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This rhubarb mascarpone galette is the perfect way to celebrate spring. The creamy, slightlysweet mascarpone filling goes perfectly with the tart rhubarb and the flaky pastry crust holds ittogether beautifully without any fuss. But don’t just enjoy this easier than pie dessert in spring –try it with strawberries, blueberries and peaches!Don’t want to make pie pastry, no problem – store bought pie shells work great too. Pastry Crust 1 1/2 cups all purpose flour 1/4 tsp salt 1/2 Tbsp granulated sugar 1/4 cup cold butter, cut in pieces 1/4 cup cold shortening, cut in pieces 1/2 Tbsp vinegar 5-7 Tbsp ice cold water Rhubarb Filling 1/3 cup sugar 1 Tbsp cornstarch 1 Tbsp orange zest 1/2 tsp cinnamon (optional) 3 cups chopped fresh rhubarb…

A delicious lightly sweetened ricotta dip perfect with fruit or as a topping for French Toast, crepes, waffles, sweet biscuits, strawberry shortcake, oatmeal, a base for fruit pizza, and so on. It’s easy to make and it’s absolutely delicious! Ingredients: 1 cup Chaeban Artisan Ricotta 1-2 Tbsp liquid honey 1 Tbsp orange zest Instructions: In a small bowl, whisk together ricotta, honey, and orange zest. Pour in a serving bowl, cover, and keep refrigerated until ready to use. Notes Variations: add vanilla extract add cinnamon, nutmeg or cardamom add fresh mint, lemon verbena, lemon balm or lemon thyme use lemon or lime zest instead of orange use stevia or maple syrup…

You could say that Joseph Chaeban has Gruyère genes. As a second generation cheese maker, he learned the secret to creating exceptional artisanal cheese from his father, Daham…

Soon we’ll be sharing amazing stories about Chaeban Artisan!