Culinary Recipes

Take creativity in the kitchen to new heights with our wide selection of flavorings, made with authentic ingredients for true-to-nature aroma and taste. Experiment with dressings, marinades, sauces, dessert recipes and more, for truly delicious culinary creations.


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Bacon Wrapped Raspberry Jalapeño Poppers

Yield: Approximately 10 to 12 poppers
Ingredients: 8 oz. cream cheese (room temperature) 1 ½ fl. oz. Monin Wildberry Purée 10 to 12 jalapeño peppers (large in size) 6 to 9 bacon strips (thinly sliced)
Instructions:
  1. Preheat oven to 375 degrees F.
  2. In a medium mixing bowl, combine the room temperature cream cheese and the Monin Wildberry Purée and whisk until well-combined and smooth. Set aside.
  3. Wear gloves if available to handle the peppers. Slice off the top third of the jalapenos (reserving top portion for another use if desired) and use a narrow spoon to hull out the middle pith and seeds. If you like them hot, leave some of the seeds inside.
  4. Fill each jalapeno with cream cheese blend. Wrap the jalapeno popper with 1/2 to 3/4 slice of bacon. Wrap the popper until the jalapeno pepper is as completely covered as possible. Use toothpicks to secure the ends.
  5. Place poppers on a baking sheet using a wire rack, or use a broiling pan. Bake poppers for approximately 15 minutes or until bacon is browned and crisp. Remove toothpicks after cooking.
  6. Serve Immediately.
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Bacon, Pear & Raspberry Grilled Cheese

Yield: 2 sandwiches
Ingredients:

SANDWICH

  • 4 slices sturdy, whole grain or multi-grain bread
  • 4 tablespoons Monin Raspberry Cream Cheese
  • 4 slices Muenster cheese
  • 8 slices thick-cut bacon, cooked
  • 1/4 cup thinly sliced ripe pear (substitute with Granny Smith Apple if pears are not available)
  • 1 to 2 tablespoons unsalted butter

CREAM CHEESE

Instructions:

SANDWICH

  1. Preheat griddle or panini press to medium-high heat.
  2. Prepare the Raspberry Cream Cheese (see recipe).
  3. Assemble sanwhiches in order listed below.
  4. Spread butter on top and bottom of sandwich and grill for 4 to 8 minutes (turning once), or until cheese is melted and top is golden brown.

Assemble sandwiches in this order:

  • bread
  • Monin Raspberry Cream Cheese (on both slices)
  • Muenster cheese (1 slice on each slice of bread)
  • 4 slices cooked bacon
  • sliced pear or apple

CREAM CHEESE

  1. In a medium bowl, combine the Monin Raspberry Purée with the softened* cream cheese.
  2. Whisk until thoroughly combined and smooth.
  3. Refrigerate until needed.


*Soften by placing cream cheese in a microwaveable dish and microwave on HIGH for 10 seconds, or until softened.

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Banana Bread

Yield: 1, 8" X 4" loaf
Ingredients: 1 ¾ cup (9 oz.) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 8 oz. (1 stick) butter, melted and cooled slightly 1 cup Banana Purée 1 teaspoon vanilla extract ½ cup brown sugar
Instructions:
  1. Preheat the oven to 300º F and spray an 8” by 4” loaf pan with non-stick cooking spray.
  2. In a medium bowl mix the flour, baking soda and salt and whisk until thoroughly combined.
  3. In another medium bowl mix the butter, eggs, purée, vanilla and brown sugar and whisk until thoroughly combined.
  4. Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula until they are just combined.
  5. Once the mixture is complete, pour into the loaf pan and bake in the oven for 1 hour, or until a skewer inserted into the middle of the bread comes out clean.
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Bananas Foster Brioche French Toast

Yield: Approximately 2 servings
Ingredients:

PATISSIERE CREAM

  • 1 vanilla bean (or sub 1 tsp vanilla extract)
  • 2/3 cup half & half
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon all purpose flour

FRENCH TOAST

  • 4 slices of brioche loaf, thick-cut
  • 2 eggs
  • 1/4 cup half & half
  • 2 teaspoons sugar
  • 2 tablespoons butter, unsalted

TOPPING

Instructions:

PATISSIERE CREAM

  1. Halve the vanilla bean, scrape the seeds then add both pod and seeds to a small sauce pan with the half & half.
  2. Bring to simmer, remove from heat and steep for about 10 minutes to infuse before removing the pod (if you’re using extract, just combine with half & half and bring to simmer, then remove from heat).
  3. In a bowl, whisk egg yolks and sugar until thick and pale.
  4. Whisk in the flour until combined.
  5. While continuously whisking, add a bit of the hot milk to the eggs then pour the egg mix back into the pot.
  6. Place over low heat and stir constantly until custard is thick, rich and creamy.
  7. Pour into a bowl then cover the surface directly with cling film to stop a skin from forming.
  8. Cool to room temperature then refrigerate until needed.

