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
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!
Yum I love Deviled Eggs!!
The candied bacon really gave it the final kapow, with it's salty, sweet and spicy deliciousness! I stepped my egg game up and added some triple cream brie cheese to the yolk mixture. Simple, elegant and delish!
I even made a yolk-less version for my friend who can't have egg yolks. I creamed together egg whites, Greek yogurt, turmeric (adds great color) and House Blend. Pretty tasty!!
Start by hard boiling your eggs. I did them the day before so they had time to chill in the fridge. Place a dozen eggs in a pot with cold water. Set on medium high heat covered and bring to a boil. Boil for 4 minutes, then turn off the heat and let them sit for 12 minutes. Then remove eggs from pot and let cool before peeling. Once peeled, put in the refrigerator until completely cooled. This may sound odd (and a little gross), but older eggs (not expired) work better when hard boiling, the seem to peel easier.
Candied Bacon: Place 4 bacon strips on a baking sheet lined with parchment paper. Rub brown sugar and sprinkle red chili flakes on both sides and bake in 375 degree(f) oven until golden and caramelized, flipping once. Total time was about 8-10 minutes. Set aside until ready to use (try not to eat it all!!).
Once the eggs are cold (this makes it easier to get a clean cut), cut in half lengthwise and pop the yolk out into a food processor. Be sure to clean your knife off each time.
Add to the yolks a couple tablespoons of mayonnaise (you can also use Greek yogurt), 2 tablespoons of triple cream brie (you can also use the spreadable kind) and a pinch of House Blend. Combine until creamy, you may need to add a touch more mayo to get it creamier. Spoon into a large zip lock bag (or pastry bag if you have it).
Next pipe yolk mixture into each egg half, cover and keep in refrigerator until ready to serve.
Once ready to serve, plate eggs and break off pieces of candied bacon and stick into each egg.
If you'd like to try the yolk-less version, discard yolks and add a few of the egg white halves into the food processor. Add 3 tablespoons of Greek yogurt, a dash of turmeric (this gives it the yellow yolk-like color) and a pinch of House Blend. Blend together until creamy, add more turmeric if you want it to be more yellow in color. Then follow the steps above after filling the pastry bag. You'll be pleasantly surprised how tasty these are and how you don't miss the yolk at all!
I LOVE Roasted Tomatoes! My tomato plants are like the little shop of horrors, growing everywhere with tomatoes all over the place! I had to do something with them before they went bad and roasting them is the best way to go, since they are the small plum and grape type.
Not only do they make a great snack with every sweet and salty bite, but they make an amazing quick pan sauce for pasta and chicken dishes. You can even use them as a beautiful garnish!
Simply place the whole tomatoes on some parchment paper on a baking sheet.
Drizzle with extra virgin olive oil and House Blend. Roasted at 400 degrees for about 20-25 minutes, until they are dark golden brown and caramelized around the edges.
Store and refrigerate in a sealed jar with a little olive oil.
These cauliflower fritters were amazing! If you're not a fan of cauliflower, I urge you to try these and they will change your mind! I admit, I do not like raw or steamed cauliflower, but I LOVE it roasted, which brings out an intense nutty flavor. Ironically, the cauliflower is initially steamed in this recipe, but look at all that golden brown caramelized crust on the outside of each fritter! They very much reminded me of a potato latke, even similar in taste.
Start with sauteing 1 chopped shallot and some garlic.
Throw in some chopped parsley and saute until the garlic starts to turn a light golden color. Remove from heat.
Steam 1/2 head of chopped cauliflower, toss in a bowl and mash with a potato masher. I like to leave it somewhat chunky so there's some good texture in the fritters.
Add the sauteed shallots mixture and 2 tablespoons of whole wheat flour. You could also use all-purpose flour or bread crumbs.
Add about 1/4 cup of shredded Italian blend cheese.
Add about 1/2 teaspoon House Blend and mix together. I didn't use an egg (because I ran out), so they were a little fragile, but once they had the golden crust on them, they were fine. You could always add an egg to give them a little more stability. But I figured, they were fine without it.
Heat a saute pan with some oil on medium high heat. Using an ice cream scoop, drop 4 scoops into hot pan.
Flatten each scoop with a spatula to about 1/4" thickness. Saute for about 5-6 minutes or until a dark golden crust forms.
Flip fritters over and saute another 5-6 minutes. Look at that beautiful color! Preheat your oven to 400 degrees(f). Place fritters on baking sheet and continue with another batch.
Once the fritters are done on the stove, bake at 400 degrees(f) for about 10 minutes. This will help firm up the insides and give it a little more golden crust on the outside.
While the fritters are in the oven, you can prepare the dipping sauce. Combine 1/2 cup Greek yogurt, juice from 1/2 lime and some chopped scallions.
Season with House Blend and set in fridge until ready to use.
The fritters are out of the oven and it's time to plate!
Place 2-3 fritters on a plate, overlapping each other. Spoon the yogurt sauce over top and garnish with scallions.
|Prep Time: 20 Minutes||Cook Time: 25 Minutes||Difficulty: Easy||Servings: 8 Fritters|
In a bowl, using a potato masher, mash the cauliflower, leaving somewhat chunky to add texture.
Saute shallot, garlic and parsley in olive oil until garlic is light golden brown. Remove heat and add to mashed cauliflower.
Add whole wheat flour, cheese and House Blend and mix well.
Heat saute pan on medium high heat. Add enough olive oil to coat the pan generously.
Using an ice cream scoop, drop scoops into hot pan. Flatten with spatula.
Cook 5-6 minutes on each side until dark golden crust forms.
Place on baking sheet and bake for 10 minutes.
To make yogurt sauce, combine, yogurt, lime juice, scallions and House Blend.
Top fritters with yogurt sauce and garnish with scallions.