Green Apple Beurre Blanc

Green Apple Beurre Blanc

by | May 13, 2015

    • 1 cup The Perfect Purée Green Apple Puree, thawed     • 4 oz. white wine     • 4 oz. white wine vinegar     • 3 shallots, minced     • 5 sprigs tarragon     • 7 oz. cold butter Method: 1. Heat white wine, wine vinegar, shallots and tarragon in saucepan. 2....
Ginger Thai Sauce

Ginger Thai Sauce

by | May 13, 2015

Ingredients for Ginger Thai Sauce: 8 oz. The Perfect Purée Sweet Ginger, thawed 4 oz. rice wine vinegar 4 oz. soy sauce ¼ cup chopped mild green chiles ¼ cup dried red chiles, rehydrated, seeded, and minced 1 small tomato, diced 1 tsp. Chinese five-spice powder Method...
Ginger Chutney

Ginger Chutney

by | May 13, 2015

Ingredients for Ginger Chutney: 1 tbsp. The Perfect Purée Orange Zest, thawed 3 tbsp. The Perfect Purée Sweet Ginger, thawed 2 cups diced peeled peaches, plums, or mango ½ cup chopped red onion ½ cup cup raisins ⅓ cup packed brown sugar 2 oz. orange juice 2 tbsp....
Eggrolls with Spicy Mandarin Tangerine Dipping Sauce

Eggrolls with Spicy Mandarin Tangerine Dipping Sauce

by | May 13, 2015

Ingredients for the eggrolls: ¼ lbs. ground pork 1 tsp. ginger, freshly grated 2 cloves of garlic, finely minced 1 tbsp. oyster sauce 1 tbsp. soy sauce Pinch of white pepper Pinch of Chinese 5-spice powder 1 tsp. creamy peanut butter 2 cups white cabbage, cut into ¼...
Cracked Pepper and Tamarind Glaze

Cracked Pepper and Tamarind Glaze

by | May 13, 2015

    • 1 cup The Perfect Purée Tamarind Puree, thawed   • 3 tbsp. canola/olive oil blend     • 1/2 small red onion, chopped     • 2 tbsp. fresh ginger, chopped     • 2 cups orange juice     • 2 tbsp. honey     • Sea salt     • 2 tsp. cracked black pepper Method: 1....