Ingredients For croutons 12 to 16 (1/2-inch-thick) baguette slices 3 tsp extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 1/4 -lb) live lobster 2 large tomatoes, peeled and coarsely chopped 1 large onion, chopped 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb boiling potatoes 1/3 cup finely … More Bouillabaisse with Safrante Saffron and Salt
Ingredients Puff 1/2 cup of Mueloliva Venta del Baron Extra Virgin Olive Oil 2/3 cup of water 1 1/4 cup of flour 4 eggs 3/4 cup of confectioners sugar Vanilla Whipped Cream: 4 eggs 10 tbsp sugar 8 tbsp flour 3 1/2 cups milk vanilla extract Directions Beat 4 yolks with sugar, vanilla extract and flour. Pour the … More Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive 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 1-3/4 cup warm water 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast) 1 tbsp sugar 1 tbsp L’Abeille Occitane Rosemary Honey 5 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading 1 tablespoon + 3/4 teaspoon kosher salt, divided … More Rosemary Focaccia with L’Abeille Occitane Rosemary Honey
Ingredients 12 eggs 1/2 tbsp hot pepper sauce, or to taste 1 pinch salt and black pepper 1/4 tbsp ground paprika, for dusting (divided) 1 1/2 tbsp Fireman’s mustard 1 1/2 tbsp mayonnaise 1/2 tbsp Worcestershire sauce Directions Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove … More Spicy Deviled Eggs with Pommery Fireman’s Mustard
Ingredients For the roast 1 (2 ½ to 3-pound) boneless beef eye round roast Kosher salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 teaspoons minced garlic 2 tablespoons Pommery Lion’s Mustard 2 teaspoons Pommery Sherry Vinegar For the horseradish sauce 1/2 cups sour cream 2 tablespoons jarred horseradish 1 tablespoons 1 tablespoon … More Roast Beef with Pommery Lion’s Mustard and Sherry Vinegar Garlic Crust
Ingredients For the Marinade: 2 pounds beef chuck, cut into 1-inch cubes 2 medium carrots, peeled and chopped 2 medium yellow onions, chopped 3 cups full-bodied red wine (eg, Bordeaux like cabernet sauvignon or merlot) ¾ cup Pommery Red Wine Vinegar 1 bouquet garni For the Stew: 3 tablespoons oil or lard 1 medium yellow … More Boeuf Bourguignon with Pommery Red Wine Vinegar
Ingredients 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick) Coarse kosher salt Cracked black pepper 3 tbsp canola oil 6 tsp (3/4 stick) chilled unsalted butter divided 4 garlic cloves, peeled, smashed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 cup finely chopped shallots 1/2 cup Cognac or brandy 2 tbsp … More Beef Tenderloin Steaks with Pommery Cognac Mustard Sauce
Ingredients 1/2 oz apricot brandy 1/2 oz banana liqueur 1/4 oz grenadine syrup 1/4 oz L’Abeille Occitane Orange Blossom Honey 1/2 oz lemon juice 1 oz orange juice 1 oz pineapple juice 1 oz dark rum 1/2 oz coconut rum Directions Combine all ingredients in a blender with 2-3 ice cubes. Pour over ice cubes in a … More Bahama Breeze with L’Abeille Occitane Orange Blossom Honey
Ingredients 1 1/2 tbsp – L’Abeille Occitane Acacia Honey 1 cup – plain Greek yogurt 1 tbsp – orange juice (100% natural) 1/4 tsp – ground cinnamon 1/8 tsp – ground nutmeg 1 – large Fuji apple 2 tbsp – lemon juice 1/4 cup – Honey Almond Cranberry Granola Directions In a medium bowl, mix … More Honey Almond Parfait with L’Abeille Occitane Acacia Honey
Sardines & Chocolat 