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
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
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
Ingredients 1 (2.5 pound) pork shoulder 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon onion powder 8 ounces of beer 2 garlic cloves, minced 1 shallot, diced 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 (28-ounce) can tomato puree 1 (28-ounce) can crushed tomatoes 2 (14-ounce) cans kidney … More Pulled Pork Chili with Terre Exotique Espelette Chili Pepper
Ingredients 1/2 cup Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs, plus 2 tablespoons 2 medium onions, chopped 2 pounds pork shoulder, cut into 1-inch cubes 3/4 cup tomato paste 1 1/2 cups basic tomato sauce, recipe follows 3 cups hot chicken stock, plus more for thinning the sauce Salt 12 cups water … More Pasta Timbal with Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs
Ingredients 1 tbsp olive oil 2 thick venison 2 thick venison-steaks, or 4 medallions 1 tbsp La Favorita Balsamic Vinegar 150ml beef stock 2 teaspoons of Edmond Fallot Blackcurrant Mustard 1 garlic clove, crushed 85g fresh or frozen blackcurrant Directions Heat the oil in a frying pan, cook the venison for 5 mins, then turn over … More Pan-fried venison with blackcurrant sauce
Ingredients 8 bacon strips, chopped 1/2 cup chopped sweet red pepper 1/3 cup chopped onion 10 ounces thinly sliced cooked turkey, shredded 1-1/2 cups (6 ounces) shredded Swiss cheese, divided 1/4 teaspoon salt 1/4 teaspoon Il Boschetto Mixed Three Peppers 8 yellow corn tortillas (6 inches), warmed 1 carton (10 ounces) refrigerated Alfredo sauce 1/4 cup … More Turkey Enchiladas with Il Boschetto Mixed Three Peppers
Ingredients 1 1/2 cups pomegranate molasses 3/4 cup prepared horseradish, drained 3 tablespoons dijon mustard French Farm Collection Mixed Pepper French Farm Collection Butcher Salt Box For the turkey: 1 15 -pound fresh turkey 1 stick unsalted butter, softened Kosher salt French Farm Collection Mixed Pepper French Farm Collection Butcher Salt Box 4 cups homemade … More Black Pepper-Pomegranate Molasses Glazed Turkey with the French Farm Collection
Ingredients Crust 3 cups all-purpose flour 2 teaspoons kosher salt ½ cup (1 stick) chilled unsalted butter, cut into pieces ½ cup vegetable shortening or beef lard Filling and Assembly 3 pounds boneless beef short ribs, cut into 2” pieces Kosher salt and freshly ground black pepper ½ cup all-purpose flour, plus more 2 tablespoons … More Short Rib Pot Pie with La Guerande Fleur de Sel
Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1 egg yolk 1/2 cup milk 10 apples – peeled, cored and thinly sliced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg white L’Epicurien Apple Tatin Jam Directions Preheat oven to 375ºF. In a large bowl, combine flour and salt. … More Apple Bars with L’Epicurien Apple Tatin Jam
Sardines & Chocolat 