FRENCH TOAST

  1. In a medium bowl, whisk the eggs, half & half and sugar until frothy.
  2. Dip each slice of bread, both sides, into the egg batter until soaked.
  3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan.
  4. Place 2 slices of bread at a time into the pan and fry each side of the eggy brioche slices until golden browned; set aside. (Finish in oven if needed.)

TOPPING

  1. Sprinkle the banana slices, cut side up, with a little white sugar.
  2. Use torch to melt sugar until golden and bruléed (feel free to torch the other side too if desired.)

ASSEMBLY

  1. Spread patisserie cream thickly on one side of the prepared toast
  2. Layer the torched bananas on top and drizzle Monin Dulce De Leche Sauce over the top of bananas.
  3. Add second slice of toast to create a sandwhich. 
  4. Serve with ice cream and top with extra Monin Dulce De Leche Sauce, if desired.
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Basil Carrot Top Pesto
New Recipe

Basil Carrot Top Pesto

Yield: Approximately 1 1/2 Cups
Ingredients: 1/4 cup pine nuts 1 garlic clove 1½ cups coarsely chopped carrot tops 1 tablespoon fresh lemon juice 1/4 to 1/3 cup extra-virgin olive oil Sea salt and freshly ground black pepper 3 – 4 pumps (12 – 15 mL) Monin Basil Concentrated Flavor Parmesan cheese
Instructions:
  1. Wash the carrot tops well and dry.
  2. Pulse the pine nuts and the garlic in a food processor with pinches of salt and pepper, scraping down the sides of bowl as needed.
  3. Add the carrot tops and pulse again.
  4. Add the lemon juice and Monin Basil Concentrated Flavor and pulse again. With the blade is running, drizzle in the olive oil until the pesto blends smoothly.
  5. Taste and adjust seasonings, add a sprinkle of grated Parmesan cheese. If too grassy for your taste, add extra Parmesan cheese.
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Basil Hummus
New Recipe

Basil Hummus

Yield: 2 Cups
Ingredients: 1 pound chickpeas 1/4 cup extra virgin olive oil 2 tablespoons fresh lemon juice 2 Tbsp. tahini 1 Tbsp. garlic, minced 12 mL (4 pumps) Monin Basil Concentrated Flavor 1 teaspoon salt, or to taste Pinch of black pepper
Instructions:
  1. Combine all of the ingredients in a food processor and process until the mixture comes to a smooth consistency.
  2. Serve immediately or cover and refrigerate.
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Beef Tenderloin with Wildberry Red Wine Sauce

Yield: Approximately 4 Servings
Ingredients: 4 8-ounce center cut filet mignon steaks 1 tablespoon + 1 teaspoon fresh rosemary (chopped) kosher salt and freshly ground black pepper, to taste 4 tablespoons olive oil 2 shallots, finely chopped 2 teaspoons fresh thyme, finely chopped 1 cup red wine (preferably pinot noir) 1/2 cup fresh or frozen blackberries 1 tablespoon + 1 teaspoon all purpose flour 1 1/3 cups unsalted beef cooking stock 1/4 cup Monin Wildberry Purée 2 tablespoons cold unsalted butter (cut into 1/4-inch pieces)
Instructions:
  1. Heat a cast-iron skillet over high heat for 2 minutes.
  2. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and Kosher salt and freshly ground black pepper. Add the oil to the skillet and, once it shimmers and is almost smoking, add the steaks and sear for approximately 4 minutes on each side.
  3. Remove the steaks to a plate and let them rest.
  4. While the steaks rest, reduce the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes.
  5. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Let the wine reduce by about half, it should take approximately 3 to 5 minutes.
  6. In a small bowl, sprinkle the flour over the blackberries and toss or mix gently until the berries are coated with flour.
  7. Add the floured berries along with beef stock and Monin Wildberry Purée to the wine reduction sauce. Mash the berries into the sauce with a wooden spoon.
  8. Continue simmering until the sauce reduces enough to coat the back of the spoon.
  9. Remove from the heat and whisk in the cold butter one piece at a time (until desired texture is reached). Taste for seasoning and add salt and pepper if needed.
  10. Serve the steak drizzled with the sauce.
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Black Cherry Espresso BBQ Pig Wings
New Recipe

