divvy in Carmel shares recipe for one of its top selling dishes

It’s popular, and we can see why! Check out these top selling dishes from the “sharing plates menu”!

BRULEED BRIE

The jam is also a great condiment for our charcuterie duck prosciutto. These are available Gluten-free (Menu denotes gluten-free, vegan and lactose free, including options for dietary restrictions, too.)

SCALLOP WON-TACOS

Offered on the Happy Hour (every day from 3-6pm, favorites available from $3-$6)

Fig Jam for Bruléed Brie Canapes

Ingredients

  • 2 ¼ c. dried black mission figs
  • 1/8 t. cinnamon
  • zest & juice of 1 lemon
  • 1/3 c. orange juice
  • 1 T. ginger puree
  • 1 t. pectin
  • 2 c. cider vinegar
  • 3 c. sugar

Instructions

  1. Use a food processor to pulse figs until mostly chopped into small pieces.
  2. Add cinnamon, lemon zest & juice, OJ, ginger puree & pectin. Blend until relatively smooth.
  3. In a sauce pan combine cider vinegar & sugar.
  4. Heat on medium heat until the sugar dissolves.
  5. Once dissolved, whisk in the fig mixture. Bring to a boil & stir regularly.
  6. Cook for 3-5 minutes.
  7. Use an immersion blender or food processor to mix until completely smooth.

Sake Marinade for Scallop Wonton Tacos

Ingredients

  • 1 bottle sake wine
  • ½ c. roasted garlic puree
  • 1 c. olive oil
  • 2 T. ginger puree
  • ¼ c. sugar
  • 2 T. sesame oil
  • 2 T. soy sauce
  • 5# bay scallops

Instructions

  1. Combine all ingredients & pulse to mix well.
  2. Put scallops in the marinade & stir to mix.

To learn more, visit www.carmelcitycenter.com.

SEGMENT IS SPONSORED BY CARMEL CITY CENTER