Recipes with pink peppercorns
8 recipes
Arugula Salad Orange Couscous & Citrus Vinaigrette
This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.
Pickled Pineapple Meringue with Raspberry Sauce
Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.
Jalapenos En Escabeche
Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.
Marinated Feta with Toasted Pita Triangles
Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.
Smoked Salmon Fillet Wrapped in Spinach
Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.
Pink Pickled Shallots
Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.
Ecrevisse(Crawfish) Strudel with Two Sauces
Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.
Citrus Vinaigrette
Fresh citrus vinaigrette with diced orange, grapefruit, lime, and lemon segments in olive oil, champagne vinegar, soy sauce, ginger, pink peppercorns, and cilantro. Restaurant-quality.
This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.
Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.
Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.
Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.
Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.
Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.
Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.
Fresh citrus vinaigrette with diced orange, grapefruit, lime, and lemon segments in olive oil, champagne vinegar, soy sauce, ginger, pink peppercorns, and cilantro. Restaurant-quality.
