by Melanie Kern | Feb 5, 2021
For the Baked Pear Slice: • 2 firm Bosc pears, peeled, sliced • 2 tbsp. dark brown sugar • 1/4 cup apple juice Method for the Baked Pear Slice: 1. Preheat the oven to 400F. 2. Arrange the sliced pears in a glass baking dish. Whisk the apple juice and brown...
by Melanie Kern | Feb 5, 2021
For the Glazed Pork: • 2 cups The Perfect Purée Peach Ginger blend, thawed • 12 2-oz pork tenderloins • 2 tbsp. soy sauce • Pinch of black pepper Method for the Glazed Pork: 1. In a non reactive bowl, mix the soy sauce, Peach Ginger blend and black...
by Melanie Kern | Feb 5, 2021
Ingredients for Tofu: • 2 packs of firm tofu, cut into 1-inch strips • 1 tbsp. Chinese five-spice powder • 1 tsp. salt • Pinch of black pepper Method for Tofu: 1. Mix the Chinese five-spice powder, salt, and pepper in a bowl. 2. Unpack and drain the tofu and cut...
by Melanie Kern | Feb 5, 2021
For the Coconut Panna Cotta: • 1 cup The Perfect Purée Coconut Puree, thawed • 1 envelope unflavored powdered gelatin • 1 cup milk • 1/2 cup heavy cream • 1/4 cup maple syrup Method for the Coconut Panna Cotta: 1. Place 6 ramekins (4-ounce) on a...
by Chevy Goh | Feb 3, 2021
For the Red Jalapeño Ganache: • 100 g. The Perfect Purée Red Jalapeño Puree, thawed • 300 g. heavy cream • 25 g. inverted sugar, such as Trimolene • 25 g. butter, room temperature • 500 g. while chocolate (chips or feves) Method for the Red Jalapeño...
