The Sparkling Gravenstein Apple White Balsamic Shrub

 2 oz vodka (chilled)
.5 oz AoO's Gravnestein Apple White Balsamic (chilled)
3 oz club soda or seltzer (chilled)
 
Directions 

Fill a tall glass with ice. Add vodka, Gravenstein Apple White Balsamic, and soda. Stir gently to mix and serve immediately.

Ten Minute Honey-Lime Avocado Salad

2 C Chopped romaine and spinach                          1 Avocado, sliced

1/2 Small cucumber, sliced                                          1 T AoO’s Persian Lime Olive Oil

1/2 Tomato, chopped                                                   2 tsp AoO’s Honey Ginger White Balsamic

1 Green onion, chopped                                              Fresh black pepper, to taste

 

Prep the vegetables for the salad and toss together in a large bowl. Whisk together oil, vinegar, and pepper and drizzle over salad.

 

Simple Lime and Garlic Tilapia

4 cloves freshly crushed garlic                                                             Cayene pepper or 5 spice blend

3 T AoO's Lemon Olive Oil                                                   Salt to taste

2 T AoO's Oregano White Balsamic                                    Precooked bacon

1 Onion chopped                                                                                   4 tilapia fillets

 

Add oil, vinegar, garlic, onions, salt and pepper to small microwaveable container. Mix together and cook on high 2 min, stirring halfway through.  Lay bacon in casserole dish, top with tilapia fillets, then cover w/ oil/onion/garlic mix. Refrigerate for an hr then add an appropriate amt of spices and cover with foil.  Bake at 350 degrees for 30 min.  In a med bowl, whisk together poppy seeds, sugar, onion, paprika, vinegar, and oil. Toss w/ spinach just before serving. In a large bowl, combine the spinach with the almonds and cranberries.

 

Slow Cooker Cherry Balsamic Beef Short Ribs

1/2  tsp garlic powder                                                   8 oz tomato sauce

1/4 tsp sage, dried                                                          1/2 cup diced dried cherries

1/2 tsp thyme, dried                                                      3 tsp minced fresh garlic

1 Tbsp sea salt                                                                 1 1/2  to 2 cups mushrooms

1 tsp black pepper                                                          1 1/2  cups white pearl onions

3  lb Beef Short Ribs                                                     1 cup beef broth/stock

1 T AoO's Chipotle Olive Oil                        

1/2 cup AoO's Black Cherry or Pomegranate Balsamic Vinegar                               

Mix together first 5 ingredients.  Set aside.  Using a paper towel, pat dry the short ribs and rub spice blend over ribs.  Heat a large skillet over Med-Hi heat and add oil.  Sear ribs in hot skillet, browning all sides for 2-3 minutes each.  Transfer ribs to a slow cooker set to low.  Turn stove heat to Med-Low and deglaze skillet by adding tomato sauce and vinegar, stirring to scrape up browned bits.  Add next four ingredients to skillet and simmer for 5 minutes to blend sauce flavor.  Pour sauce over short ribs in slow cooker.  Cook on low for 4-6 hours, until ribs are tender.

 

Baked Potato Chips

2 lbs large baking potatoes

4 Tbsp of your favorite AoO Olive Oil (Tuscan, Milanese Gremolata, Chipotle, Lemon, 

            Wild Mushroom & Sage--the sky's the limit!)

1 lg garlic clove, peeled

Rustic’s Gourmet Rockfire Sea Salt

Freshly ground black pepper

 

Preheat oven 350.  Slice potatoes lengthwise very thin (abt 1/16 inch).  Brush 2 baking sheets with 1/2 T oil each.  Rub garlic over surface, pressing hard for max juice extraction. Place baking sheets in oven to warm for 5 min.  Place slices side by side on baking sheets.  Sprinkle generously with S&P.  Bake 7-10 min, rotate pans and bake 10-15 min.  Flip potatoes and bake 5 min longer (until golden).  Remove and cool on papers towels.  Repeat w/ remaining potato. Eat warm/store in airtight container.

Grilled Corn and Avocado w/  Persian Lime Vinaigrette

1 ripe avocado, diced                                         3 T AoO Persian Lime olive oil

2 ears of fresh corn, grilled                               S&P, to taste

2 T fresh cilantro, chopped                              1 clove garlic, minced

Juice of 1 lime                                                        Dash of cayenne pepper

 

Add dressing ingredients in small bowl and whisk to combine. Set aside.  Remove husks from corn and grill over med heat for 10 min. Corn should have some brown spots and be tender and not mushy. Cut corn off cob then scrape cob with back of knife to get the juices. Set aside let cool.  Dice avocado and chop cilantro.  Combine avocado, cilantro and grilled corn w/ lime dressing and mix gently so everything is evenly coated. Be careful not to mash avocados. Let salad sit for 10-15 min to let flavors mingle. Taste and adjust seasoning as needed.  Enjoy.

