The Freemark Abbey Blog

Categories: Recipes

Recipes

Recipes

Cabernet Chocolate Truffles Recipe

These Cabernet chocolate truffles blend rich dark chocolate and red wine for a decadent dessert. An easy treat perfect for holidays, parties, or gifting.
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Recipes

Halibut, Peas, and Grapefruit Recipe

This halibut with peas and grapefruit recipe delivers vibrant flavor, tender fish, and a citrusy finish. A simple seafood dish perfect for spring dinners.
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Recipes

Crispy Chicken Thighs

This easy crispy chicken thigh recipe combines golden skin, spicy chorizo, olives, and fresh greens for a restaurant-quality meal at home.
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Recipes

Roast Rack of Lamb with Cocoa Nib and Herbs

Recipe for roast rack of lamb with cocoa nibs and herbs, served with sautéed greens, olive tapenade, and creamy turnip purée for a refined main course.
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Recipes

Braised Beef Short Ribs and Oxtail with Mashed Rutabagas

A hearty braised beef short ribs and oxtail recipe with mashed rutabagas, delivering fork-tender meat, silky sauce, and deep, slow-cooked flavor.
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Recipes

Warm Mushroom Dip

Creamy warm mushroom dip recipe with thyme, white wine, and melted cheese, perfect for dipping with bread at cozy winter gatherings.
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Recipes

Lamb and Barley Stew with Dried Figs, Olives and Gruyère Toasts

This hearty lamb and barley stew blends sweet figs, salty olives, and tender lamb, finished with bubbling Gruyère crostini for comfort.
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Recipes

Seared Flat Iron Steak with Spigarello and Cherry Tomatoes

Recipe for flat iron steak with spigarello and cherry tomatoes, seared to juicy perfection, making a fast and fresh one-pan dinner at home.
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Recipes

Roast Leg of Lamb with Green Garlic Salsa Verde

This roast leg of lamb recipe pairs juicy, herb-marinated lamb with a bright green garlic salsa verde for a refined yet simple main dish.
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Recipes

Roasted Pork Loin and Cipollini with Grape and Mustard Seed Chutney

Boneless pork loin recipe with cipollini onions and a spiced grape-mustard seed chutney, roasted to tender perfection and full of savory-sweet flavor.
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