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Category Archives: Food

How To Build The Perfect Cheese Board

Looking to showcase your creative prowess and master the art cheese board, paired with the perfect bubbly? Look no further than this guide.

Belle English, test kitchen cook and cheese board savant at Williams Sonoma, provides a step by step guide on creating a spectacular presentation.

Illustrated by Belle English for Williams Sonoma.

1. Have a robust mix of goat, blue, aged, soft and hard cheeses. Ideally, you can fit all of those elements, and of course some will pull double-duty, like an aged Gouda. Once you pick your cheese, pick out a board. Belle says, “I love a big round board. It feels more abundant when it’s round.”

2. Start Wisely, With Star Elements. “Look at it from an artist’s perspective.” Stars with your statement piece – a lovely jar or jam, or local honey – and arrange things around them.

3. Don’t Slice Too Much. “Often people cut cheese board elements too much,” says Belle. “Make it more organic. Rip the bread. Crumble the blue cheese. Cut just one slice out of the wheel. It makes it more of an experience.”

4. Sweet With Pungent; Nutty With Bright. Put that pungent Gorgonzola next to a tiny vat of honey and a clutch of walnuts. They balance one another out.

5. Consider 3 Meats, Because Why Not? “Classic and mild (prosciutto di Parma), spicy like Calabrese, and super-fragrant or herbaceous, with fennel or herbs, like finnochiona [salami variety]. For vegans and vegetarians, add Marcona almonds and pistachios!

PERFECT CHEESE & WINE PAIRING

When thinking of how to pair cheese with our Blanc de Blancs Brut or Brut Rosé, we are fans of semi-soft cheeses like goat, a triple brie, camembert, or Gruyere.

When considering the best cheese to pair with our French rosé, ​Très Chic, we suggest an Aged Chèvre, salty feta, sharp blue cheese, fresh burrata or a goat gouda.

Lastly, don’t be afraid to experiment with your cheese board creation and add your personal touch by layering in savory, a little spice, fruits, honey and even edible flowers for a pop of color. There is no wrong way to Live Joyously!

Cheese Board Guide & Images: Williams Sonoma

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Le Grand Courtâge Fresh Strawberry Scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold butter but into 1/4 inch cubes
  • 1 cup full fat coconut milk
  • 1 tsp. pure vanilla extract
  • 1 cup fresh chopped strawberries

For glaze:

  • 1 3/4 cups confectioners sugar
  • 1/4 cup lemon juice
  • 1/4 tsp. pure vanilla extract
  • zest of 1 lemon
  • 1 tsp non-dairy butter

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or your hands, cut in the cold butter until it’s a course mealy texture.

In a small bowl, whisk together the coconut milk and vanilla. Pour over the flour mixture and stir just until dough begins to form. Don’t over mix! Fold in the strawberries.

Place dough on a floured countertop and gently push together with your hands. Form into a 1 inch tall round. Use a knife to cut 8 triangles.

Place the scones on the cookie sheet and brush the tops with coconut milk. Bake for 15-20 minutes or until the scones are golden. Let cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
Drizzle the scones with the lemon glaze.

Glaze:
In a glass bowl, combine the sugar, lemon juice, and lemon zest.
Add in the butter and microwave for 45 seconds. Whisk until smooth.

Let cool a few minutes to thicken and pour over scones.

Recipe: lesliedurso.com | Image: Delishknowledge.com

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Le Grand Courtâge Root Vegetable Pancakes

  • 1 1/2 lbs root vegetables, shredded (Russet potatoes, sweet potatoes, carrots)
  • 1 medium yellow onion, chopped
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp dry thyme
  • Oil for frying

Squeeze all the liquid you can out of the shredded russet potato. In a large bowl, combine the vegetables, onion, flour, baking powder and thyme. Mix well.

Heat 1 Tbsp. in a large skillet over medium heat. Scoop about 1/2 cup mixture into skillet and press into a 1/8 inch patty. Fry 3-4 minutes on each side until golden brown.

Transfer pancakes to a paper towel lined plate or if you need to keep them warm, place them on a wire rack and in a 200 degree oven until ready to eat.

