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Decadent Raspberry Soup

Decadent Raspberry Soup

by | May 12, 2015

    • 8 oz. The Perfect Purée Red Raspberry Puree, thawed   • 32 oz. buttermilk     • 1/3 cup granulated sugar     • 1 tsp. lemon juice     • 16 oz. whipping cream     • Fresh raspberries for garnish Method: 1. In a large bowl with a wire whisk combine buttermilk, Red...
Meyer Lemon Aioli and Poached Artichokes

Meyer Lemon Aioli and Poached Artichokes

by | May 12, 2015

Meyer Lemon Aioli:     • 3 egg yolks     • 2 tbsp. The Perfect Purée Meyer Lemon Concentrate,  thawed     • 1 tsp. garlic, minced     • 1 tsp. Dijon mustard     • 2 tbsp. water     • 1 tsp. salt     • 1 pint canola or corn oil Method: 1. Combine egg yolks, Meyer Lemon...
Fennel and Red Onion with Blood Orange Essence

Fennel and Red Onion with Blood Orange Essence

by | May 12, 2015

    • 1/4 cup extra virgin olive oil     • 2 fennel bulbs, diced     • 2 medium red onions, diced     • 1/2 cup dry white wine     • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed     • 1 tsp. minced orange zest     • 1 tsp. light brown sugar     • Salt...
Milanese Strawberry–Champagne Risotto

Milanese Strawberry–Champagne Risotto

by | May 12, 2015

    • 4 oz. The Perfect Purée Strawberry Puree, thawed     • 32 oz. excellent quality chicken or vegetable stock     • 2 oz. brown butter and 4 sliced strawberries to garnish     • 2 oz. extra virgin olive oil     • 4 oz. unsalted butter     • 2 shallots, minced     •...
Key Lime Rice

Key Lime Rice

by | May 12, 2015

    • 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed     • 1/2 small onion, minced     • 3 cloves garlic, minced     • 1/4 cup red bell pepper, minced     • 1 tbsp. canola oil     • 1 1/2 cups rice     • 4 cups water or chicken broth     • 2 tsp. salt Method:...