Spicy Quick Pickles
Pickling has been around for centuries as a means to preserve perishable foods for consumption when out of season. In the Riviera, the French are most known for their “cornichons” or baby dill gerkins. The tradition continued in the U.S. with a sweeter version called bread and butter pickles, named as such because they were...
Lavender Ice Cream
Yield: 1 quart Ingredients: 1 2/3 cups heavy cream 1 cup whole milk 2-3 tablespoons fresh lavender 3/4 cup sugar 4 large egg yolks Directions: In a medium bowl, whisk the egg yolks and sugar until light in color and fluffy, set aside. In a medium sized sauce pan, bring the cream, milk, and lavender...
Olive Oil Sorbet
Fresh from the olive harvest we were anxious to experiment with our new ingredient, olive oil from the Streitz groves. Over the next weeks we will be publishing many creative ways to use olive oil: in sorbet, cakes, focaccia and more. We are also going to visit some restaurants on the Riviera, that are now featuring...
Roasted Chestnut Soup
Serving Size: 8 Ingredients: Soup 2 lb. fresh chestnuts, baked, peeled and coarsely chopped 2 tablespoons butter 3 tablespoons olive oil 1 yellow onion, chopped 2 leeks, halved lengthwise, rinsed, and thinly sliced crosswise 1/4 cup port 2 tablespoon fresh sage, stemmed and chopped 8-10 cups vegetable or beef broth Juice of 1-2 mandarin oranges...
Roasted Romanesco with Capers and Pancetta
Serving Size: 6 Ingredients: 1 pound romanesco, trimmed and cleaned 1/2 cup capers, chopped 1 cup pancetta, diced and cooked 1-2 tablespoon fresh rosemary, minced Olive oil Sea salt Black pepper Directions: Pre-heat oven to 400F degrees. Cut the romanesco into uniform, bite size pieces so they cook at the same rate. In a large...
Pine Nut Pie
Yield: 1 pie Ingredients: 1 pate brise 1/3 cup rice syrup 1 teaspoon molasses 1/3 cup brown sugar 1 teaspoon pure vanilla extract 8 tablespoons butter, cut into 1-inch cubes 1/2 cup heavy cream 2 large eggs, lightly beaten 1 cup pine nuts Directions: For the Crust Preheat oven to 375F degrees. Press crust into...
Guinness Molasses Glazed Ham
Yield: 7lb ham Ingredients: 1 7 lb boiled ham 2 cans Guinness stout 1 cup honey 1/2 cup molasses 1 tablespoon Dijon mustard 3 tablespoons butter, melted Juice of 2 small oranges Directions: Preheat oven to 325° Score ham in a criss-cross pattern, about 1 inch apart and ½ inch deep. Warm glaze ingredients in...
Pumpkin “Brownies”
We had a lot of fun playing around with this recipe. It came about because we had a request for a pumpkin brownie without chocolate. Always up for a challenge, we got to work testing (and tasting) and this was our winning recipe. Though the term “brownie” is used loosely because this is really a...