Water Glass Parfaits
Gather The Goods
Peach Ginger Caramel
1/4 cup brown sugar
4 tablespoons butter
1/2 cup peach ginger blend
————————————
Crisp Topping
1/3 cup walnuts
1/3 cup rolled oats
2 tablespoons all purpose flour
4 tablespoons butter, room temp
———————————————————
Cheaters White Chocolate Mousse
1/2 cup white chocolate, melted and cooled
1/2 cup whipped cream, whipped to stiff peaks
————————————————————
1 pound cake, cut into large cubes
mango, cut into chunks
Make It
For the Peach Ginger Caramel: in a small pot over medium heat combine the butter and sugar. When the sugar begins to boil add in the peach ginger blend. Bring the mixture to a simmer and let it reduce until it’s viscous and thick. Once it cools it will begin to thicken into the caramel consistency!
For the Crisp Topping: combine the walnuts, oats, flour, and butter. Using your fingertips massage the butter into the dry ingredients until a crumble forms. Place on a small sheet tray lined with parchment and bake at 350 degrees until slightly golden in color.
For the Cheaters White Chocolate Mousse: Melt the white chocolate over a double boiler or in the microwave and let cool. Whip the heavy cream until medium to stiff peaks form and fold into the cooled white chocolate.
The Assembly: depending on the size of your water glass, you can build and repeat the layers until you reach the top. Start by layering the white chocolate mousse followed by cake, mango, crisp, and peach ginger caramel and repeat.
Red Jalapeno Onion Tart
Gather the Goods
Olive Oil
4 small Onions, sliced in 1/4”-1/2” rounds
2 tablespoons Perfect Puree of Napa Valley Red Jalapeno
2 tablespoons brown sugar
1 tablespoon butter
8 oz mascarpone
puff pastry, cut into a large square
Himalayan sea salt
Make It
Preheat the oven to 400 degrees.
In a large saute pan, char the onions over high heat with a little bit of olive oil. Some of the onions may char more than others, and that’s all good!
In a small sauce pan, combine the Perfect Puree of Napa Valley Red Jalapeno puree, brown sugar, and butter. Bring to a simmer and let reduce by half. Cool slightly.
Roll out the puff pastry and cut into a large square. Prick the bottom of the pastry with a fork to prevent air bubbles. Use the scraps to create an even border around the pastry.
Brush the Jalapeno reduction on the bottom of the pastry.
With a small spoon, add dollops of the mascarpone to the pastry and spread around evenly. Layer the onions over the mascarpone evenly. Brush the Jalapeno puree onto the onions and and sprinkle with a little bit of salt.
Bake in the oven until golden in color.
Pear and Crostini Canapé
Gather The Goods
French Baguette or Endive
1-1 1/2 cups ricotta-
¼ cup Perfect Puree Napa Pear Puree
2 teaspoons lemon zest
Salt to taste
Finishing oil
Candied ginger, minced
Smoked salt
Edible flower petals and Micro greens as garnish
Make It
1. Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves.
2. In a medium bowl whip, the ricotta with the Perfect Puree Napa Pear Puree, and lemon zest. Season with salt to taste.
3. Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt.
4. Garnish with the edible flowers and micro greens.
The Speckled Lychee
photo credit: Pomp & Whimsy Gin
Gather the Goods
2 oz Lychee puree
1 oz Pomp and Whimsey gin
1 tablespoon elderflower cordial
½ teaspoon vanilla bean paste
1/2 ounce fresh squeezed lime
3 oz club soda or sparkling water, cold
Edible flowers preferably elderflowers, as garnish
1 slice lime, torched for color, as garnish
Make It
1. Stir the lychee puree, gin, elderflower cordial, and vanilla bean paste together in a glass.
2. Transfer the mixture into the glass desired for serving and finish with the lime juice and club soda.
3. Torch the lychee and place on top with the edible flowers for garnish