 

Citrus Tea Cookies

2-3/4 C flour                                                                                                    2 large eggs

1/4 tsp salt                                                                                                         1 tsp vanilla

2 tsp Cream of Tarter                                                                                     1 T citrus juice       

1 tsp baking soda                                                                                              1/4 tsp citrus zest (optional)  

1-1/2 C sugar                                                                                                      Pinch pink Himalayan sea salt

3/4 C AoO’s Persian Lime, Lemon, or Blood Orange Olive Oil

 

Sift together the following ingredients in a mixing bowl and set aside: flour, salt, Cream of Tarter, baking soda.In the bowl of an electric mixer (if available) mix oilve oil and sugar well.  Add the eggs, one at a time, and blend until you have a smooth light mixture.  Add vanilla, citrus juice, and zest. Add the flour mixture in small amounts, slowly, so that it doesn't blow out of the bowl.  Add the with remaining flour mixture slowly, blending well, until all ingredients are incorporated and the dough is smooth and firm, (but a little sticky.) Cover dough with plastic and refrigerate for at least 1 hour. Lightly grease a silver cookie sheet (do not use dark sheet).  Roll 1 tsp of dough into a ball and place on cookie sheet and flatten lightly with your thumb.  Sprinkle lightly with either sugar or Pink Himalayan salt. Bake for 11-14 minutes on 325 degrees in the middle of the oven until light golden in color.  Makes about 8 dozen small tea cookies.

Pear Poppyseed Coleslaw with Apricot Balsamic

About 2 lbs. shredded blend cabbage                                        5 green onions, trimmed and sliced thin

4 medium carrots, peeled and julienned                                    3T. chopped fresh parsley

3 pears, green variety, cored

 

Dressing:

3/4 C Mayonaisse                                                                              juice of 1 lemon

1/4 C Buttermilk                                                                               1/2 tsp.  Celery Seed

1/4 C AoO's Apricot White Balsamic Vinegar                  4 T. Poppy Seeds

1T Dijon mustard                                                                              Kosher Salt, as needed

 

1.  Take cabbage, carrots and parsley and generously blend w salt in large bowl.  Place pix into a colander and then put colander back into bowl so mosture can drain.  Keep in fridge at least 1-2 hours.

 

2.  Core pears, then cut into fine slivers.  Thoroughly rince salt off veggies, then gently pat dry or use salad spinner.  Blend in pears and onions to cabbage and carrots.  

 

3.  Blend together all dressing ingredients , then coat slaw.  Serve lightly chilled.            

Apricot Glaze

Ingredients

2 C AoO’s Blenheim Apricot White Balsamic Vinegar

Directions

In a 2 quart sauce pan over very low heat, gently simmer the balsamic vinegar and reduce by half. It should never boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 min but the results will be worth the effort. The finished reduction should be thick and light amber in color. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the fridge, however refrigeration is not necessary. Drizzle over fresh goat cheese. Can also be used to glaze pork, poultry, ribs, or fresh fruit.

Persian Lime Cilantro Pesto

Ingredients

3/4  cup chopped cilantro, packed                                     1/2 tsp. salt 

1/4  cup chopped mint, packed                                           1/2  tsp. coriander

1/2 jalapeno, seeded, minced                                                1 tsp. cumin

1  tsp. grated ginger                                                            2 T AoO's Coconut Balsamic

2  garlic cloves, minced                                                            2-4 T  AoO's Persian Lime Olive Oil

1/2  cup unsweetened shredded coconut

Directions

Add all ingredients, except oil, into a food processor and pulse till minced. In a steady stream, drizzle in olive oil until desired consistency is reached.  Perfect over pasta, shrimp, chicken, potatoes, or as a garnish on burritos.

Citrusy Berry & Kale Salad

1/4 C Pine Nuts or Walnuts

1 lbs fresh Kale rinsed and patted dry

1/4 C Cranberry Pear White Balsamic

3 T Lemon Olive Oil

1 T honey (or agave nectar)

S+P to taste

1 C berries of your choice

1/4 C grated Parmesan cheese, packed

 

Dry toast nuts in skillet on low heat, constantly stirring, until golden brown. Set aside. Remove tough spine of kale and rip into bite-sized pieces. Place in large bowl.  Whisk balsamic, olive oil, honey, s&p in a small bowl.  Pour vinaigrette over kale and hand massage the mix. Let salad marinade for 30+ min.  This will soften the normally tough kale. Add nuts, berries and top with parmesan.

