Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Ingredients:  Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Roasted Pork Tenderloin with Pommery Honey Mustard

Ingredients:  Roasted Pork Tenderloin with Pommery Honey Mustard 2 pork tenderloins 2 tablespoons vegetable oil 2 garlic cloves, minced 2 tablespoons minced shallots 1 tablespoon tomato paste 2 1/2 tablespoons red-wine vinegar 1 1/2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1 teaspoon black peppercorns, crushed 1 1/3 cups vegetable broth 3 tablespoons of Pommery … More Roasted Pork Tenderloin with Pommery Honey Mustard

Blackberry Soufflé with L’Epicurien Blackberry Jam

Ingredients:  8 eggs 4 yolks 50g sugar 50g brown sugar 1 jar L’Epicurien Blackberry Jam Preparation: 1. Whisk the yolks with half the Blackberry Jam. 2. Whisk the whites with 50g of the sugar until stiff and gently fold into the first mixture. 3. Caramelize a soufflé dish with the brown sugar and a little bit … More Blackberry Soufflé with L’Epicurien Blackberry Jam

Chocolate Mousse with La Cultivada Olive Oil

Ingredients:  10 oz bittersweet chocolate 8 large eggs, separated 3/4 c granulated sugar 1/2 c La Cultivada Arbequina Olive Oil 2 oz espresso, chilled 1/4 tsp kosher salt optional garnishes: whipped cream, fleur de sel, orange zest or fresh berries   Preparation: 1. Melt chocolate in microwave or double boiler. 2. Place the egg yolks and … More Chocolate Mousse with La Cultivada Olive Oil

Grilled Fish with L’Ami Provencal Herbs de Provence

Ingredients:  2 6oz fish filets olive oil I T L’Ami Provencal Herbs de Provence salt & freshly ground pepper fresh herbs and lemon wedges for garnish (optional)   Preparation: 1. Prepare grill. 2. Rub fish filets with olive oil, sprinkle evenly with herbs, and season with salt and pepper to taste. 3. Grill until fish flakes with … More Grilled Fish with L’Ami Provencal Herbs de Provence

Fig Old Fashioned with Quai Sud Flavored Syrup

Ingredients:  1 orange slice scant 1/2 oz Quai Sud Fig Syrup 1/4 oz white balsamic vinegar 2 oz bourbon seltzer water orange twist for garnish Preparation: 1. Muddle the orange slice in a cocktail shaker with the fig syrup and white balsamic vinegar. 2. Fill the shaker with ice, add bourbon, and shake for 10-20 … More Fig Old Fashioned with Quai Sud Flavored Syrup

Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam

Ingredients:  4 slices bread 1/4 cup Les Confitures de Raphaël Fig Jam 4 oz Bries, sliced thin 2 T butter   Preparation: 1. Place bread slices on work surface. Top 2 slices of bread with sliced Brie, and the other 2 with the fig jam. Close sandwiches so that each has both Brie and jam. … More Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam

Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica

Ingredients:  12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica