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Fleur De Sel
New product
The ultimate salt. This is a creamy salt of exquisitely delicate, complex flavors. It has a clean salt taste. This salt is the delicate film formed on the water where the Celtic Gray Salt is harvested.Try it on local tomatoes – you’ll never go back.
More info
FLEUR de SEL
TOMATO TART WITH FLEUR de SEL
Inspired By: Tomato Tart with FLEUR de SEL from The Food Network (Patrick Proenca)
Ingredients:
2 Tbsp PureSpice ®Oregano
2 garlic cloves
1 cup olive oil
1/2 pound puff pastry
2 ounces Dijon mustard
4 ripe tomatoes
32 black olives
1 tablespoon PureSpice ® FLEUR de SEL
2 basil sprigs, leaves removed
1. Place half of the Oregano and garlic in the olive oil. Allow to seep for 24 hours to infuse the oil.
2. Flatten the dough, and cut into 4 circles. Using a fork, dock the dough, and let it rest overnight in the refrigerator.
3. Preheat oven to 400 degrees F.
4. Remove dough from refrigerator, brush with a thin layer of mustard, and sprinkle the remaining Oregano. Cut the tomatoes in thin slices, and place them in a nice circular pattern. Add the olives, drizzle infused oil and the FLEUR de SEL.
5. Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven.
6. To serve: Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil.
Miniature Potato Knishes
Inspired By: "Miniature Potato Knishes" from KosherCooking.com
Ingredients:
3 cups mashed potatoes (approx. 2 large potatoes)
2 eggs, slightly beaten
2 Tbsp margarine
1 whole small onion, Diced
1tsp PureSpice ® Fleur de Sel
1/8 tsp PureSpice ® Tellicherry Pepper, ground
3/8 cup matzah meal
1 egg yolk beaten with 1 Tbsp water
oil for baking sheet
Directions:
1. In medium sized bowl, combine mashged potatoes with eggs, margarine, salt, pepper and matzah meal. Sautee onion until nice and brown and add the mixture as well.
2. Form into walnut sized balls. Brush with diluted egg yolk. Place on well-grased baking shhet and bake in preheated 400 degree onion for 20 minutes, or until wel browned.
3. Makes approx. 42 knishes. Easily doubled!
TOMATO TART WITH FLEUR de SEL
Inspired By: Tomato Tart with FLEUR de SEL from The Food Network (Patrick Proenca)
Ingredients:
2 Tbsp PureSpice ®Oregano
2 garlic cloves
1 cup olive oil
1/2 pound puff pastry
2 ounces Dijon mustard
4 ripe tomatoes
32 black olives
1 tablespoon PureSpice ® FLEUR de SEL
2 basil sprigs, leaves removed
1. Place half of the Oregano and garlic in the olive oil. Allow to seep for 24 hours to infuse the oil.
2. Flatten the dough, and cut into 4 circles. Using a fork, dock the dough, and let it rest overnight in the refrigerator.
3. Preheat oven to 400 degrees F.
4. Remove dough from refrigerator, brush with a thin layer of mustard, and sprinkle the remaining Oregano. Cut the tomatoes in thin slices, and place them in a nice circular pattern. Add the olives, drizzle infused oil and the FLEUR de SEL.
5. Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven.
6. To serve: Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil.
Miniature Potato Knishes
Inspired By: "Miniature Potato Knishes" from KosherCooking.com
Ingredients:
3 cups mashed potatoes (approx. 2 large potatoes)
2 eggs, slightly beaten
2 Tbsp margarine
1 whole small onion, Diced
1tsp PureSpice ® Fleur de Sel
1/8 tsp PureSpice ® Tellicherry Pepper, ground
3/8 cup matzah meal
1 egg yolk beaten with 1 Tbsp water
oil for baking sheet
Directions:
1. In medium sized bowl, combine mashged potatoes with eggs, margarine, salt, pepper and matzah meal. Sautee onion until nice and brown and add the mixture as well.
2. Form into walnut sized balls. Brush with diluted egg yolk. Place on well-grased baking shhet and bake in preheated 400 degree onion for 20 minutes, or until wel browned.
3. Makes approx. 42 knishes. Easily doubled!