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Coconut Creme Brulee

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Coconut Creme Brulee Yum
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
  2. Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
  3. Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
  4. Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
  5. Cool slightly and refrigerate until ready to serve.
  6. Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
  7. Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits

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This homemade dish will make you feel the T.L.C with a warm and hearty taste. Perfect comfort food recipe for a snowy or rainy day. Be sure to make extra because you will wish you had leftovers!

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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits Yum
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Recipe Notes

To make Buttermilk Biscuits -

In a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat Oven to 350 F

Roll out the dough to 1-inch thickness and cut out biscuits around 2- inches in diameter. Place the biscuits on top of the pot pie filling about 1-inch apart. Brush with additional buttermilk and bake for 25 mins until biscuits are fluffy and golden.

To make Pot Pie Filling-

Grease a 13" x 9" baking pan or casserole. Heat a large, heavy bottom pot over medium heat. Add Redstone's Mushroom Sage Olive Oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetable mixture. Bring to a simmer and remain stirring constantly until thickened. Add the cream and continue stirring and let simmer for a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside or keep warm while you finish the biscuits.

 

 

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Lemon Dill Green Beans (Haricoverts)

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green beans

Lemon Dill Green Beans (Haricoverts)


Try these absolutely scrumptious green beans that are bursting with bright flavor! Great as an appetizer or side dish for chicken or beef. They are also gluten-free without sacrificing flavor. The products used in this recipe include Redstone Wild Fern Leaf Dill Olive Oil & Redstone Meyer Lemon Olive Oil.

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Lemon Dill Green Beans Yum
green beans
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
green beans
Instructions
  1. Trim, wash, and steam green beans until tender.
  2. Whisk the minced shallot, dijon mustard, Redstone Wild Fernleaf Dill Olive Oil, and Redstone Meyer Lemon Olive Oil in bowl.
  3. Drizzle olive oil mixture over the green beans.
  4. Enjoy!
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To get the anti inflammatory benefits use just two teaspoons a day of Redstone Olive Oil…

Cardiovascular disease is responsible for nearly 30% of all deaths worldwide and while statistics can be interpreted in many ways, doctors and the scientific community at large generally agree that regular (daily) use of premium quality extra virgin olive oil can reduce, by over 30%, many of the risk factors associated with coronary and/or heart disease. Green leafy vegetables contain micro nutrients including potassium & folate which are known to lower homocysteine which is believed to cause damage to inner artery linings. Diets higher in potassium generally result in lower blood pressure which helps the cardiovascular system in many ways.


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