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recipe swap

Baby Spinach Salad with Star Anise Honey

• 1/4 cup Palette Star Anise Honey
• 1/4 cup (60 ml) rice vinegar
• 1 T (45 ml) Asian Chile sauce o?N or to taste.
• 4 T (45 ml) vegetable oil
• Salt and pepper to taste

• 1/2 lb of Baby spinach leaves, washed and dried.
• 2/3 c. of toasted pine nuts.

• Toast pine nuts in dry frying pan or under the broiler under slightly golden.
• Whisk dressing ingredients together in a bowl.
• Toss spinach well with dressing and top with pine nuts.
• Serves 4-6

Creamy Blue Cheese Tarts with Purple Basil Jelly/Star Anise Honey

• 36 mini tart shells
• 4 oz (150 g) Triple cream Blue Cheese
• 1 bottle (170ml) Devon Cream (double cream)
• 2 cup (185 ml) Palette Purple Basil Jelly
• ? cup (125 ml) Palette Star Anise Honey

• Bake pastry shells until slightly browned and flaky, about 8-10 mins.
• Set aside and let cool.
• In a food processing blend cheese with double cream until smooth.
• Spoon into empty shells until 2/3 full
• Option A:
  • Top each tart with a dollop of Palette Purple Basil Jelly
  • Serve chilled or at room temperature
• Option B:
  • Warm ? cup of Palette Star Anise Honey and drizzle over each tart
  • Serve immediately

Lavender Cr?me/Star Anise Cr?me Anglaise

• 2 1/2 cup of milk (whole)
• 2 c Palette Lavender OR Star Anise Honey
• 1 T granulated sugar
• 6 egg yolks
• 1 t. cornstarch
• 2 t. cognac (optional)

• Combine milk and honey in saucepan and heat until honey dissolves.
• In a bowl, beat the egg yolks with the remaining sugar until thick.
• Sprinkle cornstarch into the mixture and beat until well mixed.
• Beat half the hot milk into the yolk mixture.
• Return all to the saucepan and whisk at a low heat until the sauce thickens.
• Remove from heat and pour into a bowl to cool.
• Cover and cool.
• Makes 3 cups.

Broiled Salmon Fillets with Chili Honey Butter

• 6-8 salmon fillets
• 1 cup of unsalted butter (room temp)
• 4 Tablespoons Palette Chili Honey

• Whip Chili Honey with butter in medium mixing bowl until honey is completely incorporated.
• Place fillets in a shallow pan and cover each fillet with a generous amount of Chili honey butter.
• Place pan of butter covered fillets back in the fridge for approx 1 hour, until butter is firm.
• Pre heat oven to 350 degrees F (on broil).
• Broil fillets for approx 10-15 mins, depending on thickness.
• Serve immediately.
• Serves 6-8.

Cinnamon Chili Crusted Pork Tenderloin with warm Chili Honey

• 1 large pork tenderloin (min 500 g)
• Palette Cinnamon Chili Spice Rub
• Palette Chili Honey

• Pre heat oven to 350 degrees F.
• Coat entire tenderloin generously with Palette Cinnamon Chili Spice Rub.
• Heat grill and sear all sides on high heat.
• Bake in oven to desired doneness.
• Remove from oven and let stand for 5 minutes.
• Slice into medallions and drizzle lightly with warm Palette Chili Honey.
• Serve immediately.
• Serves 4

Silky Cheese Cake with Palette Fine Foods Glaze

• 5 oz coarsely ground blanched almonds
• 1/4 lb unsalted butter (room temp)
• 1/6 (40 ml) granulated sugar
• 1 ? c. flour
• 1 egg, lightly beaten
• 1 t. vanilla extract

• Mix all ingredients and press into a buttered 8-inch tart or spring form pan.
• Chill for 30 min in fridge.
• Bake for 10-15min then let cool.

• 4 of the 8 oz packages of cream cheese
• ? heavy cream
• 1 ? c. sugar
• 4 eggs, lightly beaten
• 1 t. of fresh lemon juice.

• Preheat the oven to 325F.
• Generously butter a round cake pan or a lined spring form
• Beat cream cheese, cream and sugar until smooth.
• Beat in eggs and then lemon juice.
• Pour into prepared crust.
• Bake until firm (about 1 hour).
• Let cool completely until serving

• 1 jar Palette Purple Basil Jelly OR Golden Raspberry Jam OR Red Currant Jelly

• In a saucepan, over medium heat, melt and whisk entire jar of preferred Palette Jam or Jelly until smooth.
• Pour this over entire chilled cheesecake and rechill prior to serving OR pour half the glaze over the chilled cheesecake and mix the remaining with 1-2 cups of fresh strawberries or blueberries.
• This warm glaze can also be served warm and on the side for your guests to pour over their individual pieces.
• Makes one 8 inch cake

Pasta with Porcini Wild Mushroom Spice Rub

• 2 C wild mushrooms
• 2 Tbsp Olive Oil
• 1-2 Tbsp Porcini Wild Mushroom Spice Rub
• Pasta

• Saut? over high heat wild mushrooms roughly chopped in
• Add olive oil until cooked through.
• Toss with porcini wild mushroom spice rub and pepper to taste.
• Add to cooked pasta.

