by James Ratliff | May 13, 2015
• 1 cup + 1 cup + 2 tbsp. The Perfect Purée Mandarin/Tangerine Concentrate (divided), thawed • 1 1/2 lb. + 2 cups granulated sugar (divided) • 8 oz. + 1 pint + 1 cup heavy cream (divided) • 2 lbs. brioche bread, broken into small pieces • 2 quarts...
by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed • 1 tsp. The Perfect Purée Orange Zest, thawed • 2 cups granulated sugar • 1 cup unsalted butter • 1/4 cup light corn syrup • 1 tsp. salt • 1 tsp. baking soda • 1 cup...
by James Ratliff | May 13, 2015
Ingredients for the Lemon-Ginger Spice Cakes: 3 tbsp. The Perfect Purée Sweet Ginger, thawed 1 tbsp. The Perfect Purée Lemon Zest, thawed 1 cup + 3 tbsp. sifted flour 1 tsp. ground ginger ¼ tsp. fresh grated nutmeg ¼ tsp. salt ¼ tsp. baking soda ⅛ tsp. baking powder 6...
by James Ratliff | May 13, 2015
Ingredients: 3/4 cup butter 3 eggs 1 3/4 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. fresh thyme 2/3 cup milk 1/4 cup limoncello (Italian lemon liqueur) or milk 1 1/2 cups sugar 1 tbsp. finely shredded lemon peel Lemon...
by James Ratliff | May 13, 2015
Ingredients for the Lemon-Ginger Spice Cakes: 3 tbsp. The Perfect Purée Sweet Ginger, thawed 1 tbsp. The Perfect Purée Lemon Zest, thawed 1 cup + 3 tbsp. sifted flour 1 tsp. ground ginger ¼ tsp. fresh grated nutmeg ¼ tsp. salt ¼ tsp. baking soda ⅛ tsp. baking powder 6...
