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« Previous EntriesApricot Almond Tarts
Tuesday, August 1st, 2017Makes 12 Tarts Ingredients: 1/3 cup sugar 2/3 cup slivered almonds, slightly toasted 6 tablespoons butter 1 eggs 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 tablespoons flour 1 sheet frozen puff pastry, thawed 12 fresh apricot halves Confectioners’ sugar, for garnish Directions: Preheat oven to 425 degrees F. To make the frangipane, […]
Chocolate Raspberry Tart with Brown Butter Crust
Thursday, March 9th, 2017Ingredients: 1 recipe Brown Butter Crust baked in a 9″ tart pan For the ganache filling: 1 cup heavy cream 8 ½ ounces good quality dark chocolate 2 tablespoons butter 2 cups (about) fresh raspberries, rinsed Powdered Sugar Whipping Cream Fresh Mint Leaves Directions: For the ganache filling, break the chocolate into small pieces and place […]
Chicken Tagine with Preserved Lemons, Prunes, Dried Apricots, and Olives
Thursday, March 9th, 2017Makes 8 Servings Ingredients: 4 lb chicken thighs, cut into 2″ chunks 1/4 cup cilantro, minced 1/4 cup flat-leaf parsley, minced (plus more for garnish) 2 tablespoons Garlic It! Twilight, minced 1 tablespoon ground ginger Freshly ground black pepper 1 tablespoon (or more) Poggi Bonsi French Garden Sea Salt 1 pinch saffron threads, crumbled 2 whole preserved lemons 1/4 cup […]
Flatbread Crisps with Gorgonzola Butter, Sliced Moondrop Grapes, Walnuts, and Apple Balsamic
Thursday, March 9th, 2017Wow your guests with this “to-die-for” appetizer. Ingredients: 1/4 cup Gorgonzola cheese, crumbled 1/4 cup European butter, softened 1 cup (or more) Moondrop grapes, sliced into 1/8″ rounds Ritrovo Selections Apple Balsamic Vinegar Rustic Olive Oil Crackers Toasted Walnuts Directions: Mix the Gorgonzola and butter together until creamy. Add a little of the liquid from […]
Stuffed Pork Tender Loin in Schiaccata Crust
Tuesday, November 29th, 2016Ingredients: 2 pork tenderloins ounces pancetta, roughly chopped 6 ounces pancetta, roughly chopped 1 jar GarLic it! Twilight Caramelized Garlic, roughly chopped 2 tablespoons Beaufor Dijon Mustard 2 tablespoons Two Snooty Chefs Italianno de Capri Spice Blend 1 recipe Schiacciata Bread (Tuscan Foccacia) Directions: Butterfly tenderloins by slicing lengthwise down the center, leaving about 1/4″ connecting meat at the […]
Eastern Sicily with Keli & Nick
Sunday, November 27th, 2016Eastern Sicily Tour with Keli & Nick: September 23-30, 2017 SOLD OUT Immerse yourself in Sicilian culture for a week filled with food, wine, and adventure in Eastern Sicily. Keli & Nick DeRitis will be your guides as you experience living in a luxurious villa near the beach, meals prepared by our personal chef, excursions to breathtaking destinations, […]
Boozy Boss
Monday, October 24th, 2016Ingredients: 2 oz. bourbon 2 tablespoons Hot Cakes Dark Chocolate Sauce 1⁄4 cup Eliot’s Honey Chipotle Peanut Butter 1 cup vanilla ice cream 1 cup ice cubes Directions: Place all items in a blender and blend until smooth. Serve in a tall glass with a straw.
Hippy Spritz
Monday, October 24th, 2016Ingredients: 1 ounce Raft Hibiscus Lavender Syrup 3 ounces Prosecco 1/2 ounce sparkling water Dried Wild Hibiscus Flower Directions: Pour the hibiscus lavender syrup into a wine glass, top with the Prosecco and sparkling water. Garnish with a dried wild hibiscus flower.
Grazy Ginger
Monday, October 24th, 2016Ingredients: 1 1/2 ounces gin 1 mint sprig 1/2 ounce Raft Lemon Ginger Syrup 4 ounces Rachels Ginger Soda Directions: Add vodka and mint to a cocktail shaker filled with ice and muddle. Add the lemon ginger syrup and the ginger soda and shake. Pour into an ice-filled glass and garnish with a mint sprig.
Tuscan Dew Drop
Monday, October 24th, 2016Ingredients: 1 lemon slice 1 ounce vodka 1/2 ounce Raft Citrus Rosemary Syrup splash of sparking water Directions: Place a lemon slice in a cocktail shaker filled with slice and muddle. Add vodka and citrus rosemary syrup and shake. Pour into a cocktail glass and add a splash of sparking water. Garnish with a lemon […]
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