by Montia Garcia | Aug 7, 2015
• 8 oz. The Perfect Purée Pear Puree, thawed • 8 oz. canola oil • 4 oz. shallots, roughly chopped • 2 oz. pear vinegar • Salt and black pepper to taste Method: 1. Combine shallots and canola oil in a small saucepan. Heat to a bare simmer over...
by Montia Garcia | Aug 7, 2015
• 16 oz. white wine vinegar • 8 oz. Passion Fruit, thawed • 8 oz. canola oil • 1/2 cup plus 2 tbsp. granulated sugar • 2 tbsp. plus 2 tsp. Dijon mustard Method: 1. In a large mixing bowl whisk together vinegar, Passion Fruit Concentrate, oil,...
by Montia Garcia | Aug 7, 2015
• 30 oz. The Perfect Purée Papaya Puree, thawed • 8 oz. heavy whipping cream • 8 oz. sour cream • 3 oz. honey Method: 1. Stir together heavy cream and sour cream. Cover and refrigerate overnight to make creme fraiche. 2. Whisk together creme fraiche,...
by Montia Garcia | Aug 7, 2015
For the Mango Citrus Vinaigrette: • 1/2 cup The Perfect Purée Mango Puree, thawed • 1 orange, juice and zest • 1/4 cup red wine vinegar • 1 tsp. honey • 1 tsp. soy sauce • 1/4 tsp. dijon mustard • 1/2 cup non-flavored oil • Salt and...
by Montia Garcia | Aug 7, 2015
• 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 8 oz. water • 1 tbsp. potato starch • 2 tbsp. sugar • 1 tbsp. honey • 3 tsp. Dijon mustard • 1/2 tsp. salt • 1 oz. canola oil (optional) Method: 1. Combine the water, starch,...