Black Cherry Espresso BBQ Pig Wings

Yield: Approximately (1 lbs.)
Ingredients:

BLACK CHERRY ESPRESSO BBQ PIG WINGS

1 lb. boneless pork shoulder roast 

1batch Joffrey's® Coffee Rub

1 batch Monin® Black Cherry Espresso BBQ Sauce

JOFFREY'S® COFFEE RUB

4 tsp. Joffrey's® Valor Blend Coffee (finely ground)

4 tsp. kosher salt

2 Tbsp. dark brown sugar

1/2 tsp. paprika

1/4 tsp. onion powder

1/4 tsp. ground cayenne pepper

(Place all ingredients into a mixing bowl and mix until combined.)

MONIN® BLACK CHERRY ESPRESSO GOLD BBQ SAUCE

2 cups mustard style BBQ Sauce

1 cup Monin Black Cherry Purée

1/4 cup Monin True Brewed Espresso Concentrate

(Place all ingredients into a mixing bowl and mix until combined.)

Instructions:

BLACK CHERRY ESPRESSO BBQ PIG WINGS

  1. Preheat smoker to 225 degrees F, use either hickory or applewood.
  2. Cut boneless pork shoulder into 1-inch thick slices and then cut each of those slices 1-inch thick again. 
  3. In a large bowl, combine your cut pork and Joffrey's® Coffee Rub. Mix by hand until thoroughly coated.
  4. Place in smoker and allow to smoke for between 1 and 1 1/2 hours or until they register at least 165 degrees F when the thickest piece is checked.
  5. Remove from heat.
  6. Place in a heatproof bowl and add Monin® Black Cherry Espresso BBQ Sauce, toss to coat.
  7. Serve and enjoy.

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Black-Eyed Pea Hummus
New Recipe

Black-Eyed Pea Hummus

Yield: Approximately (3 1/2 Cups)
Ingredients: 1 lb. Black-Eyed Peas (cooked) 1/4 cup Lemon juice (fresh) 1/2 cup Extra Virgin Olive Oil 1 Tbsp. Tahini 2 tsp Salt 3-4 pumps Monin Umami Concentrated Flavor
Instructions:
  1. Place all ingredients into a food processor.
  2. Process until the mixture comes to a smooth consistency. 
  3. Serve Immediately.
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Blackberry Popsicle

Yield: 3 Ice Pops
Ingredients: 2 oz. Monin Blackberry Syrup
4 oz. pomegranate juice
2 oz. filtered water
1/4 oz. fresh lime juice


Instructions:

1. Combine ingredients in a tall container or pitcher and mix well.
2. Portion mixture into ice pop molds.
3. Carefully place in freezer.
4. Allow to freeze until solid and enjoy!


Other Suggested Monin Products:

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Blackberry Semifreddo
New Recipe

Blackberry Semifreddo

Yield: 4 Servings
Ingredients:
  • 14 oz. sweetened condensed milk
  • 1/2 cup plain Greek yogurt
  • 1 cup Monin Blackberry Purée
  • 2 cups heavy cream, whipped to stiff peaks
Instructions:
  1. Combine the first 3 ingredients until thoroughly mixed.
  2. Gently fold the whipped cream in 1/2-cup portions, making sure not to fully incorporate, so that streaks of cream remain.
  3. Once all the whipped cream is folded in, place the mixture in a pan and freeze for at least 4 hours.
  4. Scoop or slice to serve. Garnish with fresh fruit if desired.
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Blackberry Yogurt Parfait
New Recipe

Blackberry Yogurt Parfait

Yield: 4 to 5 Servings
Ingredients: 4 cups yogurt ½ cup Blackberry Purée 4 oz. fresh blackberries 2 oz. fresh blueberries 2 oz. granola of choice
Instructions:
  1. Add Monin Purée to yogurt and stir to fully incorporate.
  2. To the bottom of a parfait glass add enough berries to come ¼ of the way up the glass.
  3. Top berries with flavored yogurt to fill the glass ½ full, then add more berries to fill glass ¾ full.
  4. Fill the glass with the remainder of the flavored yogurt and then top with granola.
  5. Other Suggested Monin Products: Monin Black Cherry PuréeMonin Raspberry PuréeMonin Passion Fruit Purée or Monin Strawberry Purée
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Blood Orange Za'atar Labneh
New Recipe

