by James Ratliff | May 13, 2015
• 3 oz. The Perfect Purée Black Currant Puree, thawed • 1 tbsp. The Perfect Purée Orange Zest, thawed • 8 oz. fresh orange juice • 4 oz. demi-glace • 2 oz. Grand Marnier or orange liqueur Method: 1. In a saucepot combine orange juice and...
by James Ratliff | May 13, 2015
Ingredients for Black Currant Vinaigrette on Smoked Duck Salad: 4 ea. Boston bibb lettuce 8 oz. watercress lettuce 12 ea. heirloom cherry tomatoes, halved 3 oz. carrots, shredded 3 oz. celery, thinly sliced on a bias 16 ea. English cucumbers, cut half-moon thin 2...
by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Sweet Hibiscus, thawed • 1/2 cup The Perfect Purée Red Raspberry Puree, thawed or The Perfect Purée Strawberry Puree, thawed or The Perfect Purée Cherry Puree, thawed • 1 tbsp. shallots, minced • 2 1/2...
by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Green Apple Puree, thawed • 4 egg yolks • 5 tbsp. whole grain mustard • 4 freshly peeled chopped garlic cloves • 6 tbsp. sweet onions finely chopped • 2 1/2 cup apple cider syrup • 1/3 cup apple cider vinegar...
by James Ratliff | May 13, 2015
Ingredients 1 tsp. The Perfect Purée Key Lime Concentrate, thawed 2 ripe avocados, diced 1 tomato, diced 1 clove garlic, minced 1 tbsp. cilantro, chopped 1 shallot, minced 1 tsp. red wine vinegar 1 tbsp. canola oil 1 jalapeno, minced 1 tsp. salt Method: Mix all...
