Page 34 - EI HOLIDAY CATALOG 2018

Angel’s Salumi
& Truffles
from the United States
A. 7020808 10/3/5.5 oz.
Wild Game Trio Gift Box
A
B. 7020807
Natural Trio Gift Box
C. 7020824
Truffle Trio Gift Box
D. 7047944
10/3/5.5 oz.
10/3/5.5 oz.
10/2 oz.
B
C
Duck Prosciutto Pre-Sliced
D
Alexian Pate
A
C
D
& Specialty Meats from the United States
A. 1430505 6/5 oz.
Duck Liver Mousse with Cognac
B. 1430483 6/5 oz.
Pate de Campagne
C. 1430460 6/5 oz.
Wild Forest Mushroom Pate
D. 1985540 6/5 oz.
Pheasant & Rosemary Pate
E. 1873575 6/5 oz.
Truffle Mousse
F. 1430471 6/5 oz.
Black Peppercorn Mousse
EG F
H
I
K
G. 1430491
Chicken & Veal Pate
H. 1679426
Mixed Vegetable Pate
I. 1679101
6/5 oz.
6/5 oz.
6/5 oz.
J
32
Mushroom & Artichoke Pate
J. 1985559 6/6.25 oz.
Duck Rillette - Mini Terrine
K. 7022897 6/9 oz.
Saucisson Smoked Garlic Sausage
L. 7024646 12/4 oz.
Specialty Olive Oil & Sea Salt Crackers
L
Throwing a Tapas Party with Alexian Pâté
Tapas are small, savory plates of food that are perfect for sharing with friends and pairing with your favorite beers and wines. Below you will find a recipe incorporating some of our favorite holiday items to include in your Holiday Tapas Party!
Tapas Pastry Rolls with Warm Fig Preserve Dip
Ingredients:
• 1 large sheet of puff pastry, thawed
• 1⁄3 cup + 1⁄2 cup Bonne Maman Purple Fig Spread for Cheese
(SUPC 3531511), separated
• 1 package of Alexian Pâté de Campagne (SUPC 1430483)
• 1 cup grated Solera Baby Manchego Cheese (SUPC 7046155) •1egg
• 1 tablespoon water
Directions:
1. Roll out the sheet of puff pastry to double its original size. 2. Spread 1⁄3 cup of the fig preserve onto the puff pastry.
3. Bring the Campagne Pâté to room temperature and then
spread evenly on top of the preserves, until you get about
a 1⁄4” layer.
4. Evenly top with grated Manchego cheese.
5. Roll each side into the middle so they meet—this will
create a large “sausage”.
6. Wrap in wax paper and chill for an hour to firm up the
puff pastry.
7. Preheat the oven to 400°F.
8. Slice the roll into 1⁄2” pieces and place on a baking tray
covered with parchment paper.
9. Beat egg and add 1 tablespoon of water
10. Brush the mixture on top of each slice.
11. Bake for about 18-20 minutes, or until golden brown. 12. Serve warm.
13. Warm the remaining 1⁄2 cup of fig preserve in a small
saucepan over medium heat, serve as dip.
B
HOLIDAY FRESH SELECTIONS | DELIVERY October 22nd-December 7th