Pimento Cheese

Created by Sheana Davis, The Epicurean Connection
Yields 6 cups

2 cups sharp cheddar, grated
1/2 cup mayonnaise
1/2 cup Delice de la Vallee or Fromage Blanc
½ cup pimiento peppers, drained and chopped coarsely
½ cup Red Peppadews, chopped fine
¼ cup Sweet Drop Peruvian Peppers (or a sweet spicy pickled pepper)
¼ cup green onion, chopped, using the whole green onion
1 tsp. fresh ground black pepper
½ tsp. Kosher salt
¼ tsp chili flakes
Dash of Tabasco or Crystal Hot Sauce
1 bunch green onions, sliced thin for garnish


Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.

Serve with toasted Crostini, fresh breads and seasonal crudite. Enjoy! We made this recipe to feature our cheese, although you can use any local Fromage Blanc.

This is a great winter recipe to enjoy in the New Year.  Easy to make, quite accommodating on substituting ingredients and is delicious with fresh winter vegetables, toasted crostini or stirred into a pasta.

~Fold Pimento Cheese into scrambled eggs and enjoy with a glass of Champagne.

~Stir Pimento Cheese into fresh warm pasta and enjoy as an entree, served with Beaujoulais Nouveau.

~Fresh Toasted Baguettes, Pimento Cheese and a glass of Pinot Noir.

Happy New Year!

Whey Wheat Crackers

Yields 48 small crackers

1 ¼ c. whole wheat flour
½ tsp. Kosher salt
¼ tsp. paprika
4 Tbs. butter, room temperature, cute in small pieces
1 ½ Tbs honey
¼ c. fresh whey
Sprinkle of Kosher salt and fresh ground pepper for topping
2 tablespoons butter, melted

In a large bowl, combine the whole wheat flour, sugar, salt and paprika. Cut the butter thoroughly into the dry mixture until it it thoroughly mixed and looks like crumbs. In a small bowl, whisk together the honey and whey and add to the flour mixture. Gently mix together and allow to rest for 20 minutes.

Line baking sheets with Use parchment paper, or brush with olive oil. Dust surface with flour and roll 1/3 of the dough out to 1/4 inch thick. Cut with a knife into shapes or use cookie cutters for preferred shapes. Poke with a fork few times. Brush with melted butter and sprinkle with salt and pepper.

Omit the paprika and add in fresh ground black pepper or a dried herb of choice.
Add in 1/4 teaspoon fresh ground chili flakes for a spicy version.

Cilantro Mint Pesto

Yields 2 cups

1 cup Mint leaves
1 cup cilantro leaves
1 cup parsley leaves
6 cloves garlic
¼ cup White Balsamic Vinegar or fresh Meyer Lemon Juice
1 teaspoon Kosher Salt
1 teaspoon fresh ground black pepper
1 cup Olive Oil

Place mint, cilantro, parsley and garlic in food processor and blend together. Add in vinegar, salt and pepper and drizzle in olive oil until smooth. Taste and adjust seasoning.

Optional: Add ½ teaspoon chili flakes for a spicy pesto.

Serve fresh with seasonal vegetable crudités.
Serve with fresh tortilla chips as a dip.
Spread on a fresh pizza dough, fresh Chevre and tomatoes.
Fold into an omelets with grated cheddar and tomatoes.
Grill chicken and drizzle with Cilantro Mint Pesto


Sparkling Meyer Lemon Pomegranate Spritzer

Yields 6 Sparklers

1 bottle Champagne or Prosecco of choice
1/2 cup Pomegranate Meyer Lemon Simple Syrup
Garnish with Pomegranate arils and a zest of Meyer Lemon

Fill 6 Champagne Flutes with 1 tablespoon Pomegranate Meyer Lemon Simple Syrup.  Fill with Champagne and garnish with Pomegranate and Meyer Lemon Zest.

Optional to make this cocktail with Non alcoholic Sparkling Lemon Water or Sparkling Non Alcoholic Apple Cider.

Meyer Lemon Marmalade

Created by Sheana Davis, The Epicurean Connection
Yields 6 pints

12 cups Meyer Lemon, seeds and stems removed and pureed in food processor
4 cups granulated sugar
1 cup Meyer Lemon Juice
1 teaspoon Kosher Salt

Place ingredients in a large heavy bottom pot and simmer on low for 30 minutes, until pulp is soft and smooth.

Remove from heat and allow to rest for 1 hour.

Sterilize 6 pint glass jars by boiling.  Remove from boiling water and fill pint jars leaving 1/4 inch of space at the top, seal with sanitized lids and rings.  To process place jars in a canning pot, simmer for 30 minutes or until lids “pop”. Remove from heat, allow to cool and tighten rings.  You may store for up to 1 year.

Optional: Place in jars and freeze for up to 1 year.

Serve Meyer Lemon Marmalade with fresh biscuits or scones with a glass of Prosecco.
Enjoy the Meyer Lemon Marmalade as a vinaigrette for a winter salad
Serve with Delice de la Vallee or P-1 Double Cream Brie