Puff Pastry Spirals with Moulins de la Brague Tapenade

Ingredients 1 lb Puff Pastry Sheets, thawed  1 egg  2 tbsp. water  6 tbsp. tomato paste 6 tbsp.  Moulins de la Brague Black Olive Tapenade 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Directions Heat the oven to 400°F.  Stir the egg and water in a small bowl with a fork or whisk. Unfold 1 … More Puff Pastry Spirals with Moulins de la Brague Tapenade

Jelly Swiss Roll with Les Confitures a L’Ancienne

Ingredients   4 eggs 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar, for dusting 2 tablespoons warm water 1 teaspoon vanilla extract 4 1/2 ounces all-purpose flour For filling 6 tablespoons Les Confitures a L’Ancienne redcurrant raspberry jam 8 ounces heavy cream, whipped Directions Preheat the oven to 375 degrees … More Jelly Swiss Roll with Les Confitures a L’Ancienne

Salade niçoise

Ingredients For the vinaigrette: 3 tablespoons best quality cider vinegar 1 tablespoon Edmond Fallot Dijon Mustard 1 cup plus 2 tablespoons LeBlanc Extra Virgin Olive Oil 1 medium new white onion, sliced paper-thin 2 cloves garlic, minced 3 cups flat-leaf parsley leaves, loosely packed 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed Sea … More Salade niçoise

The Dirty Martini with Il Boschetto Italian Lemon Infused Olive Oil

Ingredients 375 milliliters dry vermouth, preferably Noilly Prat ½ cup chopped Cerignola olives 1 ½ ounces navy-strength gin, preferably Perry’s Tot A few drops of Il Boschetto Italian Lemon Infused Olive Oil Mixed olives, for serving   Directions Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake … More The Dirty Martini with Il Boschetto Italian Lemon Infused Olive Oil

Jelly Filled Donut with L’Epicurien Black Cherry jam

Ingredients Dough 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.) 3-4 cups all-purpose flour, divided, plus more for surface 1 tablespoon plus ¼ cup sugar 2 large egg yolks 1 large egg 1/2 cup warm whole milk 1/2 teaspoon finely grated orange zest 2 tablespoons fresh orange juice 1 tablespoon brandy (optional) 1 teaspoon … More Jelly Filled Donut with L’Epicurien Black Cherry jam

Sea Bass with Green Peppercorn Fallot Mustard

Ingredients 4 8oz Sea Bass filets (or any other firm white fish) 3 oz white wine 1 small onion, diced 2 Tbls olive oil 2 carrots, diced 2 Tbls Green Peppercorn Fallot Mustard Couple of pinches of thyme Minced shallot 3/4 cup cream Terre Exotique White Peppercorns, ground Guerande Fleur de Sel Directions Saute onion, … More Sea Bass with Green Peppercorn Fallot Mustard

Classic Thumbprint Cookies with Les Confitures a l’Ancienne Mixed Four Red Fruit Jam

Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/3 cup Les Confitures … More Classic Thumbprint Cookies with Les Confitures a l’Ancienne Mixed Four Red Fruit Jam

Beet Salad with LeBlanc Pecan Vinaigrette

Ingredients 1/4 cup Freshly squeezed lemon juice 1 tablespoon Finely chopped shallots 2 teaspoon Honey 5 tablespoons LeBlanc Pure Pecan Oil Salt & Freshly ground pepper, to taste 4 Medium golden beets, roasted, peeled and cut into wedges 4 Medium red beets, roasted, peeled and cut into wedges 4 cup arugula 1/2 cup toasted pistachios … More Beet Salad with LeBlanc Pecan Vinaigrette

Strawberry Shortbread Tart with L’Epicurien Strawberry and Rhubarb Jam

Ingredients Zest of 1/2 lemon 1/4 cup whole almonds 3/4 cup unbleached all-purpose flour 1/4 cup sugar Generous pinch of salt 6 tablespoons cold, unsalted butter, cut into 6 chunks 1 large egg yolk 1/2 teaspoon almond extract 3/4 cup L’Epicurien Strawberry & Rhubarb Jam   Directions Preheat the oven to 400°F. Butter a 9-inch round … More Strawberry Shortbread Tart with L’Epicurien Strawberry and Rhubarb Jam