Pasta Timbal with Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs

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

Pan-fried venison with blackcurrant sauce

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

Turkey Enchiladas with Il Boschetto Mixed Three Peppers

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

Black Pepper-Pomegranate Molasses Glazed Turkey with the French Farm Collection

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

Short Rib Pot Pie with La Guerande Fleur de Sel

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

Apple Bars with L’Epicurien Apple Tatin Jam

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

Pumpkin Roll with L’Epicurien Chocolate and Hazlenut Spread

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

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

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