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!

 
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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.  
 

 
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Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

We love how baked hollandaise sauce has a rich, custard-like texture. Here we've combined it with spring garlic, which is one of the first signs of warmer weather. We love its bright green stems and delicate garlic flavor. Fresh asparagus tops of this seasonal spring tart, perfect for entertaining any time of day.

 

Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

ingredients


For the Spring Garlic Hollandaise:

3 Egg Yolks
1½ T Lemon Juice
½ C Clarified Butter
2 sprigs Sping Garlic / whole
½ t Jansal Valley® Espelette Pepper Powder
1 sprig Spring Garlic / chiffonade
Salt / to taste
 

For the Tarts:

4 C Mushrooms / Morel or Chanterelle / minced
1 C Shallot / minced
1 t Garlic / minced
Salt & Pepper / to taste
1 bunch Asparagus / 2” pieces / blanched
(8) 1¾” Domaine de Provence® Neutral Tart Shells
Spring Garlic Hollandaise / prepared according to recipe below
Grated Gruyere / optional / as garnish

 

 
 

method


For the Spring Garlic Hollandaise:

Be sure to prepare this delicate sauce as close to service as possible.
In a small pot, melt butter and whole spring garlic sprigs together over very low heat, about 5 minutes, allowing garlic to steep in butter, releasing flavor.
Meanwhile, in a blender, add egg yolks and lemon juice, combining quickly. With the blender running on med-high, slowly pour in the melted, garlic-infused butter.
The speed from the blender and heat from the melted butter will create a creamy and fluffy, yet fool-proof Hollandaise.
Finish the sauce with chiffonade spring garlic, espelette pepper, and salt to taste.
Keep the sauce warm in a small sauce pan close to the oven or warm stove-top when not in use.
 

For the Tarts:

Sweat mushrooms, shallots, and garlic over low heat until mushrooms are tender, about 20 minutes. Allow to cool completely before spooning into tart shell.
Arrange the blanched asparagus spears over the mushroom mixture. Finish the tarts Hollandaise, garnished with grated Gruyere or minced shallot & lemon juice for an elegant, simple appetizer.

 
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