Yields: 4 Servings
INGREDIENTS:
1 salmon fillet, cut into 4 pieces (1 fillet = 1-1/2 pounds)
1 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup sliced green onions
2 tablespoons finely chopped Sliced Water Chestnuts
1/4 cup Orange Ginger Stir Fry Sauce-Marinade
1/3 cup orange marmalade
Hot cooked rice
TOOLS:
Flexipat®
Medium Perforated Baking Sheet
Demarle Difference® Medium Flared Sauté Pan
Large Round Mold
Octagonal Silpat®
Preheat oven to 375 degrees F. and place oven rack in center position. Place Flexipat on Perforated Baking Sheet. Place salmon on Flexipat and bake for 20 minutes or to liking.
Sauce: In Sauté Pan combine red and black peppers, green onions and water chestnuts. Cook and stir for 2 minutes. Add stir fry sauce and marmalade and stir until well blended. Heat until bubbly.
Spoon sauce over salmon. Serve with rice.

Yields: 8 Servings
INGREDIENTS:
4 skinless, boneless chicken breasts
Demarle in the Kitchen Sel Gris French Grey Sea Salt
Demarle in the Kitchen Zesty Mediterranean Herb Blend
1 can (10 oz each) Diced Tomatoes & Green Chilies, drained
1 cup Champagne dressing
4 cups thinly sliced green leaf lettuce
1 cup shredded cheese
Flour tortillas (made from recipe) or 1 pkg (8 ct each) 10-inch flour tortillas
TOOLS:
Flexipat
Medium Perforated Baking Sheet (MA435310)
Santoku Chef’s Knife
Mixing Bowl (TA000120)
Specialty Dough Cutters
Preheat oven to 350 degrees F. and place oven rack in center position. Place Flexipat on Perforated Baking Sheet. Slice chicken breasts down the middle and pound with meat cleaver until thin. Roll chicken in Sea Salt and Herb Blend mixture. Place chicken breasts on Flexipat and bake for 20 minutes. Cut chicken into strips.
Cut tortillas with large Specialty Dough Cutters. Dress tortilla with champagne dressing. Layer tortillas with lettuce, cheese, tomatoes & green chilies and strips of chicken. Then roll, secure with cocktail spear and serve.

INGREDIENTS:
1 15 ounce package piecrust dough
1/2 cup lemon juice
2 lemons, zested
2 cups sugar
1 cup butter
4 eggs, beaten
1 cup heavy whipping cream, whipped to peaks
TOOLS:
Flexipan Mini-Tartlet Tray (30) (FP002413)
Medium Perforated Baking Sheet (MA435310)
Roul’Pat (RL006040)
Beechwood Rolling Pin (TA000104)
Shaper (MA140102)
Everyday Round Dough Cutter Set (GRP00201)
Pastry Bag (TA000111)
Pastry Bag Tips (TA000111-A)
Place Flexipan Mini-Tartlet Tray on the Perforated Baking Sheet. Roll piecrust dough on Roul’pat. Cut with small round cutter. Press dough into Tartlet shapes using Shaper. Prick with a plastic fork.

Bake at 325 degrees F. until slightly browned. Remove from oven and cool just a bit. To prepare lemon filling combine lemon juice, zest and sugar in the top of a double broiler. Add butter and heat over boiling water until butter is melted. Add eggs and continue cooking about 15 minutes or until thick. Chill. Use plain tip on pastry bag and fill with lemon filling. Pipe into cooled tartlet shells. Place decorative tip in another pastry bag and fill with whipped cream. Garnish lemon tartlets with whipped cream and a zest of lime, if desired.

Note:
lemon filling may be kept refrigerated for several weeks.

Yields: 8 Servings
INGREDIENTS:
Filling:
1 package of cook and serve chocolate pudding
2 cups milk
8 ounces cream cheese
8 ounces frozen whipped topping
1 12 ounce package chocolate chips
1 cup walnuts, chopped
Cake:
1 package chocolate cake mix
3 eggs
1/3 cup oil
1 1/2 cups milk
Chocolate syrup
TOOLS:
Flower Mold (FM000426)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference® Medium Sauce Pan (DD901020)
Mixing Bowl (TA000120)
Magnetic Measuring Trio (GRP00001)
Demarle Difference® Bread Knife (DD800002)
Floral Cooking Rack (TA000106)
Preheat oven to 350 degrees F and place oven rack in center position. Place Flower Mold on Perforated Baking Sheet and set aside.
Filling: In Medium Sauce Pan combine package of chocolate pudding and milk and heat until thickened. Stir as needed to prevent thickening on the bottom of pan. While cooking, place cream cheese in Mixing Bowl. When the pudding is done, pour over the cream cheese and beat with a mixer, approximately two minutes. Make sure the cream
cheese has melted and mixture is one color. Cover with plastic wrap and place in the refrigerator. Note: place the plastic directly on the pudding to prevent a thick film from forming.

Cake: Place chocolate cake mix into Mixing Bowl. Add eggs, oil, and milk. Mix well and pour into Flower Mold. Bake in oven for 30 to 35 minutes or until cake tester comes out clean. When done, let set about 10 minutes then unmold onto Cooling Rack, let it finish cooling. Remove the tub of frozen whipped topping (8 oz size) from the freezer so it begins to thaw. When the cake is cool; use the Bread Knife to slice into three layers.
Mix the pudding and whipped topping together. Stir in chocolate chips and nuts. Divide mixture into thirds. Place the top of the cake on a serving plate. Spread 1/3rd filling on top of layer. Place the 2nd layer over the filling and again, spread 1/3rd of the filling. Place the final layer of cake and spread last amount of filling. With chocolate syrup, make a pool (approximately 2 – 3 tablespoons) in the center of the cake. With a spatula, make rings in the whipped topping mixture leaving space between each ring. Take a knife, starting in the chocolate and make strokes out into the rings spreading the chocolate and forming the design on the cake. Serve immediately or refrigerate until serving.

Yields 6 – 8 Servings
INGREDIENTS:
1 1/2 cups brown rice (uncooked)
2 1/3 cups water
2 teaspoons olive oil
1 teaspoon ground Demarle in the Kitchen Sea Salt Alaea Hawaiian
1/2 cup roasted sliced almonds*
1/2 cup dried cranberries or dried cherries
TOOLS:
Large Round Mold (FM000477)
Perforated Baking Sheet (MA435310)
Mortar & Pestle (TA000203)
Magnetic Measuring Trio (GRP00001)
Dazzling Duo (GRP00002)
Set of 3 Spatulas (TA000109)
Demarle Difference ®Medium Sauce Pan with Lid (3.5 quart)
Octagonal Silpat® (SP002626)
Place oven rack in center position and preheat oven to 375 F. Place the Large Round Mold on the Perforated Baking Sheet and set aside. Grind the salt, using the Mortar & Pestle. Pour the rice into the Large Round Mold. In a covered saucepan, bring the water and oil to a boil over medium high heat. Once it begins to boil, add the salt and then pour the water mixture over the rice. Cover the Large Round Mold with the Octagonal Silpat® and bake for one hour, until tender. Remove from the oven and uncover. Fluff the rice with a spatula; cover with a clean kitchen towel and let rice stand 5 minutes. Uncover for 5 minutes and add almonds and dried cranberries. Serve immediately.
*You can buy roasted sliced almonds or easily do them yourself. Place oven rack in center position and preheat oven to 350 F. Place a Silpat® on a Perforated Baking Sheet. Spread layer of almonds on Silpat® and bake until almonds are a light brown – usually 6 to 8 minutes. Make enough to use for this recipe plus a little extra to keep on hand for salads, desserts, etc.

