Category: New Recipes

Strawberry Goat Cheese Crostini

Ingredients:

9 Strawberry Sliced
9 crostini pieces
4 oz. of goat cheese
2 tbsp. of chocolate balsamic vinegar
2 tbsp. of extra virgin olive oil
2 tbsp. of chopped green onion
2 tbsp. fresh squeezed orange juice

Directions:

1. Slice strawberries put into bowl toss with orange juice.
2. Spread goat cheese ½ inch thick on each crostini.
3. Take 3 slices of strawberries and put on goat cheese.
4. Drizzle balsamic vinegar and olive oil on top of strawberry slices.
5. Top with green onion.
Makes 9 Strawberry crostini

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Blueberry Lavender Bread Pudding with Raspberry Sauce

Ingredients for Pudding:

3 eggs
2 cups of milk
2 cups of Challah bread cubes
2 cups of fresh blueberries
¾ cups of sugar
2 tbsp. of butter
1 tsp. of cinnamon
1 tsp. of pure lavender extract

Ingredients for Sauce:

¾ cups of sugar
1 tbsp. of flour
½ cup of butter
½ cup of heavy cream
2 tbsp. of Raspberry Schnapps

Directions:

1. Preheat oven to 350 degrees.
2. Butter a 9×12 casserole.
3. Remove crust from Challah and cut bread into cubes. Set aside.
4. In a bowl add eggs, milk, sugar, cinnamon, and lavender.
5. Add bread cubes and blueberries to egg milk mixture.
6. Pour bread mixture into casserole, top with butter.
7. Bake for 1 hour and 30 minutes.
8. In a saucepan combine: sugar, flour, butter and cream. Cook over medium heat until sugar is dissolved about 10 minutes. Remove from heat, stir in Raspberry Schnapps.
9. Serve sauce over bread pudding.

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Lovetini Drink

Ingredients:

2 shots of Raspberry Schnapps
2 shots of Lemonade Vodka
2 shots of Champagne

Directions:

1. Put all ingredients in a martini shaker with a cup of ice.
2. Shake 2 minutes and pour into martini glass.

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Wasabi Bacon Crunch

Ingredients:

1 lb. Maple Flavored Bacon
1/2 cup of Brown Sugar
¾ cup of Wasabi Teriyaki Sauce
1 tsp. of Mesa Rosa Chipotle Southwestern Smoky Blend

Directions:

1. Spread bacon on cookie sheet, pat both sides with brown sugar.
2. Bake at 350 for 10 minutes.
3. Drizzle wasabi sauce over bacon and sprinkle with chipotle seasoning.
4. Bake at 400 until crispy- about 10 minutes.
5. Cool on parchment paper. Once cool break into bite size pieces.

Perfect appetizer to munch on.

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Duck Breasts with Sour Cherry Onion Sauce over Polenta

Ingredients:

3 tbsp. of unsalted butter
2 tbsp. of dry sherry
4 tbsp. cream
1 8.25 oz. container of chicken stock
1 tbsp. of honey
1 tsp. minced garlic
1 tsp. chopped fresh ginger
1 juice of an orange
1 medium size yellow onion
½ cup of dried sour cherries
¼ cup parmesan cheese
4 tbsp. polenta
2 thawed Maple Leaf Farms Duck Breasts

Directions of Duck Breasts:

1. Thaw Maple Leaf Duck breasts.
2. Score the skin on each duck breast.
3. Cut onion into thin slices.
4. In a saucepan add: butter, onions, sherry, ginger, garlic, honey, juice of an orange, cherries, chicken stock.
5. Cook until onions are caramelized about 15 minutes over medium heat.
6. Stir in 2 tbsp. cream.
7. Add Maple Leaf Farms Duck breasts to sauce. Cook for about 10 minutes over medium high heat.
8. Turn oven until broil.
9. Remove duck breasts from sauce put on cookie sheet skin side up. Broil duck breasts until skin is crispy.
10. Let duck breasts sit for 10 minutes before cutting into slices.
11. Bring 1 cup of water to boil.
12. Gradually stir in polenta.
13. Reduce heat and continue stirring for 5 minutes.
14. Add Parmesan cheese and 2 tbsp. cream to polenta.
15. Add sliced duck breasts to sauce, bring to medium heat.
16. Plate polenta on two plates.
17. Top with sauce and sliced duck.

