by Chevy Goh | Dec 10, 2018
• 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/...
by Chevy Goh | Dec 10, 2018
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...
by Chevy Goh | Dec 10, 2018
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...
by Chevy Goh | Dec 7, 2018
• 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...
by Chevy Goh | Dec 3, 2018
For a 16 oz. bottle of kombucha: • 12 oz. fermented kombucha • The Perfect Purée flavor of your choice: 2 tbsp. Purée, or 1 tbsp. Concentrate (with 1/2 tbsp. simple syrup), or 2 tbsp. Blend, or 1 tsp. Ginger Puree...
