JeBouffe Favorite Archive

Ultimate creamy fudge

Posted 23/09/2011 By Francois

Ultimate creamy fudge

Production: 10 – Serving
Preparation: 5 Minutes
Cooking: 20 Minutes

Of all the littles treats that are concocted in our kitchens, the creamy fudge has a special place in our hearts. It was often hung on our grandmother’appron that we’ve discovered these tasty morsels of pleasure. Besides that was, for many people, the first recipe we have been able to participate in because it was often the children who were designated volunteers to stir the hot mixture to give it that magical smootness.

We have already presented a recipe for a quick and easy creamy fudge, but this time it’s the ultimate experience that we share with you.

Inspired by a recipe on the JasminCuisine site and slightly modified in our kitchen, this fudge is by far the tastiest and most unctuous we had the pleasure of tasting.

Ultimate creamy fudge

35% Cream – [2 cups]  (500 ml.)
Brown Sugar – [2 cups]  (500 ml.)
White Sugar – [2 tablespoons]  (30 ml.)
Glucose (White corn syrup) – [2 tablespoons]  (30 ml.)
Butter – [2 tablespoons]  (30 ml.)
Pecan nuts – [1 cup]  (250 ml.)

1- Cover the bottom of a square pan with parchment paper.
2- Coarsely chop the pecans and set aside.
3- In a saucepan, combine and mix the brown sugar, white sugar, glucose and cream.
4- Bring to a boil over high heat.
5- Cook, without stirring, about 20 minutes or until the Thermometer shows 241F (116C).
6- Remove from heat and let stand 10 minutes.
7- Add the butter and mix with a electric mixer (high speed) for 5 minutes.
8- Add the chopped pecans.
9- Spread in the pan.
10- Let stand at room temperature for a minimum of 4 hours (more is better).
11- Cut into squares.

Blackcurrant Muffins

Posted 03/08/2011 By Francois

Blackcurrant  Muffins
JeBouffe Favorite

A JeBouffe favorite

Production: 12 – Serving
Preparation: 20 Minutes
Cooking: 35 Minutes

The blackcurrant berry tart flavor is ideal to prepare delicious muffins with a little twist of summer.
The recipe is very simple and has few ingredients as you wish to avoid masking the flavor of the blackcurrant.

Those are, without hesitation, some of the best muffins the JeBouffe team has ever tasted!

Note: The lime juice can be substituted by lemon juice

Blackcurrant  Muffins

Butter – [1/2 cup]  (125 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
Plain yogurt  – [1/2 cup]  (125 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Lime (juice) – [2 tablespoons]  (30 ml.)
Blackcurrant  – [1 cup]  (250 ml.)

1- Preheat the oven to 350F (180C).
2- Wash the Blackcurrant.
3- In a bowl, beat the softened butter and sugar to create a cream.
4-  Add the eggs, lime juice and yogurt. Stir with a whisk to obtain a smooth mixture.
5- In another bowl, tamisr together flour and baking powder.
6- Add the liquid preparation for solid ingredients and mix gently.
7- Add the blackcurrants, folding the dough gently with a spatula.
8- Pour into molds.
9- Bake 35 minutes.

Pork Cretons à la JeBouffe

Posted 14/07/2011 By Francois

Pork Cretons à la JeBouffe
JeBouffe Favorite

A JeBouffe favorite

Production: 8 – 250ml. Jars
Preparation: 15 Minutes
Rest time: 0 Minute
Cooking: 3 Hours
Canning (pressure canning): 60 Minutes

Inspired by a familly recipe.
This recipe is very easy to make and produces great and tasty cretons with a little twist thanks to the superb blend of 8 peppers from “Épices de Crue“.

Canning, under pressure since it is a preparation of meat, produces a tasty product but much darker in color than the traditional untreated version.

