Blue Cheese Cream Cheese


Yield: 1 ½ cups

½ lb Cream Cheese

1/3 cup Freshly Crumbled Blue Cheese

¼ cup Heavy Cream


Whip with a hand mixer or paddle attachment on a stand mixer until light and fluffy. Can be stored for up to a week.



We included the following on our toast

– Coraline Endive

-Sliced shiitakes

-Shaved Fennel

-Segmented Blood Oranges

-Torn Mint

-Toasted pistachios



Pickled Fresnos


yield: 1/3 cup


1/2 cup Fresno Peppers, sliced and seeds removed

1/2 tsp Salt

2 Tbsp Sugar

1/3 cup Champagne Vinegar


Bring vinegar, salt and sugar to a boil. Pour over sliced peppers and allow to come to room temperature.

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