Citrus & Spice Collaboration Dinner by Melissa's Produce

The Ranch restaurant presents

Citrus & Spice Dinner in partnership with

Featuring Ojai Pixie Tangerines

A WORD FROM THE RANCH RESTAURANT Dear Ranch Guest, THE RANCH is an upscale fine dining and country music establishment located on the groundfloor of Extron Electronics’corporate headquarters in Anaheim. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines, a similarly themed saloon next door for live concerts and dancing, and an upscale private dining and events center. THE RANCH Restaurant features authentic American regional cuisine. We’re cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. The dining experience is in an atmosphere of comfort and truly oldfashioned genuine hospitality. Our culinary team crafts seasonally driven menus with handselected produce from our ranch in the Santa Ana Mountains, local farms, and trusted suppliers like Melissa’s. Our menus honor California’s great ranches, farms and dairies, the artisan bread bakers and cheese and winemakers.

You can look forward to mountain lamb flown in from Colorado, steaks and beef from the highest quality ranches in the U.S. and seafood sourced from those who ensure the sustainability and the bounty of our oceans. To complete your dining experience, sample one of our many hand-crafted desserts. THE RANCH’s wine program features an extensive and complete cellar and a world-class selection of wine served in a friendly“ non-intimidating“ style. The restaurant’s bar features a large selection of wines by the glass, along with selected hand-crafted draft beers and the latest in craft cocktails with fresh ingredients and great flavors. Don’t fret. There is also plenty of cold longnecks in THE RANCH Saloon to cool down with after dancing the two-step, line dancing, or learning the California state dance, the “west coast swing“ to your favorite country artists! Thank you for dining at THE RANCH! Andrew Edwards, President & Owner THE RANCH-Restaurant & Saloon

ABOUT MELISSA’S Melissa’ s / World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States. Melissa’s operates out of a warehouse facility located in Los Angeles, fully loaded with fresh fruits and vegetables, fine wines, value-added staples and an impressive line of organics that sum up to over 1,500 products. Sharon and Joe Hernandez founded the business with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had three telephones and four chairs — no one could have guessed that, within a few short years, the company would grow to occupy a newly renovated and expanded 280,000 square foot office, warehouse complex, and state-of-the-art CCOF/QAI Certified Organic Packing Facility. Family has played a significant role throughout Melissa’s history; you’ll find several family members playing an active role in the achievements of the company. The Melissa’s brand is even named after Sharon and Joe’s daughter! Over the years, the company has found stable growth thanks to the support of very loyal customers. Dedicated employees set the standard for going above and beyond for their customers and are ready to track down hard-to-find items. World Variety Produce is committed to industry and consumer education about specialty produce. Have questions? Call toll-free at 800.588.0151 or email hotline@melissas.com

DEAR PASSIONATE PIXIE LOVERS, We are so excited to celebrate the Ojai Pixie season with each and every one of you. Harvest typically begins the last week of February, but our timeline with Pixies goes back much further. Pixie grower Jim Churchill stopped by our LA warehouse facility with some unassuming samples of his Ojai Pixie tangerines, hoping that Melissa’s could help him get them to more grocery retailers. Just one taste and we were hooked — that was in the year 1997 and we took the whole crop. Today, we anticipate selling 1 million pounds of Pixies this season nationwide. Truly, Melissa’s is the biggest supporter of the Ojai Pixie grower co-op. Ojai Pixies aren’t your typical tangerine variety, either. These show up late in the citrus season and showcase a signature pale orange hue. Some Pixies are bumpy while others are smooth. They vary in size from pony (being the smallest) all the way up to mammoth and colossal! Some trees drip with fruit while others decide to bud and wait till the following year (alternate bearing crop). One thing is consistent, though, and that’s flavor. Pixies are the best tasting tangerine that’s available on the market today. Pixies are sweet, petite, seedless and easy to peel. These tangerines have low acid, so it’s easy to get carried away and lose track of how many you’ve had — and we certainly won’t stop you! From our family to yours, Sharon and Joe Hernandez

Ojai Pixie Tangerines: Your New Main

SQUEEZE

LOCALE

The Ojai Pixie is a special variety, and it can only really come from one place — the Ojai Valley, located in Ventura County in Southern California. This valley is known for its warm days, cool nights and Insta-worthy sunsets that just won’t quit. And the specific soil composition in Ojai is perfect for citrus. A small co-op of just under 50 farmers across the valley makes the Ojai Pixie season happen each year.

