Ginger Spritzer Punch Bowl

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Liven up a crowd with this bright Ginger Spritzer Punch Bowl, perfect for holiday parties. We use fresh grapefruit juice and slices not only because it is seasonal, but mostly because its unique tart citrus flavor pairs well with a variety of liquors, perfect for tailoring this punch to your guests' preferences. Cheers!


Ginger Spritzer Punch Bowl



1 C Vodka / or alcohol of choice
2 C Ginger Beer or Ginger Ale
2 C Sparkling Water
1 Grapefruit / juiced
1 Grapefruit / sliced / as garnish
¼ C Fresh Cranberries / as garnish
Jansal Valley Sliced Crystalized Ginger / as garnish



In a pitcher or jug, combine the vodka, ginger beer, sparkling water, and grapefruit juice. Pour the spritzer into a large punch bowl with ice, and garnish with the sliced grapefruit and fresh cranberries. Place  a slice of crystallized ginger in the bottom of each serving glass, and allow guests to serve themselves with a ladle. 

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Rosh Hashanah Round Challah


Shana tova!

In honor of Rosh Hashanah today, we are bringing back our Challah Loaf recipe from 2015, with a twist-or lack thereof. 

Although braided challah bread is the most traditional, round challah loafs have become synonymous with Roash Hashanah.

While your bubbies or your rabbis may not have an answer why, we've come up with an idea or two of our own.

The braided challah is a symbol of unity, bringing together strands of dough to form a perfect whole, but the high holidays are a time of individuality and personal introspection.

In the same way that we kneed the dough, forming one long rope, which is wound round and round, we are encouraged to work through our short comings and accomplishments alike of the past year and enter the new as a well-worked whole.


Round Challah Loaf


2 C Warm Water (100-110˚F)

¾ C plus 1½ t Sugar / divided

2 T of Dry Yeast / such as Fleishmann's Active Dry yeast

2½ lb AP Flour

½ C Brown Sugar / packed

1 T Kosher Salt

4 Eggs / lightly beaten

½ C Canola Oil

for the EGG WASH

1 Egg

2 T Milk

Honey / to taste



Preheat oven to 350° F. In a bowl, combine water, 1½ t granulated sugar, and yeast. Allow this to sit in a room temperature spot until there is approximately ½" of foam at the top (see tip 1!).

Combine flour, remaining granulated sugar, brown sugar, and salt in a large tub or on your counter. Form a well in the flour, add the eggs and yeast mixture. Start blending with your hands. Once all of the ingredients are well incorporated, add the oil. Knead for 10 minutes, or until it springs back to the touch. If it's too sticky to handle, add a little flour or oil to your hands – being careful to not add too much flour, this dough is inherently sticky.

Form the dough into a ball and cover with a damp tea towel and allow to rest in a warm place for 1 hour. 

Punch down, cover with a tea towel again, and let the dough rise for another hour. 

To assemble:  Divide the dough in three even balls, one per loaf.  Working with each piece individually, roll out into a long rectangle. Evenly spread 1/3 of the filling. Roll one long end tightly to the other. Place seam-side down while repeating with the remaining two pieces of dough and filling. When finished, place filled loaf in a buttered, parchment-lined bread pan. Brush with egg wash and top with a generous amount of sugar in the raw and cinnamon. Bake for 45 -55 minutes, or until cooked through. 

Enjoy as today,  and use any leftovers in your favorite French toast recipe tomorrow (see tip 2!).



1:  If you have a load of laundry in your dryer, place the bowl of the yeast mixture on top. The heat and vibration will help speed along the activation process.

2:  After it's cooled, if you store it in a plastic bag overnight the texture becomes much "doughier" and sweeter the next day. 

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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



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



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



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



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



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



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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