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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Humidity-controlled cheese storage — keep artisan cheese perfect
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Humidity-controlled cheese storage — keep artisan cheese perfect
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Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight. Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.