Ingredients Flour, for dusting 2 sheets frozen puff pastry (about 1.1 pounds), thawed 21 ounces L’Epicurien Wild Blueberry Jam 1 egg 1 cup powdered sugar, sifted 2 to 3 tablespoons whole milk 1/2 tsp. vanilla Directions Preheat oven to 400˚F. On a smooth surface lightly dusted with flour, unfold puff pastry sheets and roll them … More
Ingredients 4 cups red wine 1 large yellow onion, halved and thinly sliced lengthwise 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine) 2 tablespoon. olive oil 10 oz. peeled pearl onions 12 oz. white button mushrooms, quartered 10 oz. bacon, cut into 1⁄2” pieces 3 … More Coq au Vin with Quai Sud Australian Rock Salt
Ingredients 1/4 cup coconut oil 1/4 cup cocoa powder 1/2 Teaspoon vanilla extract Bernard Michaud Honey with Royal Jelly Pinch of sea salt Optional: 2 Drops peppermint essential oil Directions Measure 1/4 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until … More Coconut Fudge with Bernard Michaud Royal Jelly Honey
Ingredients 2 tablespoons unsalted butter 2 tablespoons Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs 2 pounds fennel bulbs, thinly sliced 1 medium sweet onion, thinly sliced 2 medium heads of radicchio (10 ounces total), chopped 12 ounces jumbo shells 2 cups fresh ricotta cheese 6 ounces Italian Fontina cheese, shredded (1 1/2 cups) … More Stuffed Shells with Fennel, Radicchio, and Il Boschetto
ingredients 1/2 cup Quai Sud Lavender Sugar 2 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 Directions In a food processor, gently blend lavender sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. … More Lavender Shortbread Cookies with Quai Sud Lavender Sugar
Ingredients 2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary finely grated zest and juice of 1/2 lemon 4 sole (or flounder) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches French Farm Collection Fisherman Salt Directions … More Sole with Herb Butter & Fisherman salt
Ingredients 125ml double cream 60ml milk 1/4 teaspoon turmeric 1 Terre Exotique Vanilla Bean 2 tablespoons honey 1 pinch salt 3 large egg yolks 2 teaspoons brown sugar 4 teaspoons Edmond Fallot Dijon Mustard Directions Place the cream, milk, turmeric, vanilla, honey and salt in a heavy saucepan and slowly bring to the boil, stirring occasionally. Whilst … More Edmond Fallot Dijon Mustard ice cream
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 L’Epicurien Blackberry jam Directions Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick … More Chocolate & Blackberry Crepes with L’Epicurien Blackberry Jam
Ingredients Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tablespoons. olive oil salt + pepper to taste Flatbread 1 prepared pizza crust 1 L’Epicurien Red Pepper Chutney with Espelette Chili 1/2 of caramelized onions 1/2 cup. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 teaspoon. olive … More Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili
Ingredients 3/4 cup Groix & Nature Lobster Oil two 19 oz cans chickpeas, drained and rinsed 4-5 garlic cloves, chopped 2/3 cup tahini 2/3 cup water 5 tablespoon freshly squeezed lemon juice salt, to taste fresh parsley for garnish Directions Combine all ingredients in food processor and blend until smooth. Garnish with parsley and a drizzle … More Lobster Hummus with Groix & Nature Lobster Oil
Sardines & Chocolat 