• 2 slices of your favorite rustic white bread
• 1 slice fontina cheese
• 2 tbsp Balsamic Fresh Fig jam
• 2 tbsp butter

Heat Skillet to medium high heat. Butter the outside of both slices of bread. Spread the jam and add the cheese to one slice of bread and top with the other slice. Cook both sides until the bread is golden and crispy and cheese is melted.

• 2 slices of hearty wheat or whole-grain bread
• 1/3 cup grated cheddar with horseradish
• 3 tbsp Puddletown Pub Chutney
• 3 slices roast beef
• 2 tbsp butter

Heat skillet to medium high heat. Spread Puddletown Pub Chutney on bottom layer of bread, then add roast beef and grated cheese. Butter outsides of bread and cook in skillet until bread is golden and crispy and cheese is melted.

• 2 slices thick white bread
• 2 eggs
• 2 tbsp half and half
• 4 tbsp butter, separated
• 2 tbsp Strawberry Balsamic Pepper jam
• 3 slices black forest ham
• 1/3 cup grated Gruyere cheese
• 1 tsp Dijon mustard
• 1 tbsp powdered sugar

Whisk together the eggs and half and half in a shallow bowl.

Heat skillet to medium high heat and melt 2 tbsp butter. Dip slices of bread in egg mixture and cook both sides until lightly golden. Remove from heat.

Spread Strawberry Balsamic Pepper jam on one of the bread slices. Add the black forest ham and cheese. Spread the Dijon onto the other slice of bread and add to top of other half.

Melt the rest of the butter in the skillet and place the assembled sandwich into the skillet. Heat both sides until cheese is melted and ham is heated through.

Dust with powdered sugar and enjoy!

• 1 English muffin
• 1 Tablespoon butter

1. 1 Heaping tablespoon of Tomato Tapas Jam
2. 1 Fried egg
3. 1 Slice of cheddar cheese
4. 2 Strips of bacon
5. 3 Slices of avocado

Assembly instructions:
Butter and brown both sides of each half of the English muffin in a skillet. Cook other ingredients to your liking. Stack everything inside the English muffin in order starting from the bottom. Enjoy!

• 2 Slices Rustic Bread
• ½ Cup Grated Gruyere Cheese
• 1-2 Tbsp 3LF French Onion Confit
• 2 Tbsp Butter

To make our favorite grilled cheese simply smear some 3LF French Onion Confit on one slice of bread. Top with grated cheese and cover with the other slice of bread. Heat half the butter in skillet or grill over med-low heat (or butter the outside of sandwich if you prefer). Patience is the key to gooey golden brown goodness. When butter is melted, carefully add the sandwich. Gently press down with a spatula once or twice during the grilling. When one side is golden brown, add the remaining butter, turn sandwich over and brown.

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, chilled, grated or cut into pieces
• 2 tbsp (or more) ice water

Sift together flour and salt into medium bowl. Cut in butter until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes. Preheat oven to 375°F.
Roll out dough on floured surface to 12-in round. Transfer to 9-in tart pan with removable bottom, pressing dough into bottom and the sides of tart pan.
Line crust with foil and fill with dried beans or pie weights. Bake until golden, about 15 minutes. Maintain oven temperature.

• 4 oz mushroom blend-crimini, oyster, and shitake, chopped
• 1/3 cup chopped asparagus
• 2 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cognac or brandy
• 1 tbsp thyme
• 1 tbsp rosemary
• 2/3 cup Gruyere cheese, grated
• 2 large egg yolks
• 1 large egg
• 3 tbsp Three Little Figs French Onion Confit jam

Melt butter in large sauté pan over med-high heat. Add mushrooms, garlic, and asparagus and sauté until tender and golden. Add salt and pepper. Add cognac and boil until liquid is absorbed, about 3 minutes. Mix in ½ tbsp each of thyme and rosemary. Set aside.
Whisk cream, yolks, egg, remaining thyme and rosemary, and French Onion Confit jam in medium bowl.
Sprinkle 1/3 cup cheese in crust. Cover with mushroom mixture. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes.

Cool slightly before serving. Makes 6 servings.

• 2 ounces mexican chocolate (such as Ibarra)
• 2 ounces semisweet chocolate
• 10 chocolate graham crackers
• 2 teaspoons cinnamon
• 3 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• 4 tablespoons unsalted butter

Preheat oven to 350 degrees F. Chop chocolate into chunks and run through a food processor until chunks are pea-sized. Add chocolate graham crackers and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon, cayenne, and brown sugar. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool. Once cool, wrap outside of springform pan with heavy duty aluminum foil.

