Peach White Balsamic Bellini
1 Cup Peach White Balsamic
1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish
Persian Lime Aioli
2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
1/2 cup neutral oil such as safflower or grape seed oil
1/2 cup Delizia Persian Lime extra virgin olive oil
Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.
Makes approximately 1 cup.
Dark Chocolate Balsamic Tiramisu
6 egg yolks
4 tablespoons sugar
1 pound mascarpone (at room temperature)
1 3/4 cups cooled espresso
3 tablespoons Dark Chocolate Balsamic
1/3 cup bittersweet chocolate shavings
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about five minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers to soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for 2 to 6 hours. Before serving, sprinkle the top with chocolate shavings.
1 Cup powdered sugar
Grate of one lemon and the juice of that lemon.
Combine all three ingredients. Add more powdered sugar if the glaze is too runny.
While pound cake is cooling on the rack, drizzle the glaze on top of cake while it's still warm.
Honey Ginger Marinade
12 garlic cloves, mashed or minced
3 Tbs. Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Toasted Sesame Oil
1 Tbs. Sea Salt
2 egg yokes
2 teaspoons crushed garlic (optional)
1½ teaspoons salt
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil (flavor ideas: garlic, chipotle, lemon, Persian lime)
Pulse the first four ingredients in the food processor or blender until well mixed. slowly, drop by drop; begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.
Roasted Red Pepper Spread
2 jars roasted red peppers drained
¼ cup Tuscan Herb Extra Virgin Olive Oil
8 oz. crumbled feta cheese
½ tsp. fresh thyme leaves
Sea salt and fresh ground pepper to taste
2 whole garlic gloves
Put all ingredients into food processor and pulse until smooth. Serve as a spread for crackers, over pasta or with bread.
Raspberry Balsamic Marinade (Perfect on Chicken)
3/4 cup Raspberry balsamic vinegar
1/2 cup Organic Arbequina EVOO
4 teaspoons brown sugar
1/4 cup finely minced sweet onion
2 Tbs. Minced Garlic
1Tbs cracked black pepper
In a small bowl, whisk together the balsamic vinegar, EVOO, brown sugar, onion, garlic, and pepper. Pour over desired meat, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.
Time: 5 minutes
1/3 cup extra virgin olive oil (Picholine works great!)
3 tablespoons or more good white balsamic vinegar
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
Salt and freshly ground black pepper.
Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you. Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.
Sundried Tomato Pesto
3 cups sundried tomatoes (not in oil)
1 cup of Garlic Extra Virgin Olive Oil
Minced fresh herbs such as oregano and parsley
¼ cup Traditional 18 Year Balsamic Vinegar
Sea salt and fresh ground pepper to taste
Put all ingredients into food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as a spread.
Cranberry & Balsamic Onion Marmalade
2 tablespoons Blood Orange Extra Virgin Olive Oil
1 cup sliced onion loosely packed about one half an onion
1 teaspoon kosher salt
fresh cracked pepper
2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup Delizia Pomegranate Balsamic
1/4 Freshly squeezed orange juice
Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.
Creamy Goat Cheese Pesto
2 Cups packed fresh Basil Leaves
1/2 Cup California Garlic Extra Virgin Olive Oil
1/2 Cup freshly grated Parmesan Cheese
8 oz. fresh Chevre (goat cheese)
1/2 teaspoon Salt
Put all ingredients in a food processor and process to a smooth paste. Use immediately over pasta or as a dip or spread.
Teriyaki Grill Marinade
1/2 cup 18-Year Traditional Balsamic Vinegar
1/2 cup soy sauce
1/2 cup Garlic Olive Oil
2 tablespoons fresh grated ginger
Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables.
Refrigerate and marinate for 1-2 hours.
Grill and enjoy!
Double Basil Pesto
Amazingly easy pesto to go with your favorite pasta.
2 Cups packed fresh Basil Leaves 1/4 Cup freshly grated Parmesan Cheese 1/2 Cup Basil Olive Oil 3 Tablespoons Walnuts 3 Cloves Garlic (adjust to taste)
Buzz in food processor until smooth. Toss into 1 pound of your favorite cooked pasta.