Fleur de Sel Caramel sauce with La Baleine Sea Salt and La Trinitaine Butter Galettes

May 19, 2016

         Ingredients 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon La Baeline Sea Salt La Trinitaine Butter Galettes Directions In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, … More Fleur de Sel Caramel sauce with La Baleine Sea Salt and La Trinitaine Butter Galettes

Soft Pretzels with Edmond Fallot Burgundy Mustard

May 19, 2016

Ingredients 1 cup warm water 2 teaspoons active dry yeast 2 1/2 to 3 cups all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons salt 1/4 cup baking soda 1 tablespoon barley malt syrup, rice syrup, or dark brown sugar 1 large egg, whisked with 2 tablespoons warm water and La Baleine Sea Salt Edmond Fallot Burgundy … More Soft Pretzels with Edmond Fallot Burgundy Mustard

Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil

May 19, 2016

Ingredients  1 large ball (about 8 ounces) fresh burrata 2 to 3 medium heirloom tomatoes, of different colors 2 tablespoons Casa de Alba Extra Virgin Olive Oil 6 to 8 leaves fresh basil, chiffonaded coarse sea salt crusty Italian bread, for serving Preparation Drain the burrata of any liquid, place on a plate and set … More Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil

Beef Carpaccio with La Cultivada Organic Arbequina Extra Virgin Olive Oil

May 19, 2016

Ingredients 1 pound beef tenderloin 1 (5 ounce box) fresh baby arugula, washed and dried (see note above) 1/2 cup La Cultivada Organic Arbequina Extra Virgin Olive Oil, divided Kosher salt and freshly ground black pepper 3 tablespoons freshly squeezed juice from about 2 lemons 1 teaspoon Honey and Balsamic dijon mustard 1 egg yolk 10 … More Beef Carpaccio with La Cultivada Organic Arbequina Extra Virgin Olive Oil

Raspberry Linzer Heart Cookies with Les Confitures a l’Ancienne Love Jam

May 19, 2016

Ingredients 16 tsp (2 sticks) unsalted butter, at room temperature 2/3 cup plus 3 Tbsp. confectioners’ sugar 1 large egg yolk 1 tsp vanilla extract 2 1/2 cups all-purpose flour 1/4 tsp salt 2/3 cup Les Confitures a l’Ancienne Love Jam Directions Preheat oven to 325°F; line 2 baking sheets with parchment. Beat butter and 2/3 … More Raspberry Linzer Heart Cookies with Les Confitures a l’Ancienne Love Jam

New York Style Vanilla Honey Cheesecake with Al Andalus Mountain Honey

May 19, 2016

Ingredients 2 cups – graham cracker crumbs 1/2 cup – butter or margarine, melted 4 packages (8 oz.) – cream cheese, room temperature 3/4 cup – Al Andalus Mountain Honey 1/4 cup – flour 5 – eggs 1/3 cup – heavy cream 1 Tablespoon – lemon zest, grated 1 teaspoon – vanilla Directions To make … More New York Style Vanilla Honey Cheesecake with Al Andalus Mountain Honey

Summer fruit salad with La Cultivada Organic Hojiblanca Extra Virgin Olive Oil

May 19, 2016

  Ingredients ½ sweet pineapple, peeled and diced 2 peaches, stoned and sliced 2 kiwi fruit, peeled and sliced 16 strawberries, hulled and cut in half 4tbsp La Cultivada Organic Hojiblanca Extra Virgin Olive Oil freshly ground black pepper juice of 1 lime Sprig of Mint Directions Mix everything together, and leave to chill for a … More Summer fruit salad with La Cultivada Organic Hojiblanca Extra Virgin Olive Oil

French Mackerel salad with Mackerel Filets with Muscadet Wine

May 19, 2016

  Ingredients 5 halved ripe cherry tomatoes 85g thinly sliced cucumber large handful baby spinach leaves 2 Mackerel Filets with Muscadet Wine 2 tsp sunflower seed, toasted For the Dressing 75ml low-fat natural yogurt 1 tsp lemon juice 1 tsp  Edmond Fallot Walnut Mustard 2 tsp dill, chopped, plus extra to serve Preparation To make the … More French Mackerel salad with Mackerel Filets with Muscadet Wine

l’Abeille Occitane Provence Flower Ice Cream

May 19, 2016

Ingredients: 2 cups whole milk 1/4 cup dried lavender 1/3 cup Provence Flower honey from l’Abeille Occitane  5 large egg yolks 1/4 cup sugar 1 cup heavy cream Preparation: In a medium saucepan, combine milk, lavender, and lavender honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain … More l’Abeille Occitane Provence Flower Ice Cream