• Turkey/Ham Glaze

    Meat Glaze

    Turkey/Ham Glaze

    Pour orange juice into a small sauce pot, bring to boil and reduce by half. Add Domaine de Canton, bring to a boil and reduce by half again.

    Incorporate the honey into the liquid, and cook until it is a soup consistency. Turn off heat, stir in butter.

    Baste Turkey or Ham as desired while roasting!

    Ingredients
    • 1 cup Fresh Squeezed Orange Juice
    • 1 cup Domaine de Canton
    • 1 cup Honey
    • 1 tbsp. Butter
  • Oven Roasted Filet Mignon with Domaine de Canton Peppercorn Sauce

    Oven Roasted Filet Mignon

    Oven Roasted Filet Mignon with Domaine de Canton Peppercorn Sauce

    Preheat oven to 400° F. Heat canola oil in a large sauté pan. Season the steaks generously with salt and pepper and lightly dust with flour. When the oil is almost smoking, turn the heat down slightly, add tenderloin and sear on all sides for 1 to 2 min. or until browned.

    Transfer to oven and roast for about 6 to 8 min. or until a thermometer reads 120° F (this will be medium rare). Turn meat occasionally during cooking. Remove filet from the pan, reserve on cutting board, covered loosely with aluminum foil.

    Add the shallot, garlic, green peppercorns, and 1 tbsp butter to the pan and caramelize lightly. Deglaze with Domaine de Canton and bring to boil. Add chicken stock and reduce slightly. Whisk in 2 tbsp of butter and season with salt and pepper.

    To serve, place tenderloin in center of plate. Spoon the sauce over and around the filet. Serve immediately.

    Serves 4

    Recipe by Eric Ripert, Le Bernadin

    The Filet Mignon
    • 4 tbsps Canola oil
    • 4 8 oz. beef tenderloin steaks
    • fine sea salt and freshly ground pepper
    • all-purpose flour to dust
    The Sauce
    • ½ cup Domaine de Canton
    • 1 shallot, minced
    • 2 garlic cloves, minced
    • 3 tbsp green peppercorn, drained and slightly crushed
    • 1 cup chicken stock
    • 3 tbsp butter
    • fine fresh sea salt and freshly ground pepper
  • Spiced Carrot Cake

    Spiced Carrot Cake

    Spiced Carrot Cake

    In a small bowl, soak carrots and raisins in Domaine de Canton, cover overnight.

    Butter and flour two 9 inch cake pans. Preheat oven to 325°F. For cake, cream butter and sugare for about 4 minutes. Add all dry cake ingredients in a separate mixing bowl. When butter and sugar are creamed, add dry ingredients until incorporated, and then add eggs slowly. When mixed, add carrots and raisins, mix well.

    Pour batter into two greased 9 inch pans. Bake at 325°F for 35 minutes (varies depending on oven type). Allow an hour to cool.

    For icing, blend all ingredients well until thoroughly whipped.

    For caramel, add sugar and water to a small sauce pot. Simmer on medium heat until it begins to turn yellow, and then slowly mix in cream. Finish with Domaine de Canton.

    To build cake, take both 9 inch cakes starting with the bottom layer and fill a thin layer of icing. Add another thin layer of icing. Repeat stacking the second cake on top to create 2 layers.

    Finally, ice the built cake with one thin layer of icing (crumb coat), refrigerate for 15 minutes, and add the final layer of icing.

    Slice, and enjoy with caramel and even vanilla ice cream!

    Ingredients
    • 2 ½ cup Sugar
    • 3 sticks Butter
    • 2 cup AP Flour
    • 3 tsp Baking Soda
    • ½ tsp Salt
    • 1 tsp Cinnamon
    • 3 tsp Ground Cinnamon
    • ½ cup Raisins
    • 6 Eggs
    • 1 lb Shredded Carrots
    • 3 oz. Domaine de Canton
    The Icing
    • 14 oz. Cream Cheese
    • 1 stick Butter
    • 1 box 10x Confectioners Sugar
    • 6 oz. Honey
    • 2 Avocado
    • 4 tsp. Ground Cinnamon
    • 2 oz. Domaine de Canton
    The Caramel Sauce
    • ½ cup Sugar
    • ¼ cup Water
    • ¼ cup Heavy Cream
    • 1 oz. Domaine de Canton
  • Chicken, Bamboo & Black Mushroom Casserole with Domaine de Canton & Vermicelli

    Chicken, Bamboo, and Black Mushroom Casserole with Domaine de Canton and Vermicelli

    Chicken, Bamboo & Black Mushroom Casserole with Domaine de Canton & Vermicelli

    Soak the vermicelli in warm water until softened, about 10 minutes. Drain and cut into 4 in. pieces.

