Recipes with juice
63 recipes
Herbed Roasted Salmon & Vegetables with Lemon Chive Sauce
Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.
Mini Crab Cakes with Herbed Aioli
A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.
Encore Cake
Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.
Encore Cake
Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.
Ma'Oa & Pahua Tairo (Tahiti)
Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.
Mousse of Duck Liver with Aspic Jelly
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Tzimmes Kugel
Tzimmes kugel with grated apples, sweet potatoes, white potatoes, carrots, golden raisins, and cinnamon bound with matzo meal. A sweet, golden Passover side dish baked until firm and caramelized.
Red Pepper Jelly
Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.
Curry Butter
Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.
Lemon-Pepper Chicken Stir-Fry
Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.
California Bbq Sauce
Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.
Cassolette of Langoustine
Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.
Cooked Strawberry Jelly . Certo Liquid
Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.
Tamarind Chipotle Sauce
A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.
Guava Chiffon Pie
Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.
Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.
A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.
Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.
Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.
Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Tzimmes kugel with grated apples, sweet potatoes, white potatoes, carrots, golden raisins, and cinnamon bound with matzo meal. A sweet, golden Passover side dish baked until firm and caramelized.
Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.
Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.
Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.
Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.
Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.
Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.
A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.
Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.