Recipe: lesliedurso.com | Image: marksdailyapple.com

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Le Grand Courtâge Très Chic Magic Pork Shoulder

2 Tbsp brown sugar
1 Tbsp smoked paprika
2 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp fennel seeds
One 8½-lb (about 4-kg) bone-in pork shoulder (Boston butt)
One 12-oz (360-ml) bottle flavorful beer (not a light beer)
Pickled vegetables, warmed corn tortillas, quartered avocados, and lime wedges, for serving

Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.

Preheat the oven to 450°F (230°C).

Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300°F (150°C), and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours.

Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)

Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.

Good to Know

An 8-pound (3.6-kg) shoulder easily feeds 10 to 12 adults plus a handful of small kids as a taco filling. For a smaller group, use a 4- to 6-pound (1.8- to 2.7-kg) shoulder instead, reducing the cook time a bit and halving the spice rub. Use a whole bottle of beer, regardless.

Get Ahead

Cook this dish completely ahead; cool, wrap tightly, and keep in the refrigerator, in the braising liquid, for up to 5 days, or in the freezer for up to 1 month. Reheat slowly in a large Dutch oven over low heat. (If frozen, bring to room temperature before warming.)

If you want real magic—make this in a slow cooker or Instant Pot, where the long cook time doesn’t determine whether or not you can stay at home all day. Either way you go, make this if you have any plans in sight to feed the masses. They. Will. Rave.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Almost Famous Cranberry Bundt Cake

CAKE
1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
2 cups (400 g) granulated sugar
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
¼ tsp baking soda
¾ tsp fine sea salt
¼ cup (60 ml) fresh squeezed orange juice
1 Tbsp fresh lemon juice
¼ cup (60 ml) half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen

VANILLA-FLECKED GLAZE (OPTIONAL)
1½ cups (180 g) confectioners’ sugar
2 to 4 Tbsp half-and-half
Seeds of 1 vanilla bean, scraped, or ¼ tsp vanilla bean paste
Pinch of fine sea salt

TO MAKE THE CAKE: Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup (25-cm, 2.9-L) nonstick Bundt pan.

Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.

In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.

Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.

TO MAKE THE GLAZE: Whisk together the confectioners’ sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. Set the cake on a wire rack on parchment paper and drizzle the glaze over. Let it set slightly before slicing and serving.

GET AHEAD

This Bundt can be made ahead in two stages: Make the batter, then store in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let cool com­pletely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it.

GOOD TO KNOW

Be sure to butter and flour your Bundt pan really well—those cran­berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. And get all Jackson Pollock if you want—this is awesome with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.

BITTERS

As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods. If you don’t have bitters at home, make your tablespoon of orange zest a heaping one.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Radish Salad with Kale, Almonds, AND Parm

½ head Tuscan kale, cut or torn into bite-size pieces
3 tbsp high-quality extra-virgin olive oil
Juice of ½ lemon
Fine sea salt
Freshly ground black pepper
1 large black, purple, or watermelon radish, thinly sliced or cut into bite-size pieces
2 small Tokyo turnips or small radishes, thinly sliced
4 oz (115 g) Parmesan cheese, broken into bits
1⁄3 cup (40 g) roasted unsalted almonds, coarsely chopped
Flaky sea salt, such as Maldon, for serving

Toss the kale together with the oil and lemon juice in a large bowl. Season with fine salt and pepper. Massage the kale, squeezing and rubbing the leaves together with your hands, working the oil, lemon juice, salt, and pepper into the leaves to flavor and tenderize them. Toss together with the radish, turnips, cheese, and almonds. Divide among serving plates and garnish with flaky salt and more pepper. Serve at room temperature.

GET AHEAD

Kale tenderizes as it sits in lemon and salt, so making this a day ahead always works. Keep in an airtight container in the refrigerator for up to 2 days. Radishes, too, can benefit from some softening, but after a day they get stinky, so if you’re planning to keep the salad for more than half a day, throw your radishes in no more than a few hours before serving.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Smoked Salmon Cucumber Bites

1 package smoked salmon
1 pickling cucumber
1 container of Neufchâtel cheese or cream cheese

Slice cucumbers 1/4 inch thick. Spread Neufchatel cheese on the cucumber and place a piece of smoked salmon on top.

