White Peach & Balsamic Bellini

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White Peach & Balsamic Bellini

 

ingredients


½ C L’essence des Fruits® White Peach Puree / defrosted
2 T Fondo di Trebbiano® White Balsamic Vinegar
1 btl Champagne or Sparkling Wine / chilled

 

method


In a mixing glass, stir together the peach puree and white balsamic. Add about 2 tablespoons of the peach-balsamic mixture to the bottom of each champagne flute. Top off each glass with champagne or sparkling wine, and serve. 

 
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Vegan Fig & Coconut Cream Toast

Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.

 
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Vegan Fig & Coconut Cream Toast

 

ingredients


1 can Jansal Valley® Coconut Milk 17-19% / chilled

4 slices Whole Wheat or Gluten-Free Bread / toasted

2 Figs / sliced

2 Apricots / pitted / sliced

4 leaves Fresh Basil / torn

Jansal Valley® 100% Pure Vermont Maple Syrup / to taste

 
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method


For Whipped Coconut Cream: Chilling the coconut milk will cause the cream to solidify. Open the chilled coconut milk, and drain off the liquid. Transfer the cream to a mixing bowl, and whisk with a hand mixer until light and airy. Refrigerate while you prepare the remaining ingredients.

To assemble: spread a layer of whipped coconut cream on each slice of toast. Garnish with sliced figs and apricots. Finish with a sprinkle of torn basil and a drizzle of maple syrup. Enjoy!

 

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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