South of France

South of France Butter

1 stick of softened unsalted butter

1/4 heavy cream

2 tablespoons South of France

Combine softened butter, heavy cream, and South of France in a food processor and run until cream churns and butter is light green.  Package in a sealable container and refrigerate until needed.  

Use butter on anything!

We love using SOF butter to finish steaks, lobster, on bread, or bake with shrimp for a SOF scampi!  Use your imagination!

Turkey Time!

Thanksgiving is right around the corner and we wanted to offer a yummy turkey option for people who may not need to cook a big bird. (Of course you can adapt this to accommodate a big guy,  so don't let us hold you back! ) So go ahead and grab a turkey breast, your classic holiday veggies (carrots, celery, mushrooms, leeks, and garlic), and some pita chips. You'll also need South of France and at least 2 oz of whiskey (more if you really like to have fun while you cook! )

Begin by brining a thawed turkey breast in salt water (roughly 1/4 cup of salt to a gallon of water) with 2 halved lemons.  Let the bird soak for a few hours.

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Meanwhile,  pulse your favorite pita chips (we made ours by baking left over pitas with a drizzle of olive oil) in a food processor.  You'll need about 2 cups of crumbs.  If you don't have pita chips you can use toasted bread. 

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Add 1 large peeled carrot and 3 celery stalks stalls to the processor and pulse. Add the veggies to the pita crumbs. 

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Thinly slice 2 leeks and carmelize.

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Do the same with about 5 button mushrooms.  Add the leeks and mushrooms to the pita crumb/veggie mixture and set aside. You'll want that to reach room temperature. 

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Remove the bird from the brine and unroll. Ours came in smaller pieces.  No matter the size of your breast,  butterfly the pieces and lay them flat on parchment paper.  If you have smaller pieces like us, lay the larger pieces first,  then slightly overlap the smaller pieces all to the same side. Cover the turkey with South of France. 

Grab the pita/veggie mixture and add 2 oz of whiskey and 2 TBS of South of France.  Mix well.  Cover the turkey with the stuffing.  Roll the turkey beginning with the side with the smaller pieces.  Secure your roll with cooking string.

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Cover the outside of the bird with South of France (the more, the merrier).

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Sear each side of the roll in a saute pan on the stove top then place in oven at 350° for roughly one hour.  You'll want it to be nice and golden. 

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Slice and serve with your favorite sides! 

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 (Gravy recipe to come! )

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South of France Benedict

  Here's a great recipe for a yummy brunch for two... and you probably have all of the ingredients in your fridge and pantry!

First, line a baking sheet with foil and place two pieces of bread on top, drizzling with olive oil. Next take any left over meat (your favorite deli meat, or last night's dinner), shred it, and place it on top of the bread.  We used roasted turkey deli meat. Sprinkle with 1 tsp of South of France and place on the top rack of the oven at 400°. 

First, line a baking sheet with foil and place two pieces of bread on top, drizzling with olive oil. Next take any left over meat (your favorite deli meat, or last night's dinner), shred it, and place it on top of the bread.  We used roasted turkey deli meat. Sprinkle with 1 tsp of South of France and place on the top rack of the oven at 400°. 

Place two egg yolks in a bowl. Add 1 tsp of South of France and the juice of half a lemon. Whisk until the eggs are doubled in size and slightly frothy.

Place two egg yolks in a bowl. Add 1 tsp of South of France and the juice of half a lemon. Whisk until the eggs are doubled in size and slightly frothy.

  Slowly melt 4 TBS of butter in a sauce pan until the butter lightly coats the bottom of the pan. Meanwhile, bring a small sauce pan of water to a gentle simmer - this will be used in a few minutes to double boil the hollandaise sauce.  Also fill a nonstick saute pan with water and bring to a simmer. When simmering, add 2 TBS of white wine vinegar. This will be used to poach the eggs.

  Slowly melt 4 TBS of butter in a sauce pan until the butter lightly coats the bottom of the pan. Meanwhile, bring a small sauce pan of water to a gentle simmer - this will be used in a few minutes to double boil the hollandaise sauce.  Also fill a nonstick saute pan with water and bring to a simmer. When simmering, add 2 TBS of white wine vinegar. This will be used to poach the eggs.

When the butter is melted slowly add it to the egg/South of France mixture whisking over the double boiler until the mixture has thickened and doubled in size. You may add a pinch of sugar and salt if you wish.

When the butter is melted slowly add it to the egg/South of France mixture whisking over the double boiler until the mixture has thickened and doubled in size. You may add a pinch of sugar and salt if you wish.

  Crack one or two eggs per person into the simmering water/vinegar. Allow the eggs to cook for four minutes.

  Crack one or two eggs per person into the simmering water/vinegar. Allow the eggs to cook for four minutes.

  Remove the bread from the oven and place on a plate. Gently scoop the eggs from the saute pan and place on top of the bread/meat. Top the dish with hollandaise and, voila! Brunch is ready!

  Remove the bread from the oven and place on a plate. Gently scoop the eggs from the saute pan and place on top of the bread/meat. Top the dish with hollandaise and, voila! Brunch is ready!