Perfect Puree Spotlight On Citrus Sensation

Citrus Sensation Concentrate A mélange of classic fruit concentrates including orange, tangerine, lemon and lime that transforms into a floral citrus sensation with a kiss of honeysuckle. This unique flavor can be used for all parts of a menu -beverages, sauces, desserts and much more! Citrus-Coconut Bars Chef Max Duley, Consulting Chef   For the crust: ½ cup butter, softened 1/8 tsp. salt ¼ cup powdered sugar 1 cup flour For the citrus filling: ¼ cup Culinary Traditions Citrus Sensation Concentrate, thawed 2 tbsp. Culinary Traditions Meyer Lemon Concentrate, thawed 1 tbsp. Culinary Traditions Lemon Zest, thawed 4 eggs 2 cups sugar ¼ cup flour For the coconut filling: ½ cup Culinary Traditions Coconut Puree, thawed ½ cup powdered sugar ½ cup cream ½ tsp. vanilla ¼ cup toasted coconut Heat oven to 325° F. Mix butter, salt, ¼ cup powdered sugar and 1 cup flour together until soft dough forms. Pat in bottom of 9" x 9" pan. Bake until just lightly browned.    While crust is baking, mix eggs, Lemon Zest, Citrus Sensation, Meyer Lemon, sugar and ¼ cup flour. Remove crust from oven and pour egg mixture on top. Return to oven and cook for 20 minutes, or until just set in the center. Cool.   Mix Coconut and powdered sugar together until smooth. Add cream and vanilla, beat until medium peaks form. Spread over cooled bars and sprinkle with toasted coconut. Store in refrigerator for best results.   Mango Citrus Zen Dana M. Bruner, The Perfect Purée    • ½ oz. Culinary Traditions Citrus Sensation Concentrate, thawed • 1 oz. Culinary Traditions Mango Puree, thawed • ¼ oz. Culinary Traditions Meyer Lemon Concentrate, thawed • 1 ½ oz. Charbay Green Tea Vodka   Combine ingredients into mixing glass with ice. Shake vigorously with Boston Shaker for 10 seconds. Pour ingredients into glass, garnish with orange slice.