by James Ratliff | May 13, 2015
• 3 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 1/2 cups rice wine vinegar • 1/4 red onion, brunoise • 1 tbsp. sugar • 10 allspice berries • pinch of salt Method: 1. Place all ingredients into a non-reactive pot and...
by James Ratliff | May 13, 2015
Ingredient: 30 oz. The Perfect Purée Blueberry Puree, thawed 16 oz. rice wine vinegar 4 oz. Dijon mustard 2 tbsp. sugar 16 oz. corn or canola oil Salt to taste Method: Combine the Blueberry Puree, rice wine vinegar, Dijon mustard, and sugar in a blender. Slowly blend...
by James Ratliff | May 13, 2015
• 6 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 tsp. The Perfect Purée Lemon Zest, thawed • 1 oz. canola oil • 1 shallot, minced • 16 oz. fruity red zinfandel • 2 tsp. aged balsamic vinegar • 2 1/2 oz. honey • Bouquet...
by James Ratliff | May 13, 2015
• 4 oz. The Perfect Purée Blood Orange Concentrate, thawed • 12 oz. canola oil • 4 oz. balsamic vinegar • 2 oz. whole grain mustard • 1 tsp. kosher salt • 1 tsp. fresh ground black pepper • 2 tbsp. fresh basil • 1 tbsp. fresh chopped...
by James Ratliff | May 13, 2015
Ingredients for Blackberry Ginger Chutney: 2 pints The Perfect Purée Blackberry Puree, thawed 1 tbsp. pickling spice 6 black peppercorns, cracked 1/2 tsp. kosher salt 1 cup cabernet/red wine vinegar 1 cup dark brown sugar 1 cup jumbo yellow onion, diced finely 1...
