Garnish Finishing Salt

Overnight Vanilla Bean Chia Pudding

Kate Jennemann


  • 1 1/2 cups Almond Milk
  • 1/4 cup + 2 tablespoons Chia Seeds
  • 2 1/2 tablespoons Maple Syrup
  • 1 Vanilla Bean or 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon


  1. In a mixing bowl mix dry ingredients. 
  2. Split vanilla bean lengthwise and scrape out the pulp. Mix into the dry ingredients.
  3. Add in the maple syrup & almond milk, whisk mixture until fully incorporated.
  4. Pour into a mason jar with lid and store in the refrigerator overnight.
  5. Enjoy for breakfast or a snack! 

Gameday Guacamole

Kate Jennemann


  • 3 ripe avocados
  • 1/2 red onion
  • 1 jalapeño
  • 3 limes
  • 1/2 bunch cilantro
  • 1 cup pomegranate seeds
  • 2 tablespoons Garnish Habanero Valencia Orange salt
  1. Finely chop red onion, jalapeño, cilantro
  2. Combine in a bowl with the flesh of the avocaodos plus one avocado pit and add the Garnish salt
  3. Squeeze lime juice over the mixture, add the pomegranate seeds and mash to desired consistency

Homemade Compound Butter

Kate Jennemann


  • 1 pint heavy whipping cream
  • 2 tablespoons Garnish Rosemary Grapefruit
  • standard cheesecloth or fine chinoise sieve 
  1. Whip the cream in a Kitchen Aid mixed fitted with the whisk for about 15 minutes on high.
  2. When the curds separate from the whey stop whipping.
  3. Place the mixture in the cheesecloth and strain off the liquid.
  4. In a mixing bowl incorporate the Garnish salt with the butter.
  5. Using parchment paper to form a butter log, sprinkle the top of the butter with more Garnish salt and store in the refrigerator.
This is the desired consistency. It looks like chunky butter in a thin milky liquid.

This is the desired consistency. It looks like chunky butter in a thin milky liquid.

Iced Dirty Chai

Kate Jennemann
  • 1 cup coffee concentrate
  • 1 cup chai tea concentrate
  • 2 cups ice
  • 1 tablespoon Garnish Habanero Valencia Orange salt
  • Additional ingredients if you want to make it a meal: 1 tablespoon peanut butter & 1/2 cup protein powder.
  1. Blend ice, coffee concentrate, chai tea concentrate and ice in a Vitamix until completely smoothed.(add in peanut butter and protein powder if desired)
  2. Adjust ingredients based on your taste.
  3. Rim your glass with Garnish Habanero Valencia Orange for a salty spicy treat.



Rustic Blackberry Pie

Kate Jennemann

Recipe: Makes 18-inch pie

Pie Crust:

2 ½ cups of flour

1 teaspoon of Garnish Rosemary Grapefruit salt

3 tablespoons of sugar

1 stick of butter, cold and cut up into cubes

½ cup of shortening, cut up in small pieces

6-12 tablespoons of ice cold water

1 egg, slightly beaten

In a food processor, combine flour, salt and sugar. Add butter and shortening to the flour mixture. Pulse to combine all of the ingredients until the mixture looks like coarse sand. Add the cold water, tablespoon-by-tablespoon, pulsing in between tablespoons. Seriously, pulse. You don’t want the heat from the motor interfering with the consistency of the dough. Add water until the dough comes together into a ball. The dough should not be sticky or crumbly. Divide dough in half and shape into 2 disks. Wrap each disk in plastic wrap and keep in the fridge for at least 30 minutes.


3 cups of fresh blackberries

1 cup of sugar

1 lemon, juiced

3 tablespoons of cornstarch

1 teaspoon of vanilla extract

In a medium saucepan over medium heat, combine all ingredients and stir together. Let the berries and ingredients combine then remove from heat. Set aside and let cool.

*Note: Depending on the sweetness of the berries, you may need to adjust the sugar. Berries picked at the peak of season tend to be sweeter than the more tart ones supplied year round.

