Recipes

Balsamic Shallots with Fig

Ingredients

• 1 pkg of Cayenne Shortbreads

• 5oz. Chevre, at room temperature

• Dalmatian Coast Fig Preserves

• 1 Large Shallot, peeled, sliced thin

• Balsamic Glaze or Vinegar

• In Season Option: Fresh Figs

Heat 1 tablespoon of olive oil in a small saute pan. Add thinly sliced shallot and saute until soft, but not browned. If using regular balsamic vinegar add 3 tablespoons to pan with softened shallots, stir together, and reduce liquid to a syrup consistency. Set aside. If using Balsamic Glaze remove sauteed, softened shallots from pan to bowl, add 2 tablespoons of Glaze, stir together and set aside.

With room temperature Chevre, pinch approximately 1 teaspoon between clean fingers and gently press onto top of each shortbread.

Top Chevre with scant 1/2 teaspoon of Dalmation Coast Fig Preserve. If Fresh Figs are in season place a slice atop the chevre in place of the Fig Preserve.

Place a few of the "Balsamic Shallots" on top of the Fig Preserve.

Edamame "Pesto"

Ingredients

• 1 pkg of Cayenne Shortbreads

• 5oz. Chevre, at room temperature

• 8oz Frozen shelled Edamame, cooked according to package directions.

• 1 Tablespoon Shallot, peeled, finely diced

• 1/2 cup lightly packed fresh mint leaves, chopped

• 1/4 cup White Wine Vinegar

• 2 Tablespoons Olive Oil

• Pinch of Kosher Salt

Cook Edamame according to package directions, drain and rinse under cold water to stop cooking, draining again.

Rough chop edamame and place into a bowl with shallot, mint, vinegar and olive oil. Let sit for a bit for flavors to blend.

With room temperature Chevre, pinch approximately 1 teaspoon between clean fingers and gently press onto top of each shortbread.

Top Chevre with 1 teaspoon of Edamame "Pesto".

Mango "Salsa"

Ingredients

• 1 pkg of Pistachio Shortbreads

• 5oz. Chevre, at room temperature

• Zest and juice of 1 medium Lime

• 1 Tablespoon Olive oil

• 1 Tablespoon chopped Chive

• Pinch of Kosher Salt

• 2 Tablespoons fresh Cilantro, rough chopped

Wash mango, cut down each side of pit. Score each half into small dice. Push out, slice scored flesh off of skin. Dice mango squares very small and place in bowl.

To bowl with Mango add Lime zest and juice, olive oil, chive, cilantro and pinch of kosher salt. Stir together, taste for seasoning. Let sit for a bit for flavors to blend.

This "salsa" adds great flavor to the Chevre topped Pistachio Shortbread.

Pistachio
Shortbread with
Mascarpone Cheese

Ingredients

• Mascarpone Cheese

• lime zest

Place 1 teaspoon of Mascarpone Cheese onto top of Pistachio Shortbread. Top with Zest from a Lime for a fresh tasting yet simple dessert.

Lemon Thyme Shortbread with Salmon and Creme Fraiche

Ingredients

• 1 pkg of Lemon Thyme Shortbreads

• Creme Fraiche

• 4 oz. pkg of Smoked Salmon

• Zest of Lemon

• Fresh Dill

Place 1 teaspoon of Creme Fraiche onto top of Lemon Thyme Shortbread. Top with a small piece, approximately 1"x1", of smoked salmon. Finish with a pinch of Lemon zest and a bit of fresh Dill.

chocolate
espresso Shortbread
with Mascarpone Cheese
and Dark Chocolate

Ingredients

• 1 pkg of Chocolate Espresso Shortbreads

• Mascarpone Cheese

• dark chocolate (of your choice)

• orange zest

Top our Chocolate Espresso Shortbread with one teaspoon of Mascarpone. Finish it off with some micro-plane shavings of your favorite dark Chocolate. Apply orange zest as a flavor compliment if desired.

Pistachio Shortbread with Blue Cheese

Ingredients

• 1 package of Pistachio Shortbreads

• blue cheese

• fresh pears

Take your favorite blue cheese, softened, pinch approximately 1 teaspoon between clean fingers and gently press onto top of Pistachio Shortbread. Place a 1/2 inch wedge of ripe pear into the side of the mounded blue cheese. For added garnish top with additional chopped pistachios.

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