July 12, 2010
This gorgeous Guacamole pairs so perfectly with Fumée De Sel. Which is a Chardonnay and Oak Smoked Organic Fleur De Sel. Being a simple dip to put together, it is perfect for Entertaining or snacking.
1 teaspoon Cilantro, chopped
1/2 teaspoon Fresh Lime Juice and Zest
1/2 teaspoon Garlic, pressed
1/2 teaspoon Fumée De Sel
1/4 teaspoon Cayenne Pepper
1. Combine all ingredients in a medium bowl and press with a potato masher.
Serve with veggie or blue corn tortilla chips.
Simple and delicious!
February 10, 2010
The other day I experienced a complete “Julie and Julia” moment, when I was gifted two unique culinary items from a kind and dear women. The gifts were two different flavors of Flake Sea Salts; Lemon and Smoked. I was contemplating what to do with these ingredients, and I knew it had to be a something special… Therefore, there is nothing more special to me than of course, CHOCOLATE. So, a crunch from Almonds, melt in your mouth chocolate combined with these amazingly delicious smokey and citrus salts…
I have for you one word for you: SEXY
1/2 Cup Almonds, Toasted
1/2 Cup Semi Sweet Chocolate Chips
1 Tablespoon Organic Butter, Unsalted
1/2-1 teaspoon of each Flake Sea Salt
First toast the almonds in a pan for about 4 minutes on medium heat. As soon as they begin to brown and you can smell them, they are done and set aside. In another pan melt together the chocolate chips and butter. Prepare a piece of parchment paper by placing it on a baking pan. Place the almonds on the paper, and pour the melted chocolate over the almonds and lastly put the Lemon Salt on half of the almond chocolate bark and the Smoked Salt on the other half. Place in the fridge to cool for at least 2 hours. When you are ready to enjoy, break the truffles into pieces and enjoy each elegant bite.