To assemble:

Preheat oven to 350 degrees

On a lightly floured surface, roll out 1 disk of dough until 9 or so inches in diameter. Gently place the dough into the pie plate and crimp edges. Place in fridge for 30 minutes. After 30 minutes, place the cooled filling into the prepared pie plate. Roll out the other disk of dough and cut into ½- inch to 1- inch strips. Place strips horizontally onto the pie. Start placing strips one-by-one vertically, lifting every other strip to create a lattice pattern. Brush 1 slightly beaten egg gently onto exposed piecrust. Place the pie onto a cookie sheet and place in oven for 25 minutes. Rotate and let bake for another 30 minutes or until the crust is golden brown.

Lamb Chops with Mint Honey Cilantro Marinade

Kate Jennemann



Principal Ingredients

  • 8 rib lamb chops 

  • fresh mint & fresh cilantro to garnish

  • Garnish Salt


  • 2 teaspoons minced garlic

  • 1/4 cup packed fresh mint leaves

  • 1/4 cup packed fresh cilantro leaves

  •  1 tablespoon honey

  •   1/4 cup rice vinegar

  • Large pinch of Garnish Salt

  •  1/2 cup canola oil 



·       1

- In a food processor fitted with a metal blade, combine all of the marinade ingredients and process until blended and smooth. Taste and adjust the seasoning, set aside.

·       2

- Put the lamb chops in a zip-lock bag and pour in 1/2 of the marinade. Close the bag and refrigerate for at least 30 minutes up to 5 hours, turning once or twice.

·       3

- Heat a nonstick pan and give a nice 2-3 minute sear on each side. Salt. Finish in a 350 degree oven. When the lamb reaches a 145 degree internal temperature(medium rare)Rest 5 minutes under aluminum foil before cutting.

·       4

- Serve on a platter garnished with fresh herbs, spoon excess marinade over the lamb chops and add Garnish Salt to taste.

Chef's note:

Accompany with creamy parmesan polenta and broiled cherry tomatoes with a balsamic reduction drizzle.

Meyer Lemon Mousse

Kate Jennemann



  • 3 extra large whole eggs
  • 3 extra large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice(4 lemons)
  • Garnish Salt
  • 1 cup heavy cream
  • 1/2 cup good bottled lemon curd, at room temperature
  • Sweetened whipped cream, recipe follows
  • Sliced lemon



  1. In a large bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding, then whisk. Take off heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours until completely chilled.

  2. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.

  3. Carefully fold the egg whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of an electric mixture fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7 inch diameter, 3 inch deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Sprinkle with Garnish Salt. Chill and serve cold.

Lemon Risotto with Peas, Bacon, and Butter Poached Lobster Tail

Kate Jennemann


  • 1 carton Chicken stock
  • 300g Arborio Rice
  • Zest of 1 Lemon
  • 6 Asparagus stems
  • 1/2 package frozen peas
  • 3 Leeks
  • 6 strips of Bacon
  • 3 tablespoons Soft Cheese
  • parmesan cheese to taste
  • Lobster Tail
  • Garnish Salt


  1. Heat chicken stock in a pot

  2. Sautee sliced leeks

  3. Add Arborio Rice(heat Medium-Low)

  4. Add hot stock one ladle at a time until absorbed by rice. Stir constantly

  5. Poach Lobster tail in butter then set aside
  6. Roast peas and sliced asparagus (EVOO & Salt)

  7. In a bowl combine lemon zest and soft cheese.

  8. Place Bacon strips in the oven. Turn on oven to 350 degrees.

  9. When risotto is al dente combine soft cheese and zest mixture, roasted vegetables and chopped crispy bacon.

  10. Finish with Parmesan Cheese.

  11. Serve with Poached Lobster tail and Season with Garnish Salt to taste


Perfect Roast Chicken

Kate Jennemann


  • 1 Pasture Raised Chicken
  • Butter
  • Garlic
  • Garnish Salt(Meyer Lemon Herbs de Provence)
  • Pepper
  • 1 Orange



Preheat the oven to 350°F

Separate the breast meat from the skin. Place a half stick of butter under the skin between the breasts on each side. Place thyme, bay leaf, crushed garlic, salt, white pepper, and half an orange inside the cavity. Draw and truss the chicken.

Place in a roasting pan with oiled bottom. Sprinkle liberally with Garnish Salt. Roast on breast side up until the skin is golden brown and the juices run clear.