Festive Green Beans with Constance Estate Lemon Infused Coconut Oil
This holiday season, elevate your side dish game with our Festive Green Beans, made even more special with Constance Estate Infused Coconut Oil. Simple, yet packed with flavor—this dish is sure to impress your guests and leave them asking for more!”
1lb green beans, blanched, ends trimmed
2 tbsp Constance Estate Lemon Infused Coconut Oil, sub: Garlic flavor
1/4 cup sliced almonds
1 small onion, diced
3 cloves garlic, minced
1 tsp lemon juice
Salt, to taste
Black pepper, to taste
Parmesan cheese, grated or crumbled, optional garnish
Method:
In a skillet, heat CE Lemon Infused Coconut Oil over medium heat. Add almonds and sauté until
golden brown.
Add onion and garlic and sauté until fragrant.
Stir in the blanched green beans and cook until warmed through.
Add lemon juice, salt and pepper and toss well to coat. Garnish with Parmesan cheese. Serve
immediately.
Fruit Cake Cookies
1 block Marigold Margarine, 227g, room temp
1/2 cup sugar
1 tsp rum essence
A dash of bitters
1.5 tbsp browning
1/2 tbsp molasses
2-2.25 cups all purpose flour, spooned + leveled
3/4 cup glazed fruits, finely diced
1/4 cup mixed peel, finely diced
Coarse brown sugar, for sprinkling
Method:
Cream the butter and sugar together until light and fluffy, scrape down the sides of the bowl as
necessary. Add essence, bitters, browning and molasses – mix to combine.
Slowly add in the flour with the mixer on low, until the dough comes together, scraping down the
sides of the bowl as necessary. Add the fruit to the bowl and fold in by hand using a spatula.
Divide the dough into thirds and bring each piece together the dough using floured hands. Turn
each third onto it own sheet of cling wrap and form it into a disc. Wrap them each in the plastic and
smooth it into a uniform smooth round shape. Chill overnight.
When ready, remove one of the chilled pieces of dough and roll out about 1/3 inch thick on a lightly
dusted surface. Cut out cookies with desired cookie cutters. Sprinkle brown sugar before baking.
Repeat for the other 2 pieces of dough.
Bake for 10 minutes at 350F/180C on a sheet pan lined with baking paper. Cookies will be soft to
touch with lightly brown bottoms when ready. Carefully transfer onto cooling rack.