FLAVOR BOMB

Attempts at growing Pixie trees elsewhere don’t result in the same flavor profile as those from the Ojai Valley. Devotees say that Ojai Pixies “taste like sunshine,” and while that sounds awfully cheesy, there’s actually good reason for it. Ojai is one of the world’s few E ast-West facing valleys, so the sun literally shines on the fruit all day long. Beautifully balanced sweetness and a hint of acidity define the Pixie, as does a lingering flavor that lasts for up to a minute and makes you want more. It’s easy to eat another because the fruit is totally seedless and easy-to-peel. E veryone, from preschoolers to seniors to gourmands, loves them.

NATURE’S CANDY

Average brix is around 17.5 - 18.3, and for those that don’t know, this is the measurement of sugars found in the fruit through the use of a refractometer. Comparatively, the average brix of tangerines is 11.5. Couple the Pixie’s sweetness with its low acidity, and it’s easy to see why people refer to these as nature’s candy and just can’t get enough.

DID YOU KNOW?

Ojai Pixies are bee-friendly. This means that the co-op growers don’t need to participate in bee exclusion practices, because Pixies are naturally seedless. 6

A Little Spice Can Be Oh So Nice! Mixing it up in the kitchen is as easy as taking familiar herbs and spices and adding a twist with new pairings.

EDIBLE FLOWERS Description: A colorful combination can include carnations, hollyhocks, daisies, marigolds, nasturtiums, chrysanthemums, chicory, cornflower, lavender, snapdragon, violets and pansies. Flavor: Mild in flavor — adds a bold, beautiful pop of color to sweet and savory dishes. Culinary Use: Enhances the visual appeal of entrées, desserts and cocktails (freeze into ice!); mix with oil, vinegar, honey or soft cheese; candy petals, or make into a tea. Pairings: Tender lettuce greens, peas, strawberry, stone fruit, beer, wine, honey, olive oil. HOJA SANTA Description: Large, velvety, heart-shaped leaves popular in Latin cuisine, often called the root beer plant. Flavor: An unusual combination compared to licorice, sassafras, mint, tarragon and eucalyptus flavors. Culinary Use: Common in pozole, mole verde; used to wrap tamales, meats or fish; and adds extra flavor to soups, stews, eggs and cheese. Pairings: Basil, Beef, black pepper, chicken, chamomile, hops, seafood, tarragon.

SAFFRON Description: A prized spice known for crimson-orange stigmas (or threads) derived from the crocus flower. Flavor: Pungent, earthy flavor with notes of fruit, flowers and honey. Culinary Use: Stretch the flavor, color and aromatics by grinding a small pinch of threads with salt or sugar, then add to a liquid-rich dish like classic Bouillabaisse or Spanish paella. Pairings: Cardamon, chicken, cinnamon, couscous, fennel, risotto, seafood. THAI BASIL Description: Arrow-shaped leaves with deep purple stems. Flavor: Sweet, peppery flavor slightly reminiscent of star anise. Culinary Use: A staple in Southeast Asian cuisine—especially in green curry, stir-fries, and as a garnish. Pairings: Chile peppers, curry, garlic, lemongrass, lime, mint, peanuts, turmeric.

Cocktails

T H E S ID E K I C K Hennessey VS/ Cointreau / Fresh Pixie Juice / House-made Simple Syrup

T H E S M O K E Y P I X IE Casamigos Reposado / Agave Nectar / Fresh Pixie Juice / Chipotle Peppers

T HE T HYME IS NOW Vanilla infused Adelita Reposado / Licor 43 / Fresh Pixie Juice / Lemon/ House-infused Thyme Simple Syrup / Fire Tincture

