Ingredients 16 large, ripe plum tomatoes, cut in half lengthwise 2 tbsp muscovado sugar 2/3 cup / 150 ml olive oil 2 tbsp LeBlanc Tarragon Vinegar 2 onions, thinly sliced 1 1/2 cups / 250 g mograbiah 1 2/3 cups / 400 ml chicken or vegetable stock A pinch of saffron threads 1 1/2 cups / … More Couscous and Mograbiah with Oven Dried Tomatoes and LeBlanc Tarragon Vinegar
Ingredients 3 1/2 slab St. Louis ribs 2 cups water 2 cups liquid smoke flavoring Sauce 1/4 cup chicken stock 2 cups ketchup 1 teaspoon maple or cane syrup 1/3 teaspoon garlic powder 1/4 teaspoon black pepper 2 1/2 tablespoons vegetable oil 1 3/4 teaspoon liquid smoke 1 teaspoon French’s mild yellow mustard 1 1/4 … More St. Louis Ribs with LeBlanc Champagne Vinegar
Ingredients 1/2 cup butter 1/2 cup chopped shallots 1 medium head red cabbage (about 2 3/4 pounds), thinly sliced 2 cups crushed walnuts 2 Granny Smith apples, peeled, cored, thinly sliced 3/4 cup LeBlanc raspberry vinegar 1/2 cup sugar 1 pint fresh raspberries or 2 cups frozen Directions Melt butter in heavy large pot over … More Red Cabbage with Raspberries, Apples and Walnuts with
Ingredients 2 large chicken breasts 1/2 lb mushrooms 6 tsp LeBlanc Pure Extra Virgin Olive First Press 2/3 cup LeBlanc Xeres (Sherry) 12 year Vinegar 2 tbsp tomato paste 2 tbsp chopped parsley Directions Trim excess skin from the breasts. sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones … More Chicken Breast Xeres with LeBlanc Sherry 12 years Vinegar
Ingredients For croutons 12 to 16 (1/2-inch-thick) baguette slices 3 tsp extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 1/4 -lb) live lobster 2 large tomatoes, peeled and coarsely chopped 1 large onion, chopped 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb boiling potatoes 1/3 cup finely … More Bouillabaisse with Safrante Saffron and Salt
Ingredients Puff 1/2 cup of Mueloliva Venta del Baron Extra Virgin Olive Oil 2/3 cup of water 1 1/4 cup of flour 4 eggs 3/4 cup of confectioners sugar Vanilla Whipped Cream: 4 eggs 10 tbsp sugar 8 tbsp flour 3 1/2 cups milk vanilla extract Directions Beat 4 yolks with sugar, vanilla extract and flour. Pour the … More Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive Oil
Ingredients 2 cups – high quality ricotta cheese 2 Tablespoons – L’Abeille Occitane Chestnut Honey Coarse salt, as needed thinly sliced apples Directions Place cheese in a muslin cloth or kitchen towel and smoke slowly over embers underneath a cover for one-half hour. Be sure the fire is not hot. Cool cheese and remove … More Smoked Ricotta with L’Abeille Occitane Chestnut Honey
ingredients 1-3/4 cup warm water 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast) 1 tbsp sugar 1 tbsp L’Abeille Occitane Rosemary Honey 5 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading 1 tablespoon + 3/4 teaspoon kosher salt, divided … More Rosemary Focaccia with L’Abeille Occitane Rosemary Honey
Ingredients 12 eggs 1/2 tbsp hot pepper sauce, or to taste 1 pinch salt and black pepper 1/4 tbsp ground paprika, for dusting (divided) 1 1/2 tbsp Fireman’s mustard 1 1/2 tbsp mayonnaise 1/2 tbsp Worcestershire sauce Directions Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove … More Spicy Deviled Eggs with Pommery Fireman’s Mustard
Ingredients For the roast 1 (2 ½ to 3-pound) boneless beef eye round roast Kosher salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 teaspoons minced garlic 2 tablespoons Pommery Lion’s Mustard 2 teaspoons Pommery Sherry Vinegar For the horseradish sauce 1/2 cups sour cream 2 tablespoons jarred horseradish 1 tablespoons 1 tablespoon … More Roast Beef with Pommery Lion’s Mustard and Sherry Vinegar Garlic Crust
Sardines & Chocolat 