Jambon Beurre

A traditional French breakfast toast paired with wine; some believe wine invigorates the body. Try it, you decide! 

Recipe by: Gabrielle

SERVES: 6

Wine Pairing:  2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

PREP TIME: 10 minutes COOK TIME: 40 minutes TOTAL TIME: 50 minutes

INGREDIENTS

Candied Orange Slices: Yield 7-9 slices

• 1 sheet parchment paper
• 1 orange, sliced ¼” thick, seeds removed
• 4 Tbsp. GC Napa Valley Natural Culinary Lavender Infused Honey

Jambon Beurre

• 4 Tbsp. unsalted butter, room temperature
• 1 tsp. GC Napa Valley Natural Tarragon Pink Peppercorn
• 1 tsp. GC Napa Valley Natural Orange Finishing Sea Salt
• 1 loaf French Bread, cut (6) ½” thick slices 4-5” in length
• 6 slices ham, deli or black forest, cut ¼” thick
• 12 slices brie cheese, cut ¼” thick
• 6 Tbsp. GC Napa Valley Natural Orange Infused Honey or GC Napa Valley Natural Culinary Lavender Infused Honey, warmed
• 2 candied orange slices, quartered into 8 pieces

TO PREPARE

Prepare Candied Orange Slices

1. Preheat oven to 175 degrees. Place parchment paper on baking sheet followed by a wire cooling rack. Lay orange slices on the rack in a single layer. Warm Lavender Infused Honey in microwave at 5 second intervals to just spreading consistency. Evenly spread on each side of the orange slices. Bake until crisp, about 40 minutes.

Prepare Jambon Beurre

1. Mix in a small bowl the butter, Tarragon Pink Peppercorn, and Orange Finishing Sea Salt to create a compound butter.
2. Spread 2 tsp. compound butter on one side of each bread slice.
3. Fold or roll 1 slice of ham, place on top buttered side of bread slice followed by 2 slices of brie (your preference of rind intact or removed). Repeat with remaining bread slices.

TO SERVE

SHOPPING LIST

• 1 orange
• 1 stick (4 oz.) unsalted butter
• 1 loaf French bread
• 8 oz. deli ham, deli or black forest, cut ¼” thick
• 1 lb. brie cheese