Recipes

Serving;  4

Ingredients:

• 4 each Halibut fillets, fresh, 6 oz. each
  Salt & fresh ground black pepper
• 1/4 cup Dijon mustard
• 1 1/2 cup Pommery cream
• 4 each Lemon thyme sprigs

For the herb crust:

• 1 cup Panko breadcrumbs
• 1 1/2 tsp. Shallots, minced
• 1/2 tsp. Garlic, minced
• 1/4 cup Fresh tarragon leaves, chopped
• 1/4 cup Fresh basil leaves, minced
• 1/4 cup Fresh lemon thyme leaves
• 1/4 cup Fresh parsley, chopped
• Salt & Fresh ground black pepper to taste

Method:

• Prepare pommery cream, reserve.
• Prepare savory herb crust by combining ingredients and mixing well.
• Season with salt and fresh ground black pepper.
• Season halibut fillets with salt and pepper.
• Cover with a thin coating of Dijon mustard, then dip in savory herb crust mixture.
• Pat down gently to adhere crust to fish.
• Roast crusted halibut in preheated oven at 375 degrees F until cooked with a slightly golden crust.
• Serve with pommery cream and garnish with lemon thyme sprigs.

Servings: 4-6

Ingredients:

• 1 1/2 lbs. Russet potatoes, cooked, peeled, sliced
• 1/4 inch thick 1 each White onion, large, sliced
• 1 tablespoons clarified butter
• 1/3 tsp. Paprika
• Salt & fresh ground pepper to taste
• 1 teaspoon fresh parsley

Method:

• Heat clarified butter in a large non-stick sauté pan or skillet.
• Add onions, sauté until slightly browned.
• Add potatoes, continue to sauté.
• Season with paprika, salt and pepper.
• Cook until golden brown with a light crust.
• Stir in chopped parsley.
• Transfer to a warm serving platter or individual plates for service.

Serve as a breakfast accompaniment or as a side dish for lunch or dinner.

Enjoy!

Serving Size: 1 chesecake 6 large, 8 small slices

Ingredients: 

• 2 ½ cups Graham cracker crumbs
• 3 oz. Butter, melted
• 1 teaspoons sugar, granulated
• 1 lb. Cream cheese, softened
• 1 cup Sugar, granulated
• 1 lb. Sour cream
• 3 each Eggs, large
• 2 teaspoons Vanilla for service
• Strawberry Sauce (optional)
  

Method:

Preheat oven to 325 degrees F.

Pie Crust:

Combine Graham cracker crumbs, melted butter and 1 tablespoon granulated sugar.

Mix until crumbs stay together when pressed.

Place graham cracker crumbs into a 9-inch cake pan or spring form pan.

Press evenly over the bottom and half way up the sides of the pan.

Place crumb crust in oven and bake for 7 -8 minutes at 325 degrees F. Remove and cool.

Filling:

Combine cream cheese, sugar and vanilla.

Mix until fluffy.

Add sour cream in intervals mixing only until well incorporated.

Mix in eggs one at a time.

Pour cream cheese mixture over crumb crust and bake for 1 hour at 325 degrees F.

Cool cheesecake at room temperature and chill in refrigerator overnight.

Slice and serve with Strawberry Sauce if desired.