Recipes
Grilled Shrimp with Tropical Mayo
Hot shrimp, a squeeze of lime and a creamy dip streaked with passion fruit and coconut: Sauce Martin’s Amazonia hot sauce, built on the Trinidad Scorpion Moruga, warms the mayo with a fruity, lightly floral heat that never overpowers.
Basque Cheese and Pepper Jelly Bites
Before dinner in the Basque style, thin slices of Ossau-Iraty on baguette each get half a teaspoon of Haranea’s organic Espelette Pepper & Basil Jelly, where the gentle, fruity heat of the pepper meets the fresh sweetness of basil.
Smoked Salmon Tartines with Horseradish Cream
On a slice of toasted rye, cool cucumber and dill sit over smoked salmon, and a spoonful of Sweet Horseradish from Domaine des Terres Rouges, clean, herbaceous and gently pungent, gives real character to the crème fraîche underneath.
