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
Ingredients: 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica
Ingredients 4 large heads Belgian endive ½ cup crumbled bleu cheese ¼ cup candied walnuts, coarsely chopped 1 Tablespoon finely chopped fresh herbs ¼ cup warm Jean LeBlanc hazelnut oil Instructions 1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs. 2. Warm hazelnut oil in a pan on … More Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil
Ingredients 1 sheet frozen puff pastry 1 8-ounce wheel Camembert cheese 3 tablespoons Les Confitures a l’Ancienne Apple Pear Walnut Jam 1 egg yolk 1 tablespoon water Instructions 1. Preheat oven to 425. Let sheet of puff pastry stand at room temperature until it thaws slightly, 20 to 30 minutes. Unfold and roll … More Baked Camembert with Les Confitures a l’Ancienne Apple Pear Walnut Jam
