I generally use home made crčme fraiche in place of mayonnaise when I make deviled eggs. It gives the deviled eggs a fresh tangy flavor.

I recommend serving these tea sandwiches with either the organic Silver Needle Jasmine tea or the Jasmine Pearl tea. If you prefer a black tea, I recommend the organic Keemun or the Earl Grey.

This is an incredibly easy antipasti to prepare for a late summer's night menu. This simple dish savors late summer fruits such as figs and heirloom melons.

This appetizer is an easy do ahead dish. Your guests will be shocked to discover that you made this delectable cheese yourself. The truffle oil puts this dish over the top. One taste of this cheese with the truffle oil and your guests will have a tough time stopping eating it. When purchasing truffle oil, look for high quality truffle oil in small bottles. It is more affordable and the quality makes a difference in flavor.

This is a simple do ahead recipe that is delicious. This recipe can be made up to 2 days prior to serving and kept in the refrigerator before cooking them in the oven.

Ingredients:

Crudités:

2 bunches of heirloom carrots different colors - purple, orange and yellow (washed and only orange and yellow carrots peeled. If you peel the purple carrots you will lose the purple skin)
1/2 pound sugar snap peas, washed and trimmed
1 bunch radishes (if you can find watermelon radishes they are spectacular), washed and trimmed
1 sweet red bell pepper washed, stems, seed and veins removed and sliced
1 sweet yellow bell pepper washed, stems, seed and veins removed and sliced
1 sweet orange bell pepper washed, stems, seed and veins removed and sliced
1 pound cherry tomatoes washed, stems, seed and veins removed and sliced
10-12 small purple baby artichokes

Spinach Feta Cheese Dip:

1 bunch fresh spinach rinsed well, stems removed and chopped
1 medium brown onion, chopped fine
1/4 cup of green garlic finely chopped (if green garlic is not available use 1 garlic clove minced)
1 small bunch chives chopped
1/4 cup olive oil
2 tablespoons of fresh lemon thyme (use regular thyme if you can not find lemon)
1/3 cup crumbled feta cheese
1/4 cup plain yogurt
Salt (kosher or sea salt)
Fresh cracked pepper

Serves 2

4 teaspoons of corn starch
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
3 oz of fresh wild mushrooms, stemmed and sliced, such as shiitake, black trumpets or hedgehogs
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
1 teaspoon chopped fresh thyme
2 cups coarsely grated Gruyčre cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
White pepper
1 French-bread baguette, crust on and cut into 1-inch cubes

Use as many organic ingredients you can find for optimum flavor.

4-6 cups peanut oil or canola oil for deep-frying
2 teaspoons Chinese five spice powder
2 teaspoons ground cinnamon (Ground cinnamon from a whole cinnamon stick is the best. Use a coffee grinder to grind whole sticks. Break stick in two and grind.)
2 teaspoons ground ginger
2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 cups organic pecan halves
2 cups organic walnut halves and pieces
2 cups organic raw cashews
1 cup powdered sugar sifted

1/2 cup matchstick size crystallized ginger

This is a fantastic appetizer and is very easy to make. The earthy flavor of the mushrooms combined with the crčme fraiche make this is great appetizer to serve around the holidays. As always use as many organic ingredients you can find for optimal flavor.