by Montia Garcia | Aug 25, 2015
• 1 1/2 oz. Bulleit Bourbon • 1 oz. The Perfect Purée White Peach Puree, thawed • 5 mint leaves • 3/4 oz. simple syrup • Dash of peach bitters • 1 lemon wedge Method: Muddle the The Perfect Purée Peach with the lemon wedge, mint, bitters and...
by Montia Garcia | Aug 7, 2015
• 8 cups arugula • 2 cups pecans • 1 persimmon, cut in half and thinly sliced • 1 pomegranate, seeded • 40 oz. chevre, cold • Blood Orange Vinaigrette* Method: 1. Preheat the oven to 350°F. Lay pecans on a sheet pan and bake until the pecans are...
by Montia Garcia | Aug 7, 2015
Thai White Peach Dressing: • 1 cup The Perfect Purée White Peach Puree, thawed • 4 limes, juiced • 3 tbsp. fish sauce • 1/2 bunch cilantro, chopped • 1/2 cup corn oil • 1/4 tsp. chile paste • Salt and pepper, to taste Method: 1. In a...
by Montia Garcia | Aug 7, 2015
• 1/2 cup The Perfect Purée Pomegranate Concentrate, thawed • 1 1/2 oz. cider vinegar • 1 cup extra virgin olive oil • 1 medium shallot, finely minced • 2 tsp. kosher salt • 1/4 tsp. ground pepper Method: 1. Combine ingredients in a bowl or...
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...