Blood Orange Za'atar Labneh

Yield: Approximately (3 1/2 Cups)
Ingredients: 1 each (35.3 oz. (v)) Greek Yogurt 1/4 cup Monin Blood Orange Fruit Puree 2 Tbsp. Za'atar Seasoning 2 tsp Kosher Salt
Instructions:
  1. In a bowl, whisk together all the ingredients until combined.
  2. Line a mesh sieve with a cheese cloth and place the yogurt mixture into the cloth wrapping it tightly. 
  3. Suspend the sieve over a bowl to allow the liquid to drain out.
  4. Place into the refirgerator to chill for 1 day until the mixture has thickened and develops a thick cheese-like consistency. 
  5. Remove the Labneh from the cloth. 
  6. Keep refrigerated until service.
Blueberry Caramelized Onions
New Recipe

Blueberry Caramelized Onions

Yield: 1 Cup
Ingredients:
  • 2 cups red onions, sliced thin
  • 1 cup Marsala wine
  • 1/2 cup Monin Blueberry Purée
  • 4 oz. butter
Instructions:
  1. In a sauté pan over medium heat, melt the butter.
  2. Add the onions to the pan and toss to coat. Sauté until caramelized. About 10 minutes.
  3. Add the Marsala wine and reduce until almost completely evaporated.
  4. Once the wine is just about gone, add the Blueberry Purée, stir to combine and remove from the heat.
  5. Use the onions immediately or store in an airtight container in the refrigerator.
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Blueberry Chutney

Yield: Approximately 1 quart
Ingredients: 1 tablespoon butter 1/2 cup shallots thinly sliced 1/2 tablespoon garlic, minced zest from 1 orange 4 cups blueberries, washed and drained (or thawed and drained if frozen) 1/2 cup balsamic vinegar 1/3 cup Monin Wildberry Purée 1 teaspoon dried tarragon 1/2 teaspoon dried red pepper flakes 1/2 teaspoon ground cardamom 1/2 teaspoon salt
Instructions:
  1. In a large, nonstick sauce pan, melt butter over medium heat and cook shallots and garlic for 1 minute.
  2. Add orange zest, blueberries, vinegar, Monin Wildberry Purée, tarragon, red pepper, cardamom, and salt and bring to a boil.
  3. Reduce heat to medium low and simmer, stirring occasionally, until thickened -- about 50 minutes.
  4. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month. Use to top poultry, pork or fish. Try in sandwiches, wraps and salads.
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Blueberry Meyer Lemon Vinaigrette
New Recipe

Blueberry Meyer Lemon Vinaigrette

Yield: 1.5 Cups
Ingredients:
  • 1/2 cup Meyer lemon juice
  • 1/2 cup salad oil
  • 1/4 cup Monin Blueberry Purée
  • 1 tsp. ground dry mustard
Instructions:
  1. Whisk all ingredients together, except the oil, until well combined.
  2. While whisking, slowly drizzle in the oil until fully mixed in.
  3. Use immediately or store in an airtight container in the fridge.
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Bourbon Sauce

Yield: Approximately 1 cup
Ingredients: 3 tablespoons bourbon of choice 1/4 cup unsalted butter 1/4 cup sugar 1/4 cup Monin Hickory Smoke Syrup 1/4 teaspoon salt 1 tablespoon + 1 teaspoon ketchup
Instructions:
  1. In a small saucepan, combine the bourbon, butter, sugar, salt and ketchup.
  2. Cook for 8 to 10 minutes over low-medium heat, stirring occasionally.
  3. Remove from heat and allow to cool for 5 minutes before stirring in the Monin Hickory Smoke Syrup until thoroughly combined.
  4. Serve warm or at room temperature.
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BRIE & POMEGRANATE PICKLED ONION BURGER

Yield: 4 Servings
Ingredients:

PICKLED RED ONIONS

1 medium red onion, thinly sliced

½ cup apple cider vinegar

½ cup warm water

¼ cup Monin Pomegranate Syrup

1 ½ teaspoons Kosher salt

BURGERS

1 ½ pounds 80%-lean ground beef chuck

2 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste

4 burger buns

2 tbsp. butter, melted

12 oz. brie, sliced thick

1 cup mayonnaise

Instructions:

PICKLED RED ONIONS

  1. Combine vinegar, water, Monin Pomegranate Syrup, and salt in a medium bowl. Whisk together until salt is fully dissolved.
  2. Place onions in a jar or bowl.
  3. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour. (If timing allows, cover jar or bowl and place in refrigerator for 1 day to let flavors fully develop.)
  4. Pickled onions will last for a few weeks stored in the refrigerator.