Golden

BEET NEST

with

GOAT CHEESE MOUSSE

WHAT YOU’LL NEED For the salad: 1 large golden beet ½ cup goat cheese (Montrachet) ½ cup half and half Zest of half a lemon 1 teaspoon chives, snipped 1 teaspoon Sicilian pistachios, toasted and chopped with a pinch of kosher salt 1 tablespoon citric acid 1 tablespoon sugar Vegetable oil for frying, about 2 cups

HOW TO MAKE IT Mix citric acid with sugar and set aside. Peel one large beet and place on a Le Rouet® hand crank spiral vegetable slicer using a 1-millimeter blade — cut curly ribbons and set aside. In a medium-sized pot, use a candy thermometer to heat oil to 340°F. Scale 4 grams of golden beet ribbons and deep fry for about 2-minutes. Fish out ribbons with a strainer and form into a nest — as it cools, it will become crispy. Set it on a paper towel to drain the oil and sprinkle with the citric acid and sugar mix. Keep in a dry area. In a stand mixer, whip goat cheese and half and half. Add lemon zest, chives and season with salt. Pour mixture into an ISI Whipper and charge two cream whip chargers. To serve, squeeze the ISI Whipper to dispense the goat cheese mousse into a small glass, then set the beet nest on top. Sprinkle with toasted Sicilian pistachios and serve.

Stuffed MINI SWEET with

PEPPERS

P I X IE T A N G E R IN E J A L A P E N O A I O L I

WHAT YOU’LL NEED For the Peppers: 5 Veggie Sweet Mini Peppers, blistered with char removed ¼ pound blue crab, cooked 2 ½ tablespoons crème 1 tablespoon chives, finely diced 2 tablespoons Granny Smith apples, diced 1/8 - inch

HOW TO MAKE IT

1 tablespoon red jalapenos, seeded and minced Pinch of cayenne pepper 4 teaspoons lime juice 1 teaspoon Hatch Pepper Seasoning 1 Pixie Tangerine, zest only Salt to taste Vegetable oil for grilling For the Pixie Tangerine Aioli: 1 cup Pixie tangerine juice, about 6 tangerines 2 jalapenos, seeded ¼ cup mayonnaise

Pick through the crab discard any remaining shells. Pat off any excess moisture with a dish towel. In a large bowl, gently fold the crab, mayonnaise, chives, apples, red jalapenos, lime juice, Hatch Seasoning and salt until combined. Taste and adjust seasoning if necessary. Lightly rub Veggies Mini Sweet Peppers with vegetable oil and blister directly with a torch or gas stove flame. Cool and remove stem and seeds. To make the aioli, blend the jalapeños with Pixie tangerine juice. Put liquid in a small pot and reduce by half. Strain and chill. Mix the reduction with mayonnaise until combined. To serve, stuff the peppers with the crab salad. Cut into ½ - inch rounds and serve with aioli.

PASSION FRUIT & PIXIE TANGERINE WHAT YOU’LL NEED For the Passion Fruit and Pixie Marinade: ½ cup fresh lemon juice, about 2 large lemo ½ cup fresh lime juice, about 4 limes 1 cup Pixie tangerine juice, about 6 tangerines ½ cup passion fruit juice, about 6 passion fruits 1 ½ tablespoons Aji Amarillo paste 1 teaspoon kosher salt

HOW TO MAKE IT

Baja Bass

CEVICHE For the Fish: 1-lb skinless Baja Bass, cut into ½-inch bias ribbons 1 each jalapeño, seeded and fi ely sliced across ¼ cup chopped cilantro, plus a few to garnish ½ cup fresh lemon juice, strained ½ cup fresh lime juice, strained 1 cup fresh Pixie tangerine segments, about 6 tangerines 2 cups grape heirloom baby tomatoes, quartered 4 spring onions, sliced thick and seared on one side ½ each ripe avocado, thinly sliced

To make the Aji Amarillo paste, rehydrate 2 peppers in warm water for 15 minutes. Using a mortar and pestle, grind into a thick paste. For the marinade, press passion fruit pulp through a chinois pressing hard with a ladle to extract the juice. Combine passion fruit juice, citrus juice, Aji Amarillo paste and salt. Marinate bass in the citrus marinade for 2 to 4 hours, depending on desired “doneness.” To serve, arrange marinated bass on four plates. In a small bowl, combine jalapeño, cilantro, lemon and lime juice. Spoon over the fish. Garnish with Pixie segments, grape tomatoes, spring onions and avocado slices