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Smokey Fig and Garlic Chicken and Arugula Flatbread

Ingredients:

½ cup of Rothschild Farm Smokey Fig and Garlic jam
1 flat bread package Flat Out
½ cup of cooked chicken
½ cup of goat cheese
½ cup of arugula
2 tbsp. of balsamic vinegar

Directions:

1. Spread jam on flatbread.
2. Top with chicken and goat cheese.
3. Bake at 370 for about 7 minutes or until crust is crispy.
4. Top with arugula and balsamic vinegar.

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Spicy Oyster Sauce with Shrimp and Chinese Broccoli and Mushrooms

Ingredients:

½ lb. of fresh shrimp
1 cup of Chinese Broccoli chopped
½ cup of sliced white onions
1 cup of chopped Chinese mushrooms
3 Tbsp. of oyster sauce
2 Tbsp. of soy sauce
2 Tbsp. of Sesame oil
½ cup of fresh orange juice
1 tsp. of honey
1 tsp. of chili garlic sauce
1 tsp. of fresh ginger chopped
2 cloves of garlic chopped

Directions:

1. Clean and devein shrimp, remove shell and set aside.
2. In a large frying pan add garlic, and ginger with sesame oil cook 3 minutes.
3. Add to frying pan: soy sauce, orange juice, oyster sauce, honey, chili garlic sauce, stir and heat 3 minutes.
4. Turn up heat to medium high add broccoli, onions, mushrooms. Sauté for 5 minutes.
5. Add shrimp, sauté until shrimp are cooked about 5 more minutes.
Plate and serve with white rice.
Serving size 1 large portion

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Spidertini

Ingredients:

1oz. of Chambord Liqueur
2oz of. Chambord Vodka
2 oz. of Champagne
2 oz. of Fresh Orange Juice

Directions:

1. In a chilled martini shaker add all ingredients.
2. Shake with ice and pour into martini glass

Perfect for Halloween!

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Dulce De Leche Praline Banana Bread

Ingredients:

2 ripe bananas
1/3 cup of soft unsalted butter
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 ½ cup of flour
½ cup of Dulce De Leche Pralines chopped
½ cup of mini chocolate chips

Directions:

1. In a bowl mash bananas with butter.
2. Add egg and sugar and mix.
3. Add flour and baking soda.
4. Mix in pralines and chocolate chips.
5. Pour into greased bread pan.
6. Bake at 350 degrees for one hour.

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Cinnamon Honey Pear Spinach Salad

Ingredients:

5tbsp. Extra Virgin Olive Oil
1 tsp. of minced garlic
4tbsp.Balsamic Vinegar
1tbsp. Dijon Mustard
1 tbsp. of honey
Juice of one orange
1 tsp. of cinnamon
1 tbsp. unsalted butter
4Bartlett Pears
3 cups of spinach
1 cup of kale
1 cup of julienne sliced cooked beets (3 cooked beets)
4 tbsp. of blue cheese
2 tbsp. of almonds
Dash of salt
Dash of pepper

Directions:

1. In a sauce pan combine:2 tbsp. olive oil,2 tbsp.balsamic vinegar, honey, cinnamon, butter.
2. Slice pears and add to frying pan. Sauté for 10 minutes until pears are browned on each side.
3. In a small bowl whisk together: mustard, 3 tbsp. of olive oil, 2 tbsp. of balsamic vinegar, orange juice, garlic, salt, pepper.
4. In a medium size bowl toss dressing with spinach, kale and beets.
5. Add blue cheese and almonds.
6. Put 1 cup of greens on plate.
7. Arrange cooked slices pears around greens.
Serves 4

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