Prep-Time: Over 30 minutes
Yield: 16 serving(s)

Orange Blossom Honey Syrup
1/4 cup orange blossom honey
1/2 cup water
1 cup granulated sugar
1 tablespoon lemon juice
1 whole vanilla bean, split lengthwise

In a medium saucepan, combine honey, water, sugar, lemon juice, and vanilla bean over med-high heat. Bring to a boil, reduce heat and simmer for 3 minutes stirring constantly. Remove from heat and let cool uncovered.

Blueberry-Almond Baklava

1 cup Plugrá® Unsalted Butter, softened, plus extra for buttering pan
3/4 cup warm water
1 teaspoon pure almond extract
1 teaspoon lemon zest
2 cups dried blueberries
2 ½ cups sliced almonds
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 (16oz.) package phyllo dough, thawed

• Preheat oven to 350°
• Grease a 13 x 9 inch baking pan with Plugrá butter.
• In a medium bowl, combine warm water, almond extract, lemon zest, and dried blueberries. Cover with plastic wrap and let stand for 15 minutes. Drain well.
• In a food processor, pulse the almonds 3-4 times until coarsely ground.
• In a large bowl, combine blueberries, almonds, sugar, and spices. Set aside.
• Unroll the phyllo dough and cover with a damp kitchen towel, this will keep the dough soft and pliable.
• Place one sheet of dough in bottom of a baking pan. Lightly brush with softened Plugrá butter. Continue to layer and brush the dough repeating 8 times.
• Sprinkle half of the fruit-nut mixture over dough evenly. Repeat 8 sheet processes again and top with remaining fruit-nut mixture. Top with remaining 8 sheets of dough and brush with softened Plugrá butter.
• With a very sharp knife, cut only halfway through the pastry in 4 equal sections, turn the pan and cut 4 more equal sections in the opposite direction making 16 squares. Cut an X in each square.
• Bake for 45 minutes or until golden. Remove from oven and cool in the pan on a cooling rack.
• Remove vanilla bean from syrup, and drizzle over warm pastry

• In small skillet, melt Plugrá Butter. Add chives and tarragon and sauté.
• Add wine and simmer 1 minute.
• In blender or food processor, blend chive mixture with sour cream. Set sauce aside.
• Grill salmon fillet over low flame until flakes easily, cut into four equal strips and topped with tender-crisp asparagus spears (about 4 per serving).
• Garnish with additional sprigs of tarragon.
  
  Yield: 4 serving(s)

Basket
1/4 cup Plugrá® Unsalted Butter softened, plus extra for buttering pan
1 cup walnuts halves, toasted
2 tablespoons granulated sugar
1/8 teaspoon salt
1 tablespoon all-purpose flour, plus extra for rolling out the dough
1/4 cup pomegranate molasses
16 oz. loaf of frozen white bread dough, thawed according to package directions
1/2 cup fresh blueberries

Glaze
2 tablespoons Plugrá Unsalted Butter, melted
2 tablespoons pomegranate molasses
3 tablespoons sanding sugar

Day 1

• In a food processor, pulse walnuts to the texture of coarse cornmeal.
• In a medium bowl, combine softened ¼ cup Plugrá butter, sugar, salt, flour, pomegranate molasses and chopped walnuts.
• Cut bread dough in half. On a floured surface, roll one dough half into a 12-inch square.
• Cut a piece of parchment paper to fit the bottom of an 8- inch pie pan. Then grease the pan as well as the parchment.
• Place rolled dough in greased pie pan allowing the dough to drape over sides.
• Cut the remaining dough half into 16 equal pieces. In a medium bowl, combine dough pieces with the Plugrá butter mixture, gently tossing until dough is evenly coated.
• Place dough pieces in pie pan and sprinkle blueberries over the top. Draw up corners of rolled dough, enclosing blueberry filling inside, resembling a picnic basket with a cloth tied over the top.
• Cover tightly with plastic wrap and refrigerate for 8 hours or overnight

Day 2

• Preheat oven to 350°F.
• In a small bowl, combine melted 2 tablespoons Plugrá butter and pomegranate molasses, brush exterior of bread basket and sprinkle with sanding sugar.
• Bake for 30-35 minutes or until golden brown. If necessary, tent with foil for the last 10 minutes to prevent over browning
• Cool on a rack for 10 minutes before cutting into 8 wedges. Serve warm