Grilled Pound Cake with Salted Butterscotch Sauce

Posted on February 09, 2014 by Anne Milneck | 0 comments

While you're at the grocery store, grab a prepared pound cake from the freezer case or bakery section and a carton of vanilla ice cream. With that, you're just about done with dessert! We love this dish because the Salted Butterscotch Sauce is decadent enough to make a few convenience items really shine. 

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Posted in Fleur de Sel, Grilled Poundcake, Poundcake, Salted Butterscotch Sauce, Vanilla Ice Cream

Salted Butterscotch Sauce

Posted on February 01, 2014 by Anne Milneck | 0 comments

When the prep for a dinner party has taken everything out of you but dessert is still looming, have this sauce at the ready. Drizzle this over store-bought pound cake and ice cream or simple baked or poached fruit, and you’ll dazzle your guests all the way through dessert!

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Posted in butterscotch, caramel, Fleur de Sel, Ground Vanilla Beans, Salted Butterscotch sauce

Indian Spiced Nuts

Posted on October 02, 2013 by Anne Milneck | 0 comments

Anne blends Garam Masala in house and has received many kind compliments from customers who return for this unique blend. Here we use it to spice mixed nuts--a customer tipped us off on this idea. You'll want to make a double (or triple) batch. They're that good!

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Posted in Fleur de Sel, Garam Masala, Roasted Nuts, Spiced Nuts

Caprese Salad with Balsamic Reduction

Posted on May 15, 2013 by Anne Milneck | 0 comments

Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and Premium Balsamic reduction to make this simple combination a real standout. If you can't find the mini mozzarella balls, cubed fresh mozzarella works just as well.

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Posted in Arbequina Extra Virgin Olive Oil, Fleur de Sel, Premium Balsamic Vinegar, Tellicherry Peppercorns

Parmesan & Smoked Mushroom Baked Risotto

Posted on May 15, 2013 by Anne Milneck | 0 comments

Traditional stovetop Risotto is a labor of love. This baked version eliminates the need to slowly add hot stock and constantly stir. We've upped the richness of this dish with our organic Smoky Pacific Mushroom Blend.

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Posted in Fleur de Sel, Smoky Pacific Blend

Baked Eggs with Fines Herbes

Posted on May 01, 2013 by Anne Milneck | 0 comments

Perfect for breakfast, brunch or a quick dinner, this recipe is a take on the classic "Shirred" Eggs. Fines Herbes is the class French herb blend used on eggs and in egg dishes like quiche. Baked in custard or mini souffle cups, these make a lovely presentation. Serve with buttery, toasted English muffins and a side of fruit with Earl Grey Creme Simple Syrup.

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Posted in Eggs, Fines Herbes, Fleur de Sel

Open-faced Avocado Sandwiches with Lemon Olive Oil

Posted on April 12, 2013 by Anne Milneck | 0 comments

Sometimes the simplest ingredients make the most memorable dishes. This sandwich is no exception. Ripe avocado, Lemon Extra Virgin Olive Oil, Fleur de Sel, black pepper and whole grain bread. It doesn't get much more simple. Or delicious.

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Posted in Avocado, Fleur de Sel, Lemon Extra Virgin Olive Oil