Ingredients 1 3/4 cups finely crushed graham crackers (about 22 crackers) 3 tablespoons Quai Sud Orange pure cane sugar 6 tablespoons of melted butter 3 8 ounce packages cream cheese, softened 1 1/3 cups Quai Sud Orange pure cane sugar 3 tablespoons frozen orange juice concentrate, thawed 1 teaspoon vanilla extract 3 eggs slightly beaten 1 1/2 teaspoon finely … More Orange Cheesecake with Quai Sud Pure Cane Sugar
Ingredients For the Crust 1 cup softened butter ½ cup Quai Sud Lemon Pure Cane Sugar 2 cups all-purpose flour ½ tsp vanilla extract For the Filling 4 large eggs 1½ cups Quai Sud Lemon Pure Cane Sugar ¼ cup all-purpose flour 2 tsp lemon zest ⅔ cup lemon juice powdered sugar for dusting Directions Preheat oven to … More Lemon Bars with Quai Sud Cane Sugar
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 1 small mandarin (or half a large one) 10 Distileries Peureux morello cherries 30ml liquid from the cherry jar or tin 30ml cranberry juice 30 ml vanilla simple syrup (or just a small dash of vanilla extract) 30ml maple syrup 4 dashes bitters 60ml white rum lots of ice cracked pepper Directions Peel and … More The Lady Morello with Distilleries Pereux Griottines
Ingredients 3 Parts Orange Rum 5 Parts Green Oolong Tea 1 Splash Quai Sud Orange Blossom 1 Dash Triple Sec 1 Peel Orange Directions Add all ingredients into a cocktail glass. Garnish with orange or other tropical fruit. This recipe inspired by AbsolutDrinks.
Ingredients 9 1/2 tablespoons butter, divided 1 1/2 pounds fresh wild mushrooms large mushrooms sliced, small mushrooms halved or quartered 7 cups (about) low-salt chicken broth 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped leek (white and pale green parts only) 1 bag Sapori Antichi Risotto Mushroom 1/4 cup dry white wine 1/4 cup … More Wild Mushroom Risotto with Sapori Antichi Risotto
Ingredients 2 tins Clement Faugier Chestnut Paste 5 eggs 7 oz butter 3 1/2 oz icing sugar 2 teaspoons liquid coffee extract Directions Fold the yolks of 5 eggs into the Chestnut paste, then add the softened butter. Beat well with a wooden spoon. Add a pinch of salt to the 5 egg whites and … More Old time chestnut pudding with Clement Faugier Chestnut Paste
Ingredients 1 whole red onion, peeled And cut Into large chunks 1 whole red bell pepper, seeded and cut into large chunks 1 whole chopped carrots 1/2 whole butternut squash, peeled And cut into large chunks 3 cloves garlic, minced salt and pepper, to taste 1 teaspoon Montreal Steak Seasoning or any other seasonings or herbs … More Roasted Veggies with Rougie Duck Foie Gras with Armagnac
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 1-pound Gnocchi 1 jar La Favorita Pesto Genovese 6 ounces fresh cream 1/2 cup Grated Parmesan Directions Bring a large pot of salted water to a boil for gnocchi. Remove excess oil from pesto jar. In a large saucepan, bring cream to a simmer. Turn off heat. Stir in pesto sauce. Cook gnocchi 3-4 … More Gnocchi with cream and pesto from La favorita
Sardines & Chocolat 