Kosher salt 6oz. pasta (such as egg tagliolini, bucatini, or spaghetti) 3Tbsp. unsalted butter, cubed, divided 1tsp. French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz ¾cup finely grated Grana Padano or Parmesan ⅓cup finely grated Pecorino Preparation Step 1 Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add … More Cacio e Pepe
Ingredients: CRUST 1 3/4 cups graham cracker crumbs 4 tablespoons melted butter FILLING 2 pounds cream cheese, room temperature 1 1/3 cups sugar 4 eggs 1 tablespoon vanilla extract 1 1/4 tablespoons L’Abeille Occitane Lavender Honey 8.8 oz 1/4 teaspoon salt 2/3 cup sour cream 2/3 cup heavy whipping cream TOPPING 1 cup sour cream 2 … More Honey Lavender Cheesecake
Ingredients: 1 tablespoon Edmond Fallot Old Fashion Grain Mustard Stone Jar 9oz 1 tablespoon Delices du Luberon Garlic Mayonnaise 3.1oz 8 (1-ounce) slices Italian bread 6 ounces thinly sliced ham 1 cup (4 ounces) shredded Gruyère cheese ¼ teaspoon Il Boschetto Black Peppercorn Mill 2oz ½ cup egg substitute ¼ cup fat-free milk Cooking spray Directions: Combine … More Easy and Delicious Dijon Croque Monsieur Recipe
Spice up your charcuterie board with The French Farm. L’Epicurien brings the right balance of flavors and textures, and the overall feel, to any charcuterie platter. We’ll give you some ideas, tips and tricks to master the art of assembling snacks, cheese, and other one-biters in an impressive charcuterie board. Ingredients: 8 oz. wheel of … More L’Epicurien the Perfect Pair to any Charcuterie Board
Ingredients For crust: Nonstick vegetable oil spray 2 cups gingersnap cookie crumbs (about 9 ounces) 1 cup pecans (about 3 1/2 ounces) 1/4 cup (packed) golden brown sugar 2 tablespoons chopped crystallized ginger 1/4 cup (1/2 stick) unsalted butter, melted For filling: 4 8-ounce packages cream cheese, room temperature 2 cups sugar 1 15-ounce can … More Pumpkin Cheesecake with Le Saunier de Camargue
Ingredients 8-ounce round brie cheese, at room temperature 1/4 cup hazelnuts, unroasted and roughly chopped L’Epicurien Black Fig Jam Fresh Rosemary Directions Preheat the oven to 425°F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the … More Baked Brie with L’Epicurien Black Fig Jam
Ingredients One 9-ounce ball your favorite pizza dough Garlic-infused olive oil, for brushing 3/4 ounce finely grated Pecorino Romano cheese 1 1/2 ounces fresh mozzarella Plantin White truffle oil, for drizzling Freshly ground black pepper Directions Preheat the oven to the highest possible heat. Stretch out your dough ball to a diameter of about 12 … More White Truffle Pizza with Plantin White Truffle Oil
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
INGREDIENTS 1 Cup of Maison Pebeyre Truffle Mayonnaise 3 Cups of shredded cheddar cheese 1.5 Cups Milk 8 Ounces of elbow macaroni cooked and drained DIRECTIONS Preheat oven to 375°. Combine Maison Pebeyre Truffle Mayonnaise, 2-1/2 cups cheese and milk in large bowl. Stir in macaroni. Spoon into shallow 2-quart casserole, then top with … More Truffle Mac & Cheese with Maison Pebeyre Truffle Mayonnaise
Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil
Sardines & Chocolat 