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Scallop Napoleon

Scallop Napoleon

by | May 4, 2015

Ingredients for Scallop Napoleon: 3 tbsp. Charbay Meyer Lemon Vodka 3 tbsp. The Perfect Purée Sweet Ginger, thawed 3 tbsp. sea salt 1 tbsp. brown sugar 2 zested oranges 2 zested Meyer lemons Method for Scallop Napoleon: 1. Combine all ingredients in a bowl and mix...
Pastry Bread with Pomegranate Seeds & Blood Orange Sauce

Pastry Bread with Pomegranate Seeds & Blood Orange Sauce

by | May 4, 2015

    • 1 loaf of pastry bread (approximately 10 slices per loaf) (approximately 5 triangles per slice)     • 1 1/2 cups pomegranate seeds (fresh or frozen)     • 1 dark chocolate candy bar (preferred Hershey’s Special Dark Chocolate) Method: 1. Take 1 slice of pastry...
Passion Fruit Coulis

Passion Fruit Coulis

by | May 4, 2015

    • 3/4 cup The Perfect Purée Passion Fruit Concentrate,  thawed     • 1/2 cup granulated sugar     • a vanilla bean, split Method: 1. Combine puree and sugar in a heavy medium saucepan. 2. Scrape seeds from vanilla bean and add both to the saucepan. 3. Stir over...
Mango Anglaise

Mango Anglaise

by | May 4, 2015

    • 1 cup milk     • 6 egg yolks     • 1/2 cup sugar     • 1/2 tsp. vanilla     • 1 cup The Perfect Purée Mango,  thawed Method: 1. Scald milk. 2. Mix yolks, sugar and vanilla together until smooth. 3. Temper the hot milk into the yolk mixture and cook over medium...
Flavored Ice

Flavored Ice

by | May 4, 2015

    • 3 cups filtered water     • 1/2 cup The Perfect Purée Blood Orange Concentrate, thawed          or  Apricot,          or  Banana,          or  Black Currant,          or  Blackberry,          or  Blueberry,          or  Carmelized Pineapple,          or  Cherry,...