Chilled English PEA SOUP WHAT YOU’LL NEED For the Soup: ½ cup chopped scallions, green parts only 4 cups English peas 1 cup buttermilk 6 cups water 4 tablespoons olive oil 2 tablespoons salt 10 mint leaves 1 teaspoon ascorbic acid

For the Almond Crumbs: 1 tablespoon paprika powder 1 tablespoon cumin seeds 3 tablespoons sesame seeds ½ cup blanched almonds For the Garnish: 4 petite pea tendrils 3 cups English peas, crushed ½ cup crème fraîche 4 pieces soppressata, thinly slices Olive oil

HOW TO MAKE IT For the soup, bring a large pot of salted water to a boil. Add the scallions and cook for about 30 seconds. With a slotted spoon, transfer scallions to a bowl of ice water and drain. Blanch 7 cups of peas for about 3 to 4 minutes. Transfer to a bowl of ice water and drain. Crush 3 cups of English peas and set aside. In a blender, purée the scallions with the peas, buttermilk, olive oil, mint leaves and 6 cups of water. Blend until smooth, then pass through a chinois. Chill over ice and refrigerate. To prep, the soppressata—slice thinly on a slicer. Set between two silicone baking mats and bake in a preheated oven set at 350°F. Whisk the crème fraiche and season with salt. To serve, pour 1 cup of pea soup into a soup bowl. Garnish with crushed peas in the center of the bowl, followed by the crispy soppressata. Finish with a drizzle of crème fraîche and a sprinkle of almond crumbs.

Guajillo

TORTILL A

Soup

WHAT YOU’LL NEED ¼

olive oil plus extra for roasting tomatoes 2 ounces dried guajillo peppers 5/6 cloves garlic, minced 1 small yellow onion, diced 10 Roma tomatoes 1 large pinch fresh epazote, about 1/3-ounce 1 tablespoon ground cumin 1 tablespoon ground coriander 6 quarts chicken stock

10 corn tortillas, cut in strips and fried 2 tablespoons salt 1 tablespoon black pepper For the Garnish: Queso fresco Mexican crema Tortilla strips Shredded chicken

HOW TO MAKE IT Preheat oven to 400°F. To make the soup, clean the guajillo peppers removing stem and seeds. Rehydrate peppers in hot water for 15 minutes. Toss Roma tomatoes in olive oil and roast in oven for 25 minutes. Cool, and blend with an immersion blender or high-powered blender. Warm ¼ cup olive oil in a heavy bottom pot over a low flame. Toast garlic in the oil, then add onions and sweat until translucent. In a separate sauté pan, toast the cumin and coriander, being careful not to burn. Add toasted spices, Roma tomato purée, chicken stock, epazote, guajillo peppers and bring to boil. Add tortillas and simmer for 20 minutes. Next, carefully blend the soup in batches using a high-powered blender, then strain through a chinois—season with salt and pepper. Adjust consistency with chicken stock if necessary. To serve, garnish with queso fresco, Mexican crema, crispy tortilla strips and shredded chicken.

Red Snapper

with

P I X IE TA NGERINE S A L MO RIGLIO S A UCE WHAT YOU’LL NEED For the Sauce: 1 ¼ cups olive oil 1 ¼ cups Pixie tangerine juice, about 8 tangerines ½ cup lemon juice, about 2 large lemons 8 tablespoons fresh oregano, chopped 2 garlic cloves, minced Salt to taste

For the Snapper: 1-lb red snapper, fileted with skin on 2 garlic cloves, crushed 1 sprig of thyme 4 tablespoons butter, room temp Salt and Black Pepper Vegetable oil

HOW TO MAKE IT To make the sauce, rinse oregano and dry with a paper towel. Using a mortar and pestle, mash oregano with garlic and a pinch of salt until smooth and consistent. Pour the olive oil and citrus juice into a bowl. Whisk in the herb and garlic mixture. Set aside. To prepare the red snapper, season fish with salt and black pepper. Heat oil in a stainless-steel sauté pan or skillet over mediumhigh heat. With the skin-side down, carefully place the fish in the sauté pan and press down with a fish spatula to get an even sear. Lower heat to medium and cook for 2 minutes. Flip the fish to skin side up, add crushed garlic, thyme and butter — baste fish to cook throughout. Serve fish with Pixie Tangerine Salmoriglio Sauce.

