Recipes

When it comes to planning an elegant Christmas dinner, we believe a PrimeRib Roast to be the roast with the most and this is our great new go-to recipe.Accompany this majestic roast with popovers or Yorkshire pudding and serve withyour favorite beef sauce – Béarnaise, Creamy Horseradish, or a Red WineReduction.1 Prime Rib Roast, about 6 pounds, bones removed and then tied back onto theroast8 tablespoons salted butter, at room temperature2 tablespoons imported French Dijon mustard2 tablespoon Le Burger Américan Seasoning1. Remove the prime rib roast from the refrigerator 2 to 3 hours prior tocooking to allow it to come...

This colorful array of roasted vegetables makes a healthy and deliciousaccompaniment to many a holiday dinner.1/3 cup extra virgin olive oil4 whole carrots, preferably rainbow carrots, peeled and trimmed1 peeled butternut squash half2 beets, trimmed and peeled2 cups Brussels sprouts, trimmed1 large red onion, peeled1 large fennel bulb, trimmed with a few of the fronds saved1 whole garlic bulb, halved horizontally2 tablespoons Sarah’s Provençal Sea Salt1. Preheat the oven to 425 F. Lightly brush a large, rimmed baking sheet with atablespoon of the olive oil.2. Slice the carrots diagonally into 2-inch pieces. Cut the butternut squash into1-inch cubes. Cut the...

This is the one side dish that is always on our Thanksgiving menu, and often our Christmas menu, too. While these may well be some of the best mashed potatoes you’ll ever taste, they garner even more accolades because the recipe can be made up to two days in advance of serving. The rich decadence of the preparation calls for seasoning the mash with Coastal Goods premium Fleur de Sel and Peppercorn blend. Speaking of decadence, substituting truffle butter for the regular butter in the recipe will deliver the ne plus ultra of mashed potatoes to your appreciative family and...

(I went in a nostalgic/ Norman Rockwell-ish vein with this recipe using commonly found supermarket ingredients like Pepperidge Farm Corn Bread Stuffing Crumbs and Jimmy Dean bulk pork sausage. At the same time the kale and dried cranberries give the stuffing a current and colorful appeal. The end result is both traditional and very tasty – exactly what I think Thanksgiving dishes should be. 12 tablespoon butter may seem like a lot in this recipe, but I’ve learned over the years that stuffing tastes best when it is buttery!)   1 bag (14 ounces) Pepperidge Farm Corn Bread Stuffing Crumbs...

2 tablespoons unsalted butter 3 scallions, trimmed and tender white and green parts thinly sliced 3 cups fresh or frozen corn kernels, defrosted if frozen 1/3 to ½ cup heavy cream 1 1/2 ounces freshly grated Parmigiana-Reggiano cheese Fleur de Sel & Kampot Pepper seasoning blend   Melt the butter in a medium size skillet over medium heat. Add the scallions and cook until just beginning to wilt, 2 to 3 minutes. Add the corn kernels and continue to cook, stirring occasionally, until the corn is almost tender, 3 to 4 minutes. Add 1/3 cup of the cream and continue...

2 Delicata squashes 2 1/2 teaspoons Autumnberry Salt 2 tablespoons maple syrup 3 tablespoons extra virgin olive oil For 2-ounce balls of fresh Burrata cheese, or one 8-ounce ball, quartered, at room temperature 1 ounce microgreens Syrupy balsamic vinegar, for drizzling   Preheat the oven to 375 F. Line a small roasting pan with aluminum foil. Cut the Delicata squashes in half lengthwise. Scoop away all the seeds and any stringy pulp. Arrange the halves, flesh-side-facing up, in the roasting pan. Combine the Autumnberry salt, maple syrup, and olive oil in a small mixing bowl. Spoon a generous tablespoon on...