by Melanie Kern | Nov 30, 2020
For the Apricot Jam*: • 3 cups The Perfect Purée Apricot Puree, thawed • 1 (1 3/4 oz.) package powdered fruit pectin • 2 tbsp. lemon juice • 1/2 cups sugar Method for the Apricot Jam: 1. Combine the puree, lemon juice and powdered fruit pectin in a...
by Chevy Goh | Nov 30, 2020
• 1 tbsp. The Perfect Purée Red Jalapeño Puree, thawed • 1 1/2 tbsp. olive oil • 2 cloves garlic, minced • 1/2 onion, finely chopped • 6 oz. tomato paste • 15 oz. tomato sauce • 1 tsp. Italian seasoning • 1 tbsp. red wine • Salt and...
by Chevy Goh | Nov 25, 2020
• 2 oz. Steel Dust Vodka + Ginger & Spice* • 1 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 3/4 oz. fresh lime juice • 3/4 oz. aquafaba or egg white • 1/2 oz. orgeat syrup For the Steel Dust Vodka + Ginger & Spice: • 12 oz....
by Melanie Kern | Nov 20, 2020
• 1 tbsp. zest of your choice, thawed • 1/4 cup champagne vinegar • 3/4 cup light extra virgin olive oil • Salt and pepper to taste Method: 1. Mix champagne vinegar and zest in a bowl. 2. Take light extra virgin olive oil and slowly drizzle oil into...
by Melanie Kern | Nov 20, 2020
• 2-3 tbsp. blend of your choice, thawed • 1/4 cup champagne vinegar • 3/4 cup light extra virgin olive oil • Salt and pepper to taste Method: 1. Mix champagne vinegar and blend in a bowl. 2. Take light extra virgin olive oil and slowly drizzle oil into...