Lamb Chop

MOL E NEGRO WHAT YOU’LL NEED For the Mole: 1 ¾ cups whole dried red costeños chiles 9 cups whole dried pasilla chiles 9 cups dried ancho chiles, seeded and vein removed, seed reserved 3½ cups dried guajillo, with seeds 4 ½ cups pork lard 3 white onions, thickly sliced 11 small heads garlic, unpeeled ¾ cup raisins 1 cup shelled peanuts 1 cup unskinned almonds 3/4 cup sesame seeds 2 inches cinnamon stick crushed 12 cloves, crushed 14 whole allspice, crushed 1 tablespoon oregano leaves 1 hoja santa leaf 1 cup dried breadcrumbs ¾ cup Oaxacan drinking chocolate, broken into small pieces 2/3 cup sugar 10 cups water

For the Sweet Corn Cake: 2 tablespoons lard ¼ cup butter ½ cup maseca flour 3 tablespoons cornmeal 2 cups corn ¼ cup sugar 2 tablespoons heavy cream ¼ teaspoon baking powder ¼ tablespoon salt For the Lamb: 1 rack Te Mana lamb chop 1 tablespoon garlic, chopped Salt and Pepper

HOW TO MAKE THE MOLE In separate batches, toast the chiles well—they should be crisp when cool. Toast whole guajillo chiles and ancho seeds until black. Grind in to a powder. Heat 3 tablespoons of lard in a skillet and brown the onions and garlic, then add the raisins and fry lightly. Set aside. In a dry pan, toast the nuts until crisp. Next, toast the sesame seeds until golden. Add them to the spices, oregano, onion, hoja santa and garlic. Blend, only adding water, if necessary, to form a paste. Heat about 8 tablespoons of lard in a heavy casserole and fry the breadcrumbs until golden. Add the paste and fry over low heat for about 5 minutes, scraping the bottom of the pan to prevent sticking. Add the ground chiles, chocolate and sugar with 2 quarts of water, adding more lard as necessary to prevent sticking, and continue to cook over medium heat, stirring continually. When the mixture starts to boil, lower the heat, and cook, stirring, for 1 hour. The paste should be very dry but shiny. To complete preparing for sauce consistency, add 2-quarts chicken stock.

HOW TO MAKE THE SWEET CORN CAKE In a medium bowl, beat butter until creamy. Add the maseca (Mexican corn flour) and water and beat until well mixed. Using a food processor, process thawed corn kernels, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish filled a third of the way with water. Bake in a preheated 350°F oven for 50-60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan. HOW TO MAKE THE LAMB Portion lamb rack, 1 chop per serving (two bones per chop of lamb). Season lamb chop with garlic, salt and black pepper. Set aside and let it rest for a few minutes. On a pre-heated grill place lamb chop on the cut side and sear for 2 minutes. Flip the lamb chop and cook for another 2 minutes for medium-rare and 3 ½ minutes for medium.

SERVE IT To plate, place on hoja santa, pre-cut about 4 to 5-inches in diameter on the center of the plate and ladle about ¼ cup on the center of the hoja santa. Place the sweet corn cake off-center of the plate. To finish, set the lamb chop on the center of the plate against the sweet corn cake.

Frozen t a n g e r i n e

Semifreddo HOW TO MAKE IT Makes 15 servings Day 1

WHAT YOU’LL NEED 1/4

cup Ojai Pixie tangerine juice concentrate 1 1/3 cups heavy cream Tangerine peel from 1 Ojai Pixie 1/2 vanilla pod 1/4 cup granulated sugar 4 egg yolks 2/3 cups granulated sugar 2 egg whites