    Heat canola oil in a large casserole over moderate heat. Season the chicken generously with salt and pepper. Once the oil is hot, place the chicken pieces in the casserole, skin side down and saute until golden brown on all sides. Remove the browned chicken from the casserole and add garlic, ginger, and onions, sweat gently. When vegetables are soft, deglaze with the Domaine de Canton.

    Add the chicken back to the casserole along with the bamboo shoots, black mushrooms, and chicken stock. Cover the casserole and bring to a boil, reduce the heat to low and let simmer until the chicken is tender, about 20 minutes, adding the vermicelli during the last 5 minutes.

    Divide the chicken and vermicelli into 6 large bowls and garnish with cilantro and green onions. Serve immediately.

    Serves 6

    Recipe by Eric Ripert, Le Bernadin

    Ingredients
    • ½ cup Domaine de Canton
    • 8oz bean thread vermicelli
    • 3 tbsp canola oil
    • 3 ½ - 4 lbs. chicken, cut into 8 pieces
    • 4 cloves of garlic, peeled and thinly sliced
    • 2 tbsp of fresh ginger, finely chopped
    • 1 small onion, diced
    • 1 8oz can of bamboo shoots, rinsed and drained
    • 2oz dried black mushrooms (wood ear), rehydrated in warm water and drained
    • 3 cups chicken stock
    • ¼ cup cilantro julienne
    • 2 green onions, sliced thin on the bias
  • Chocolate CrÈme

    Chocolate Cream

    Chocolate CrÈme

    Place a rack in the center of the oven and preheat the oven to 300° F. Combine the cream and the chocolate in a large saucepan over medium-low heat and heat, stirring frequently, until the chocolate has melted. Stir in the Domaine de Canton and the ginger powder. Whisk together the egg, egg yolks, and sugar until well combined. Whisk the mixture into the chocolate cream. Strain the liquid through a fine-mesh sieve into a pitcher or a bowl.

    Pour the liquid into six 6 oz ovenproof dishes or ramekins. Place the dishes on a rimmed baking sheet, and add about 1/4 in. of hot water into the bottom. Cover the dishes with a large sheet of aluminum foil, and bake for about 1 hour, until the custards are very lightly set.

    Remove from the oven and let cool, without removing the foil. Once cool, transfer the dishes to the refrigerator and chill for at least 1 hour before serving. The pots de crème can be made ahead and kept for up to 2 days as long as they are covered and refrigerated.

    Recipe by Francois Payard, Payard Bistro

    Ingredients
    • 4 tbsp Domaine de Canton
    • 7 oz 72% chocolate
    • 3⅓ cups heavy cream
    • 2 tbsp ginger powder
    • 1 large egg
    • 3 large egg yolks
    • 2 tsps sugar
  • Lemon Pound Cake with Domaine de Canton Ginger Glaze

    Lemon Pound Cake with Domaine de Canton Ginger Glaze

    Preheat the oven to 325° F. Butter an 8 1/2 by 4 1/2 by 2 1/2 in. loaf pan. Dust the pan with flour, tapping out the excess. Sift together the flour and baking powder. In an electric mixer, fitted with the whisk attachment, beat the eggs at medium speed until blended. Gradually add the sugar and salt and beat until thickened and pale, about 2 min. At low speed, mix in the dry ingredients and lemon zest alternately with the heavy cream. Add the melted butter and mix until combined.

    Scrape the batter into the prepared pan, smoothing the top with a spatula. Bake for 65 to 70 min., until the top of the cake is golden and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 15 min. Remove the cake from the pan and cool completely on the rack. Lower the heat of oven to 300° F.

    To prepare the glaze, place sugar in a bowl, add Domaine de Canton, lemon juice and ginger powder, and mix all ingredients together. Pour glaze on cooled pound cake and put in oven at 300° F for 2 min. to allow glaze to dry and set.

    Recipe by Francois Payard, Payard Bistro

    Pound Cake
    • 1 cup + 2 tbsp cake four
    • ⅛ tsp baking powder
    • 3 large eggs
    • 1 cup sugar
    • ⅛ tsp salt
    • grated zest of 1½ lemons
    • ¼ cup + 2 tbsp heavy cream
    • 6 tbsp unsalted butter, melted and cooked
    The Ginger Glaze
    • 2 tbsp Domaine de Canton
    • 1 cup powdered sugar
    • 2 tbsp lemon juice
    • 1 tsp ginger powder
  • Domaine de Canton Sabayon Grapefruit and Candied Ginger

    Domaine de Canton Sabayon Grapefruit and Candied Ginger

    To peel and segment the grapefruits, use a small knife to slice the top and bottom of the fruit. Cut along the curved sides of the fruit to remove the remaining peel and pith. Hold the citrus with one hand over a bowl to collect juices, cut along each side of the membranes or seeds left on the segments. Marinate segments with the candied ginger and Domaine de Canton, cover and refrigerate.