Prosciutto-Wrapped Haricots Verts w/ Lemon Aioli

1 garlic clove                                                                         1 lb. haricots verts, trimmed

1/4 tsp salt, plus more, to taste                                        2 oz. prosciutto, cut into 1”x4” pieces

1 egg plus 1 egg yolk                                                        Any AoO’s Varietal Olive Oil

1 C AoO’s Lemon Olive Oil                                  AoO’s Cranberry Pear Balsamic Vinegar

                                                                                                  Freshly ground pepper, to taste

                            

 In a blender, combine garlic and 1/4 tsp salt. process until finely chopped. Add egg. process until combined. With motor running, slowly add lemon oil, just a few drops at first and then in a steady stream until the it is completely incorporated. Season with salt. Transfer to a bowl. Bring pot of generously salted water to a boil over high heat. Add haricots verts and cook until just tender, abt 2 min. Drain beans and rinse under cold running water. Transfer to paper towels and let dry completely. Divide beans into 8 equal stacks. Lay a piece of prosciutto on a work surface. Put 1 stack of beans at one end and roll up the prosciutto to enclose the beans in a tight bundle. Repeat to make 7 more bundles.  Heat a ridged grill pan over high heat. Lightly brush each bundle w/ oil and balsamic and season with s&p. Working in batches if necessary, cook the bundles, turning as needed, until the prosciutto is           caramelized, abt 2 min per side. Serve with aioli.

Cranberry Asparagus Salad

1/3 c Cranberry Pear White Balsamic Vinegar

3 T. AoO's Herbs de Provence Olive Oil

1 T Dijon mustard

1 tsp.minced garlic

salt and pepper, to taste

2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces

1 small red bell pepper, diced

1/3 c chopped pecans

 

Simmer vinegar in heavy small saucepan over med heat until slightly reduced, about 3 min.  Pour vinegar into large bowl.  Whisk in oil, mustard, and garlic.  Season dressing to taste with salt and pepper.

Cook asparagus in large pot of boiling water until crisp-tender, abt 4 min.  Drain; rinse w/ cold water and drain again.  Add asparagus and bell pepper to dressing; toss to blend well.  Sprinkle w/ pecans. Serve.

Lemon Pound Cake w/Lemon Glaze

1 C AoO Lemon Olive Oil

3 C all purpose flour

3 Tbsp grated lemon zest 

2 tsp baking powder

2 tsp vanilla

1 tsp Kosher salt

4 large eggs (cold) and 1 cold egg yolk

2 C sugar

1/2 C vanilla soy milk

1/2 C sour cream

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Mix flour, baking powder and salt in large bowl and sift. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon oil, lemon zest and vanilla, on high speed until well blended.  Add eggs 1  at a time, beating well after each addition. Beat 3 to 5 minutes until mixture is thick and pale yellow in color.  In a small bowl combine the soy milk and sour cream.  Stop mixer and pour in half milk mixture.  Beat until blended.  Repeat with half the flour, followed by the remaining milk mixture..then remaining flour.  Pour into 2 loaf pans.  Bake 50 to 60 minutes. Cool pans on rack.  Lemon glaze: 1 C powdered sugar, 1 lemon, grate the lemon and squeeze out juice.  Combine these 3      ingredients.  Add more sugar if glaze is too runny.  Drizzle glaze over cake while it is still warm.   

Strawberry Basil Pancakes w/Balsamic Drizzle

2 C chopped strawberries        3 Tbsp AoO's Basil Olive Oil

1 C all-purpose flour                  1 large egg

2 Tbsp sugar                                  1 bunch of fresh basil

2 tsp baking powder                 ½ C plain yogurt

½ tsp salt                                     ½ C AoO's Strawberry Balsamic

1 c milk                                   

Heat oven to 200º and griddle to med heat.  Mix dry ingredients sans sugar, set aside.  In separate bowl mix wet ingredients (only 2 T oil) including sugar.  Pour wet into the dry ingredients and stir gently.  Fold in strawberries until incorporated.  Scoop batter into skillet.  Cook until bubbles form on top.  Flip and cook til golden brown.  Place in oven to keep warm. Simmer vinegar on stove, stirring constantly.  Simmer until vinegar coats back of spoon.  Stack pancakes and add a dollop of yogurt. Tear basil into strips to bruise it and release the flavor and pile it on top of the yogurt. Drizzle balsamic vinegar over the stack and dig in.

