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 cooled crust and refrigerate 4 hours.  Dollop raspberry red currant filling over the filling surface and swirl gently with the tip of a butter knife. Refrigerate for an additional hour, dust with powdered sugar and serve.

Filling # 2: Traditional

4 eggs

2 C. Granulated Sugar

6 T. All-Purpose Flour

6 T. Lemon Juice

Combine all ingredients and pour over hot crust.  Bake at 350 for an additional 25 minutes.

Remove from oven to a cooling rack and gently dollop with the raspberry red currant filling.  Swirl with the tip of a butter knife and allow to cool completely.  Dust with powdered sugar and serve.

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 sauce.  Serve warm.

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 bread slices into the custard, turning each slice to completely coat, and place on griddle.  Cook for 3-4 minutes on each side and remove to plate to keep warm while the remaining slices are cooked.

Slice each slice in half diagonally.  Top each triangle with a spoon of filling and another triangle of toast.  Garnish with additional powdered sugar, if desired.

Raspberry & Red Currant Filling

8 oz. Cream Cheese, softened

1 Lemon, Juice and zest

¼ C. Powdered Sugar

¼ C. Petite Maison Raspberry Red Currant Compote

Pinch of Kosher Salt

Combine all ingredients and mix well, either by hand or with an electric mixer.

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 Salt

½ C. Earth & Vine Tangerine Fig Balsamic Culinary Sauce

1 Orange, zest and juice

1/8 t. Crushed Red Pepper Flakes

2 T. Mediterraneo White Balsamic Vinegar

¼ C. La Tourangelle Almond Oil

In a mixing bowl combine the mustard and salt.  Add the Tangerine Fig Balsamic culinary sauce, orange juice and zest, crushed red pepper flakes and White Balsamic Vinegar.  Mix well, then slowly whisk in the almond oil.  Taste for seasoning, adjusting with additional salt if necessary.

Recipe Courtesy of Chef Alyssa Wilhite

Yield: 3 dzn

5 oz. Grated Sharp Cheddar Cheese

¾ C. All-Purpose Flour

4 T. Unsalted Butter, cubed and softened

1 Egg Yolk

1 ½ t. Chix Dix Seasoning

Kosher Salt and Cracked Black Pepper

Pre-heat oven to 400 degrees.

Combine cheese and flour in mixing bowl.  Cut in flour.  Add egg yolk and Chix Dix and mix well.  Knead dough on lightly floured work surface for 3 -4 minutes, until dough is shiny and smooth.

Place dough in cookie press and press cheese straws onto ungreased cookie sheet. Bake for 12-15 minutes, until lightly brown and set.  Sprinkle with kosher salt and black pepper then cool on cooling rack for 5 minutes.

Recipe Courtesy of Chef Alyssa Wilhite

Yield: 1 Drink

1 oz. Alisseo Blood Orange Juice

1/8 t. Stirrings Blood Orange Bitters

4 oz.  Prosecco or Cava (sparkling water can be substituted for a non-alcoholic version)

Orange Peel for Garnish

In a champagne flute, combine the blood orange juice and blood orange bitters.  Top with Prosecco or Cava and garnish with orange peel.

1/2 C. Terrapin Ridge Sweet Beet & Horseradish Mustard

1/2 C. Ketchup

Juice of 1 Lemon

Pinch  of Kosher Salt

Combine all ingredients, cover and refrigerate for 30 minutes to allow flavors to come together.  Serve with boiled shrimp and enjoy!!

Stonewall Kitchen Fig & Raisin Chutney

16oz grated Sharp Cheddar Cheese

1 1/2 c. mayonnaise

1 bundle green onions, chopped

1 c. sliced almonds, toastedPepper and Garlic Powder (to taste)

1 jar Stonewall Kitchen Fig Raisin Chutney (available at Sweet Gourmet)

3 slices crisp bacon crumbled

———————————————————————————————————————————————————————

Mix together cheese, mayonnaise, green onions, almonds, pepper and garlic powder. Form into a round flat ball, cover with plastic wrap and chill over night.

When ready, remove and place on serving plate. Pour the jar of Fig Raisin Chutney over the top of the ball.

Crumble the bacon on top. Serve with plain crackers.