¼ Cup Cuisine Perel Late Harvest Riesling Vinegar
2 T. Butter
2 Onions, peeled and julienne
1 Head Fennel, cored and julienne
Salt and Pepper to Taste
In sauté pan, melt butter over medium heat
Add Onions and fennel and cook, stirring continuously until caramelized, about 20 minutes
Deglaze pan with vinegar and reduce by one-half
Season with salt and pepper and serve
Grilled Asparagus
4 T. Cuisine Perel Spicy Pecan Vinegar
2 T. Extra Virgin Olive Oil
1 Bunch Asparagus
¼ Cup Candied Pecans
Salt and Pepper to Taste
Preheat grill to medium - high
Trim asparagus
Cover asparagus with oil
Place on grill and cook until done, about 2-3 minutes on either side
Remove from grill, mix with vinegar
Top with nuts, zest and season with salt and pepper to taste
Mashed Sweet Potatoes
¼ Cup Cuisine Perel Sundried Apricot Vinegar
1 1/2 Lb. Sweet Potatoes (2 large), peeled and cut into 1/2-inch pieces
3 T. Butter, softened
Salt and Pepper to Taste
Cover sweet potatoes with water in a medium saucepan and add salt.
Cook, covered, over moderately high heat until tender, 15 to 20 minutes.
Drain sweet potatoes in a colander and transfer to a bowl
Mash together butter, vinegar, salt and pepper to taste
Serves 4 as a side
Grilled Asparagus with Walnut Oil
Serves 4 as a side dish
4 T. Cuisine Perel Toasted Walnut Oil
1 Bunch Asparagus, trimmed
2 T. Lemon Juice
Salt and Pepper to Taste
Preheat grill to medium
In mixing bowl gently cover asparagus with Cuisine Perel Toasted Walnut Grapeseed Oil
Transfer Asparagus to grill and cook until done, about 3 minutes each side
Remove from grill, season with lemon juice, salt and pepper
Roasted Fall Vegetables with Goat Cheese
Serves 4 as a side dish
½ Cup Cuisine Perel Toasted Pumpkin Oil
½ Lb. Beets, peeled & halved
½ Lb. Butternut Squash, peeled & cubed
½ Lb. Turnips, peeled & cut into 1 inch pieces
¼ Lb. Mushrooms, halved
3 T. Dried Rosemary
¼ Cup Pumpkin Seeds, toasted
¼ Cup Feta, crumbled
Salt & Pepper to Taste
Preheat oven to 375 F
In Large mixing bowl combine beets, squash and turnips with Cuisine Perel Toasted Pumpkin Oil, rosemary and a pinch of salt and pepper
Transfer to large baking sheet or casserole dish and place in oven
Cook, stirring every 10 minutes for 30 minutes
Add mushrooms and cook until done about another 20 minutes, continuing to stir
Season with salt and pepper as needed
Garnish with pumpkin seeds and feta
Serve warm as a side with your favorite grilled or roasted meats
Roasted Garlic New Potatoes
Serves 4 as a side dish
½ Cup Cuisine Perel Roasted Garlic Grapeseed Oil
2 Lb. New Potatoes, halved or quartered depending on size
½ Cup Shallots, chopped
3 T. Flat Leaf Parsley, chopped
2 T. Fresh Thyme, chopped
Salt & Pepper to Taste
Preheat oven to 400 F
In large mixing bowl toss potatoes with Cuisine Perel Roasted Garlic Grapeseed Oil, shallots, salt and pepper
Transfer to baking sheet and bake, stirring occasionally for 30 minutes
Mix in herbs, stir and continue to bake until done, about 15 - 20 more minutes
Season with salt and pepper and serve as a side to your favorite meats or as a special breakfast side
Tequila Lime Grilled Corn
The perfect addition to a meal of grilled seafood or take the corn off the cob and ad it to your favorite salads or salsas.
4 T. Cuisine Perel Tequila Lime Vinegar
4 Cobs of Corn, husked
2 T. Olive Oil
Rock Salt to Taste
Preheat grill to medium-high
Rub corn with oil and place on grill
Cook until caramelized on all sides, about 5-7 minutes
Remove from grill, splash with vinegar and rock salt before serving
Serves 4
Truffled Mashed Potatoes
1 lb potatoes, peeled and quartered
3 Tbsp. Butter
1 cup milk or cream
Salt and pepper to taste
5-6 Tbsp. Cuisine Perel Truffle Oil
Boil potatoes in seasoned water until tender
Drain and turn out onto sheet pan to allow water to evaporate
While still warm, press through ricer or food mill or mash by hand to desired consistency
