When it comes to fall ingredients, pumpkins are one of the most versatile, and sometimes mysterious. We've collected our best sellers and brought them together for a quick and easy reference guide. Whether you are looking to create the perfect centerpiece or bowl of chili, we've got you covered.

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Preserved Collins


We're taking a French citrusy twist on a classic cocktail. The Tom Collins dates back to 19th century England where gin punches were all the rage at London clubs. in 1878 it was touted as "a favorite drink in demand everywhere" by O.H. Byron's The Modern Bartender's Guide.

In this recipe we've infused some Sid Wainer & Son flavor by using both the preserving liquid of our Jansal Valley® Lemons naturally Preserved in Provençal Spring Water, and the results are fantastic! This unique product is imported from France, where our producer hand scores local lemons and submerges them in a solution of provençal spring water and French sea salt. These are a popular ingredient in Moroccan and South East Asian recipes, but the possibilities are endless! These lemons and their exquisite juice are an excellent natural flavor booster in cocktails such as this one, stews, poultry, and rice dishes.



Preserved Collins



Splash of Grenadine
2 parts Gin
Splash of Apple Brandy
Juice of 1 Jansal Valley® Preserved Lemon
1 Jansal Valley® Preserved Lemon / sliced / as garnish
Sparkling Water, to fill




Pour grenadine into bottom of a Collins glass, then fill the glass with ice. Add gin, preserved lemon juice, and lemon slices, then fill the glass with sparkling water.

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Quick & Easy Carnival Squash Prep


Carnival Squash are known for their fun looking orange and green speckled exterior-but they are so much more than just a centerpiece.

Fun fact: the green coloring is a sign that the squash is at its peak ripeness--perfect for eating. Its colors will fade overtime, indicating that it is past its prime.

When cooked, carnival squash develops an earthier, nuttier flavor than most other cooked squash, but still with the same buttery, sweet nuances we are familiar with. It is also highly fragrant and has a soft, melting texture. Their medium-small size is excellent for simply halving, stuffing and plating as a seasonal dinner for two.

Here we walk you though a quick & easy, versatile preparation.


Roasted Carnival Squash



1 Carnival Squash / ripe with green speckling

2 T Unsalted Butter

1 T Jansal Valley® Whiskey Smoked Sugar

1 T Salt

1 T Pepper



Preheat your oven to 400° F.

Slice the squash in half from stem to root and scoop out the seeds. These seeds can be saved for roasting as well, similar to pumpkin seeds.

Place the squash cut-side-up on a baking sheet and divide the butter evenly between the two cavities. Liberally sprinkle with brown sugar and season with salt and pepper to taste.

Roast for approximately 45 minutes, or until the flesh is tender to the touch of a fork. Exact times will vary depending on the size of the squash.

These halves are perfect for stuffing with your leftover of choice--we like using polenta or a combination of leftover proteins and vegetables.

You can also slice or dice for use in any recipe that called for squash. enjoy!

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