EPICURE SELECTIONS®
E picure ’s
petite Cocotte recipes
Create, cook and serve in these versatile, colourful lit tle dishes.
E pi c u re ’ s
petites COCOTTES • Durable, versatile and attractive – perfect to create, cook and serve versatile dinners and a wonderful addition to dinner parties with friends • Colourful mimosa stoneware • ¾ cup (375 ml) • 4” (10 cm) diameter x 3 ½” (9 cm) height
Handling and Care Instructions: • Wash in warm soapy water; rinse and dry before first use • Allow to cool before washing • High-quality glaze is non-porous and easy to clean • Will not absorb odours or flavours • Do not leave stoneware soaking in water
So Versatile!
• Dishwasher-, freezer- and microwave-safe
Epicure’s Petites Cocottes are so versatile! Not only are they perfect for individual breakfasts, brunch, eggs and casseroles, they work wonders for baked desserts such as crisps and crumbles. Simply prepare the dessert and pop it in the oven – ready to serve after dinner with whipped or ice cream.
• Oven and broiler safe up to 500° F (260 °C) • Do not use on direct heat source/ stovetop • Do not place a frozen dish in a preheated oven; instead, place dish in a cold oven and bring up to temperature together • To clean baked-on food, fill dish and presoak with warm soapy water
Great ways to use cocottes : • Perfect for sweet and savoury dishes • A colourful way to serve hot and cold dips, and condiments • Create lovely hot appies for each guest. Try baked Epicure’s Rustic Marinated Olives or Epicure’s Roasted Garlic Bulbs – delicious spread on crostini, or blended into garlic mashed potatoes • Perfect for portion control and individual portions of pot pies, Shepherd’s pie, pasta casseroles, Mac & Cheese and Epicure’s What’s for Dinner? soups and chili • Kids get their own special portion! • Handy for leftovers: simply spoon into Epicure's Petites Cocottes and refrigerate with lids on, ready to pop in the oven for dinner the next night
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Epicure’s Spiced Pear Bread Puddings Prep Time: 15 minutes • Bake Time: 25 minutes • Makes: 4 servings This lovely fall dessert is perfect served warm. 4 small ripe pears 1 Tbsp (15 m) Epicure’s Maple Spice Fruit Dip Mix 1 tsp (5 ml) lemon juice 8 slices bread 3 eggs, beaten ¼ cup (60 ml) sugar 1 tsp (5 ml) Epicure’s Apple Pie Spice ¼ tsp (1.25 ml) Epicure’s Ginger (ground) 1 ½ cups (375 ml) milk 1 tsp (5 ml) Epicure’s Vanilla Extract
3. Peel, quarter, core and thinly slice 3 pears. Toss gently with Maple Spice Fruit Dip Mix and lemon juice. 4. Using a cocotte lid, cut circles of bread. 5. Whisk together eggs, sugar, Apple Pie Spice and Ginger. Slowly whisk in milk and Vanilla Extract. Set aside. 6. To assemble; place a layer of pears in the bottom of each cocotte. Dip rounds of bread in egg mixture and layer. Repeat. Pour remaining egg mixture over each cocotte. 7. Cut last pear in half, core and thinly slice. Divide among tops of cocottes. Sprinkle with Maple Spice Fruit Dip Mix.
Topping:
8. Bake 20–25 minutes.
2 tsp (10 ml) Epicure’s Maple Spice Fruit Dip Mix
Per serving: Calories 380, Fat 7 g (Saturated 2 g, Trans 0 g), Cholesterol 185 mg, Sodium 370 mg, Carbohydrate 70 g (Fibre 7 g, Sugars 37 g), Protein 13 g
1. Preheat oven to 375° F (190° C). 2. Lightly butter 4 Epicure’s Petites Cocottes. Place on Epicure’s Parchmentlined Baking Sheet. Set aside.
Chef’s Tip: Ginger and pear complement each other well. For added flavour, stir in 2 Tbsp (30 ml) finely chopped Epicure’s Crystallized Ginger. 3
Epicure’s Molten Chocolate Cakes Prep Time: 15 minutes • Bake Time: 12 - 15 minutes • Makes: 4 servings Rich, dark, chocolaty and decadent! Enjoy individual portions in Epicure’s Petites Cocottes. ½ cup (125 ml) Epicure’s Dark Belgian Chocolate
5. Fold beaten eggs into melted chocolate.
6 Tbsp (90 ml) butter
6. Sprinkle with flour and gently fold into chocolate mixture until just blended.
4 eggs 1 tsp (5 ml) Epicure’s Vanilla Extract ½ cup (125 ml) sugar ¼ cup (60 ml) flour Epicure’s Pure Cocoa, for garnish – optional
7. Divide batter between cocottes and place, uncovered, on Epicure’s Baking Sheet in the oven. 8. Bake for 12-15 minutes, until puffed and centre is just set and not jiggly.
