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

Delice de la Vallee & Heirloom Tomato Tart

Created by Sheana Davis, The Epicurean Connection
Yields one each 10 inch tart

For the pastry:
1 1/2 cups all purpose flour
1 teaspoon kosher salt
8 tablespoons chilled butter, cut into small pieces
3+ tablespoons ice water

For the filling:
8 ounces Delice de la Vallee
1 tablespoon chopped fresh thyme leaves
1# Heirloom tomatoes, sliced 1/3 inch thick
1 tablespoon Sonoma olive oil
Kosher Salt and fresh ground black pepper

Place flour and salt in a food processor and pulse until combined. Add butter pieces into flour mixture and pulse until mixture resembles cornmeal. Add ice water and pulse until the mixture forms together. It will not form into a ball, so do not overmix. Turn the mixture out onto a floured surface and form pastry into a flat disk. Wrap tightly in plastic wrap and allow to rest in the refrigerator for one hour.

Preheat oven to 375 degrees. Roll the tart dough out into a 12 inch circle. Fit crust into a 10 inch tart pan and push the dough up the sides, trimming the top flush with the rim.

In a small bowl, mix the Delice de la Vallee and thyme together with salt and pepper to taste. Spread the mixture over the tart dough. Layer tomato slices around the tart, starting at the outside edge and working in. Sprinkle with salt and pepper and thyme, and drizzle with olive oil. Bake for 35-40 minutes or until crust is golden. Remove from heat, place on cooling rack, allow to cool for one hour and serve with a glass of Summer Rose.

Sweet Summer Corn Pudding

This Sweet Corn Puddding is inspired by my drives through the rural countryside of Wisconsin, after looking at all of the amazing family farms who farm, Corn, make butter and make cheese! I even saw hops to I added in a brew to serve up too!
Sweet Summer Corn Pudding
Created by Sheana Davis, The Epicurean Connection
Yields 6 cups
4  tablespoons sweet butter, melted
1 teaspoon fresh garlic, crushed
1/2 cup fresh green onions
2 cup fresh white corn kernels
1 teaspoon fresh thyme
1/2 teaspoon each kosher salt and fresh ground black pepper
1/4 cup white wine
2 cups whipping cream
4 whole eggs
1/2 cup Carr Valley Mellange, grated fine
Preheat oven to 350.
Prepare a 6 cup baking pan, brush with 2 tablespoons metled sweet butter.
In a bowl, whisk together cream, eggs and cheese,  set aside while preparing recipe.
In a heavy bottom skillet, over medium flame, melt butter, add in garlic and saute for 1 minute.  Add in green onions, corn kernels, thyme, salt and pepper. Saute for 3-4 minutes, until corn is plump, add in wine and saute for 2 minutes until wine is reduced.   Remove from heat, pour into separate bowl and allow to cool for 10 minutes. Fold into milk mixture, pour into baking pan and bake for 35-40 minutes or until pudding is firm.  Remove from heat, serve with a green salad, glass of Honey Wheat or Pilsner and Enjoy!

Honey Blackberry Flan

Created by Sheana Davis, The Epicurean Connection
Yields 6 flans
6 whole eggs
3 egg yolks
3/4 cup fresh Honey
4 cups whipping cream
1 cup fresh blackberries
1/8 teaspoon salt
Preheat oven to 350.
Prepare ramekins by pouring 1 teaspoon honey in 6  each 6-8 ounce ramekin.
Place ramekins in a baking pan, 2 inches deep, add in 1/4 inch water.
In a large bowl, whisk together whole eggs, yolks and 1/2 cup honey.
Over low flame, in a heavy bottom pan, heat half and half and salt.  Heat to 160 and gently ladle and whisk into egg mixture.   Pour mixture into ramekins and place in oven to bake for 45 minutes or until custard is set.
Remove from oven, and place on cooling rack. Arrange blckberries on top while warm, gently pressing into flan. Allow to rest and cool for 2-4 hours until firm. To serve, using a pairing knife, gently cut around edges of flan and gently flip out onto serving plate or serve in ramekins.   Serve with fresh blackberries, glass of Amber Ale and Enjoy!