marmelade, salsa and pesto
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Marmelade, Salsa and Pesto
Gwen Ashley Walters
March, 2010, Page 155
Photo by Nicole Roegner
T. Cook’s Executive Chef Lee Hillson is animated when he talks about the “sunshine in a jar” orange marmalade that the resort recently started selling to the public. That’s because right now, the marmalade is made from the oranges grown on The Royal Palms property.
We love the sweet tart jam, spiced with a hint of star anise and a bay leaf, slathered on toast. Once the limited-edition jars are sold, T. Cook’s will purchase oranges so the marmalade will be available all year.
Repeated customer requests spurred the production of two other T. Cook’s condiments: pesto rustica and salsa del sol. The basil, garlic, pine nut and Parmesan cheese flavors shine through because Hillson uses a blend of olive and canola oils.
“If you use 100 percent olive oil, then all you taste is olive oil,” Hillson says.
The salsa del sol isn’t what you might think either, and Hillson says the recipe originally came from Chef Gregory Casale, who ran the kitchen in 2005. The tomato-based sauce tastes of roasted red peppers, capers and just a whisper of heat from cayenne. Hillson suggests pairing it with anything from fish to roast beef topped with blue cheese crumbles.
Each condiment (8-ounce jar) costs $8, or $21 for three. More T. Cook’s products are on the way.
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