Peel tangerine using a peeler. Cut vanilla pod open and scrape the seeds. Combine tangerine peel, vanilla bean seeds and vanilla pod with heavy cream in a plastic container. Allow the flavor of tangerine peel and vanilla to infuse into the heavy cream in the refrigerator overnight. Day 2 For the whipped cream: Strain the infused heavy cream. Discard tangerine peel and vanilla pod. Add additional heavy cream as needed to attain 1 1/3 cups. Whip the cream to medium peaks. Keep in the refrigerator for later. Wash the mixer bowl. For pate a bombe: In a small pot make sugar syrup by combining ¼ cup of sugar and a little bit of water to make a wet sand mixture. Put egg yolks in a mixer with a whisk attachment. Start to whip the egg yolks on high speed at the same time you cook the sugar syrup. Cook sugar syrup to 240°F. Pour a steady stream of sugar syrup into the egg yolks and continue to whip until the mixture reaches room temperature. Combine egg yolk mixture with tangerine juice concentrate and set it aside. Wash the mixer bowl.

For the Italian Meringue: In a small pot put 2/3 cup of sugar then add some water to make a wet sand mixture. Put egg whites in a mixer with whisk attachment. Start to whip the egg whites on medium speed at the same time you cook sugar syrup. When sugar syrup reaches 240° F whip egg whites on high speed. When sugar syrup reaches 250° F stop cooking. Pour a steady stream of sugar syrup into the egg whites and continue to whip until the mixture reaches room temperature. For the Semifreddo: With a spatula fold Italian meringue into pate a bombe until well combined. Fold whipped cream into the mixture until combined. For Shaping the Semifreddo into a Cylinder: Tear plastic wrap about 12 inches long, try to lay it flat on the kitchen counter. Put 1/3 cup worth of semifreddo mixture in the middle of the plastic wrap. Fold the top part of the plastic wrap over to cover the semifreddo completely.vUse the flat side of a piece of cardboard or a ruler to push on the plastic and move the mixture toward the fold. Shape the contents into an elongated form about 4 inches long. Pinch the plastic at the ends of the mixture tight to keep it from leaking. Keep the ends pinched as you start to roll the plastic and elongated mixture downward and try to make the wrapping tight. The semifreddo should now be shaped like a cylinder. Fold the ends of the plastic into the middle and place the cylinder on a tray. Do the same with the rest of the mixture. Put the semifreddo in the freezer for 24 hours. SERVING THE SEMIFREDDO

To unwrap the semifreddo, first cut both ends of the plastic close to the semifreddo, then peel off the remaining plastic. Put the semifreddo back in the freezer. Arrange your working space for dipping. Put white chocolate coating next to a tray of almond crumble and place an empty tray lined with parchment paper next to it. Have two forks ready to help with the dipping. Remove a piece of semifreddo and place it into the white chocolate coating mixture then use 2 forks to flip until the semifreddo is completely cover with chocolate. With the help of 2 forks lift the semifreddo and place it onto the almond crumble tray and coat it with crumble. Place the semifreddo on the prepared tray and put it back in the freezer.

For the Almond Crumble: ½ cup unsalted butter ½ cup all-purpose flour ½ cup almond flour ½ cup granulated sugar ½ cup turbinado sugar

Pre-heat oven to 350°F. Put all ingredients in a mixer bowl with a paddle attachment. Beat until combined. Spread the mixture on a sheet tray. Bake until golden brown about 10 minutes. Leave to cool completely

For the White Chocolate Coating: 2 1/3 cups white chocolate 1 cup cocoa butter

In a mixing bowl combine both ingredients. Melt on a double boiler. Stir until smooth. Let the mixture cool to 86°F

For the Candied Tangerine Zest: 2 ¼ cup Ojai Pixie tangerine zest 1 ½ cups granulated sugar 1 ½ cups water

Use a peeler to peel off tangerine rind and julienne. Blanch zest three times in boiling water. Combine sugar, water, and zest. Bring to boil then turn the stove to low. Cook the mixture on low and simmer until the zests are translucent.

For the Ojai Pixie Tangerine Gel: 2 cups tangerine juice 1 cup granulated sugar 7 grams agar agar

Combine all ingredients in a small pot. While whisking, bring the mixture to boil. Put into a shallow dish and keep in the fridge until set. Cut into small pieces and put in the blender. Blend until smooth. Put in a piping bag and cut a small opening on the tip.

