Presentation By Food Stylist Download Printable PDF By Sandra Thomson Rhubarb Custard Pie with L8 Harvest Pie Dough Preheat Oven to 425º F Prepare Pastry: Ingredients for Dough 5 cups flour 1 tsp. salt 1 pkg. (454g or pound) lard Then add on cup of liquid which includes: 1 beaten egg 1 Tbsp. L8 Harvest,…
Read more
New York Cheesecake with concord8 mix berry compote
Presentation By Food Stylist Download Printable PDF Adapted from Kraft Philadelphia New York Cheesecake With Concord 8 Vinegar Compote By Kraft Prep time: 20 Minutes plus refrigeration Bake time /plus refrigeration: 5 Hrs 45 mins Serves: 16 Servings What you need: 1-1/2 cups of graham cracker crumbs 3 Tbsp. sugar 1/3 cup butter 4 pkg. (8oz.)…
Read more
Beetroot with Passion Fruit Gelée, Horseradish and Minus 8 Vinegar Dressing
Link to Wellocks By Chef Tony Conte, Serves 1 Download Printable PDF Beetroot with Passion Fruit Gelée, Horseradish and Minus 8 Vinegar Dressing Ingredients Beetroot 8 baby golden beetroot 8 baby red beetroot 8 baby candy striped beetroot 35 ml olive oil, plus more as needed 3 sprigs thyme 1 sprig sage 2 g salt, plus more…
Read more
Winter Squash And Walnut Agnolotti
Winter Squash And Walnut Agnolotti By Chef Derek Gallegos of Sun Valley Resort Download Printable PDF Sauce: We browned 1 pound butter and put it in the cooler until hard then cut into small cubes. 2 cups boiling water go in the Vitamix blender. On lowest speed 1/2 teaspoon xantham gum is added slowly to water, increase…
Read more