Tag: #FrenchFarm

Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

November 11, 2016

Ingredients 1 cup white sugar 1/2 teaspoon ground cinnamon 2/3 cup pumpkin puree 3/4 cup all-purpose flour 1 teaspoon baking soda 2 tablespoons butter, softened 8 ounces cream cheese 1 cup confectioners’ sugar 1/4 teaspoon vanilla extract confectioners’ sugar for dusting 3 eggs, beaten  L’Epicurien Chocolate and Hazlenut Spread   Directions Preheat oven to 375ºF. … More Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

Pumpkin Cheesecake with Le Saunier de Camargue

November 7, 2016

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

Honey Cornbread with Bernard Michaud honey

November 4, 2016

Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup white sugar 1 tablespoon baking powder 1 cup heavy cream 1/4 cup vegetable oil 1/4 cup Bernard Michaud honey 2 eggs, lightly beaten Directions Preheat oven to 400ºF. Lightly grease a 9×9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar … More Honey Cornbread with Bernard Michaud honey

Salted Halloween Monster Bark with Terre Exotique Black Salt

October 31, 2016

Ingredients 1 package chocolate almond bark or candy melts 3/4 cup mini pretzels 1/2 Reese’s Pieces Candy (or M&Ms) Candy eyes 1-2 teaspoons Terre Exotique Hawaiian Black Salt Directions Line a large baking sheet with Parchment paper. Spread Pretzels evenly on parchment paper leaving a 2 inch boarder empty between the pretzels and the edge … More Salted Halloween Monster Bark with Terre Exotique Black Salt

Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil

October 28, 2016

Ingredients 1 cup raw pumpkin seeds 1 1/2 teaspoons LeBlanc Pure Almond Oil sea or kosher salt 1 cup whole almonds  1 teaspoon sugar 2/3 cup organic coconut flakes 1/3 cup crystallized ginger, chopped 1 cup banana chips 1/2 cup dried cranberries or cherries 1 big chocolate bar, chopped into bite-size pieces or 1 cup m&m’s, Reese’s … More Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil

La Maison d’Armorine Salted Butter Caramel, Chocolate and Candy Apples

October 24, 2016

Ingredients Vegetable oil cooking spray 6 small apples, washed and dried, stems removed 2 bags La Maison d’Armorine Salted Butter Caramels 1/4 cup pulp-free orange juice 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces Assorted small candies, chopped nuts and sprinkles Special equipment: 6 craft or thick wooden sticks   Directions … More La Maison d’Armorine Salted Butter Caramel, Chocolate and Candy Apples

October 21, 2016

Ingredients Flour, for dusting 2 sheets frozen puff pastry (about 1.1 pounds), thawed 21 ounces L’Epicurien Wild Blueberry Jam 1 egg 1 cup powdered sugar, sifted 2 to 3 tablespoons whole milk 1/2 tsp. vanilla Directions Preheat oven to 400˚F. On a smooth surface lightly dusted with flour, unfold puff pastry sheets and roll them … More

Coq au Vin with Quai Sud Australian Rock Salt

October 17, 2016

Ingredients 4 cups red wine 1 large yellow onion, halved and thinly sliced lengthwise 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine) 2 tablespoon. olive oil 10 oz. peeled pearl onions 12 oz. white button mushrooms, quartered 10 oz. bacon, cut into 1⁄2” pieces 3 … More Coq au Vin with Quai Sud Australian Rock Salt

Stuffed Shells with Fennel, Radicchio, and Il Boschetto

October 10, 2016

Ingredients 2 tablespoons unsalted butter 2 tablespoons Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs 2 pounds fennel bulbs, thinly sliced 1 medium sweet onion, thinly sliced 2 medium heads of radicchio (10 ounces total), chopped 12 ounces jumbo shells 2 cups fresh ricotta cheese 6 ounces Italian Fontina cheese, shredded (1 1/2 cups) … More Stuffed Shells with Fennel, Radicchio, and Il Boschetto

Lavender Shortbread Cookies with Quai Sud Lavender Sugar

October 3, 2016

ingredients 1/2 cup Quai Sud Lavender Sugar 2 teaspoons dried lavender flowers zest of one lemon 1 cup butter, room temperature 2 1/4 cup all purpose flour 1/4 teaspoon salt course sugar, optional Directions In a food processor, gently blend lavender sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. … More Lavender Shortbread Cookies with Quai Sud Lavender Sugar