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March 2017
I know that it is March and that we will soon be celebrating NYS's Maple Weekends with
French crępes.  But instead of thinking about Maple Liqueur, I am thinking about that delicious brunch I had at Marseille in NYC in February - Shakshuka, Moroccan Baked Eggs, which is a flavorful tomato sauce topped with eggs.  Perfect brunch or lunch option and very amenable to creative additions.

Shakshuka, Moroccan Baked Eggs
Pair with Johnson Estate's Founders' Red

Tarta de Santiago, Galacia
A gluten-free recipe by Claudia Roden. 
This photograph depicts the typical sprinkling of confectioner's sugar and the cross of St. James.