Pork Cretons à la JeBouffe

Minced Pork – [2 lbs.]  (908 g.)
Onions – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Water – [1 cup]  (250 ml.)
8 peppers mix – [3 teaspoons]  (15 ml.)
Salt – [2 teaspoons]  (10 ml.)
Allspice – [ 1/2 teaspoon]  (3 ml.)
Garlic cloves – [3]
Duck fat – [1 cup]  (250 ml.)
Breadcrumbs – [1 cup]  (250 ml.)

1- Minced finely the onion to produce 2 cups of product.
2- In a large pot, combine pork, onions, milk, duck fat and allspice.
3- Warm under medium heat, stirring regularly.
4- Grind the mixture of peppers and add to the pot.
5- Minced finely the garlic and add it to preparation.
6- Simmer 3 hours over low heat. stirring occasionally.
7- Remove from the heat.
8- Add the breadcrumbs and stir until a uniform mixture.
9- Pour into sterilized jars.


– – – Home Canning tips for this recipe – – –

pressure canner for home canningYou must use the “Pressure” canning method for this recipe

Process the jars for 60 minutes under 11 pounds of pressure



Tuna Stuffed Avocados

Posted 06/07/2011 By Francois

Tuna Stuffed Avocados

JeBouffe Favorite

A JeBouffe favorite


Yield: 6 Stuffed half-avocados
Preparation: 10 minutes

A touch of freshness in the plate with this quick but delicious recipe.
A perfect dish for a improvised but nutritious meals.

Tuna stuffed avocados

1 can of light tuna in oil
3 ripe avocados
4 tablespoon minced onion
2 tablespoon of chopped celery
Zest and juice of 1 lemon
1 teaspoon of Alepp pepper
4 tablespoon of mayonnaise
salt and pepper to taste

1 – Zest the lemon and set aside.
2 – Extract the lemon juice and set aside.
3 – Halve and pit the avocados. Sprinkle the halves with lemon juice.
4 – Slice the onion to produce 4 tablespoon and celery for 2 tablespoon
5 – In a bowl, combine onion, celery, tuna, pepper, mayonnaise, half the zest and all the remaining lemon juice.
6 – Mix well and adjust salt and pepper to taste.
7 – Divide into the 6 halves avocados.
8 – Use the remaining zest as a decoration.


Cream sauce with garlic and bacon

Posted 03/06/2011 By Francois

Cream sauce with garlic and bacon
JeBouffe Favorite JeBouffe Favorite


For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 10 minutes
Cooking time: 10 minutes

Halfway between the Carbonara and Nirvana, this recipe will delight fans of creamy pasta.
The combination of bacon, garlic and cream add to the fresh scent of basil and spicy pepper to bring you to seventh heaven.

Warning: this little delight does not support attempts of lower fat versions.
Eat in moderation but rather by taking full advantage of its flavor.

This recipe can also be used as a side dish for grilled meats.

Cream sauce with garlic and bacon

clove of garlic 8
pancetta or bacon cut into small cubes 250 ml. 1 cup
cream 35% 250 ml. 1 cup
olive oil 30 ml. 2 tablespoons
grated parmesan 125 ml. 1 / 2 cup
chopped fresh basil leaves 250 ml. 1 cup
cracked black pepper 30 ml. 2 tablespoons

note: This sauce is prepared during pasta cooking.

1 – Peel, degerm and chop coarsely the garlic.
2 – Cut the pancetta / bacon into small dice.
4 – Chop coarsely the basil leaves.
5 – In a pan, fry the bacon in oil over medium heat (3-5 minutes).
6 – Remove the bacon and keep half of the oil + fatty
7 – Add the garlic and cook until golden.
8 – Stir to prevent the garlic from browning too quickly (1-2 minutes).
9 – Put the bacon in the pan.
10 – Add the cream and cook, stirring regularly.
11 – Remove from heat when cream begins to simmer
12 – Pour the hot pasta to sauce and mix well. If necessary add a little cooking water to stretch the sauce.
13 – Add the pepper and mix again.
14 – Place in a large serving platter and top with basil.
15 – Serve immediately.