Source: Addie Gundry

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Le Grand Courtâge Easy Deviled Eggs

12 hard-boiled eggs
¼ cup mayo
1 tsp yellow mustard
2 tsp chopped cornichons or pickles
1 tsp white vinegar
1 tsp cornichon juice
Tabasco hot sauce
Kosher salt and pepper for seasoning
Paprika
Chives – chopped

In a large pot, put eggs in and cover with cold water. On high heat, bring to a boil. When the water starts boiling, turn the heat off, cover the pot and let eggs steam for 15min. Drain the hot water and fill the pot with cold water for eggs to cool. Once cool, peel the eggs and cut them in half (I think it goes without saying, but do so, lengthwise). Remove egg yolks and place in mixing bowl.

Add in your ingredients: mayo, mustard, chopped cornichons, vinegar, hot sauce, cornichon juice, kosher salt and pepper (to your taste). Mix (easiest to do with a fork). Taste to ensure seasoned as desired.

DON’T FORGET YOUR PRESENTATION

We eat with our eyes, so gotta make these chicks look good! Instead of just scooping the mixture into the eggs (which can get messy), I chose to use a piping bag (here, and piping tip)! Looks delish and kinda profesh, no? Once you’ve piped the mixture into the eggs, place them on a platter.

After plating, just sprinkle with some paprika and chives on top and you’re all set.

Pair with Blanc de Blancs Brut

Source: Champagnedarling.com

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Le Grand Courtâge Lemon Pistachio Pesto Pasta

1 lb pasta (any shape will do!)
About 3 cups fresh basil leaves
2 garlic cloves
½ cup shelled pistachios
1 lemon, juiced
1 tsp salt, plus more to taste
¼ tsp ground black pepper, plus more to taste
¾ to 1 cup extra virgin olive oil

Place the basil leaves, garlic, pistachios, lemon juice, salt, and pepper into a blender or food processor and pulse until chopped. Drizzle in olive oil while the machine is on low. When incorporated, stop and taste, add more salt and pepper as necessary.

*The key to really delicious pesto is to blend it on low. If you go too high on your machine, you may bruise the basil and it can come out bitter.

Toss the pesto and your cooked pasta and garnish with some lemon skin.

Pair with Blanc de Blancs Brut

Source: lesliedurso.com

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Le Grand Courtâge Chicken and Bacon Corn Chowder

Chicken and Bacon Corn Chowder
1 rotisserie chicken
5 cups low sodium chicken broth (preferably homemade – recipe here)
½ pound thick bacon, diced
5 stalks celery, diced
1 carrot, diced
2 medium Spanish onions, diced
3 garlic cloves, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
2 to 3 teaspoons fresh thyme leaves
2-½ cups heavy cream
¼ cup cornstarch
Freshly ground black pepper

Southern Skillet Cream Biscuits
2 cups flour
4 tsp baking powder
¼ tsp baking soda
¾ tsp salt
4 tbsp butter
1 cup heavy cream, chilled

Chicken and Bacon Corn Chowder

Heat the bacon in a large pot over medium heat. Cook until the bacon fat is rendered and the meat is crisp, about 5 minutes. Add the celery, carrot, onions, and garlic. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften and onion becomes translucent (not browned), about 10 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. In a separate bowl, whisk cornstarch into the heavy cream to prevent lumps. Add the cream and reserved chicken to the soup pot. Return the chowder to a simmer, season to taste with salt and pepper.

Make it ahead: Make this soup before guest arrive and leave on the stove on simmer, stirring occasionally, to keep warm.

Southern Skillet Cream Biscuits

Preheat oven to 450 degrees. Liberally butter a 9 inch cast iron skillet.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, pinch butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled cream. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Using a rolling pin, roll dough into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Reform scrap dough, working it as little as possible and continue cutting. Place biscuits in buttered cast iron skillet so that they just touch.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Serve immediately.

Make it ahead: Make dough ahead of time, cut biscuits, and place in an airtight container. Refrigerate for up to one day until ready to bake. When ready to bake, place in buttered skillet and bake per instructions. You can also freeze biscuits for up to one month. When ready to bake, place frozen biscuits in buttered skillet and bake at 450 degrees for 20 to 25 minutes.

Pair with Brut Rosé

Source: stylingmyeveryday.com

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