• 1 bottle Don Q white rum • 1 jar The Perfect Purée Pear Puree, thawed • 1/2 bottle St. Elder • 1/2 gal. apple cider • 1 bottle Prosecco • 1/2 quart fresh lemon juice Method: Add all to punch bowl and add plenty of ice when ready to serve. Stir well to chill and...
• 1 1/2 oz. Mad River Bourbon (from VT) • 1 oz. The Perfect Purée White Peach Puree, thawed • 1/2 oz. cardamom-clove syrup • 3/4 oz. fresh lemon juice • Top with sparkling wine Method: Shake first four ingredients with ice and strain into a wine glass with ice. Top w/...
Ingredients for Tomato Basil Soup: 4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed 2 tbsp. coconut oil 1 large onion, peeled and cut into chunks 4 cloves garlic, peeled and coarsely chopped 1, 28 oz. canned San Marzano tomatoes in sauce 1 ½ cups...
For the Vanilla-ginger Syrup: • 2 tbsp. The Perfect Purée Ginger Puree, thawed • 1 cup water • 1 cup granulated sugar • 1 vanilla bean Method: Combine all ingredients in a pot and cook over low heat until sugar dissolves. Cool. For the Punch: • 1 bottle semi-dry...
• 1/4 cup thawed The Perfect Purée of choice • 8 oz. unsalted butter (1 stick) • 12 oz. vegetable shortening • 1 tsp. vanilla or other flavor extract • 1/2 tsp. salt • 36 oz. powdered sugar/confectioner’s sugar Method: 1. Add butter and vegetable shortening to a stand...