Yields: 4-6 Servings
INGREDIENTS:
4-6 boneless skinless chicken breasts
1 teaspoon Bolivian Rose Sea Salt (GTS00002)
1 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
4 tablespoons honey
10-12 kumquats
1 tablespoon red pepper flakes
TOOLS:
Deep Flexipat® (FL002020)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference® Paring Knife (DD800003)
Magnetic Measuring Trio (GRP00001)
Polyamide Spatula (TA000107)
Juicer
Preheat oven to 375 degrees F. and place oven rack in center position. Place Deep Flexipat on Perforated Baking Sheet and set aside. Rinse chicken. Pat dry. Place chicken breasts in Deep Flexipat. Sprinkle with Bolivian Rose Sea Salt. Combine orange juice, lemon juice and honey. Pour mixture over chicken in Deep Flexipat. Rinse kumquats. Pat dry. Cut into halves lengthwise. Place kumquats over and in between chicken breasts. Sprinkle with red pepper flakes.

Bake chicken at 375 degrees F. for about 45 minutes or until chicken is done. Turn chicken pieces over from time to time while baking and baste with pan juices. Check for doneness by piercing with fork. Juices should run clear.

Yields: 20 appetizers
INGREDIENTS:
8 strips bacon, fully cooked
1 medium onion, chopped
1 medium tomato, chopped
3/4 cup grated Swiss cheese
1/2 cup mayonnaise
1 tablespoon chopped fresh basil
1 large can of refrigerated biscuits (flaky style)
TOOLS:
Medium Perforated Baking Sheet (MA435310)
Flexipan® Mini Muffin Tray (20) (FP002031)
Mixing Bowl (TA000120)
Demarle Difference® Santoku Chef’s Knife (DD800001)
Magnetic Measuring Trio (GRP00001)
Preheat oven to 375 degrees F and place oven rack in center position. Place Mini Muffin Tray on Perforated Baking Sheet and set aside.
In Mixing Bowl, combine bacon, onion, tomato, cheese, mayonnaise and basil. Separate each biscuit into 2 to 3 layers and flatten slightly in your hand. Press a biscuit into each mini muffin shape. Spoon the filling mixture into each muffin. Bake for 15 minutes.

Yields: 20 appetizers
INGREDIENTS:
1 sheet frozen puff pastry
5 1/2 ounces Gruyere cheese (2 cups) shredded
1 1/1 lbs medium or thick asparagus
Demarle in the Kitchen Sel Gris Sea Salt (GTS00001)
Pepper
TOOLS:
Rectangular Roul’Pat® (RL006040)
Beechwood Rolling Pin (TA000104)
Deep Flexipat® (FL02020)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference® Santoku Chef’s Knife (DD800001)
Preheat oven to 400 degrees F and place oven rack in center position. Place puff pastry on the Roul’Pat®. Gently rollout to a 16” x 10” rectangle. Cut straight edges around the pastry being sure not to cut the Roul’Pat. Place pastry in Flexipat®. Score the pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch. Bake for 15 minutes or until golden brown. Remove from oven. Sprinkle cheese atop the pastry.
Trim the asparagus to fit the inner rectangular of the pastry. Place asparagus in a single layer over the cheese and alternate the tips and ends. Season with Sea Salt and pepper and bake until tender, about 20-25 minutes.
Tips for Asparagus Tart Recipe:
Try drizzling our Demarle Apple Pear Balsamic Vinegar on top of this tart…it is too die for!
You can pre bake the pastry and take it to your pot luck. Tell your friends how easy it is to make this dish with little or no clean up!

