Culinary Classes with Chef Alyssa Wilhite
Be sure to go the the calendar page and review the June cooking class schedule. Registration is under way. Call 903-534-0840 to secure your spot!!
Read MoreTip of the Week- Storing Fresh Herbs
Fresh herbs are essentially cut flowers…store them that way! When you bring home fresh herbs from the market simply trim the stem ends 1/4 of an inch and place in a glass or vase of fresh water. The herbs will keep for over a week as long as they have ample fresh water.
Read MoreMother’s Day Brunch Recipes-Rasberry Lemon Bars
Raspberry Lemon Bars Recipe Courtesy of Chef Alyssa Wilhite Yield: 12 squares Crust: 1 ½ C. Shortbread Crumbs 4 T. Unsalted Butter, melted Pinch of Kosher Salt Preheat oven to 350 degrees. Combine all ingredients and press into a 8×8 baking pan. Bake for 12-15 minutes, until crust is set but not browned. Filling # 1: No Bake 2 jars Earth & Vine Lemon Curd ½ C. Petite Maison Raspberry Red Currant Compote Powdered Sugar for dusting Pour lemon curd over...
Read MoreMother’s Day Brunch Recipes-Tangerine Fig Glazed Bacon
Tangerine Fig Balsamic Glazed Bacon Recipe Courtesy of Chef Alyssa Wilhite Yield: 4 Servings ½ Lb. Bacon ½ C. Earth & Vine Tangerine Fig Balsamic Culinary Sauce In a large skillet over medium heat, cook the bacon until desired stage of crispness. Remove bacon to a paper towel lined plate and pour out grease from skillet. Off heat, add the Tangerine Fig Balsamic sauce to the skillet (it will bubble and sizzle, but that’s ok!!!). Return the bacon to the pan, turning and glazing with the...
Read MoreMother’s Day Brunch Recipes-Raspberry Stuffed French Toast
Raspberry & Red Currant Stuffed French Toast Recipe Courtesy of Chef Alyssa Wilhite Yield: 4 Servings 8 Slices Day Old Bread 4 Lg. Eggs ¼ C. Powdered Sugar 1 Lemon, Juice and zest 1 C. ½ & ½ Pinch of Kosher Salt 4 T. Unsalted Butter Raspberry & Red Currant Filling (recipe follows) Combine the eggs, powdered sugar, lemon juice and zest, ½ & ½ , and salt in a shallow dish. Mix well. Heat a griddle over medium-high heat. Brush with butter. When butter sizzles, dip the...
Read MoreMoer’s Day Brunch Recipes-Mixed Green Salad with Fig, Goat Cheese, Almonds
Mixed Green Salad with Figs, Goat Cheese, Toasted Almonds, and Tangerine Fig Balsamic Vinaigrette Recipe Courtesy of Chef Alyssa Wilhite Yield: 4 Servings 5 oz. Mixed Baby Greens, washed and dried 4 oz. Goat Cheese, crumbled ½ C. Sliced Almonds, toasted 6 Sweet Gourmet Whole Preserved Figs, quatered Tangerine Fig Balsamic Vinaigrette (recipe follows) Combine all in a mixing bowl or arrange on individual salad plates. Tangerine Fig Balsamic Vinaigrette 1 t. Dijon Mustard 1 t. Kosher...
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