It never hurts to have a show-stopping recipe in your back pocket. We cohosted a dinner at Hawks Public House and we were absolutely obsessed with this gorgeous dish. The all-California grown Liberty Duck Breast á l’Orange is an elegant entrée that’s sure to impress your guests. And yes, it tastes as good as it looks.View recipe
This savory Prune Miso Dip with Charred Nantes Carrots might look like an impressive appetizer, but it’s actually super simple to prepare. Our friends at Hawks Public House created this recipe for a dinner we hosted with our friends at Cherry Bombe. They were kind enough to share the recipe, and we’re thrilled to share it with you. Enjoy!View recipe
Our friend Jerry James Stone developed this creative recipe for Peppered Vegan “Salami”. This savory snack is the perfect addition to a graze board or vegan cheese board!View recipe
Craving something sweet? Try this Vegan Chocolate Ice Cream from our friend Jerry James Stone! Made with good-for-you ingredients like bananas, pure cocoa, and (of course) California Prunes, this is one sweet treat you can feel good about serving.
“Vegan Ice Cream”, or Nice Cream, is typically made with a banana base. Using bananas instead of heavy cream or condensed milk significantly reduces the amount of fat but preserves the creamy texture we all know and love. Jerry James Stone used California Prunes to sweeten the cocoa powder in lieu of refined sugars. Just another delicious example of how California prunes can reduce the amount of sugar needed in your favorite desserts.
BONUS: this Vegan Chocolate Ice Cream doesn’t require an ice cream machine. Get scooping!View recipe
Inspired by a Beans Marbella recipe in The New York Times, this vegetarian take on the classic Chicken Marbella combines sweet California prunes, briny ripe green olives, red wine, marinated bell pepper and creamy white beans–all produced in the Golden State.View recipe
Jessie Sheehan‘s recipe for Salty Snack Chocolate Fudge from her cookbook Snackable Bakes is so incredibly easy to make and endlessly customizable. Her version calls for pretzels and crushed potato chips. We swapped the chips for candied orange slices, toasted walnuts, and California Prunes. The base of the recipe is chocolate chips and sweetened condensed milk, which when melted together makes delicious fudge base (that is IMPOSSIBLE to mess up). Every bite is a flavor explosion that reminds us of our favorite holiday treat Panforte. This recipe was adapted by Alison Needham for California Prunes.View recipe
This cozy Beef Stew with Red Wine from Top Chef Stephanie Cmar is incredibly rich and flavorful. Red wine, California Prunes, smoky paprika and cinnamon make this the kind of rib-sticking winter meal that warms you from the inside out. Though it takes a few minutes to assemble the stew, most of the cooking time is hands off. Bonus – the simmering stew will fill your kitchen with the most mouthwatering aroma. Serve with a hearty rustic loaf (and the rest of that bottle of Pinot Noir).View recipe
This recipe for Chicken Legs with California Prunes from Top Chef Stephanie Cmar is packed with flavor. It’s easy enough for a weeknight but impressive enough for guests! The heat from the ancho chiles is balanced with sweet and tangy California Prunes. We recommend serving it with rice, mashed potatoes or flour tortillas to help soak up the delicious sauce.View recipe
Inspired by California Prunes team member Ginger Holzknecht’s holiday treats, these chocolate bliss balls balance a rich combination of flavors with a light texture–with a little crisp from the rice cereal, and natural sweetness from the prunes. We like to mix up the outer layer, alternating between dark chocolate, cocoa powder, and coconut flakes, and serve these as a healthier option to a more traditional bonbon, but they also make for a quick and filling snack on the go!
Holiday idea: we used this chocolate bliss ball recipe as the base for our snowman on this amazing gingerbread house!
Note: You can heat the prunes on the stove, but microwaving them helps them soften faster, and absorb even more of the liquid, which lightens the density of the mixture.
SPECIAL EQUIPMENT: Food processor, melon baller or small ice cream scoop for portioning the bliss ballsView recipe
Lorena Mariani shared this family spaghetti sauce recipe alongside instructions for her holiday dried fruit house in a newspaper feature many years ago. The original made enough to feed a small village (or the whole Mariani clan), so we’ve updated portions to feed a small family, but we’ve kept all of the flavors from the Mariani Family tradition.
Like every great sauce, there’s some patience required, but the wait is worth it–this spaghetti sauce is meaty, rich in flavor, with just a touch of sweetness from the prunes.View recipe