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Appetizers

Grilled Plums w/18 year Traditional Balsamic Vinegar & Goat Cheese Salad

 

Ingredients

2 to 3 Fresh Black Plums
1 Tbsp. 18 year Traditional Balsamic Vinegar
½ Tbsp. olive oil
½ cup crumbled Goat Cheese – divided
Salt and pepper

Instructions

Pit and quarter the plums. Put in bowl and toss with Balsamic Vinegar and olive oil. Grill on preheated grill 3 to 5 minutes. Remove from grill and put in bowl and toss in ¼ cup crumbled goat cheese (this will melt a little). Allow to get to room temperature and add another ¼ cup crumbled goat cheese, pinch of sea salt and pinch of coarsely ground pepper and toss. Serve at room temperature as salad or side dish.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Strawberry Granita

 

Ingredients

1 cup fresh strawberries
3 cups ice cubes
½ cup Strawberry Balsamic Vinegar
1 Tbsp. agave nectar

Instructions

Put all ingredients in food processor. Blend until smooth and all ingredients are mixed.
Scoop into individual bowls and serve immediately.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Charred Corn on the Cob w/ Cilantro & Roasted Onion Olive Oil

 

Ingredients

Corn on the Cob
¼ tsp. Ground red chili powder
Cilantro & Roasted Onion Olive Oil

Instructions

Generously brush shucked corn with Cilantro & Roasted Onion Olive Oil. Sprinkle with ¼ tsp. ground red chili powder. Wrap in aluminum foil and roast on pre-heated grill for approximately 15-20 minutes. Remove corn from foil and put back on hot grill until slightly charred. Serve with small bowls of Cilantro & Roasted Onion Olive Oil and melted butter.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Arugula Salad with Balsamic Vinegar


Serves 4

Ingredients:

4-6 cups arugula, washed and stemmed
¼ cup good olive oil
1 tablespoon traditional balsamic vinegar
Salt and pepper
½ pound mushrooms, sliced thin
1 jar artichoke hearts in brine, sliced thin
1 cup grape tomatoes, halved
Shaved Pecorino Romano cheese
4 slices paper thin prosciutto

Instructions:

Combine the olive oil, balsamic, salt and pepper in a small bowl. Toss the arugula in a bowl with the dressing and arrange on salad plates. Toss the mushrooms and artichoke hearts in the same bowl with remaining dressing and arrange equal portions over the arugula. Top with tomatoes, shaved cheese and draped prosciutto and serve.

Recipe provided by Linda Hoffman

Truffled Deviled Eggs

 

Ingredients

1 dozen hard boiled eggs, cooled, shelled & halved
3 tablespoons black or white truffle oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
1/2 cup grape seed oil or other neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper

1 dozen cooked egg yolks reserved from hard boiled eggs

Instructions

Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
Makes 2 dozen appetizer servings

Homemade Chinese Char Siu Bao (Baked Pork Buns)

 

Ingredients

For the Chinese BBQ Pork
1 pound boneless pork ribs, trimmed of excess fat
1 Tbs. soy sauce
1 Tbs. Roasted Sesame Oil
1 Tbs. Honey Ginger White Balsamic
2 Tbs. oyster sauce
2 Tbs. ketchup
2 Tbs. dark brown sugar

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small 1/4 inch pieces and set aside.

For The Dough

1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. safflower, peanut or sunflower oil
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

If using a bread machine to make the dough, follow the manufacturer's directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. Shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes.

For The Filling

1 Tbs. safflower, sunflower, peanut or grape seed oil
1 tsp. Roasted Sesame Oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
1/2 medium onion diced fine
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. Honey Ginger White Balsamic
2 tsp. corn starch

Mix together all the sauces, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the vegetable oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Makes 16 pork buns

Natural High-Oleic EVOO Peanut Butter

 

Ingredients

2 Cups roasted, unsalted peanuts
1/2 tsp. salt (optional)
1 Tbs. granulated sugar(optional)
3 Tbs. Fresh Fruits Sweet Manzanillo EVOO

Instructions

Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter

French Beignets with Aged Blackberry-Ginger Balsamic Reduction

 

Ingredients:

1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 3/4 cups sifted flour
Powdered sugar, for dusting

Instructions:

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.

Makes around two dozen.