For the Tangerine Ice Cream: Makes 1 quart 2/3 cup granulated sugar Micro zest of 3 Ojai Pixie tangerines 1 ¼ cups tangerine juice 1 cup sour cream ¼ cup heavy cream ¼ cup milk 2 teaspoons Grand Marnier or Cointreau

Put all ingredients in a blender. Churn the ice cream mixture in an ice cream machine according to the manufacturer instructors. Keep in the freezer.

For the Tangerine Jelly: Makes ½ sheet pan 3 ¾ cups tangerine juice without pulp 3.13 grams agar agar 12.5 grams gelatin sheets

For the Almond Lace Tuile: ½ cup granulated sugar ¼ cup all-purpose flour ½ cup almond flour ¼ cup water 2 tablespoons unsalted butter

Prepare ½ sheet pan by lining it with plastic wrap, try to get the plastic as smooth as possible. Strain freshly squeezed tangerine juice and measure 3 ¾ cups. Soak gelatin sheets in ice water until soft about 10 minutes. In a pot combine juice and agar agar. While whisking bring the mixture to boil. Remove from heat. Squeeze gelatin to get rid of excess water. Add gelatin into the hot juice and stir until melted. Pour the mixture into the prepared sheet pan and refrigerate until set. Cut into 3-inch by 1-inch rectangles

Melt butter and let it cool to room temperature. In the bowl of a mixer combine sugar and both flours with paddle attachment. While the mixer is running add the water slowly followed by the melted butter. Refrigerate the mixture until ready to bake. Line a ½ sheet pan with a Silpat. Pre-heat oven to 325°F. Spread tuile batter paper thin using an offset spatula. Bake until golden brown around 5 minutes. As soon as come out from the oven cut into 1-inch squares using a pizza wheel cutter. Let it cool completely. Use offset spatula to separate tuile from silpat. Break the tuile into squares carefully.

SERVING IT Place tangerine jelly in the middle of the plate, then put some candied tangerine zest on top of the jelly. Put some almond crumble on the top side and the right side of the jelly. Put semifreddo on the almond crumble at the top side of the jelly. Pipe a small amount of tangerine gel on top of semifreddo and place one almond lace tuile on top. Pipe a small amount of tangerine gel on the second piece of almond lace tuile and stick it on the side of the semifreddo. Scoop tangerine ice cream and place it on top of the almond crumble at the right side of jelly.

THE RANCH Restaurant and Saloon COCKTAIL HOUR MENU

THE THYME IS NOW Vanilla infused Adelita Reposado / Licor 43 / Fresh Pixie Juice / Lemon/ House-infused Thyme Simple Syrup / Fire Tincture THE SIDEKICK Hennessey VS/ Cointreau / Fresh Pixie Juice / House-made Simple Syrup THE SMOKEY PIXIE Casamigos Reposado / Agave Nectar / Fresh Pixie Juice / Chipotle Peppers STUFFED MINI SWEET PEPPERS TANGERINE JALAPENO AIOLI Crab Salad / Lime / Crème Fraîche / Hatch Chile GOLDEN BEET NEST Goat Cheese Mousse / Sicilian Pistachios / Chives KIWI & PROSCIUTTO BROCHETTE Prosciutto / Thai Basil / Ciliegine Mozzarella

THE RANCH Restaurant and Saloon COLLABORATION DINNER FRIDAY, APRIL 8, 2022

FIRST COURSE PIXIE TANGERINE & PASSION FRUIT BAJA BASS CEVICHE Cilantro / Charred Spring Onion / Jalapeños Heirloom Tomato / Avocado SECOND COURSE TORTILLA SOUP Guajillo / Epazote / Queso Fresco MAIN RED SNAPPER SAFFRON SHELLFISH NAGE Pixie Tangerine Salmoriglio / Fingerling Potatoes Grape Tomatoes / Spring Onion & LAMB CHOP MOLE NEGRO Hoja Santa / Sweet Corn Cake

DESSERT TANGERINE INSPIRATION Tangerine Semifreddo / CA Almond / Tangerine Ice Cream Consuming raw or undercooked meats, poultry, seafood, shellfis or eggs may increase your risk of foodborne illness.