    To make the sabayon, place yolks, sugar, dry white wine, and Domaine de Canton in a stainless steel bowl and place bowl over a simmering water bath. Whisk the mixture for about 10 min. until the mixture is thick, glossy, and falls from the whisk in a slow ribbon. Remove the bowl from the water bath and continue to whisk until the mixture cools slightly, about 3 min.

    To serve, arrange the segments of 6 plates. Drizzle with some of the reserved juices and spoon the sabayon over the grapefruit segments. Place under a broiler until sabayon is golden brown. Alternately, a blow torch may be used to achieve the golden brown crust.

    Serves 6

    Recipe by Eric Ripert, Le Bernadin

    The Marinated Grapefruit
    • 2 tbsp Domaine de Canton
    • 3 large grapefruits
    • 3 oz. candied ginger, sliced thin
    The Sabayon Sauce
    • ½ cup Domaine de Canton
    • 8 large egg yolks
    • 4 tbsp sugar
    • ¼ cup dry white wine
  • Spicy Hamachi Ceviche with Domaine de Canton, Ginger, and Coconut

    Spicy Hamachi Ceviche

    Spicy Hamachi Ceviche with Domaine de Canton, Ginger, and Coconut

    Slice the Hamachi as thinly as possible and reserve slices in refrigerator. In a mixing bowl, stir together the Domaine de Canton, coconut milk, lime juice, ginger, and chili paste. Season the sliced Hamachi with salt and pepper and add to the mixing bowl. Gently toss to coat evenly.

    To serve, divide the ceviche evenly between six small bowls, garnish with basil julienne and toasted coconut flakes.

    Serves 6

    Recipe by Eric Ripert, Le Bernadin

    Ingredients
    • ¼ cup Domaine de Canton
    • 12 oz of Hamachi fillet, skinned
    • ¼ cup coconut milk
    • ½ cup lime juice
    • 1 tbsp ginger, minced
    • 1 tsp Thai chili paste
    • ¼ cup loosely packed basil leaves, julienned
    • ½ unsweetened coconut flakes, toasted
    • fine sea salt and freshly ground white pepper to taste
  • Tropical Salad with Domaine de Canton Vinaigrette

    Tropical Salad

    Tropical Salad with Domaine de Canton Vinaigrette

    Slice the mango, heart of palm, tomatoes, and avocadoes 1/4 in. thick. In a medium-mixing bowl, combine lime juice, lemon juice, Domaine de Canton, ginger, shallot, and lime zest. Slowly whisk in the canola oil and season with salt and pepper. Reserve.

    To serve, fan the slices of mango, heart of palm, tomato, and avocado intermittently around each of the 6 plates. Season with salt and pepper, and drizzle with vinaigrette. Place baby field greens and mint in a mixing bowl. Season to taste, and dress with the vinaigrette. Place a small mound of greens in the center of each plate and serve immediately.

    Serves 6

    Recipe by Eric Ripert, Le Bernadin

    The Vinaigrette
    • ¼ cup Domaine de Canton
    • 2 tbsp lime juice
    • 2 tbsp lemon juice
    • ½ tbsp ginger, minced
    • 1 small shallot, minced
    • 1 lime, zested
    • ¾ cup canola oil
    • fine sea salt and freshly ground pepper
    The Salad
    • 1 mango, peeled and halved
    • 6 oz. heart of palm
    • 2 medium tomatoes, cored and halved
    • 2 avocados, halved with seeds removed
    • ½ cup mint leaves, torn
    • fine sea salt and freshly ground pepper
  • Candied Yams

    Candied Yams

    Candied Yams

    Peel yams, and cut into small 1/2 pieces then place into an 8"x8" pan. Preheat oven to 375°F.

    In a small sauce pot, bring Domaine de Canton to a boil and reduce the liquid by half. In a separate small sauce pot, melt butter. Once butter is melted, add brown sugar and cinnamon and dissolve in butter.

    Once Domaine de Canton is reduced, pour into your butter/sugar mixture. Bring mixture to a boil, then pour over the yams. Place into oven, and cook for 35-40 minutes, remembering to stir occasionally.

    Remove from oven when yams are fully cooked. Strain off remaining liquid and reduce in a small sauce pot until syrupy, then toss with cooked yams and enjoy!

    Ingredients
    • 2 Yams
    • ½ stick Butter
    • ½ cup Dark Brown Sugar
    • 1 tsp. Cinnamon
    • 8 oz. Domaine de Canton
    • 1 pinch Salt
    • 1 cup Mini Marshmallows