Thomas Slack

December 8, 2016
French Beignets With Aged Blackberry-Ginger Balsamic Reduction

French Beignets With Aged Blackberry-Ginger Balsamic Reduction

French Beignets With Aged Blackberry-Ginger Balsamic Reduction Ingredients 1/2 cup boiling water 2 tbsp . unsalted butter 1/4 cup sugar 1/2 tsp . salt 1/3 whole […]
December 8, 2016
Chocolate, Toasted Almond & UP Picual EVOO Shortbread

Chocolate, Toasted Almond & UP Picual EVOO Shortbread

Chocolate, Toasted Almond & UP Picual EVOO Shortbread Ingredients 2 cups all-purpose flour 1/4 cup almond flour ground from toasted, blanched almonds 3/4 cup powdered sugar […]
December 8, 2016
Hojiblanca Ice Cream with Salted Marconi Almond Brittle

Hojiblanca Ice Cream with Salted Marconi Almond Brittle

Hojiblanca Ice Cream with Salted Marconi Almond Brittle Ingredients Olive Oil Ice Cream 2 1/2 cups Half & Half 1/2 cup extraordinarily fruity extra virgin olive […]
December 8, 2016
Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake Nothing says spring like fresh lemons! This cake is excellent on its own, but can also be used as a base for any […]