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Crab & Rock Shrimp Cakes with Mango Sauce

Crab & Rock Shrimp Cakes with Mango Sauce

by | May 5, 2015

Crab Cakes:     • 3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon     • 1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion     • 1 1/2 cups toasted almond meal     • 3 eggs     • 6 lbs. lump crab meat     • 5 lbs. rock shrimp...
Chicken Brochette with Curried Peach Sauce

Chicken Brochette with Curried Peach Sauce

by | May 5, 2015

Ingredients for: Chicken Brochette with Curried Peach Sauce 4 oz. The Perfect Purée White Peach Puree, thawed 6 tsp. The Perfect Purée Sweet Ginger, thawed 1 lb. boned and skinned chicken breasts, cut into 3-inch strips 12 bamboo skewers, soaked in water for several...
Apricot Rosemary Crostini with Brie

Apricot Rosemary Crostini with Brie

by | May 5, 2015

Components:     • 3/4 cup Apricot Spread     • 1 lb. brie, trim rind off     • 30 rosemary crostini Method: 1. Preheat oven to 350° F. 2. Spread one side of the rosemary croutons with the apricot wpread. 3. Top with a small 1/2 oz. slice of brie and bake in oven to...
Zov’s Bistro Pomegranate Sorbet

Zov’s Bistro Pomegranate Sorbet

by | May 4, 2015

    • 12 oz. The Perfect Purée Pomegranate Concentrate,  thawed     • 1 1/2 quarts water     • 1 1/2 lbs. sugar Method: 1. In a medium saucepan, combine water and sugar. Bring to a boil. Remove from heat and add the Pomegranate Concentrate. 2. Freeze in an ice...
White Peach Sorbet

White Peach Sorbet

by | May 4, 2015

    • 30 oz. The Perfect Purée White Peach Puree, thawed     • 6 oz. water     • 2 1/2 oz. glucose powder     • 6 oz. granulated sugar     • 0.15 oz. stabilizer Method: 1. Warm the water, glucose powder, sugar and stabilizer until all components are melted. 2. Add...