Strawberry Goat Cheese Bruschetta

1/4 C AoO's Strawberry Balsamic Vinegar

1 Baguette, sliced

1 Tbsp AoO's Basil Olive Oil

1/2 pound strawberries, washed and diced

1-2 tsp fresh basil leaves, plus more for serving

Honey goat cheese, room temperature

Salt and freshly ground pepper to taste

 

Heat vinegar in a small skillet over med-low heat. Simmer until reduced by about half, 8-10 mins. Remove from heat  and allow to cool to room temp.  Drizzle slices with oil and place on baking sheet.  Broil in oven until tops are light brown then remove from oven.  Combine strawberries and basil in a small bowl and set aside.  Spread goat cheese on toasted bread. Add pepper, salt, and reduction to strawberry mixture. Spoon over goat-cheese covered bread.  Garnish w/ additional basil.

Wilted Escarole With Gorgonzola, Walnuts & Honey

1/4   escarole, cut lengthwise

1 oz. gorgonzola cheese, crumbled

8 halves  Walnuts, chopped

2 tsp AoO Basil Olive Oil

to taste AoO Strawberry Balsamic

to taste   Honey

to taste Salt/Pepper

 

Directions:

1. Wash the escarole, make sure to get between the leaves.  Cut lengthwise, but keep the stem intact. Shake dry, then Sprinkle with salt/pepper.

2. Add Olive oil to large saute pan, medium heat.  Once hot, place the escarole in the pan and sear for about 30-40 seconds until slightly wilted on all sides.

3. Transfer to a plate, top with cheese, walnuts, drizzle of honey, remaining oil

and balsamic.  Serve right away.

Chipotle Blueberry Grilled Cheese w/Peach  Balsamic

2 slices sourdough bread                                  1/2 C fresh blueberries

Havarti, Brie, or Goat Cheese                        1 Tbsp AoO's Chipotle Olive Oil

Fresh spinach or arugula                                 2 Tbsp AoO's Peach Balsamic

 

In small saucepan, combine blueberries and vinegar. Cook over med heat until blueberries begin to pop and are juicy. Remove from heat and set aside. Spread oil on each side of each slice of bread.  Evenly place cheese on one side top w blueberries and additional slices of cheese. Top with other slice of bread Heat a skillet over med-high heat. Place sandwich, butter side down, in pan. Cook 2-3 min on each side (until lightly toasted and cheese melts). Remove from pan.  Open sandwich and stuff with spinach. Serve immediately

Peach Chipotle Veggie Sautee

2 Tbsp AoO's Chipotle Olive Oil                 1/4 C chopped fresh chives

1 large zucchini, sliced                                            1 tsp Rustic Caribbean seasoning

1 large yellow squash, sliced                                  1/2 tsp pepper

1 medium onion, chopped                                   1/4 tsp hot sauce

1 clove garlic, crushed                                            2 Tbsp AoO's Peach White Balsamic

 

Heat olive oil in a large skillet until hot.  Add remaining ingredients, and toss gently. Cover, reduce heat, and cook 10 minutes or until crisp-tender.  Drizzle with Peach White Balsamic and toss veggies to coat.

Grilled Chipotle Peach Chicken

4 Chicken Breasts                                              1/4 C Chipotle Olive Oil

2 Large Peaches, pitted and chopped         6 Green Onions, whites only

1 tsp fresh Thyme leaves                                1/2 tsp dry mustard

2 tsp honey                                                        salt and pepper

2 Tbsp Peach Balsamic Vinegar                     Paprika

Heat grill to medium. Rinse and pat dry chicken breasts. Brush with 2 Tbsps ChipotleOlive Oil. Sprinkle with salt and pepper.  Grill for about 5-10 minutes until about halfway cooked. Remove from grill and place in greased baking dish.  Turn oven to 350 degrees. Put 2 Tbsp of Peach Balsamic, peaches, onions, thyme, mustard, honey, salt and pepper in a blender and pulse until chopped well but not liquefied. Spoon onto the top of each chicken breast. Sprinkle with paprika. Cook for about 20-30 minutes, testing to be sure chicken is cooked thoroughly.

