Choucroute d’Alsace with Edmond Fallot Horseradish Mustard

  Ingredients 1/3 cup salt, plus more for seasoning 2 tablespoons light brown sugar 3 pounds pork back ribs or baby back ribs, cut into 3 sections 6 pounds sauerkraut (in plastic bags), drained 1/4 cup duck or goose fat or peanut oil 1 large onion, coarsely chopped 4 large garlic cloves, coarsely chopped 20 … More Choucroute d’Alsace with Edmond Fallot Horseradish Mustard

Quiche Lorraine with Edmond Fallot Grain Mustard

Ingredients 1 (9 inch) pastry dough Edmond Fallot Grain Mustard 12 slices bacon, crisply fried and crumbled 1 cup shredded swiss cheese 1⁄3 cup minced onion 4 eggs 2 cups whipping cream 3⁄4 teaspoon salt 1⁄4 teaspoon sugar 1⁄8 teaspoon cayenne pepper   Directions Heat oven to 450°F. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Whisk eggs slightly, … More Quiche Lorraine with Edmond Fallot Grain Mustard

Pastas with salmon and Edmond Fallot Basil Mustard

Ingredients 16 oz. rigatoni/pasta 1 teaspoon garlic, minced 2 tablespoons extra virgin olive oil ½ cup Spinach leaves Salt and pepper to taste 1 lb. salmon fillet 1 teaspoon Edmond Fallot Basil Mustard Zest of one lemon 2 tablespoons lemon juice 2 teaspoons capers Parmesan cheese, shaved or grated Directions Cook the pasta according to … More Pastas with salmon and Edmond Fallot Basil Mustard

Beet and Beet Green Fritters with Terre Exotique Mzouria Tagine Mix

Ingredients 1 bunch beets, with greens, peeled and grated on the wide holes of a grater or food processor (about 1 to 1 1/4 pounds beets) Salt Greens from 1 bunch beets, stemmed and washed in 2 changes of water 2 eggs ½ cup chopped mixed fresh herbs, like as fennel, dill, mint, parsley 2 … More Beet and Beet Green Fritters with Terre Exotique Mzouria Tagine Mix

Traditional Christmas Cake with L’Epicurien Holiday Jam

Ingredients For the cake 175g/6oz raisins 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried 500g/1lb 2oz currants 350g/12oz sultanas 150ml/¼pt brandy or sherry, plus extra for feeding 2 oranges, zest only 250g/9oz butter, softened 250g/9oz light muscovado sugar 4 free-range eggs, at room temperature 1 tbsp black treacle 75g/3oz blanched almonds, chopped 250g/9oz plain … More Traditional Christmas Cake with L’Epicurien Holiday Jam

Mayonnaise with Edmond Fallot Burgundy Mustard for Steamed Lobster

  Ingredients  4 egg yolks 4 tbsp Edmond Fallot Burgundy Mustard 350ml (12fl oz) LeBlanc Grape Seed Oil 70ml (2½fl oz) Ilipula Hojiblanca Extra-Virgin Olive Oil juice of 1 small lemon 5 cooked lobsters, about 500g (1lb 2oz) each, cut in half by your fishmonger if possible Directions Mix the egg yolks, mustard, a large pinch … More Mayonnaise with Edmond Fallot Burgundy Mustard for Steamed Lobster

Festive Eggnog with with Quai Sud Vanilla Syrup

Ingredients 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla syrup 1/2 teaspoon ground nutmeg 1 1/2 cups sugar 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon Directions Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. … More Festive Eggnog with with Quai Sud Vanilla Syrup

Raspberry Scones with Rose Quai Sud Pure Cane Sugar

Ingredients 1 1/2 cups fresh raspberries 1/3 cup light brown sugar 1 small orange or clementine, zested 2 1/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 12 tablespoons chilled unsalted butter, cut into small pieces 1/3 cup to 1/2 cup milk Quai Sud Naturally Flavored Rose Pure Cane Sugar Directions Heat the oven to … More Raspberry Scones with Rose Quai Sud Pure Cane Sugar

Spinach-Artichoke Soup with La Favorita Artichoke and Garlic Cream

Ingredients 2 tablespoons unsalted butter 1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed 1 stalk celery, chopped Kosher salt and freshly ground pepper 1 1/2 teaspoons chopped fresh thyme 1 clove garlic, crushed 2 tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 9 -ounce package frozen artichoke … More Spinach-Artichoke Soup with La Favorita Artichoke and Garlic Cream