Recipe 8: Cherry-Brie Sandwich with Yam Puree and Crème Fraîche

Yesterday I presented my lovely Roquefort toast, which brings out some typical French flavors: fresh bread and a lovely blue cheese. I mean, who can blame me? I am surrounded by 12th century châteaux, 18th century fermes, and charming senior locals giving who kiss both your cheeks just to greet you. While the sun brings a little bit of light into our day (both literally and figuratively), I am inspired to cook with traditional French flavors and textures, and to combine them with more foreign flavors.

For lunch, I had an amazing sandwich with freshly baked bread from the local bakery, and I filled it with brie and cherry jam. This seemed like more of a side dish next to a yummy little plate with yam puree, crème fraîche, lettuce, and roasted almonds. Yam is an Asian vegetable which is very often confused with sweet potato. The combination of yam and crème fraîche is simply divine. Crème Fraîche is a thick Greek yogurt-like French product. I am pretty sure you will be able to purchase both of these products in any supermarket. You could easily serve this as starters for dinner as well, either the whole dish, or just the little plate.


What do you need?
  • One third of a yam
  • Salt
  • Butter
  • Crème Fraîche
  • Lettuce
  • Almonds
  • Fresh bread
  • Brie
  • Cherry jam (or red fruit jam)
How to make it?
  • You need to start off with your yam. I had it for dinner yesterday, so I had it boiled already, but it needs to boil until it is entirely soft on the inside - I would say 10-20 minutes. After you boiled it, you need to let it cool completely. If you mash it first, it will cool down much quicker, so I recommend you do that. Add some salt and butter to the puree. The puree should cool within 10 minutes if you put it into the freezer.
  • While the yam is cooling down, start working on the sandwich. Slice a couple of thin bits of brie, and put it on both bread slices. Cover one of them with a tad of cherry jam, and put the other on top. I personally prefer jam with pieces of fruit still in it, for this improves the texture much. Cut the sandwich in half, and use toothpicks to keep them together.


  • Now all there is left to do is creating the little side dish. Take the crème fraîche out of the fridge, and form nice shapes on the plate. You could even use a piping bag if you want to go for super fancy. I wanted to keep the shapes rustic (which I love doing with lunch dishes), so that is just my personal preference. I used two spoons to create these ovals. Now do the same with the cold yam mash. Add some lettuce leaves in the middle, and top off with some almonds.


Let me know what your favorite French flavors are, and I might create a recipe for you!

Liefs,

Debs.

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