Easy and Delicious Dijon Croque Monsieur Recipe

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

L’Epicurien the Perfect Pair to any Charcuterie Board

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

Pumpkin Cheesecake with Le Saunier de Camargue

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

White Truffle Pizza with Plantin White Truffle Oil

  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

Smoked Ricotta with L’Abeille Occitane Chestnut Honey

   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

Truffle Mac & Cheese with Maison Pebeyre Truffle Mayonnaise

  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

Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

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

Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica

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