BURGERS

  1. Prepare grill or flat grill for medium-high heat.
  2. Form ground beef into four 6-ounce patties on baking sheet lined with waxed paper. Fatten patties so they are slightly larger than diameter of buns. Drizzle patties with a little oil and sprinkle with salt and pepper.
  3. Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese. Cook 3 to 4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
  4. Brush cut sides of buns lightly with butter and grill, oiled-side-down, until lightly toasted, about 1 minute.
  5. Remove buns and burgers from grill and allow burgers to rest for 3 minutes.

Assemble burgers:

  1. Liberally spread mayonnaise over bun tops and bottoms.
  2. Mound a generous amount of pickled red onions on the bottom bun.
  3. Place burgers atop red onions.
  4. Top with bun crown and serve immediately.
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Brown Butter Tahini Avocado Toast
New Recipe

Brown Butter Tahini Avocado Toast

Yield: Approximately (2 Pieces)
Ingredients: 1/2 cup Monin Brown Butter Syrup 1/2 cup Sesame tahini 1 Avocado 2 Tbsp. Fresh lemon juice 1/4 tsp. Salt 2 Pieces toast
Instructions:
  1. Combine the Monin Brown Butter Syrup and tahini and mix thoroughly. 
  2. In a separate bowl, mash the avocado pulp with the lemon juice and salt until desired texture is reached.
  3. Spread the tahini mixture onto the toast, and place the avocado mixture on top. 
  4. Serve immediately.
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Brussel Sprouts In Hazelnut Butter

Yield: 3 Servings
Ingredients: 1 lb. Brussel sprouts 1/3 cup chopped hazelnuts 2 Tablespoons butter, divided salt & pepper to taste 2 Tablespoons Monin Roasted Hazelnut Syrup
Instructions:
  1. Trim ends of brussel sprouts and pull off the darker outer leaves. Cut Brussels sprouts in half and set aside.
  2. Heat a large frying pan or sauté pan over medium-high heat. Add hazelnuts and cook, stirring frequently, until toasted, about 3 minutes. Transfers hazelnuts to a dish and set aside.
  3. Return pan to heat and melt 1 tablespoon of butter. Add brussel sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce heat to simmer and cook, undisturbed, until brussel sprouts are bright green and tender almost all the way through, 3 to 5 minutes.
  4. Uncover and continue to cook, stirring, until brussel sprouts are tender and starting to brown, about 3 minutes. Add hazelnuts, Monin® Roasted Hazelnut Syrup, remaining butter and stir to combine.
  5. Serve hot or warm. 
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Cantaloupe & Prosciutto Crostini

Yield: 20 pieces
Ingredients:

CROSTINI

  • 1 baguette (French bread or similar Italian bread)
  • 1/2 cup olive oil

PROSCIUTTO CRISPS

  • 10 ounces prosciutto (thinly sliced)

ROCK MELON SPREAD

Instructions:

CROSTINI

  1. Preheat oven to 450°F.
  2. Slice the baguette on a diagonal into approximately 1/2 inch thick slices.
  3. Coat one side of each slice with olive oil using a pastry brush.
  4. Place on a cooking sheet, olive oil side down. It is important to use the top rack of the oven while toasting; multiple batches may be necessary.
  5. Toast for 5 to 6 minutes, until the bread just begins to turn golden brown.

PROSCIUTTO CRISPS

  1. Reduce oven heat to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Lay the prosciutto flat on parchment paper.
  4. Bake until fat turns golden and meat is darker, about 10 to 15 minutes (rotating the baking sheet halfway through baking time).
  5. Using tongs, carefully transfer prosciutto to paper towels, allow to drain.
  6. After prosciutto cools, hand-tear into approximately 1/2 inch squares.