For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Delizia Aged Blackberry-Ginger Balsamic

Instructions:

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

Kiwi Sorbet with Whole Fruit Lemon Extra Virgin Olive Oil

 

Ingredients:

6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey or granulated sugar (optional)
1/4 cup Whole Fruit Lemon Extra Virgin Olive Oil

Instructions:

Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time. My ice cream maker has a built in compressor so I typically skip this step. Chill and enjoy!

Makes 6 1/2 cups of sorbet or approximately 12 servings.

Wild Mushroom & Sage Croutons


These home- made croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1″ cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

White Truffle Roasted Potatoes

 

Ingredients

4-6 large Yukon gold potatoes
2 Tablespoons White Truffle Oil
2 Tablespoons Traditional Balsamic vinegar
2 Tablespoon fresh snipped chive
2 teaspoons Sea Salt
1 teaspoon fresh ground pepper

Instructions

Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.

Nana's Sunday Vegetables

Ingredients

1 cup Arbequina Extra Virgin Olive Oil
5 ounces shredded Gruyere cheese
2 sliced large yellow onions
3 minced garlic cloves
1 pound medium round potatoes
11/2 pounds medium tomatoes
3/4 pound zucchini
1 tablespoon fresh thyme
11/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 375 degrees. Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.

Panzanella Salad

 

Ingredients

1 (10 oz.) frozen package artichoke hearts, thawed
1 loaf rustic bread, cubed
1 medium red onion, chopped into small pieces
4 large tomatos, cut into wedges
1 cup pitted olives, halved
1 large bunch of fresh basil, thinly sliced
2/3 cup of Tuscan Herb Olive Oil, plus more for drizzling
½ cup of Oregano Balsamic Vinegar or Traditional
½ tsp. kosher salt, plus more for seasoning
½ tsp. freshly ground black pepper, plus more for seasoning
1 garlic clove, finely chopped

Instructions

Place grill pan over medium high heat. Drizzle bread, artichoke hearts and onions with the olive oil and season with salt and pepper. Grill until the bread, artichokes and onions are golden brown at the edges. Turn every 2-3 minutes while the bread, artichokes and onion are grilling. Place sliced tomatoes, basil and olives into a large bowl. When you are done grilling the bread, artichokes and onion combine with tomatoes, basil and olives. In a small bowl combine 2/3 cup olive oil, the vinegar, salt, pepper and fresh garlic and drizzle over the salad and toss to combine

Asiago White Truffle Mashed Potatoes

 

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Delizia White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Instruction

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Disappearing Dinner Rolls

When baking these rolls made with our Whole Fruit Blood Orange Olive Oil, the aroma lures everyone into your kitchen. There may not be any rolls left by dinnertime!

 

Ingredients

2 cups warm water (110-115°)
2/3 cup instant nonfat dry milk
4 teaspoons instant dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup Whole Fruit Blood Orange Olive Oil
1 egg, room temperature
5 1/2 cups bread flour

Instructions

In the bowl of your stand mixer using the paddle attachment, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast, sugar, salt, olive oil, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes.
Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes.
Stop the mixer and change to the dough hook. Mix on medium low while adding the remaining 1 1/2 cups of flour until the dough cleans the sides of the bowl yet still sticks to the bottom. Knead another 2 minutes.
Lift the dough from the bowl and spray bowl with oil. Return the dough to the bowl and then turn dough over to coat with oil. Cover with plastic wrap and allow to rise until double in size (approx. 1 hour).
Form the dough into two balls and place on floured cutting board or counter. Roll out each ball into a circle a little over 12? in diameter. Using a silicon pizza cutter, cut each circle into 16 pie wedges. Roll each wedge from the outside of the circle toward the center. Place rolls with the tip downward on parchment lined pans. Allow to rise until double (approx. 1/2 hour).
Bake at 375° for 12 minutes or until nicely browned. Brush with melted butter while still hot (opt.) Cool on wire rack.

Easy Hummus

Experiment with different olive oils to tweak the flavor of this delicious hummus. Serve with pita chips or cold, crisp veggies like carrot sticks and cucumber slices.

Ingredients

1 15-oz. Can garbanzo beans, drained and rinsed
1/4 Cup sesame tahini
1/4 Cup California Garlic Olive Oil
3 Tablespoons fresh-squeezed lemon juice
3 Tablespoons water
Pinch ground cayenne pepper
Salt to taste

Instructions

Buzz in food processor until smooth. Refrigerate for about a half hour before serving.