Ingredients 1/2 cup – butter or margarine, softened 3/4 cup – Bernard Michaud Traditional Summer Flower Honey 2 – eggs 1 tsp – vanilla extract 3-1/2 cups – all-purpose flour 2 tsp – anise seeds 2 tsp – ground cinnamon 1/2 tsp – baking powder 1/2 tsp – salt 1/4 tsp – baking soda 1 … More The Honey Almond Biscotti with Bernard Michaud Traditional Summer Flower Honey
Ingredients: 1/2 cup powdered sugar 2 teaspoons teaspoons dried lavender flowers zest of one lemon 1 cup butter, room temperature 2 1/4 cup all purpose flour 1/4 teaspoon salt course sugar, optional Preparation: In a food processor, gently blend powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. Add … More Simple Lavender Shortbread Cookies with Terre Exotique Lavender Flowers
Ingredients: 1 cup almond milk 4 eggs 3/4 cup gluten free flour 1/4 teaspoons sugar 1 small container of raspberries 1 Dark Chocolate Fondue in Ceramic Jar 1 Jar of Seedless Raspberry Jam Preparation: Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick … More Chocolate & Raspberry Crepes w/ L’Epicurien Seedless Raspberry 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
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
Ingredients: 3/4 lb (about 2 cups) red seedless grapes 6 tsp LeBlanc Nut Oil (experiment to find your favorite!) 1 pint vanilla ice cream 1/4 c toasted nuts of your choice (match with the oil, or mix it up!) Preparation: 1. Preheat broiler 2. Toss grapes with 2 tsp oil in a shallow baking dish and … More Ice Cream with Roasted Grapes and LeBlanc Nut Oil
Ingredients: 8oz of cream cheese, softened 1 egg 3 heaping Tablespoons L’Epicurien Lemon Curd 2 heaping Tablespoons sifted powdered sugar 8 La Trinitaine butter galettes Baking cups Griottines or berries of your choice Instructions: 1. Thoroughly mix all except the galettes and the Griottines 2. Line cupcake tins with 8 baking cups and place … More Cheesecake with L’Epicurien Lemon Curd
Ingredients 1 Teaspoon unflavored gelatin granules 1 Tablespoon cold water 1/2 Cup whole milk 3/4 Cup heavy cream 1/2 Vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract 3 Tablespoons granulated sugar 1/4 Cup plain whole-milk yogurt 4 Tablespoons Rose Flower Syrup Organic, unsprayed rose petals or candied rose petals for garnish Instructions 1. … More Rose Panna Cotta with Quai Sud Rose Flower Syrup
Ingredients 1 sheet frozen puff pastry 1 8-ounce wheel Camembert cheese 3 tablespoons Les Confitures a l’Ancienne Apple Pear Walnut Jam 1 egg yolk 1 tablespoon water Instructions 1. Preheat oven to 425. Let sheet of puff pastry stand at room temperature until it thaws slightly, 20 to 30 minutes. Unfold and roll … More Baked Camembert with Les Confitures a l’Ancienne Apple Pear Walnut Jam
Ingredients 120 grams Anis de Flavigny ® 50cl milk 50cl liquid cream 6 aniseeds 8 egg yolks 300 grams strawberries Preparation time: 20 minutes Cooking time: 18 minutes Refrigeration time: 3 hours Instructions 1. Melt the Anis de Flavigny ® in the milk and cream by bringing to a boil. 2. Add the aniseeds, … More Anis de Flavigny Ice Cream
Sardines & Chocolat 