AppetizerDavid Scott AllenRecipesTaste: Eat & Drink

A Unique Recipe for Parfait of Sweetbreads

This recipe may not be on your regular go-to list (yet), but keep reading for David Scott Allen’s recipe for l’Imparfait Parfait – the close to perfect parfait. The recipe for Parfait of Sweetbreads have originated in Quebec and David has adapted it for his food blog Cocoa & Lavender.

parfait of sweetbreads #TastesofProvence @CocoaandLavender
Parfait of Sweetbreads
Print Recipe
A deep and rich tasting savoury pâté style parfait.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
1 hour 30 minutes
parfait of sweetbreads #TastesofProvence @CocoaandLavender
Parfait of Sweetbreads
Print Recipe
A deep and rich tasting savoury pâté style parfait.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 350°F.
  2. Place diced onions in a shallow ovenproof saucepan and pour the Port over the onions.
  3. Top with the sweetbreads, in once piece.
  4. Cover, and bake for 50 minutes.
  5. Remove from the oven, uncover, and set aside sweetbreads on a plate to cool.
    sweetbreads parfait @CocoaandLavender
  6. Place saucepan with onions, Port, and pan juices over medium heat.
  7. Cook until liquids are syrupy.
  8. Put cooled sweetbreads in the bowl of a small food processor with a steel blade.
  9. Add the reduced port/onion mixture, and process until evenly chopped.
  10. Add the lemon juice, butter, and season with salt and pepper.
  11. Pulse until the mixture is silky.
  12. Press the mixture through a fine-mesh sieve.
  13. Scoop the parfait into a serving bowl or glass. You will have about 1/2 cup.
  14. Smooth the top and refrigerate until ready to serve.
  15. Remove from the refrigerator about 1/2 hour before serving.
  16. Spread on water crackers or toasted bread, and serve with a chilled rosé, Sauternes, or a kir.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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