1. Preheat oven to 400° F (205° C).
9. Dust with Pure Cocoa and serve.
2. Butter and flour 4 Epicure’s Petites Cocottes. Tap out excess flour.
Per serving: Calories 510, Fat 33 g (Saturated 18 g, Trans 0.5 g), Cholesterol 255 mg, Sodium 75 mg, Carbohydrate 48 g (Fibre 3 g, Sugars 39 g), Protein 9 g
3. Melt Dark Belgian Chocolate and butter together in microwave. Stir and set aside to cool. 4. In a medium bowl, whisk eggs and Vanilla Extract. Using an electric mixer, beat in sugar one tablespoon at a time. Continue beating until eggs have tripled in volume and are pale yellow in colour.
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Flavour Changer: Try Epicure’s Peppermint Extract instead of Vanilla Extract.
Sylvie’s No-fail Cauliflower and Cheese Soufflé en Cocotte Prep Time: 10 minutes • Cook Time: 30 minutes • Makes: 4 servings Make this dish a breeze by using the microwave to create the cheese sauce. Great as a side dish or lovely lunch with a salad. 3 cups (750 ml) cauliflower florets 2 Tbsp (30 ml) butter 2 Tbsp (30 ml) flour 1 cup (250 ml) milk 1 Tbsp (15 ml) Epicure’s 3 Onion Dip Mix ¼ tsp (1.25 ml) Epicure’s Nutmeg (ground) Epicure’s Sea Salt, to taste 1 cup (250 ml) grated low-fat cheese 3 eggs 2 Tbsp (30 ml) dry breadcrumbs 1. Preheat oven to 350° F (175° C). 2. Lightly butter 4 Epicure’s Petites Cocottes and place on Epicure’s Parchment-lined Baking Sheet. Set aside. 3. Steam cauliflower until tender. Divide between Cocottes.
4. In a large microwave-safe measuring cup, melt butter in microwave. 5. Stir in flour and microwave for 30 seconds. 6. Stir in milk, 3 Onion Dip Mix and Nutmeg. Microwave for 2 minutes. Stir, then cook an additional 2 minutes, or until sauce is thickened. 7. Season with Sea Salt. Stir in cheese. 8. In a mixing bowl, whisk eggs until foamy. Slowly whisk in large dollops of cheese sauce to create a smooth sauce. 9. Pour prepared sauce over cauliflower and sprinkle with breadcrumbs. Bake for 25–30 minutes. Per serving: Calories 230, Fat 13 g (Saturated 7 g, Trans 0 g), Cholesterol 185 mg, Sodium 340 mg, Carbohydrate 13 g (Fibre 2 g, Sugars 2 g), Protein 16 g
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Epicure’s Seafood Bake en Cocotte Prep Time: 10 minutes • Cook Time: 10–12 minutes • Makes: 4 servings This is a lovely dish to serve as a special appetizer. Easy to prepare – make them hours ahead and refrigerate. Simply pop into a pre-heated oven – they‘ll be ready in no time, and you’ll look like a superstar chef! 8 large prawns, shells removed 12 Digby scallops 1 – 8 oz (225 g) piece of any kind white fish, cut into cubes ¼ cup (60 ml) melted butter ½ cup (125 ml) white wine – optional 2 tsp (10 ml) Epicure’s Seafood & Fish Seasoning 4 lemon wedges 1. Preheat oven to 400° F (205° C). 2. Divide seafood between 4 Epicure’s Petites Cocottes. Place on Epicure’s Parchment lined Baking Sheet.
3. Drizzle with butter and white wine, if desired. Sprinkle Seafood & Seafood Seasoning over each. 4. Bake for 10–12 minutes. Serve each with a wedge of fresh lemon. Per serving: Calories 240 , Fat 15 g (Saturated 8 g, Trans 0 g), Cholesterol 100 mg, Sodium 210 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 0 g), Protein 21 g
Serving Suggestion: Serve with crusty rolls or French bread – perfect for sopping up all the delicious sauce! Find more exciting recipes like this in Epicure’s new Tapas Recipe Selection.
For more petite cocotte favourites, visit us online at
epicureselections.com