• 2 (8 ounce) packages cream cheese, at room temperature
• 1 (12 ounce) log goat cheese
• 12 ounces creme fraiche or 12 ounces sour cream
• 4 eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• TLF Citrus and Smoked Salt jam

Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche (or sour cream) and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.

Pour the filling into the prepared crust. Place in a roasting pan and pour boiling water into roasting pan until it comes halfway up the side of the springform pan. Place in preheated 350 degree F oven and bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of TLF Citrus and Smoked Salt jam over the surface.

• 1 prepared pizza crust
• 1 ½ cup rotisserie chicken cut into bite size pieces. Skin removed.
• 3LF French Onion Confit
• 1 cup fontina cheese shredded
• 4 scallions thinly sliced

Preheat oven to 450 F. Cover pizza crust with a generous layer of 3LF French Onion Confit. Scatter with diced chicken, scallions and cover with cheese. Bake at 450 for 8-10 minutes on cookie sheet (or directly on oven rack if crispier crust is preferred) until cheese is bubbly and golden brown.

• 1 ½ cups unbleached all-purpose flour
• 1 ½ cups fine or medium ground cornmeal
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon salt
• 1 ½ cups half and half
• 2 eggs + 1 egg white
• ¾ stick melted butter
• 2 tablespoons honey
• 1 cup shredded pepper jack or cheddar cheese

• 4 Roma tomatoes sliced crosswise ¼ inch thick
• ½ tablespoons olive oil
• Approximately ½ cup 3LF Tomato Tapas Jam
• 1 tablespoon warm water
• Salt & Pepper

Preheat oven to 375° F. Rub a 12-inch cast iron skillet with olive oil (If using a 9-inch skillet, reduce all ingredients by 1/3). Place a single layer of tomatoes in skillet in a circle pattern (this will become the top of the finished cornbread). Sprinkle lightly with salt and pepper. Heat tomatoes over med- low for about 5 minutes, or until they have reduced slightly in size and some of their moisture has cooked out. While tomatoes are cooking, combine all dry ingredients in a large mixing bowl and stir together. In a medium mixing bowl whisk together, eggs, egg white, half and half, melted butter and honey. Add wet ingredients to dry ingredients and mix until just combined. Gently stir in shredded cheese.

When tomatoes are ready, remove skillet from stove top. Stir 1 tablespoon warm water into Tomato Tapas Jam to make spreading easier, and spread over top of the tomato layer. Pour cornbread mixture into skillet and bake 30 minutes or until toothpick inserted into center comes out clean. Immediately place heatproof serving plate upside down over skillet. Turn plate and skillet over. Tap skillet several times to loosen tomatoes. Remove skillet and get ready to impress.

• 2 carrots – peeled and diced
• 3 celery stalks – diced
• 1 medium yellow onion –
• peeled and diced
• 4 garlic cloves – minced
• 1 cup peas
• 2 rosemary sprigs – stemmed and finely chopped
• 5 thyme sprigs – stemmed and finely chopped
• 1 bay leaf
• 4 tbsp cooking oil – divided
• ½ pound lamb shoulder – cubed
• 1 pound ground lamb
• 1 ½ cup beef or veal stock
• 2 cups Guinness beer
• 1 cup canned diced tomatoes – liquid drained
• 1 tbsp sugar
• ½ tsp Worcestershire
• 1 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste

In a large pot, Heat 2 tbsp cooking oil over medium-high heat add onions, carrots, and celery and cook about 5-7 minutes or until soft. Place in bowl and set aside. Add 2 tbsp cooking oil to same pot over medium-high heat and brown the ground and cubed lamb with the garlic, rosemary, and thyme. Add to bowl with the veggies. Add the 2 cups of Guinness to the pot and bring to a boil, scraping up any bits at bottom of pan. Add the meat and veggies back into pot, along with the beef stock, bay leaf, sugar, diced tomatoes and Worcestershire. Let simmer for 20 to 30 minutes or until lamb shoulder is tender and cooked through. Make a slurry with the cornstarch and water and add to pot until it has thickened. Add Peas and Salt and Pepper to taste.

• 4 large russet potatoes – peeled and cut into chunks
• 4 parsnips – peeled and cut into chunks
• 5 tbsp butter
• ¼ cup cream
• 4 tbsp Three Little Figs French Onion Confit jam
• Salt to taste

In large pot bring water to fast simmer. Add potatoes and parsnips and cook until can be easily pierced with fork or knife. Drain. Add butter and salt and mash until smooth. Stir in cream and French Onion Confit Jam.

Putting it all together: Preheat oven to 375°F. Put lamb mixture in a deep 8×11 in casserole dish. Spread mashers evenly over top of lamb mixture. Bake for 15 minutes or until top is golden. Serves 6. Recommended served alongside a pint of your favorite Irish beer.