Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

May 25, 2016

Ingredients 6 cloves garlic, peeled 1 small onion, peeled 3/4 cup (180g) whole milk plain yogurt, preferably Greek-style 3 tablespoons fresh lemon juice 5 teaspoons raz el hanout 2 teaspoons freshly ground black pepper 1 teaspoon paprika, sweet or smoked 1 teaspoon crushed red pepper flakes 2-pounds (900g) boneless, skinless chicken thighs, trimmed of fat, cut … More Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

May 24, 2016

Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped parsley leaves 1 tablespoon finely chopped rosemary leaves 1 teaspoon minced garlic Kosher salt 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched 2 teaspoons freshly ground black pepper 1 tablespoon olive oil 2 tablespoons minced shallots 1 teaspoon minced garlic … More Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

Couscous and Mograbiah with Oven Dried Tomatoes and LeBlanc Tarragon Vinegar

May 24, 2016

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

Red Cabbage with Raspberries, Apples and Walnuts with

May 23, 2016

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

Chicken Breast Xeres with LeBlanc Sherry 12 years Vinegar

May 23, 2016

  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

Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive Oil

May 20, 2016

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

Smoked Ricotta with L’Abeille Occitane Chestnut Honey

May 20, 2016

   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

Rosemary Focaccia with L’Abeille Occitane Rosemary Honey

May 20, 2016

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