Products, Recipes & Tips

Deconstructed wine lollipops

Taste various flavor components of different wines in one of a kind candies, individually wrapped, each with a vintage wine cork and wine glass.

 

Herb spice rubs

This dry rub and seasoning blend is a selection of herbs that are picked fresh and slowly dried in a bed of grey salt. Seeds such as fennel, coriander and 3 types of peppercorns are lightly toasted and ground fresh. The unique blend of salt dried herbs and freshly ground spices make this versatile seasoning great for pork tenderloins, beef stews, grilled chicken, roasted vegetables and spiced nuts. (recipes included)

 

Gift Basket

Customize and personalize gift ideas for food lovers

 

Recipe of the month

Summer Ricotta Pie with Fresh Strawberries & Balsamic Syrup

 

Pastry Crust:

1 cup softened butter

1 cup sugar

4 cups all purpose flour

2 eggs

1 tsp salt

1 tsp baking powder

With electric mixer, whip butter and sugar until light and fluffy. Add eggs, one at a time until well incorporated. Sift flour, salt and baking soda and add to butter mixture and mix until just combined. (Do not overmix) Mold dough into 2 discs, wrap in plastic and refrigerater for at least 30 minutes. Roll dough out to 1/8 thick to fit pie pan. Using a fork, dock or mark bottom of crust and bake at 350 degrees until golden brown. Remove from oven and allow to cool.

Ricotta Filling

2 lbs whole milk ricotta cheese (fresh ricotta from cheese shop is best)

2 eggs

2 cups confectionary sugar

1 tsp vanilla

Juice and zest of 3 lemons

With electric mixer combine all ingredients and pour into cooled pie crust. Bake in a 270 degree oven for 1 hour and a half or until filling is completely set and slightly golden. Serve room temperature with a dusting of confectionary sugar, fresh sliced strawberries and a drizzle of balsamic syrup.

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Email Chef@keithdilauro.com for more recipes and cooking tips