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Heirloom Tomato Salad

Servings: 6-8

  • Ingredients
  • 3 lbs. heirloom tomatoes
  • 1/2 cup cured black olives, pitted
  • 1 small bunch lemon thyme
  • 1/4 cup extra virgin olive oil
  • Sea salt, cracked black pepper, to season
  • Directions
  • 1. Wash and dry tomatoes. Cut larger tomatoes into thick slices and quarter smaller ones. Arrange in large bowl and add olives. Tear leaves from thyme and scatter over tomatoes. Drizzle with olive oil and season with the salt and pepper.
  • 2. Toss salad gently and set aside for 15 minutes to allow flavors to come together before serving.

Brie & Honeyed Figs

Cooking time: 5 minutes

Servings: 4

  • Ingredients
  • 1 cup dried figs, halved
  • 1 cup orange blossom honey
  • 1 wheel of Brie
  • Directions
  • 1. Place figs and honey in small pan over medium to low heat. Cook for about 5 minutes until figs have warmed through.
  • 2. Place brie on cheese board and spoon honeyed figs on top. Serve at once with crusty bread and/or artisanal crackers.

Prawn Cups with Spicy Mango Salsa

Servings: 12 hors d'oeuvres

  • Ingredients
  • 2 mangoes, finely diced
  • 1 small red bell pepper, finely diced
  • 1 jalapeno, seeded and finely diced
  • 2 limes, zested and juiced
  • Sea salt, to season
  • 1/2 cup cilantro, finely chopped
  • 12 medium-sized prawns, cooked
  • Sprigs of lemon thyme, to garnish
  • Directions
  • 1. Place the mango, red pepper and jalapeno in a medium-sized bowl. Stir in the lime zest and juice, and season with sea salt, to taste. Add the chopped cilantro and toss. Cover and refrigerate the salsa until ready to use.
  • 2. Divide the salsa between 12 small glass cups. Place one prawn on top of the salsa in each of the cups. Garnish with a sprig of lemon thyme. Serve immediately.

Deviled Eggs with Caviar

Servings: 6-8

  • Ingredients
  • 12 large free-range eggs
  • 6 tbsp. mayonnaise
  • 1 green onion, chopped finely
  • Sea salt, cracked black pepper, to season
  • 1 small jar caviar
  • Microgreens, to garnish
  • Olive Oil, to drizzle
  • Directions
  • 1. Place eggs in saucepan and cover with cold water. Bring to boil over high heat. When water starts to boil, turn off heat and cover pan. Set aside for 15 minutes.
  • 2. Fill bowl half-way with ice and add enough water to cover ice. Drain eggs and place them in iced water. When they are cold, peel and cut them in half lengthwise.
  • 3. Using a teaspoon, scoop yolks out and set in medium bowl. Add Mayonnaise and onion; mix thoroughly to combine. Season with salt and pepper.
  • 4. Fill egg whites with yolk mixture. Top with small dot of caviar. Arrange on platter and sprinkle with the microgreens. Drizzle with olive oil and finish with a sprinkle of sea salt.

Roasted Game Hens

Roasting time: about 45 minutes

Servings: 6-8

  • Ingredients
  • 4 game hens (or 2 small chickens)
  • 2 lemons, sliced thinly
  • 4 sprigs rosemary
  • 4 bay leaves
  • 4 slices pancetta
  • Sea salt, cracked black pepper
  • 1/4 Olive Oil
  • Directions
  • 1. Heat oven to 375F. Place hens in baking dish. Arrange lemon slices atop hens; top each hen with a slice of pancetta. Tuck rosemary and bay leaves around hens. Season with salt and pepper, and drizzle with olive oil.
  • 2. Roast hens for 45 minutes or until juices run clear. (Note: if using chickens instead of hens, roast for 15 minutes per pound.) Remove hens from oven and cover with foil. Let rest fo 10 minutes before serving.

Lemon Herbed Roasted Potatoes

Roasting time: about 45 minutes

Servings: 6-8

  • Ingredients
  • 4 lbs. baby potatoes, skin
  • Juice of 4 lemons
  • 1/4 cup olive oil
  • Sea salt, cracked black pepper, to season
  • 1/4 fresh rosemary leaves
  • 6 sprigs fresh thyme
  • Directions
  • 1. Heat oven to 425F. Wash and cut potatoes in half. Place potatoes in a single layer in large ovenproof dish. Pour lemon juice and olive oil over potatoes and toss to coat well. Season with salt and pepper. Sprinkle with rosemary leaves and arrange thyme sprigs among potatoes.
  • 2. Roast potatoes for 45 minutes or until cripsy on outside and soft in the middle.

Smoked Salmon Slices

Servings: 8-12 (as hors d'oeuvres)

  • Ingredients
  • 6 slices pumpernickel bread
  • 8 oz. whipped cream cheese
  • 1 tbsp. horseradish
  • Sea salt and white pepper, to season
  • 4 oz. smoked slamon
  • 1 lemon, halved
  • Microgreens, to garnish
  • Olive Oil, to drizzle
  • Cracked black pepper
  • Directions
  • 1. Cut bread into 2 slices (depending on size of bread, yields approximately 18 pieces.)
  • 2. In a small bowl beat together cream cheese and horseradish until well-mixed. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
  • 3. Arrange bread on a platter. Place heaping spoonful of cream cheese mixture* on each slice and spread over the bread. Tear salmon into small pieces; place one piece on top of each schmear of cream cheese.
  • 4. Squeeze lemon over salmon and sprinkle with microgreens. Drizzle with olive oil and finish with a dusting of cracked black pepper.
  • * Note: If there is any cream cheese mixture remaining, wrap and store in the refrigerator for use on toasted bagels.

Chilled Honeydew Soup

Servings: 8-12 (as hors d'oeuvres)

  • Ingredients
  • 1 honeydew melon
  • Juice of 1 lemon
  • 1/2 cup mint leaves, tightly packed
  • 1/2 cup ice
  • Sea salt, to season
  • toothpicks
  • Mint leaves, for garnish
  • Directions
  • 1. Cut melon in half and scoop out and discard seeds. With melon-baller, scoop out 12 balls from melon and set aside.
  • 2. Cut remaining melon into chunks and place in blender. Add lemon juice, mint and ice. Puree until smooth. Add sea salt to season.
  • 3. Pour melon soup into small glasses. Take a toothpick and skewer a melon ball along with a few mint leaves. Replace with remaining melon balls and mint. Garnish each glass with a skewer. Serve.
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