ROCK MELON SPREAD

  1. In a medium bowl, beat cream cheese, Monin Rock Melon Cantaloupe Syrup, lime juice, and salt with an electric mixer on medium speed until well blended and smooth.
  2. Cover and refrigerate until needed.

ASSEMBLY

  1. Spread 1 to 2 tablespoons of prepared Rock Melon Spread onto each slice of toasted crostini.
  2. Top with 1/2 ounce of crisp prosciutto.
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Cantaloupe-Peach Gazpacho

Yield: Approximately 5 cup
Ingredients:

SOUP

  • 5 cups peeled cantaloupe (about 3 1/2 pounds)
  • 4 to 5 large ripe peaches, chopped (about 4 cups)
  • 1/2 cup Monin Rock Melon Cantaloupe Syrup
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 3/8 teaspoon kosher salt

RELISH

  • 2 cups English cucumber, peeled, seeded, small dice
  • 1/2 cup red onion, small diced
  • 4 red jalapeño peppers, small dice
  • 1 lemon, juiced (roughly 1-2 tablespoons)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper

PROSCIUTTO CRISPS

  • 7 ounces prosciutto slices
Instructions:

SOUP

  1. Place the ingredients in a blender or food processer, and process until smooth.
  2. Place in refrigerator to chill while preparing the relish and garnish.

RELISH

  1. Combine the ingredients in a mixing bowl.
  2. Mix gently with a rubber spatula until well combined.

PROSCIUTTO CRISPS

  1. Heat oven to 350°F. Line a sheet tray with parchment paper and lay out prosciutto slices, leaving a little space between each.
  2. Bake for approximately 8 minutes.
  3. Allow to cool/drain completely on a wire rack over another sheet tray.
  4. Tear into medium size pieces.

SERVE

  1. Pour the soup into a bowl.
  2. Add a spoonful of the relish in the middle of the bowl.
  3. Top with prosciutto crisps and fresh mint.
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Caramelized Onion Jam

Yield: Approximately 1 quart
Ingredients:
  • 1/4 cup vegetable oil
  • 4 large red onions (halved, peeled, and cut into thin, 1/4 inch slides)
  • 2 cups dry red wine
  • 1/2 cup Monin Honey Sweetener
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 lemon (juiced and a few grates of zest)
  • salt & pepper to taste
Instructions:
  1. In a medium sauté pan, heat the oil until very hot.
  2. Add the onions and season with salt and pepper, to taste.
  3. Cook until the onions give up their liquid, approximately 5 to 10 minutes, and then add the red wine.
  4. Lower the heat and cook the onions until the wine reduces almost completely. (This may take some time. Leave on low heat while you prepare the gastrique.)
  5. In a separate small pan, heat the Monin Honey Sweetener and sugar until the mixture begins to bubble and foam.
  6. Cook for an additional 2 to 3 minutes while stirring frequently.
  7. Add the red wine vinegar and simmer for 2 to 3 minutes on low heat, and then turn off the heat.
  8. Pour the honey mixture over the onions and continue cooking over low heat until all of the juice is absorbed and the onions are a jam-like consistency, approximately 20 minutes.
  9. If you desire, add lemon juice and zest at this point.
  10. Taste for seasoning, add salt & pepper if necessary and transfer to a bowl to cool until ready to serve.
  11. Use to top burgers, meats, poultry, flatbread pizza or toast.
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Chicken & Apple Salad

Yield: One entrée salad
Ingredients: 6 ounces salad mix (romaine and spring mix) 1 ounce Creamy Granny Smith Apple Vinaigrette (recipe follows) 4 to 5 oz. grilled or pan-seared boneless chicken breast or thigh (sliced and served warm) 5 or 6 Fuji apple slices 1 1/2 ounces large blue cheese crumbles 1 ounce candied pecans (recipe on page 16) 3/4 ounce dried cherries 1/3 cup Monin Granny Smith Apple Syrup 1/4 cup apple cider vinegar 1/4 cup extra virgin olive oil 1/4 cup mayonnaise 1 1/2 teaspoons Dijon mustard 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt pinch of cayenne pepper
Instructions:

CHICKEN & APPLE SALAD

In a mixing bowl, toss the salad mix with the dressing until evenly
coated. Place the dressed greens into the desired serving dish and
top (randomly) with remaining ingredients.

CREAMY GRANNY SMITH APPLE VINAIGRETTE

Mix all ingredients thoroughly, seal and shake if needed. Cover and
refrigerate. Use to dress salad greens.

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