INGREDIENTS:
1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon Demarle in the Kitchen Mediterranean Balsamic Vinegar with Fig (LOC0010)
2 tablespoons extra virgin olive oil
Pinch of cayenne pepper
Demarle in the Kitchen ground Alaea Hawaiian Salt (GTS00003)
Freshly ground pepper
4-6 Chicken Breasts
TOOLS:
Deep Flexipat (FL002020)
Medium Perforated Baking Sheet (MA435310)
Magnetic Measuring Trio (GRP00001)
Mixing Bowl (TA000120)
Mortar & Pestle (TA000203)
Silicone Pastry Brush (TA000113)
Place oven rack in center position and preheat oven to 400 F. Place Deep Flexipat on Perforated Baking Sheet, add chicken breasts and set aside. In Mixing Bowl, combine the jam, mustard, balsamic vinegar, olive oil and cayenne. Grind the salt with the Mortar & Pestle. Season the chicken with salt and pepper and then brush the jam mixture on to the chicken breasts. Roast, basting with the glaze after 15 minutes. Turn the chicken and roast for 15-20 minutes more. Baste the chicken with the glaze and oast 5 minutes more, or until the glaze is just crisp.

Who DOESN’T like to be a cooking rock star? You know, when you bring out that awe-inspiring dessert at the end of the meal that makes everyone erupt into rapturous “oohs” and “aahs”?

Well let me just tell you…this dessert will do just that. It’s an absolutely fantastic creation that we love SO much, we’ve featured it on the front page of our Demarle at Home catalog! And the great part is, our Flexipan® flexible bakeware not only gives you a crisp outside on your cakes (unlike the soggy stuff that comes from your usual silicon bakeware), but you’ll find the cleanup is a snap!

So without further ado, here’s this amazing recipe. If you make it, we’d love it if you’d share your pictures with us on our Demarle at Home Facebook Page. (Make sure you tag yourself!)

OLD FASHION BERRY LAYERED CAKE RECIPE

Ingredients

* 1 cup all purpose flour
* 1/4 cup cornstarch
*  6 large whole eggs, plus 4 large egg yolks, brought to room temperature
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 3/4 cup vegetable oil
* 1 quart (4 cups) heavy cream
* 1/2 cup confectioner’s sugar
* 1 vanilla bean, split lengthwise (optional)
* 1 pint small strawberries, hulled
* 1/2 pint blackberries
* 1/2 pint red raspberries
* 1/2 pint golden raspberries
* 1/2 pint blueberries
* Fresh mint leaves, for garnish (optional)

Make ahead note: You can assemble this dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves.

1. Preheat oven to 350 degrees F.

2. Place the Round Tray or the 2 Round Molds on the Perforated Baking Sheet and set aside.

3, In the Mixing Bowl, sift together flour and cornstarch and set aside.

4. In the bowl of an electric stand mixer fitted with the whisk attachment, combine whole eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla extract. Beat on high speed about 5 minutes until thick and pale (Mixture should hold a ribbon like trail on the surface when the whisk is raised).

5. Add flour mixture to eggs mixture. With mixer on low speed, beat until just combined.

6. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer.

7. Using the Whisk, fold mixture several times.

8. Divide batter between the Molds. Smooth with a Spatula.

9. Bake 30-45 minutes depending on Flexipan^® choice, rotating mold halfway through, until cake springs back when touched and a cake tester inserted in the center comes out clean.

10. Let cakes sit a few minutes and invert onto the Floral Cooling Rack. Then re-invert cakes so the top sides are up and let cool completely.

11. In the bowl of an electric stand mixer, combine cream, confectioner’s sugar, and remaining teaspoon of vanilla extract. Add vanilla beans if desired.

12. Starting on low speed and gradually increasing to medium high, whip about 2 minutes until stiff peaks form.

13. Using the Demarle Différence^® Bread Knife, trim the tops of the cakes to make them level.

14. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a serving plate. Spread a quarter of the whipped cream over the layer. Arrange a quarter of the mixed berries on top.

15. Repeat with the remaining cake layers, cream, and berries. Garnish with fresh mint leaves, if desired. Serve immediately.

You can see the entire recipe, along with the Demarle at Home products that you can use to make it, on our website at http://shop.demarleathome.com/pages/berry_cake.