Every year the Christmas menu gets more challenging; Surprising the customers and making it original and innovative is one of the most complex tasks. There is always traditional recipes but this year we wanted to go one step further and so we created a different proposition with one of the most talked about tools of this year: ChatGPT. Artificial intelligence suggested outstanding christmas menu What does it promise? Satisfies the most demanding palates during these festivities.
The starting point of this culinary suggestion is an appetizer that will awaken the senses and whet the appetite: Goat cheese and caramelized onion tartlets. As for the main course, he chose pork tenderloin with cranberry and orange sauce, undoubtedly a real pleasure. And the final touch of this culinary experience is a dessert that awakens the imagination and satisfies the sweet tooth: chocolate and hazelnut christmas diary.
For those who want to recreate this menu at home, artificial intelligence has provided all the necessary ingredients, steps and details. Dare to innovate!
Starter: Tarlets with goat cheese and caramelized onions
Definition: Small, elegant tartlets filled with a soft mixture goat cheese and caramelized onion, Sprinkle with fresh thyme. They’re the perfect bite to kick off the celebration.
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Puff pastry ready to use
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200 g goat cheese
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2 large onions, thinly sliced
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2 tablespoons brown sugar
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2 tablespoons of olive oil
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Pepper and salt to taste
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Fresh thyme to garnish
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Preheat the oven to 180°C.
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Heat the olive oil in a pan and add the onions with a pinch of salt. Cook over low heat until golden and caramelized, about 15 minutes. Add brown sugar and cook for another 5 minutes.
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Cut the puff pastry into 5×5 cm squares. Place each square in a muffin tin to create small tartlets.
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Fill each tartlet with goat cheese and caramelized onions.
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Bake for 15-20 minutes or until pastry is golden brown.
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Garnish with fresh thyme before serving.
Main course: Pork tenderloin with cranberry-orange sauce
Description: A watery roast pork loinaccompanied by a sweet and slightly acidic sauce cranberry and orange. This sweet and sour combination is perfect for a Christmas dinner.
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1 kg pork tenderloin
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200 g fresh blueberries
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100 ml orange juice
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50g sugar
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100 ml red wine
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rosemary branch
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Pepper and salt to taste
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olive oil
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Preheat the oven to 190°C.
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Season the pork tenderloin with salt and pepper and fry it in a pan with a little olive oil.
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Place the tenderloin on the baking tray and add the rosemary. Bake for approximately 20-25 minutes.
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For the sauce, combine cranberries, orange juice, sugar and red wine in a saucepan. Cook over low heat until the sauce reduces and thickens.
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Serve the sliced tenderloin with cranberry-orange sauce.
Dessert: Christmas log with chocolate and hazelnuts
Description: A classic Christmas diary with lots of fillings. creamy chocolate and hazelnut mousse, covered in chocolate glaze and decorated to resemble a real tree trunk. A sweet and festive end to the meal.
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4 eggs
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100g sugar
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70g flour
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30 g cocoa powder
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200 g dark chocolate
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200ml whipped cream
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100 g roasted and chopped hazelnuts
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Powdered sugar to decorate
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Preheat the oven to 180°C.
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For the cake, beat the eggs with sugar until the mixture becomes white and foamy. Add sifted flour and cocoa.
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Pour the mixture onto a baking tray lined with parchment paper and distribute evenly. Cook for 8-10 minutes.
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Place the cake on a damp cloth and wrap it carefully. Let it cool.
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For the filling, melt the chocolate and mix with whipped cream and hazelnuts.
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Roll out the cake, fill with chocolate mixture and roll again.
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Cover the trunk with the rest of the chocolate mixture and use a fork to create the bark texture.
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Decorate with powdered sugar before serving.