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Alsatian Onion & Bacon Tartlets

Alsatian Onion & Bacon Tartlets

by | May 4, 2015

    • 1 sheet puff pastry (10×15 inch) Method: 1. Make the tarts just before you plan to serve them so the pastry doesn’t get stale or soggy. Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside. Place the puff pastry on a lightly...
Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam

Crab & Shrimp Cake with Mango Salsa on a Crispy Pappadam

by | May 4, 2015

For the Crab Cake:     • 3/4 lb. Dungeness crab meat     • 1/4 lb. baby shrimp, chopped     • 2 tbsp. mayonnaise     • 1 tsp. shallots, chopped     • 1 tbsp. cilantro, chopped     • 1 pinch chopped jalapeno     • Bread crumbs     • Oil for frying     • Baby Pappadams...
Spanos Strawberry Sauce

Spanos Strawberry Sauce

by | May 4, 2015

    • 8 oz. The Perfect Purée Strawberry Puree, thawed     • 8 oz. water     • 1 cup granulated sugar     • 1 oz. fresh lemon juice Method: 1. Combine the water and granulated sugar in a saucepan and bring to a boil. Reduce to a simmer for 3 minutes. Remove the pan...
Red Raspberry Balsamic Ganache

Red Raspberry Balsamic Ganache

by | May 4, 2015

    • 4 oz. The Perfect Purée Red Raspberry,  thawed     • 1 oz. Balsamic vinegar     • 16 oz. dark chocolate courveture, chopped     • 12 oz. heavy cream Method: 1. In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil. 2. Place...
Prickly Pear Sauce

Prickly Pear Sauce

by | May 4, 2015

    • 1 cup The Perfect Purée Prickly Pear Puree, thawed     • 5 tbsp. granulated sugar     • 1 tbsp. fresh lemon juice     • 1 to 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a bowl stir together Prickly Pear Puree,...