by James Ratliff | May 13, 2015
Ingredients: 3 oz. The Perfect Purée Blackberry Puree, thawed 1 1/2 Cups red wine vinegar 1 tbsp. Sugar 1 tbsp. Toasted and cracked black pepper Pinch of salt Method: Place all ingredients into a non-reactive pot and bring to a boil. Let cool Serving Suggestion: ...
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...
