1 French bread loaf, sliced into 1" pieces
1 cup firmly packed light brown sugar
1/2 cup butter, plus extra for browning French toast
2 tablespoons maple syrup
3/4 cup pecans, chopped
6 eggs, beaten
1 1/2 cups milk
2 tablespoons sugar
1 teaspoon SplenDishes Pumpkin Pie Blend
1 teaspoon vanilla extract
Slice French bread into 1” slices.
Whisk together eggs, milk, sugar, SplenDishes Pumpkin Pie Blend and vanilla. Soak bread slices in mixture for 30-60 minutes.
In a small sauce pan, melt butter and brown sugar. Add maple syrup and pecans. Bring to a boil, then lower heat and simmer for about 5-8 minutes. Set aside until ready to use. Excess can be stored in sealed container in refrigerator for up to 10 days.
Heat a fry or sauté pan on medium high heat, add butter until melted.
Carefully remove soaked bread, draining excess egg mixture off, and place into pan. Brown on both sides, until golden brown, about 3-4 minutes on each side.
Serve immediately with warmed syrup.
8 slices prosciutto, sliced in half, longwise
16 large basil leaves
Extra virgin olive oil
Balsamic syrup to drizzle
Cut each peach into quarters. Place 1 basil leaf over top of peach, then wrap securely with a slice of prosciutto and secure with toothpick.
Heat grill or grill pan to medium heat.
Brush peaches generously with olive oil to prevent the prosciutto from sticking to the grill.
Grill peaches until char marks appear, turning peaches until sides are evenly cooked, about 3-4 minutes each side.
Transfer peaches to a platter and remove toothpicks. Add pulled chunks of mozzarella around peaches. Drizzle with balsamic syrup and garnish with fresh torn basil.
Recipe courtesy Shonali Thomas, SplenDishes Gourmet Foods, LLC
2 Heads Garlic
3 Tbs Olive Oil
2 lbs Red potatoes, cubed (you can peel if you like)
½ cup Butter
1 ½ cups Buttermilk
3 Tbs Chives, chopped
1-2 tsp SplenDishes House Spice Blend
3 Tbs White Truffle Oil, plus extra for drizzling
Preheat oven to 375 degrees.
Cut tops of garlic off (do not peel) and place in oven proof ramekin dish. Drizzle with olive oil and roast until lightly golden brown, about 25-30 minutes. Remove from oven and set aside to cool.
Place cubed potatoes into large pot of cold water. Bring to a boil on medium high heat and boil until fork tender. Drain and transfer back into pot, letting excess water cook off (keep heat off).
Add butter and smash potatoes with masher. Stir in enough buttermilk to desired creaminess. Season with SplenDishes House Spice Blend.
Squeeze roasted garlic into small bowl and mash together with 3 tablespoons White Truffle Oil. Fold into potatoes and re-season to taste.
Transfer to serving bowl or platter.
Drizzle with additional White Truffle Oil and garnish with chives.
*For a lower calorie version, cut the butter in half, replace buttermilk with 3 tablespoons of non-fat, plain greek yogurt and stir in chicken stock until desired creaminess.
2 cloves Garlic
2 medium Shallots
8 slices Jalapeños, pickled
1 cup Roasted Red Peppers
1 tsp SplenDishes House Blend
2 cups Dry White Wine
1 6oz jar SplenDishes Cranberry Jelly
3 Tbsp. Olive Oil
Combine garlic, shallots, jalapenos and roasted red peppers in food processor, pulse until well combined. Add to sauce pan, along with SplenDishes House Blend with olive oil on high heat and sauté for about 3-4 minutes.
Add SplenDishes Cranberry Jelly and stir until dissolved. Stir in white wine, bring to a boil, then lower heat and simmer for about 15-20 minutes until slightly thickened.
To baste: In the last hour of cooking turkey, baste every 20 minutes, until done.
*can be made ahead of time and stored in fridge until ready to use.
¾ cup Pancetta (or bacon), diced
4 stalks Celery, sliced
1 yellow Onion, chopped
3 cloves Garlic, chopped
1/3 cup Flat leaf parsley, chopped
1 Tbsp. Fresh thyme, chopped
2 Tbsp. Olive oil
1-2 tsp SplenDishes House Spice Blend (plus more if needed)
Pinch Crushed red pepper
1 cup Dry white wine
1-2 cups Chicken stock
4 lg Croissants, torn into small pieces
Heat large sauté pan on medium high heat, add pancetta and sauté for 2-3 minutes, then add olive oil, onions, celery and garlic. Sauté until tender, about 3-4 minutes, then add parsley, thyme, SplenDishes House Spice Blend and crushed red pepper.
Stir in white wine, scraping bits from bottom of pan. Bring to a boil, then lower heat and simmer for 2-3 minutes. Remove from heat.
Place torn croissant pieces, in a greased 9”x13” baking dish, fold in pancetta/onion mixture, then fold in chicken stock, starting with 1 cup at a time, then continue to add more stock, until croissant mixture is just slightly wet. You want all the bread pieces to be soaked through, but not too soggy.
Taste mixture and season with additional salt, if needed.
Bake in 375 degree (f) oven for about 35-45 minutes, until top is golden and crusty.
This is an easy make-ahead dish! Prepare stuffing, up to the baking part), the day before your event, store in a sealed container (I use a large zip lock), then pull out 2 hours before serve time. Place in greased baking dish and keep covered on counter until ready to bake. Give yourself 45 minutes bake-time before you serve!
1 sheet Puff pastry, thawed
1 round Brie cheese
Toasted baguette, sliced
Preheat oven to 400 degrees (f).
Place puff pastry sheet on a greased baking dish, place brie in center and spoon SplenDishes Cranberry Jelly over top and quickly bring sides of pastry up and gently wrap it up, so it’s completely sealed.
Brush with melted butter and bake for 25-30 minutes, until golden brown.
Serve with sliced and toasted baguette.
Make ahead (up to the baking part) and keep in fridge until ready to bake.
These are great appetizers and make a beautiful presentation.
12 medium sized shrimp, shelled and deveined
6 - 8" rosemary sprigs, leaves partially removed, leaving the tops on
3 cloves garlic, crushed
2 Tbs rosemary, chopped
1 tsp Old Bay Seasoning
1 tsp SplenDishes House Blend
1/3 cup extra virgin olive oil
Skewer medium sized shrimp onto rosemary sprigs. Combine garlic, rosemary, old bay seasoning, House Blend and EVOO and brush onto shrimp.
Place on HOT grill for 2 minutes per side.
Can be served at room temperature.
Watch our cooking segment on these here!