Ingredients for Yuzu Pie Bars: ½ cup by The Perfect Purée Yuzu Luxe Sour, thawed ½ cups graham cracker crumbs 4 tbsp. butter (melted) 1 pinch salt 1 can sweeten condensed milk (14 oz.) 4 egg yolks 1 cup heavy whipping cream 2 tbsp. sugar Method for Yuzu Pie Bars:...
Ingredients for Key Lime Cookies: 1 tbsp. The Perfect Purée Key Lime Concentrate, thawed 2 tsp. The Perfect Purée Lime Zest, thawed 2 cups (240 g.) all-purpose flour 2 tsp. baking powder ¼ tsp. salt ½ cup (114 g.) unsalted butter (room temp) 1 cup (200 g.) Sugar 1 egg...
Ingredients for Blood Orange Olive Oil Cake: 1 ¾ cups (200 g.) All Purpose Flour 2 tsp. baking powder pinch of salt 1 ¼ cup sugar grated zest of 2 blood oranges ½ cup plain full-fat yogurt (I used Greek yogurt) 3 eggs at room temperature ¼ tsp. vanilla extract ½ cup...
Ingredients for Sweet Ginger Beurre Blanc: 100 g. The Perfect Purée Sweet Ginger, thawed 250 g. unsalted butter ¼” cubes, kept cold until needed 50 g. shallot, fine dice 50 ml. dry white wine 50 ml. seasoned rice wine vinegar salt, to taste Method for Sweet Ginger...
Ingredients for Cider Belly Sweet Ginger Glaze: 2 tbsp. The Perfect Purée Sweet Ginger, thawed 1 cup powdered sugar ¼ cup water nutmeg, cloves, all spice, cinnamon, ginger, to taste Method for Cider Belly Sweet Ginger Glaze: Blend together until a smooth consistency...
