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
Ingredients For the roast 1 (2 ½ to 3-pound) boneless beef eye round roast Kosher salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 teaspoons minced garlic 2 tablespoons Pommery Lion’s Mustard 2 teaspoons Pommery Sherry Vinegar For the horseradish sauce 1/2 cups sour cream 2 tablespoons jarred horseradish 1 tablespoons 1 tablespoon … More Roast Beef with Pommery Lion’s Mustard and Sherry Vinegar Garlic Crust
Ingredients For the Marinade: 2 pounds beef chuck, cut into 1-inch cubes 2 medium carrots, peeled and chopped 2 medium yellow onions, chopped 3 cups full-bodied red wine (eg, Bordeaux like cabernet sauvignon or merlot) ¾ cup Pommery Red Wine Vinegar 1 bouquet garni For the Stew: 3 tablespoons oil or lard 1 medium yellow … More Boeuf Bourguignon with Pommery Red Wine Vinegar
Ingredients 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick) Coarse kosher salt Cracked black pepper 3 tbsp canola oil 6 tsp (3/4 stick) chilled unsalted butter divided 4 garlic cloves, peeled, smashed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 cup finely chopped shallots 1/2 cup Cognac or brandy 2 tbsp … More Beef Tenderloin Steaks with Pommery Cognac Mustard Sauce
Ingredients 1/2 oz apricot brandy 1/2 oz banana liqueur 1/4 oz grenadine syrup 1/4 oz L’Abeille Occitane Orange Blossom Honey 1/2 oz lemon juice 1 oz orange juice 1 oz pineapple juice 1 oz dark rum 1/2 oz coconut rum Directions Combine all ingredients in a blender with 2-3 ice cubes. Pour over ice cubes in a … More Bahama Breeze with L’Abeille Occitane Orange Blossom Honey
Ingredients 1 1/2 tbsp – L’Abeille Occitane Acacia Honey 1 cup – plain Greek yogurt 1 tbsp – orange juice (100% natural) 1/4 tsp – ground cinnamon 1/8 tsp – ground nutmeg 1 – large Fuji apple 2 tbsp – lemon juice 1/4 cup – Honey Almond Cranberry Granola Directions In a medium bowl, mix … More Honey Almond Parfait with L’Abeille Occitane Acacia Honey
Ingredients Grilled Pineapple 1 tablespoon – Lemon Blossom Honey 1 tablespoon – rum 2 – limes, juiced 1 – pineapple, peeled and cut into 16 wedges Mojitos 4 – limes, cut into eighths 8 teaspoons – honey 1 cup – fresh mint 3/4 cup – rum ice club soda Directions In a shallow dish, mix … More Grilled Pineapple Mojitos with L’Abeille Occitane Lemon Honey
Ingredients 4 tbsp – L’Abeille Occitane Lavender Honey 2 tbsp – ground flax 2 cups – old fashioned oats 3 cups – milk 4 tbsp – almond butter 2 – bananas, divided Directions On a flat surface, place 4 bowls or lidded glass jars. Fill each with 1/2 teaspoon ground flax, 1/2 cup oats and … More Hungry Monkey Honey Oats with L’Abeille Occitane Lavender Honey
Ingredients 1 eggplant, cut lengthwise into 1/2-inch slices 1 large zucchini, cut lengthwise into 1/2-inch slices 1 summer squash, cut lengthwise into 1/2-inch slices 3 beefsteak tomatoes, cut into 1/2 slices olive oil Kosher salt 1 large red onion, cut into 1/2-inch dices Pinch crushed red pepper flakes 1 red bell pepper, cut into 1/2 … More Roasted Veggie Ratatouille with La Cave de L’Abbe Rous Banyuls Vinegar
Ingredients 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and thinly sliced 3 garlic cloves, thinly sliced 1 teaspoon ground cumin 1 teaspoon La Dalia Smoked Spanish Paprika – Sweet ⅛ teaspoon La Dalia Smoked Spanish Paprika – Hot 1 (28-ounce) can whole plumtomatoes with juices, … More Shakshouka with La Dalia Smoked Spanish Paprika – Sweet and Hot
Sardines & Chocolat 