Courtesy of www.effieshomemade.com
1 pkg. Effie’s Oatcakes
3 Tbsp. unsalted butter, melted
2 c. whole Medjool dates
2 c. warm water
1/2 c. toasted pecans, chopped
3 oz. dried tart cherries
2 Tbsp. toasted unsweetened coconut
- Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.
- Press the Oatcake crumbs into a small Pyrex dish or 9-inch pie tin. Press the crumbs evenly along the bottom of the pan forming an even crust. Place the crust in the freezer for 30 minutes – 1 hour.
- Soak the dates in the 2 c. warm water for 30 minutes. Drain the dates, reserving 2 T. of the water. Pit the dates with your hands and transfer to a blender or small food processor. Pulse the dates and then add the 2 T. reserved water. Puree until smooth and transfer to a bowl. You should yield about 1 1/2 c. of date puree.
- Remove the crust from the freezer. Using an off-set spatula spread the date puree over the crust for an even thin 1/4-inch layer. Sprinkle the toasted pecans over the date puree and then top with tart cherries & a sprinkle of toasted coconut.
- Return the bars to the refrigerator for 30 minutes (or more) lightly covered.
- Cut the bars into small 1- to 2-inch portion sizes.
The bars will last in the refrigerator for up to one week.
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 oZ crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tBSP toasted sliced almonds
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately
Courtesy of WWW.DRISCOLLS.COM
Makes 2 dozen cookies
2 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Tsp. salt
1/2 Cup (1 stick) unsalted butter, at room temperature
2/3 Cup sugar
1 Tsp. vanilla extract
1/3 Cup heavy cream
1 Cup Driscoll’s Strawberries, diced
3 Tablespoons coarse sanding sugar
1 large egg
- LINE two baking sheets with parchment paper.
- WHISK flour, baking powder, and salt in a medium bowl. SET ASIDE.
- BEAT butter and sugar with an electric mixer on medium-high in a medium bowl until light and fluffy, about 3 minutes.
- REDUCE SPEED of electric mixer to medium and ADD egg. Then ADD vanilla extract. BEAT butter mixture until ingredients are incorporated. BEAT IN heavy cream.
- REDUCE SPEED of electric mixer to low. BEAT flour mixture into butter mixture just until combined. FOLD strawberries into the dough.
- PLACE sanding sugar in a small bowl. SCOOP OUT a heaping tablespoon of dough. ROLL dough into a ball. DIP dough ball halfway into sanding sugar. PLACE biscuit onto a baking sheet with the sugared side up. REPEAT with remaining dough.
- BAKE biscuits 8 to 9 minutes. ROTATE cookie sheets between oven racks. CONTINUE BAKING another 8 to 9 minutes or until light golden brown on bottoms.
- COOL biscuits on baking sheets for 2 minutes.
- TRANSFER biscuits to a wire rack. COOL completely.
2 boneless skinless chicken breasts
1/4 cup Briannas Dijon Honey Mustard Dressing
2 tbsp extra virgin olive oil, plus more for brushing & drizzling
1 pound fresh asparagus, trimmed
3 medium tomatoes, halved
1 10-ounce loaf ciabatta bread, halved lengthwise
1/3 cup red onion, chopped
1/3 cup crumbled feta cheese
1/3 cup Briannas Champagne Vinaigrette Dressing
- Thirty minutes ahead of time, place the chicken breast and Briannas Dijon Honey Mustard Dressing in a re-sealable plastic bag. Close bag and knead gently to coat chicken evenly. Refrigerate until ready to cook.
- Pre-heat a grill to high. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. Transfer to a large platter or baking sheet.
- Reduce grill heat to medium-high.
- Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with sea salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to the platter/baking sheet.
- Place asparagus on a plate. Drizzle olive oil over the asparagus and turn spears until they are coated drizzle with olive oil and season with sea salt.
- Brush the bread with olive oil.
- Grill the bread and vegetables until charred, about 2 minutes per side for the bread and 5 minutes for asparagus, rotating 1/4 turn each minute. Transfer to the platter/baking sheet and let cool slightly.
- Cut the chicken, asparagus, tomatoes, and bread into bite-size pieces; transfer to a bowl or platter.
- Add the red onions, feta, and Briannas Champagne Vinaigrette Dressing. Season with salt and pepper and toss.
2 slices of St Pierre Brioche Loaf
1.4 fl oz milk
1/2 tsp cinnamon
Butter or oil for frying
- Pour the milk into a mixing bowl, add the egg and the cinnamon
- Whisk together lightly until fully mixed
- Pour the mixture into a large, shallow dish (bigger than your slices of brioche)
- Melt the butter in a frying pan (or add the oil)
- Dip both sides of brioche into the egg mixture
- Add the brioche to the frying pan, cook both sides until they’re golden brown in color
- Top with fresh berries of your choice, and drizzle with your favorite type of syrup