Viva VIVITÉ®
More Recipes for Healthy Skin
Virgin Pomegranate Mojito
Created by Chef Christopher Ponte, Café Ponte, Clearwater, FL
2 oz of 100% pomegranate juice
Mint leaves
Fresh lime
Simple syrup
Fill with Sprite
Vanilla Rum Salmon with Island Fruit Chutney
Created by Chef Christopher Ponte, Café Ponte, Clearwater, FL
Serves 4
4 six ounce salmon filets
Salt and pepper
1 cup of diced mango
1 cup of diced papaya
1 cup of diced pineapple
4 oz of macadamia nuts
1 Tbsp of julienne mint
Rum sauce
- 3 oz of dark Meyers rum
- Juice of 1 lime
- 2 oz heavy cream
- 1 Tbsp brown sugar
- 1 vanilla bean pod
- 1 Kaffir lime leaf
- 1 oz cane sugar
- 5 oz of whole butter
Combine rum, juice of lime, brown sugar, vanilla bean, cane sugar and kaffir lime leaf in sauce pan over med-high heat. Reduce to syrup. Add heavy cream. Turn to low heat and finish with whole butter. Keep in warm place.
In a large sauté pan bring salmon to med-high heat, sauté. Turn over and finish roughly 4 minutes per side. On plate lay down marinate sauce; place fruit, to make island fruit chutney in middle of plate. Add julienne mint, lime juice and zest on top of chutney. Place seared salmon on top of chutney. Garnish with chopped macadamia nuts.
Spiced Maple Leaf Duck Breast with Caramelized Mango and Asian Stir Fry
Created by Chef Christopher Ponte, Café Ponte, Clearwater, FL
Serves 4
4 six ounce spiced duck breasts
Marinade
- 3 oz Sherry wine
- 2 oz sliced mushrooms
- 1 oz chopped red onion
- 1 oz chopped scallions
- 2 oz cane sugar
- 3 oz coconut
- 1 oz star anise
- 1 Tbsp chili garlic paste
- 3 oz soy sauce
- 1 clove chopped garlic
Marinate duck breasts a minimum of 12 hours and up to 24 hours, set 2 oz of marinade aside for stir fry. Heat Sauté pan to med-high temp, heat skin down until golden brown, turn over duck breasts. Place pan in oven at 375 degrees for 8 minutes. Let rest for 5-10 minutes, carve. Serve with mango coulisse and stir fry.
Stir Fry
- 4- 2 oz pieces of caramelized mango
- 1 red bell pepper, sliced
- 4 oz shitake mushrooms, sliced
- 4 oz red onion julienne
- 4 oz Bok choy
- 1 Tbsp olive oil
On high heat, sauté vegetables and mango with olive oil until tender. Add 2 oz marinade, and reduce to glaze. Serve alongside duck breasts.
Green Tea Crème Brulée with Mandarin Oranges
Created by Chef Christopher Ponte, Café Ponte, Clearwater, FL
4 tea bags of steamed green tea
8 egg yolks
150g of sugar
250g of milk
650g of heavy cream
1 tsp orange zest
1 tsp lemon zest
1 tsp vanilla
½ mandarin orange
Heat cream, milk, vanilla, orange zest, lemon zest, and ¾ of the sugar. Blanch yolks and remaining sugar, temper with cream mixture. Add mandarin orange slices and place on top of crème brulée to complete.
Seared lime & chive crusted diver scallops, Thai mango-coconut curry, mango-pomegranate salsa
Serves 4
Created by Chef Deborah Knight, Mosaic Restaurant, Scottsdale, AZ
Scallops
8 each scallops
1 tsp lime zest, finely minced
2 Tbsp chives, finely chopped
To taste salt and pepper
3 Tbsp olive oil, fruity and light in flavor
Salsa
¼ cup mango, small dice
¼ cup papaya, small dice
2 Tbsp lychee, small dice
2 Tbsp pomegranate seeds
½ lime lime juice
1 tsp cilantro, roughly chopped
1 tsp mint, chiffonade
1 Tbsp red onion, small dice
salt and pepper, to taste
Coconut curry
1 can coconut milk
2 ½ inches ginger, washed & sliced with peel on
2 inches lemongrass, washed & sliced on bias
2 tsp cane sugar
¾ tsp fish sauce
1-2 tsp yellow curry paste
mango, scraps from leftover mango from Salsa
1 tsp tumeric
½ lime juice and zest
For the scallops:
Preheat oven to 400 degrees. Mix lime zest and chives together in a bowl, set aside.In a non-stick pan with a metal handle (no plastic coatings), heat olive oil. Season scallops with salt and pepper. Sear scallops on one side until golden brown. Turn over and place in oven until preferred doneness. 3 minutes for medium rare, medium sized scallops. Upon taking them out, crust top side of scallop in lime zest & chive mixture. Hold warm for plating.
For the salsa:
Combine all ingredients and hold aside for plating.
For the curry sauce:
Combine all ingredients in a small sauce pot. Bring to a low simmer for 15-20 minutes. Strain and hold hot aside for plating.
To plate:
Place a ladle of curry sauce on the warm plate. Stack two scallops on top of each other. Top with salsa and serve.
Black forbidden rice makes a nice starch to match.
