Page 38 - EI Holiday Catalog 2019

Fromagerie Henri Hutin from France
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A. 9906776 B. 1546441 C. 2288589
D. 2288599 E. 3468737 F. 9906987
Belletoile Creamy Cheese Slices Baby Belletoile 70%
Belletoile Garlic & Herbs Fresh Cheese Spread
Belletoile Horseradish Fresh Cheese Spread
Belletoile Original Fresh Cheese Spread
Tour de Paris Double Crème Brie
10/5.3 oz. 2/3.3 lb. 12/4.4 oz.
12/4.4 oz. 12/4.4 oz. 8/7 oz.
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Champignon from Germany
A. 4011452 B. 3598895 C. 5080106 D. 7020857
Mushroom Brie 1/5 lb.
Grand Noir Blue Cheese 1/5.5 oz.
St Mang. Limburger 6/6.35 oz.
St Mang. Soft Ripened 2/3.1 lb. Cheese with Garlic & Chives
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(or frozen blackberries)
1–2 tbsp balsamic vinegar Pinch of salt
nutmeg, cloves and cardamom
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HOLIDAY FRESH SELECTIONS | ORDERS DUE BY FRIDAY JUNE 21st
Grand Noir
• 14 oz GRAND NOIR
• 9 oz fresh blackberries (or frozen blackberries)
• 1-2 Tbl. balsamic vinegar
• pinch of salt
• 1 Tsp. butter
• 2 Tbl. honey
GRAND NOIR With WSpITiHceSPdICEBDlBaLcACkKbBEeRrRrIEiSes
Recipe serves 4
Recipe serves 4
INGREDIENTS
400 g GRAND NOIR
250­g­fresh­blackberries
• 2 generous pinches of mixed spices: cinnamon,
1 tsp butter
• Tarragon lea2 tbvspehosnety o garnish
2 generous pinches of mixed spices: cinnamon, nutmeg, cloves and cardamom Tarragon leaves to garnish
Bring the honey and butter to a boil in a small saucepan,
deglaze with thPReEPbARaATlIsOaNmic vinegar and cook briefly to reduce Bring the honey and butter to a boil in a small saucepan, deglaze with the
some of the liqbualsiadmi.c­vinegar­and­cook­briefly­to­reduce­some­of­the­liquid. Add the mixed spices, a pinch of salt and the blackberries.
Add the mixedGslazpe iocn heigsh ,heat fpor i1n–2cmhinutoes.f salt and the blackberries. Cut the GRAND NOIR into slices, serve
Glaze on high heat for 1–2 minutes.
onto 4 dessert plates along with the
warm berry ragout and garnish with tarragon.
Cut the GRAND NOIR into slices, serve onto 4 dessert plates along with the warm berry ragout and garnish with tarragon.
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