Baby Beef Wellingtons with Porcini Wild Mushroom Spice Rub

• 6 (4 oz) beef tenderloins
• Palette Porcini Wild Mushroom Spice Rub
• Splash of Cognac
• One square of store bought puff pastry (thawed)

• Pre-heat oven to 425 degrees F.
• Coat each tenderloin generously with Porcini Wild Mushroom Spice Rub.
• Heat skillet to high heat and sear all sides on high heat (add a splash of cognac now if youa^d like!).
• Roll out the puff pastry on a floured surface.
• Wrap each tenderloin in a cut piece of pastry so that the edges tuck under.
• Bake 10 minutes or to desired doneness.
• Remove from oven and let stand for 5 minutes.
• Serves 6

• 1 pouch of Palette Fine Foods Apple Ginger Sorbet/Syrup
• 5 7-ounce Bosc pears, peeled, stems left intact
• 2 cinnamon sticks
• 8 ounces mascarpone cheese (optional)

• In a large heavy pot bring to a boil the Apple Ginger Sorbet/Syrup pouch.
• Add peeled Bosc pears; reduce heat to medium-low.
• Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes.
• Using slotted spoon, transfer pears to platter.
• Boil liquid in pot until reduced, about 10-12 minutes.
• Pour syrup over poached pears.
• Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
• Divide poached pears among 5 shallow bowls.
• Drizzle syrup over pears.
• Top each with a dollop of mascarpone (if desired) and cinnamon sticks as garnish. Serve immediately.
• Serves 5

Crusted Halibut with Lavender Citrus Spice Rub

• 6 (4 oz) boneless, skinless fillets of Halibut ( sole, cod, or red snapper also work very well)
• 3 T vegetable (canola) oil
• Palette Fine Foods Lavender Citrus Spice Rub

• Spread a generous amount of Palettea^s Lavender Citrus Spice Rub in a plate or bowl.
• Dredge all sides of fish fillets with the rub.
• Heat oil to near smoking hot, sear fish on both sides to caramelize (brown) crust.
• For thicker pieces reduce heat to allow it to cook through without burning.
• Serve immediately.
• Serves 6

Grilled Shrimp with Golden Raspberry Dipping Sauce

• 1 cup (250ml) Palette Golden Raspberry Jam
• 1 clove of garlic o?N minced
• 1 T (15 ml) finely chopped fresh ginger
• 1 cup (60 ml) rice vinegar
• 3 T (45 ml) Asian Chile sauce o?N or to taste.
• 3 T (45 ml) vegetable oil
• Salt and pepper to taste

• In a food processor combine first 5 of dipping sauce ingredients and pulse until well blended.
• Turn on and pour in oil to emulsify.
• Set mixture aside.

• 2 lbs (1 Kg) fresh shrimp
• 2 T (30 ml) vegetable oil
• Salt and pepper

• Toss shrimp with oil, and salt and pepper to taste.
• If desired, put shrimp on water soaked skewers.
• Heat grill to medium high heat.
• Grill shrimp 2 minutes each side.
• Warm dipping sauce gently in microwave or saucepan and pour into dipping bowls.
• Serves 5 as a main course, 8 as an appetizer.

Flavored Honey Pastry Cream

• 1 cup of milk (whole)
• 1/4 c Lavender OR Star Anise honey
• 1 T granulated sugar
• 3 egg yolks
• 1 T flour
• 1 T. cornstarch
• 1 t unsalted butter

• Combine milk and honey in saucepan and heat until honey dissolves. In a bowl, beat the egg yolks with the remaining sugar until thick. Sprinkle the flour and cornstarch into the mixture ad beat until well mixed.
• Beat half the hot milk into the yolk mixture.
• Return all to the saucepan and whisk to a boil, careful to whisk continually to prevent scorching. Remove from heat and pour into a bowl to cool. Rub butter on to surface to prevent a skin from forming.
• Cover and cool.
• Use this filling in tartlets or the base of a whole fresh tart. Layer with baked puff pastry for the perfect napoleon. Spoon still warm over fresh fruit and serve.
• Makes 1 cup.

Grilled Salmon Steaks with Star Anise Honey

• 3 T Star Anise Honey
• 2 T Tamari soy sause
• 1/2 C of a quality fruit white wine such as a Sauvignon Blanc
• 2/3 of a large Lemon (squeezed through a sieve or cheesecloth).
• One small shallot finely chopped
• One small garlic clove coarsely chopped
• Fresh cracked pepper & salt to taste

• Combine all ingredients and whisk together.
• Pour over Salmon Steaks and let sit in fridge for at least an hour. (Three hours if possible)
• Place on hot grill and sear one side for two minutes. (Spoon on some of the marinade)
• Reduce heat and cook for remainder of time. (According to the thickness)