Bruleed Brie and Cherry Croissant

For the Honey Vanilla Marinated Cherries: Mix 2 tablespoons New Zealand Mānuka honey, 1 tablespoon Dog point sauvignon blanc, 1 full Heilala pure vanilla bean, 1 tablespoon Champagne vinegar, juice and zest of one lemon, 1 pinch salt, and 1 pinch of chili flakes to combine. Toss with deboned cherries and let sit for 45 minutes (this improves with time and will be good for up to 5 days). For extra texture/flavor, remove the cherries from the marinade and arrange on a metal baking tray. Either broil on the highest setting for a couple minutes until slightly charred or brulee with a blow torch until the tips have charred.

For the Burnt Honey and Bruleed Brie Croissant: Take 2 croissants. Layer 1.5 tablespoons New Zealand Mānuka honey first, then 0.5 tablespoon butter second. Cook on medium-high heat until crispy and reserve. Top with a thick coating of brie and a light dusting of 0.25 cup sugar. Brulee with a blowtorch until a sexy caramel color forms. Top with 1 cup of the marinated cherries, 0.25 cup toasted pumpkin seeds, 1 pinch of fresh tarragon leaves (or thyme & mint also work), and a pinch of salt.