to cool off. Mix with previously whipped cream and place in the fridge for 3 hours or more. When frozen, it can be also served as ice cream.
Orange marmalade
4 oranges
100g sugar or honey
1l orange juice
Blanch the oranges and peel with a zester. You can also use a peeler and then thinly slice the zest. Squeeze the orange juice. Crush the pips and wrap in gauze. Pour freshly squeezed orange juice into a skillet, add zest and sugar. Simmer, then reduce heat and add the pips wrapped in gauze. Simmer for about 45 minutes. Remove the gauze, squeezing it out. Simmer until jelly-like consistency.
Soak the baked babkas in syrup for a few minutes. Place on a plate, add the mousse, orange marmalade, and walnuts.
Prepared by Przemek Błaszyk
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Take a moment to rewind, reflect on your day, and spend time with your loved ones. This is exactly what we wish you this Christmas- to appreciate the little things, and take the days one at a time.