Honey Cornbread with Bernard Michaud honey

Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup white sugar 1 tablespoon baking powder 1 cup heavy cream 1/4 cup vegetable oil 1/4 cup Bernard Michaud honey 2 eggs, lightly beaten Directions Preheat oven to 400ºF. Lightly grease a 9×9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar … More Honey Cornbread with Bernard Michaud honey

Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili

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

Focaccia with Pebeyre Black Truffle Oil

Ingredients 2 cups lukewarm water (85°F to 95°F)1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version) 4 tablespoons extra-virgin olive oil 2 tablespoons Pebeyre Black Truffle Oil 1 tablespoon cracked black pepper 2 teaspoons salt 4 3/4 cups (about) bread flour 1 tablespoon chopped fresh thyme 2 teaspoons chopped … More Focaccia with Pebeyre Black Truffle Oil

Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Ingredients:  Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Bruschetta with Il Boschetto Bruschetta Spice Mix

  Ingredients 3 large ripe tomatoes 2 small scallions 5 leaves of fresh basil 1 tablespoon of Bruschetta Spice Mix 1 tablespoon of red wine vinegar 2 tablespoon of extra virgin olive oil 1 Long loaf of Italian bread Instructions 1. Dice the tomatoes and chop the scallions and fresh basil. 2. Add the Bruschetta … More Bruschetta with Il Boschetto Bruschetta Spice Mix