Sole with Herb Butter & Fisherman salt

Ingredients 2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary finely grated zest and juice of 1/2 lemon 4 sole (or flounder) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches French Farm Collection Fisherman Salt Directions … More Sole with Herb Butter & Fisherman salt

Edmond Fallot Dijon Mustard ice cream

Ingredients 125ml double cream 60ml milk 1/4 teaspoon turmeric 1  Terre Exotique Vanilla Bean 2 tablespoons honey 1 pinch salt 3 large egg yolks 2 teaspoons brown sugar 4 teaspoons Edmond Fallot Dijon Mustard Directions Place the cream, milk, turmeric, vanilla, honey and salt in a heavy saucepan and slowly bring to the boil, stirring occasionally. Whilst … More Edmond Fallot Dijon Mustard ice cream

Chocolate & Blackberry Crepes with L’Epicurien Blackberry Jam

Ingredients 1 cup almond milk 4 eggs 3/4 cup gluten free flour 1/4 teaspoons sugar 1 small container of raspberries 1 Dark Chocolate Fondue in Ceramic Jar 1 Jar of L’Epicurien Blackberry jam Directions   Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick … More Chocolate & Blackberry Crepes with L’Epicurien Blackberry Jam

Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili

Ingredients Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tablespoons. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 L’Epicurien Red Pepper Chutney with Espelette Chili 1/2 of caramelized onions 1/2 cup. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 teaspoon. olive … More Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili

Lobster Hummus with Groix & Nature Lobster Oil

Ingredients 3/4 cup Groix & Nature Lobster Oil two 19 oz cans chickpeas, drained and rinsed 4-5 garlic cloves, chopped 2/3 cup tahini 2/3 cup water 5 tablespoon freshly squeezed lemon juice salt, to taste fresh parsley for garnish Directions Combine all ingredients in food processor and blend until smooth. Garnish with parsley and a drizzle … More Lobster Hummus with Groix & Nature Lobster Oil

Chocolate Mousse with LeBlanc Pure Hazlenut Oil

Ingredients 10 oz bittersweet chocolate 8 large eggs, separated 3/4 c granulated sugar 1/2 c LeBlanc Pure Hazlenut Oil 2 oz espresso, chilled 1/4 tsp kosher salt optional garnishes: whipped cream, fleur de sel, orange zest or fresh berries Directions Melt chocolate in microwave or double boiler. Place the egg yolks and 1/2 cup sugar in … More Chocolate Mousse with LeBlanc Pure Hazlenut Oil

Cucumber salad with Edmond Fallot Honey and Balsamic Vinegar Mustard

Ingredients 1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced 1 1/2 teaspoons salt 1/2 cup white wine vinegar (or substitute rice vinegar) 1/2 cup water 2 Tablespoons Edmond Fallot Honey and Balsamic Mustard 1/8 to 1/4 teaspoon red pepper flakes 2 Tablespoons finely diced red onion Directions Place cucumber slices in … More Cucumber salad with Edmond Fallot Honey and Balsamic Vinegar Mustard

Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Ingredients 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey, plus more for finishing lemon juice salt & pepper Directions Clean the mushrooms and separate the stems from the caps. Squeeze a few drops of lemon on … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs L’Epicurien Tapenade Dried Tomatoes & Basil   Directions  Preheat oven to 400 degrees.  Slice top third off tomatoes and scoop out core and seeds.  Toss with olive oil, salt, and pepper; roast until tomatoes are soft … More Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade