Ingredients For the vinaigrette: 3 tablespoons best quality cider vinegar 1 tablespoon Edmond Fallot Dijon Mustard 1 cup plus 2 tablespoons LeBlanc Extra Virgin Olive Oil 1 medium new white onion, sliced paper-thin 2 cloves garlic, minced 3 cups flat-leaf parsley leaves, loosely packed 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed Sea … More Salade niçoise
Ingredients 1/4 cup Freshly squeezed lemon juice 1 tablespoon Finely chopped shallots 2 teaspoon Honey 5 tablespoons LeBlanc Pure Pecan Oil Salt & Freshly ground pepper, to taste 4 Medium golden beets, roasted, peeled and cut into wedges 4 Medium red beets, roasted, peeled and cut into wedges 4 cup arugula 1/2 cup toasted pistachios … More Beet Salad with LeBlanc Pecan Vinaigrette
Ingredients 3 russet potatoes, cut into 1/3-inch thick fries 2 tablespoons LeBlanc Truffle Oil Kosher salt and freshly ground black pepper, to taste 3 cloves garlic, pressed 2 tablespoons chopped parsley leaves, for garnish Directions Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside. Place the potatoes in a … More Homemade French Fries with LeBlanc Truffle Oil
Ingredients 8-ounce round brie cheese, at room temperature 1/4 cup hazelnuts, unroasted and roughly chopped L’Epicurien Black Fig Jam Fresh Rosemary Directions Preheat the oven to 425°F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the … More Baked Brie with L’Epicurien Black Fig Jam
Ingredients 4 large potatoes 50 g nibbed almonds, lightly toasted 1 cup red pepper, minced 2 chilies, minced (optional) 1/2 lime or lemon, juiced 2 tablespoon fresh coriander, minced 1 tablespoon cornflour Sea salt and freshly ground black pepper Oil, for frying L’Epicurien Sweet Onion Confit Directions Boil the potatoes in their skins until … More Potato Tikki with Sweet Onion Confit
Ingredients 2 teaspoons butter 2 slices white bread 1 teaspoon peanut butter 2 teaspoons L’Epicurien Very strawberry Jam Directions Heat griddle or skillet to 350ºF . Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered … More Grilled Peanut Butter and Jelly with L’Epicurien Very Strawberry Jam
Ingredients small garlic clove 3/8 teaspoon table salt 1 stick (1/2 cup) unsalted butter, softened 1 1/2 teaspoons finely minced shallot 1 tablespoon finely chopped fresh flat-leaf parsley 1/4 teaspoon black pepper 1 tablespoon dry white wine 1 Burgundy Escargot Set Directions Put oven rack in middle position and preheat oven to 450°F. Using a heavy … More Escargot with Bourgogne Escargots
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
Sardines & Chocolat 