Food & Style on-line magazine creator Viviane Bauquet Farre has some recipes just in time for the holidays. We are particularly excited about her discovery of a gluten-free flour blend for the “Gougères with aged gruyère and cayenne” recipe. Read the recipes on her site.
Recipes for hors d’oeuvres:
- Gougères with aged gruyère and cayenne
- Marinated olives with fennel, lemon and chili pepper
- Shiitake mushroom and Yukon gold potato gratins with fresh herbs
- Endive boats with fresh ricotta and roasted beets
We think these would be terrific paired with a selection of wines from New England Vineyards.