Chipotle Peach Marinade for Grilling

1/2 C Chipotle Olive Oil
1/2 C Peach White Balsamic

2 tablespoons  Dijon
1Tbsp Himalayan Pink Sea Salt
cracked black pepper to taste

 

Directions

Combine all of the ingredients by whisking them together in a bowl. Toss with your Chicken, Steak or Pork of choice and coat evenly. Refrigerate

Coconut Lime Balsamic Shrimp

1 lb shrimp, peeled and deveined                                                 4 scallions cut into 2” pieces

AoO’s Coconut White Balsamic                                             3 Tbsp rum

1/4 C unsweetened shredded coconut, toasted                        Dash of salt

2-3 cloves garlic, minced                                                                 1 Tbsp Persian Lime Olive Oil

1 shallot, minced                                                                                Juice of 1 lime

Marinate shrimp in enough balsamic to thoroughly coat for I/2 – 1 hour in refrigerator.  In a lrg pan sauté´ shrimp with Lime Olive Oil in oil until nearly done, (2-3 min). Remove shrimp from pan and set aside.  Sauté garlic and scallions for abt 30 sec. Add rum, sugar, and salt. Add shrimp and cook until sauce thickens slightly. Stir in coconut, spritz with fresh lime juice and serve immediately.  Great as an appetizer or main course.

Cilantro Lime Rice with Coconut Shrimp

1 C rice (uncooked)
1 package cherry tomatoes, halved
1/2 package of frozen corn (or fresh if in season)
1 clove garlic grated
1 bunch of cilantro, chopped
1 lime
3 Tbsp AoO Persian Lime olive oil


Marinade
1 lb shrimp
1/4 C AoO Persian Lime olive oil
1/4 C AoO Coconut balsamic

1/2 bunch cilantro, chopped
1 clove of garlic, grated
Zest of 1 lime
Juice from 1/2 a lime
Salt to taste

Directions

Cook the rice according to packaging. Once cooked drizzle on the Persian lime olive oil
In a skillet heat corn and garlic with Persian lime olive oil and splash coconut balsamic until corn starts to brown. Take off heat and stir into rice. Let cool. Once cooled add in chopped cilantro, sliced tomatoes, juice of 1 lime and salt to taste.
Mix together marinade ingredients and place with shrimp in a plastic bag for about 20-30 minutes. Remove from marinade and place in a skillet to cook. Once shrimp have turned pink remove from the pan. Depending a size you can either mix them into the rice salad or if they are larger shrimp place on top. Garnish with a slice of lime.

Tropical Tilapia

4 Tilapia Filets

½ C wildflower honey

¼ C AoO Coconut White Balsamic

½ tsp mustard powder

½ tsp ground black pepper

½ Tbsp Rustic Pink Himalayan Sea Salt

AoO Persian Lime Olive Oil for brushing

Combine the mustard powder, salt, and ground black pepper in a bowl. Mix well and set aside.  Microwave the honey for 15 to 20 seconds and then mix with balsamic vinegar. Stir to mix.  Rub the salt, pepper, and mustard mixture all over each fillet.  Brush the top with the honey and balsamic vinegar mixture.

Heat the grill and then grill each side of the fish in medium heat for 5 to 6 minutes while basting with the honey mixture.

Persian Lime Cilantro Pesto

3/4  C chopped cilantro, packed                      1/2 tsp. salt 

1/4  C chopped mint, packed                            1/2  tsp. coriander

1/2 jalapeno, seeded, minced                                 1 tsp. cumin

1  tsp. grated ginger                                                  2 Tbsp AoO's Coconut Balsamic

2  garlic cloves, minced                                            2-4 Tbsp  AoO's Persian Lime Olive Oil

1/2  C unsweetened shredded coconut

Add all ingredients, except oil, into a food processor and pulse till minced. In a steady stream, drizzle in olive oil until desired consistency is reached.  Perfect over pasta, shrimp, chicken, potatoes, or as a garnish on burritos.

Coconut Lime Cookies

For the Persian lime cookies:

2 1/2 C all-purpose flour

1/2 tsp baking powder 

Pinch of salt

1 C sugar

Zest of one lime

2 eggs

1 tsp vanilla extract

1/2 C AoO Persian Lime Olive Oil

3/4 cup whole milk

For the Coconut Balsamic Glaze:

1 C powdered sugar

juice from one lime 

1 Tbsp AoO Coconut Balsamic 

For the Coconut Balsamic Glaze:

  1. Whisk all ingredients together until combined. If the glaze seems too thick you can add a little more balsamic to thin it out. Set aside. 


For the Persian Lime Cookies:

  1. Preheat oven to 350 degrees.

  2. Zest lime and rub the zest into the 1 cup of granulated sugar. Set aside. Whisk together the dry ingredients in a medium bowl.

  3. In another bowl beat together the eggs, vanilla extract, olive oil, and milk. Add sugar and mix to combine.

  4. Add the wet ingredients to the dry and stir to combine.

  5. Using a tablespoon, drop batter onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned. Cool on wire rack.

  6. When cool drizzle with the Coconut Balsamic Glaze and sprinkle with shredded coconut or additional lime zest if desired.

Coconut Lime Chicken Bites

2lbs chicken breast or thighs cut into bite size pieces, or wings, washed and trimmed

1C Coconut Balsamic

1/2 C fresh lime juice (approx. 3 limes)

zest of 3 limes (reserve a pinch for garnish)

3 garlic cloves

1 Tbsp Silk Coconut Milk

2 tsp kosher salt, divided

1/2 tsp fresh ground black pepper

4 C corn flakes cereal

2 C sweetened flacked coconut

2 Large eggs

1 C unseasoned bread crumbs

Persian Lime Olive Oil for cooking

Combine lime juice and zest, garlic, coconut balsamic, 1 tsp salt and pepper in a measuring cup.  Beat with a fork to combine.  Set aside.  Lay chicken pieces on a cutting board, using a fork, prick a couple times to help tenderize the meat.  Place in a 1 gallon zip top bag.  Place in refrigerator with ingredients to marinate (30 minutes to overnight).  Preheat oven to 425.  Rub 2 baking sheets with olive oil.  Set aside.  In a 1 gallon zip top bag, add cornflakes and seal.  crush cereal.  Add coconut and 1 tsp salt.  Toss to combine.  Set aside.  In a medium dish beat 2 eggs and a tablespoon of coconut milk.  until well combined.  Set aside.  In a 1 gallon zip top bag, add bread crumbs and set aside.  Remove chicken from refrigerator and drain marinade.  Line up your prep station: Marinated chicken, bread crumb bag, egg wash, coconut mixture, and baking sheet.  A few pieces at a time, toss chicken into bread crumbs, tossing lightly to coat.  Transfer to egg wash, then into coconut mixture.  Toss well to coat, pressing into chicken if necessary.  Place chicken onto prepared baking sheet.  Prepare second sheet same as the first.  Bake for 12-15 minutes.  Flip chicken bites after 10 minutes.  Cook until coating is golden brown and chicken is cooked through.

Fresh Fig and Bacon Jam

4 slices of bacon, diced

1/2 large yellow onion, cut into 1/3-inch slices

1 clove garlic, minced

1 C water

1 lb fresh figs, halved (quartered if very large)

2 Tbsp AoO Black Mission Fig Balsamic 

2 Tbsp Wildflower honey

In a pot or pan with a lid, cook the bacon over medium-high heat until crispy.

Use a slotted spoon to remove the bacon to a small paper-towel lined plate.

Reduce heat to low-medium, pour off all but 1 Tbsp bacon grease and add the onions to the pan.

Cook covered and stirring occasionally, for 15-20 minutes until onions have begun to caramelize (if they start to scorch before then, add 1/4 cup water and cover again).

Increase heat to medium, add the garlic, and stir, cooking for 1 minute more.

Add the water, figs, balsamic, and honey to the pot and cover, cooking for 20 minutes and stirring once or twice.

Remove the lid and continue cooking, stirring occasionally, for another 20 minutes until almost all of the liquid has reduced - when you draw your spoon through the fig mixture, there should be no almost no liquid running into the spoon track.

Let cool for 15 minutes and then transfer to a blender and pulse several times until you get the spreadable consistency you are looking for - it doesn't need to be puree-smooth.

Will keep in the fridge for at least 8 days. It potentially could last much longer (like the source recipe) but I'll probably never ever leave it alone long enough to find out.

Spicy Thai Peanut Sauce

2/3 C peanut butter

​1/4 C soy sauce (or tamari)

​3 cloves garlic (minced)

​2 green onions (diced)

​2 Tbsp AoO Toasted Sesame Olive Oil

​1/2 tsp powdered ginger

​1/2 tsp cayenne pepper

​2 Tbsp lime juice (juice of 2 limes)

In a small saucepan over very low heat, whisk together all ingredients until well combined.

Once ingredients are combined, remove from heat and spoon onto your favorite noodle dish or transfer to a small container with a cover and store in the refrigerator.

Mixed Berry Soup

5oz fresh organic strawberries

5oz fresh organic blueberries

5 oz fresh organic raspberries

5oz fresh organic blackberries

¼ C, plus 2 Tbsp fresh squeezed organic lime juice

2 Tbsp fresh grated ginger

1 tsp Blackberry-Ginger balsamic

Wildflower Honey

Place all of the ingredients in a blender or food processor and purée until smooth.

Pour the mixture through a strainer to catch all the seeds and pulp.

