Amarena Cherry Dark & Stormy

 

We still have Amarena Cherries around since making our olive oil & almond flour cake for Mother's Day. The delicious fruit along with this gloomy spring weather inspired us to create this tart & sharp twist on the classic Dark & Stormy cocktail. Cheers!

 

Amarena Cherry Dark & Stormy

 

ingredients


For Cherry-Ginger Syrup:
1 C Liquid Reserved from Amarena Fabbri Cherries
1 C Jansal Valley® Ginger Honey

For Cocktail:
2 oz Rye or Bourbon Whiskey
¾ oz Cherry-Ginger Syrup
½ oz Jansal Valley® Fresh Squeezed Lime Juice
Soda Water
Amarena Fabbri Cherries / for garnish
Jansal Valley® Sliced Crystallized Ginger / for garnish
 

 

method


For the cherry-ginger syrup, in a small sauce pan combine reserved cherry liquid and ginger honey. Over medium heat, bring mixture to a simmer and allow to reduce for 2-3 minutes. Cool syrup to room temperature and store in an air tight container.

For the cocktail, in a cocktail shaker combine bourbon, syrup, and lime juice. Fill shaker with ice and shake vigorously. Fill a rock glass with ice, then strain in cocktail. Add a splash of soda water, then garnish with a skewer of cherries and crystalized ginger.

 
Comment
Print This Article

Honey-Vanilla Spritzer

 

Honey-Vanilla Spritzer

 

ingredients


For Honey-Vanilla Syrup
1 jar Jansal Valley® Pure Raw Honey
½ C Water
4 ea Vanilla Beans / split and seeds removed

For Cocktail
Honey-Vanilla Syrup
1 C Gin or Vodka / of choice
¼ C Jansal Valley® Fresh Squeezed Lime Juice
1 ea Lime / cut into wheels
Ice / to fill pitcher
4 C Soda Water

 

method


In a small mixing bowl, combine honey, water, and vanilla bean seeds. Whisk until combined.

Add gin or vodka and lime juice to the syrup mixture and mix again. Pour into a serving pitcher, then add limes, ice, and soda water. Stir to combine. Serve & enjoy!

 
Comment
Print This Article

Mother's Day Menu 2017

This mother's day we are focusing on simple, clean, seasonal ingredients like fresh thyme, Greek yogurt, and firecracker mizuna lettuce. We've brought these hero ingredients together to create three stand-out recipes that will work together harmoniously, or can be incorporated into any spring menu.

Happy Mother's Day from the Wainer family to yours!

 
 

Smoked Salmon Quiche Tartlets

 

ingredients


4 eggs
½ C Light Cream
½ C L’essence du Fromage® Mascarpone Cheese
¼ C Shallot / minced
¼ C Jansal Valley® Capers / chopped
¼ C L’essence du Fromage® Gruyere Cheese / shredded
¼ C Fondo di Toscana® Parmigiano Reggiano / grated
Salt & Pepper / to taste
12 Domaine de Provence® Tart Shells
4 oz Kilchurn Estate® Smoked Salmon / torn
Fresh Dill / as garnish
 

 

method


Preheat oven to 375°F.
In a large mixing bowl, combine eggs, light cream, mascarpone, shallots, capers, and cheeses.  Season with pepper, and set aside.  
On a lined sheet pan, arrange tart shells and place about 1 tsp of torn smoked salmon into the bottom of each. Spoon or pipe enough of the egg mixture into each tart shell until nearly full.  Bake tartlets in preheated oven for about 15 minutes, or until eggs have set and tops have lightly browned. 
Garnish each tartlet with a bit of fresh dill. Serve warm or at room temperature.
This recipe can also be used to fill one 9” pie crust.
 

 
 
 

Bee's Knees

 

ingredients


For Tangerine-Thyme Gastrique:
1 C Jansal Valley® Tangerine Honey
1 C Domaine de Provence® Sherry Vinegar
¼ oz Fresh Thyme

For Cocktail:
2 oz Gin
¾ oz Fresh Squeezed Lemon Juice
½ oz Tangerine-Thyme Gastrique / recipe included
Lemon Wheel / as garnish
 

 

method


To make the Tangerine-Thyme Gastrique, in a small sauce pot combine honey, sherry vinegar, and thyme. Bring the mixture to a light simmer, then remove from heat, allowing the thyme to steep for 30 minutes. Strain the mixture and store in an air tight container.
To make the cocktail, in a cocktail shaker combine gin, lemon juice, and gastrique. Add ice to fill the shaker, shake vigorously. Strain into a chilled rocks glass with fresh ice. Garnish with a lemon wheel.

 
 
 

Tuscan Olive Oil & Amarena Cherry Cake

 

ingredients


1 C Fondo di Toscana® Extra Virgin Tuscan Olive Oil
2 C Greek Yogurt
1 Lemon / zested & juiced
6 eggs / beaten
1 C Granulated Sugar
1 t Kosher Flake Salt
1½ C Jansal Valley® Almond Flour
2½ C All-Purpose Flour
1 T Baking Powder
¾ C Amarena Fabbri Cherries / drained
For Glaze:
1 C Confectioners’ Sugar
1-2 T Fresh Squeezed Lemon Juice
 

 

method


Preheat the oven to 325° F; liberally grease a 9” bundt pan and set aside. 
In a medium mixing bowl, whisk together the olive oil, Greek yogurt, lemon, eggs, sugar, and salt.
In large mixing bowl, whisk together the almond flour, all-purpose flour, and baking powder. Fold the wet ingredients into the dry. Before the batter is completely smooth, add in the cherries.
Pour the batter into the prepared bundt pan, and bake for 35-40 minutes, or until the batter is set and a toothpick comes out clean. Set aside and allow to cool for 15-20 minutes before flipping the cake out onto a cooling rack. 
To make the glaze, whisk the confectioners’ sugar and lemon juice together until smooth. Start with 1 table spoon of lemon juice, and slowly add the remaining to thin as desired. Drizzle the glaze over the top of the cake, and allow to set slightly before serving.  
 

 
Comment
Print This Article