recipes for your Cognac butter pecan syrup!!

Hazelnut Cognac Fruit Dip

1 cup cream cheese
1/2 cup Nutella
2 tbsp Chef Cassi’s Table Cognac Butter Pecan Syrup
1/4 cup chopped pecans
1 tbsp honey

Mix well! Enjoy with fruit or on your charcuterie board!

cognac butter pecan Spiked iced coffee

1 ounce Whipped Cream Vodka
1 ounce Chef Cassi’s Table Cognac Butter Pecan Syrup
3 ounces of Half and Half
3 ounces Cold Brew Coffee and crushed ice

Drizzle Chocolate Sauce in your glass.
Add crushed ice. Top with Whipped Cream and Chocolate Sauce
Enjoy with Sustainable Straw

Arugula and Proscuitto flatbread

1/4 cup balsamic glaze
1/8 cup Chef Cassi’s Cognac Butter Pecan Syrup
1 1/2 cup Arugula
3-4 Slices Prosciutto
1/2 Tablespoon Olive Oil
1/2 Teaspoon Cracked Black or White Pepper
2-3 Tablespoons Crumbled Feta Cheese
2 Slices Flatbread or Naan Bread

Simmer and Reduce Balsamic Glaze and Cognac Butter Pecan Syrup for about 10-15 minutes on medium-low heat stirring every 2-3 minutes.
Toast your Flatbread!
In a separate bowl, mix Arugula, Olive Oil, and Pepper.
Drizzle syrup mixture on Toasted Flatbread or Naan Bread.
Top with Crumbled Feta, Arugula and Proscuitto.