Chill the soup in the fridge for a few hours or overnight before serving

Blackberry-Ginger Lime Cooler

3 Tbsp fruit syrup (blackberry is best)

1 Tbsp ginger syrup 

2 tsp AoO Blackberry-Ginger Balsamic 

3 dashes bitters

1 lime (plus one lime wedge for granish)

8 oz carbonated water (or seltzer)

Mix syrups, bitters and juice from the lime.

Pour over ice in a big wine glass or tall glass, and add soda water.

Stir, add ice, and garnish with a slice of lime.

Sip and enjoy!

Blackberry Ginger Cocktail

1/2 oz silver tequila

1 oz AoO  Blackberry-Ginger Balsamic

2 oz fresh squeezed lemonade

2 fresh blackberries

1 oz soda water

 

Place tequila, Blackberry-Ginger balsamic, lemonade and fresh

blackberries in a stainless steel shaker with ice. Cover shaker and shake

ingredients vigorously for about 2 minutes. 

 

Fill 8 oz glass with ice cubes and strain mixture into glass; make sure to

use a screen to capture the seeds from the blackberries. Top with 1 oz

soda water and garnish with a fresh blackberry.

Sesame Kale Chips

2 bunches kale, ribs and stems removed, leaves torn

2Tbsp AoO Toasted Sesame Olive Oil

​Kosher salt and freshly ground black pepper

Rinse kale; shake dry, leaving some water clinging. Heat olive oil in a large skillet over medium heat. Add kale; season with salt and pepper. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7–10 minutes.​

Cranberry Pepita Quinoa Salad

1 C uncooked quinoa, rinsed                                  Balsamic Vinaigrette:               

1 med. Apple, cored,                                         2 Tbsp AoO Milanese Gremolata Olive Oil

cut into 1/4 inch pieces                                    2 Tbsp AoO Red Apple Balsamic

1 C coarsely shredded carrot                           2 Tbsp Lemon juice

½ C dried cherries or cranberries                   ½ tsp salt

¼ C Stoney Brook Pepitas

½ tsp Sea Salt

1 Tbsp AoO Olympia Herb Blend

2 C water

   Directions

Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and       bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes. Fluff quinoa with fork and chill.  Be sure quinoa has cooled well before mixing in          vinaigrette. -In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl. 
Top with pepitas or roasted almonds. Serve warm or cover and refrig-      erate about 2 hours or until chilled.   Enjoy

Gremolata-Red Apple Balsamic Glaze 

 for pork or chicken

2 tsp minced shallots                                 3 Tbsp Chopped dried Cranberries

3 T AoO’s Milanese Gremolata Olive Oil    1/4 C coarsely chopped pear

3/4 C low sodium chicken broth                  1 tsp fresh thyme

3 T AoO’s Red Apple Dark Balsamic           1 T unsalted butter

1 T honey                                                         S&P to taste

 

                                                          Directions

Place pan on med-high heat and add 2 T oil.  Sautee shallots until golden. Add chicken broth, balsamic, dried cranberries, cooking and  stirring until liquid is reduced by about half, about 10 min.  Stir in pear, honey, thyme and cook until sauce is reduced slightly, about 1 min.  Add butter and last T of oil.  Stir until completely melted.  Add salt and pepper to taste.  Drizzle sauce over cooked pork chops or chicken and serve       immediately. 

Cinnamon Pear Apple Crisp

3 Large Apples                                                          3 Large Pears

2 Tbsp AoO Cinnamon Pear Balsamic       1 1/2 C Brown Sugar

3/4 C AoO Butter Olive Oil                            1 1/2 C White Sugar

1 C Quick Oats                                                         1 C Flour

Peel, core and slice the apples and pears, soaking in the Cinnamon Pear Balsamic, stirring occasionally.  Spread into 9x13 inch baking dish.

In a large mixing bowl, cream together the oil, sigars, oats and flour until crumbly.  Sprinkle evenly over pears and apples.  Bake at 350' for 45 minutes.

Serve warm with Cinnamon Pear Whipped cream.

 

Cinamon Pear Whipped Cream

1/2 C Heavy Whipping Cream                                    2 Tbsp White Sugar

1 Tbsp AoO Cinnamon Pear Balsamic                1/2 tsp Vanilla

Place cold whipping cream in a cold glass or metal mixing bowl.  Whip with a mixer at medium speed.  Sprinkle the sugar in while mixing.  Bear at medium-high speed until peaks form.  Reduce to lw speed and mix in balsamic and vanilla.

