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Minted Pomegranate Jelly

Minted Pomegranate Jelly

by | May 13, 2015

    • 30 oz. The Perfect Purée Pomegranate Concentrate, thawed     • 4 1/2 cups water     • 2 tbsp. lemon juice     • 3 packages powdered pectin     • 3 1/2 cups granulated sugar     • 1 large bunch of fresh mint, stems bruised with back of knife Method: 1. If you...
Middle Eastern Pomegranate Walnut Sauce for Lamb

Middle Eastern Pomegranate Walnut Sauce for Lamb

by | May 13, 2015

Ingredients for Middle Eastern Pomegranate Walnut Sauce:   15 oz. The Perfect Purée Pomegranate Concentrate, thawed 1 cup walnuts 2 oz. butter ⅛ cup fresh rosemary 1 onion, chopped finely 8 cloves garlic, minced 16 oz. lamb stock 1 tsp. salt 1 tsp. ground turmeric 1...
Meyer Lemon Thyme Beurre Blanc

Meyer Lemon Thyme Beurre Blanc

by | May 13, 2015

    • 1 tbsp. The Perfect Purée Meyer Lemon Concentrate,  thawed     • 1 cup cream, reduced by 1/2     • 1 tbsp. fresh thyme, chopped     • 1 lb. butter, cubed     • Pinch of salt and pepper Method: 1. Combine cream, Meyer Lemon Concentrate and thyme together in a...
Meyer Lemon Sauce

Meyer Lemon Sauce

by | May 13, 2015

    • 1 tbsp. The Perfect Purée Meyer Lemon Concentrate,  thawed     • 4 shallots, sliced     • 1 cup white wine     • 1 bay leaf     • 12 black peppercorns     • 1 cup chicken stock     • 2 cups heavy cream Method: 1. In a heavy bottom saucepan reduce the first five...
Mango–Papaya Beurre Blanc

Mango–Papaya Beurre Blanc

by | May 13, 2015

    • 6 oz. dry white table wine     • 6 oz. white wine vinegar     • 2 tbsp. fresh orange juice     • 2 medium shallots, chopped     • 12 oz. unsalted butter     • 3 tbsp. heavy whipping cream     • 2 oz. The Perfect Purée Mango,  thawed     • 2 oz. The Perfect Purée...