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FEATURED WEEKLY RECIPE:
Chestnut Puree "Baklava"
Submitted by Jansal Valley International Kitchen Staff
cup Fondo Di Toscana Chestnut Puree
1/3 cup Fondo Di Toscana Marscapone
2/3 cup Jansal Valley Silvered Almonds
3 tbs. Jansal Valley Candied Orange Peel
cup Jansal Valley Bee Keeper Honey
3 tbs. Jansal Valley Ginger Vinegar
1 box Phyllo Cups
1. Place the Chestnut Puree and Marscapone in the bowl of a food
processor. Mix until combined.
2. Place the Orange Peel, Honey and Ginger Vinegar in a food processor. Mix until a paste forms. Place the paste in a mixing bowl, and add the almonds.
Mix together until the almonds are evenly coated.
3. Place chestnut mixture in the Phyllo Cups and top with almond mixture. Serve Immediately.
Jansal Valley Capers & Caperberries...
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Oils from Around the World...
Europe's Best Vinegars...
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Kilchurn Estate English Cheese
L'essence du Fromage Cheese
Southcoast Farms Cheese From American Farms
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Jansal Valley 1st Pick Specialty Produce
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Branches and additional offices:
(617) 524-515115 May St Jamaica Plain, MA 02130-3032