Homemade Thanksgiving Stuffing

1/4 C Wild Mushroom and Sage Olive Oil             1 egg beaten

1/4 C yellow onion, diced                                                   1/4 C celery, diced

1/4 C carrots. peeled and diced                                          1/2 tsp Rustic Sea Salt

1 tsp ground sage                                                                   1 tsp thyme, chopped

10 C dried seasoned bread cubes                                       1 1/2 C chicken Broth

Preheat oven to 350'.  Heat olive oil in a large skillet.  Add onions, celery, carrots, sage, thyme salt and pepper.  Sautee until tender.  Combine with Bread cubes and chicken broth in a large bowl.  Stir in beaten egg until well incorporated.  Scoop into casserole dish.  Bake covered for approximately 45 minutes, will be browned.

Brined Wild Mushroom & Sage Basted Turkey

1 Turkey, Thawed, about 12 pounds

Brine:

1 1/2 C Kosher Salt

2 1/2 Gallons Cold Water 

Roasting:

3 Tbsp Wild Mshroom and Sage Olive Oil

1 Tbsp freshly ground pepper

1/2 - 3/4 C chicken stock. as needed

Place turkey with enough brine to cover it in a large stock pot.  Refrigerate it for 12 to 24 hours.  If turkey floats, weigh it down with a plate and cansto keep it submurged in brine.  Preheat oven 400'.  Rub 2 tablespoons Wild  Mushroom and Sage olive oil over the skin of the turkey.  Sprinkle pepper all over and insude of the sutkey.  Tuck the wing tips under.  loosely truss the legs, place on a V shape rack in a roasting pan.  Tent breast with foil, and baste the turkey with 1/2 C warm stock mixed with 1 Tbsp of the olive oil.  Start checking the internal temprature after about 1 hour   by inserting an instant read thermometer.  It should read 165' when done.  Total roasting time should be about 2 - 23/4 hours.  Let bird rest at least 20-30 minutes before you cut so juices redistribute.

Maple Balsamic Roasted Pecans

Ingredients:

3Tbsp AoO Vermont Maple Dark Balsamic

3/4 Light Brown sugar

1/4 C AoO Natural Butter Olive Oil

4 C raw pecans (2 8oz bags)

Preheat oven to 350.  Combine brown sugar, balsamic, butter oil, and water in a medium size bowl.  Wisk together well.  Add pecans to laze.  Use a large spoon to make sure all pecans are coated well.  Line a baking sheet with foil and brush with butter oil.  spread pecans onto the baking sheet in a single layer.  Roast pecans in oven for 20 minutes, tossing 2 or 3 times to cook evenly.  Keep an eye on pecans for the last 3 miutes to not burn.  Remove from oven and stir frequently for about 5 minutes to avoid clumping.

Berry Cobbler for One

Ingredients:

1/2C berries of your choice

2Tbsp Oatmeal

1Tbsp all purpose flour

4.5 tsp AoO's Natural Butter Olive Oil

pinch of salt

pinch of baking soda

couple drops vanilla

Preheat oven to 350.  Place berries in a ramkin or other small baking dish.  In a seperate bowl, Mix together all other ingredients.  Use your hand or fork to make sure all ingredients are incorporated well.  Sprinkle oatmeal mixture evenly over fruit.  Place ramkin on a baking dish (incase it boils over a bit) and bake 23-30 minutes or until topping is lightly brown.

Chicken Salad Wrap

1 lb trimmed chicken thighs                                             1/2 C Milanese Gremolata Olive Oil

Your choice Rustic Sea Salt                                               freshly Ground Pepper

1 small green onion, diced                                                 1 Roma tomato. diced

1/4 C diced Deliza Roasted Red Pepper                        1/4 C AoO Comice Pear Balsamic 

1 Tbsp Dijon mustard                                                         1 head of Butter/Boston lettuce

                                                                Directions

Place chicken on baking sheet.  Drizzle 2-3 tbsp Milanese Gremolata Olive Oil, lightly coating the chicken.  and sprinke with salt and pepper.  Allow to marinate at room temp for 15-20 minutes before cooking.  Preheat the grill to medium high heat.  Grill chicen t cooked through, about 5 minutes perr side.  Remove from the grill and cool competely.  After cooling, cut into small bite size pieces.  Place in a medium bowl with onion, tomatoes and peppers.  in a seperate bowl, wisk together the remaining Milanese Gremolata Olive Oil, Comice Pear Balsamic, Dijon mustard and a pinch of salt and pepper.  Pour ovr the chicken and vegetables, stirring well to coat.  Chill chicken salad for 30 minutes before srving.  store in an air tight container for up to 2 days.  When ready to serve, seprate the lettuce leaves an use as wraps for the chicken salad. 

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