Herb seared Quail (or Chicken breast), roasted garlic & orange scented broccoli with kashi, pomegranate & dried blueberry sauce
Serves 4
Created by Chef Deborah Knight, Mosaic Restaurant, Scottsdale, AZ
Sauce
4 each sage leaves, whole
16 ounces pomegranate juice, hold aside 1 Tbsp
½ cup blueberries, dried
3 inches orange zest, no pulp
½ tsp cane sugar
pinch salt
pinch black pepper
1 Tbsp arrowroot
1 Tbsp pomegranate juice, reserved from above
Poultry:
12 each quail breast medallions, boneless
OR
4, 5 ounce chicken breast, skinless & boneless
3 tsp olive oil
2 tsp parsley, chopped
1 tsp sage, chiffonade
to taste salt and pepper
2 cups low fat, low sodium chicken stock
Kashi:
2 cups cooked kashi
1 Tbsp olive oil
6 cloves garlic, sliced
2 cups broccoli stems, peeled and medium diced
1 tsp orange zest, finely minced
2 oranges orange segments
2 oranges orange juice
1 ½ cups chicken stock
to taste salt and pepper
2 Tbsp fresh herbs (chopped parsley, thyme, oregano & chives)
For the sauce:
Combine sage leaves, pomegranate sauce (minus 1 Tbsp), dried blueberries, orange zest, cane sugar, salt and pepper in sauce pot. Bring to a slow simmer and let infuse for 10 minutes. Bring to a boil. Combine 1 Tbsp reserved pomegranate juice with arrowroot. Mix well and whisk into boiling pomegranate mixture. Bring back to a boil and reduce heat. Let simmer for 5 minutes. Strain and hold aside hot for plating.
For the poultry;
Heat olive oil in a non-stick pan. Season poultry breasts with salt, pepper and herbs. Sear until golden brown on top side. Turn over and sear until golden. Add chicken stock and bring to a boil. Cover with lid and finish in a 400 degree until cooked through.
For the kashi:
In a non-stick pan, heat oil. Add garlic slices and turn down heat to low. Slowly caramelize garlic in oil. Add chopped broccoli stems. Add chicken stock and simmer until broccoli is almost tender. Add kashi and reduce stock until almost dry. Add orange juice and reduce. Add orange zest and herbs. Season with salt and pepper.
To plate:
Spoon kashi and broccoli mixture evenly onto each plate. Top with quail or chicken breasts. Ladle sauce over and garnish with dried blueberries and fresh blueberries if desired.
Seared flax seed dusted black cod, soba noodles with maitake mushrooms, mache and sweet potatoes, green tea- ginsEng broth
serves 4
Created by Chef Deborah Knight, Mosaic Restaurant, Scottsdale, AZ
Black cod (Alaskan sablefish)
4, 5 oz black cod, filets
sprinkle white pepper
sprinkle Japanese macha salt (to make: 1 tsp ground green tea: ¼ cup sea salt)
3 Tbsp flax seed
2 tsp olive oil
Green tea broth
3 cups water
3 bags green tea
3 bags ginseng tea
5 inches orange peel
1/3 cup orange juice
2 tsp cane sugar
1/8 tsp orange blossom water
pinch salt
Soba vegetables
2 tsp olive oil
½ Tbsp garlic, minced
1 Tbsp shallot, minced
1 Tbsp ginger, minced
2 cups maitake mushrooms(or substitute shiitake mushrooms)
1 cup sweet potato, cubed and cooked
1 cup parsnips
4 Tbsp sake & light soy sauce in equal parts
2 cups cooked soba noodles
2 cups mache
For the black cod:
Preheat oven to 400 degrees.
Season the black cod with macha salt and pepper. Crust top side with flax seeds. In a non stick pan, heat oil. Sear until golden brown and place in baking pan. Hold aside until you want to finish. Medium will be about 6 minutes in a 400 degree oven after searing.
For the broth:
Combine all ingredients in a sauce pot and bring to a simmer. Turn off and let steep for 10 minutes. Strain and hold aside for plating.
For the soba:
Heat oil in non-stick pan to medium heat. Add garlic, shallots, ginger and mushrooms. Sauté’ until fragrant on medium heat. Add sweet potatoes & parsnips. Deglaze with sake mixture. Add cooked soba noodles quickly to heat and mache until barely wilted.
To plate:
Finish black cod in oven. In a deep bowl, ladle green tea broth. Place soba noodle and vegetable mixture in center. Place cooked black cod on top.
Mixed green salad, beets & sweet potatoes, chamomile-miso vinaigrette
Created by Chef Deborah Knight, Mosaic Restaurant, Scottsdale, AZ
Dressing
2 Tbsp chamomile tea
1 cup water
1 inch ginger
2 tsp cane sugar
1 Tbsp white miso
¼ cup rice wine vinegar
¼ cup canola oil
½ tsp low sodium soy
2 tsp lemon juice
Salad
4 cups organic mixed greens
4 cups organic baby spinach
1 cup organic radicchio, torn
1/3 cup sunflower seeds
½ cup baby beets, cooked, cleaned & halved
½ cup sweet potato, orange, medium diced &
steamed
½ cup sweet potato, white, medium diced & steamed
½ cup adzuiki beans, cooked
For the dressing:
In a sauce pot, combine chamomile tea, water and ginger. Infuse slowly over low heat for 12 minutes. Add cane sugar, mix and strain through chinois. Combine mixture with miso, whisking well until combined smoothly. Whisk in remaining ingredients and hold aside cold for plating.
For the salad:
Combine all ingredients and season to taste with dressing. Serve immediately.
Mango, carrot, ginger, & olive oil sip
Created by Chef Deborah Knight, Mosaic Restaurant, Scottsdale, AZ
4 each mango, peeled and flesh cut off pit
1 each carrot, washed well and ends removed
1-2 inches ginger, washed and peeled
drizzle olive oil
Juice mango, carrot and ginger together. Chill and serve as 2 oz sips. Garnish with olive oil drizzle. Great to start out a meal.