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8 oz cream cheese, softened
3 Tbsp. whipping cream
3 Tbsp. Fennel Olive Oil
2 tsp. Walnut Oil to drizzle
1/4 tsp. salt
1 tsp. Dark Chocolate Balsamic Vinegar
8 slices pound cake
1 Granny Smith apple, core and slice with mandolin
Mix together cream cheese, whipping cream and Fennel Olive Oil. Cut pound cake into 1/4" slices (or desired thickness). Mix Walnut Oil and chocolate balsamic. Pipe cream cheese mixture on to pound cake, top with apple slice, drizzle with walnut oil and chocolate balsamic mixture. Drizzle with more fennel olive oil if needed.
2 3/4 c. flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. Smashed Peppercorns Sea Salt
1 tsp. baking soda
3/4 c. Basil Olive Oil
1 c. buttermilk
12 oz. thick cut bacon, cooked and blotted on paper towels
1 small bunch arugula
Preheat oven to 375*F. In a large bowl combine dry ingredients, drizzle in Basil Olive Oil and buttermilk. On a floured surface, roll dough to a 1/2 inch thickness. Using a 1-2 inch round cutter, cut out biscuits. Bake on a baking sheet until golden, about 15 minutes. Split biscuits, layer each with with mayo, a slice of cherry tomato, 2 inch piece of bacon, and arugula.
1 - 12oz. can solid white tuna packed in water, drained
1 Tbsp. Mayonnaise
3 green onions, thinly sliced, plus extra for garnish
1/2 red bell pepper, chopped
1/2 tsp. Lemon White Balsamic Vinegar
black pepper to taste
1 pinch Roasted Garlic Sea Salt
2 ripe avocados, halved and pitted
Drizzle of Dill Olive Oil
Stir together tuna, mayonnaise, green onions, red pepper, and Lemon White Balsamic in a bowl. Season with pepper and garlic sea salt, then pack avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
12 small red potatoes, halved
2 tsp. Butter Olive Oil
1/2 c. sour cream
2 Tbsp. minced fresh chives, divided
2 Tbsp. Dill Olive Oil
2 Tbsp. finely chopped drained capers
1 1/2 tsp. Lemon White Balsamic Vinegar
1/2 tsp. Roasted Garlic Sea Salt
1/2 tsp. freshly ground black pepper
2 Tbsp. grated Parmesan cheese
Preheat oven to 450* F. Combine potatoes and Butter Olive Oil, toss to coat. Arrange potatoes, cut side down, in a single layer on a parchment paper lined baking sheet. Bake for about 20 minutes. Turn potaoes and bake another 10 minutes. Remove and cool for 20 minutes. Preheat broiler to high. Using a paring knife, carefully cut a circle in the cut side of the potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream,1 Tbsp. chives and the next 5 ingredients. Evenly fill the potato shells with filling, sprinkle with cheese and remaining chives. Broil potatoes for 2 minutes or until cheese is lightly browned.
1 c. whole fresh raspberries
1 Tbsp. Raspberry Balsamic Vinegar
1/4 c. granulated sugar
1 Tbsp. Lemon Olive Oil
1 c. cream cheese
12 round vanilla wafer cookies
Preheat oven to 350˚F. Line a muffin tin with cupcake papers.
In a small saucepan over medium heat mash the raspberries slightly with a wooden spoons. Add the balsamic and mix well. Bring to a boil, remove from heat and let cool.
In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition to form a creamy smooth mixture.
In the bottom of the muffin tins place one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway. Add two tablespoons of the raspberry mixture on top and then top it with more of the cream cheese mixture (the cupcake papers should be 2/3 full).
Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the centre and working your way out in a spiral motion.
Bake for 12 minutes until puffed and the edges are slightly golden. Let cool completely in the pan before enjoying.
1 1/2 c. canned chick peas, rinsed and drained
1 c. canned red kidney beans, rinsed and drained
1 c. snapped green beans, cooked
1 Tbsp. chopped chives
1 Tbsp. chopped parsley
1/4 c. Garlic Olive Oil
1/4 c. Sicilian Lemon White Balsamic Vinegar
Toss chick peas and kidney beans in a large bowl with the green beans. Sprinkle with the fresh herbs.
In a small bowl, whisk together the olive oil and balsamic. Drizzle the dressing over the salad and toss. Let it sit covered in a fridge for at least 1 hour before serving so the flavours develop.
1/2. c. Chevre Goat Cheese (or your choice of a soft cheese)
1 pint strawberries
2 Tbsp. Traditional or Strawberry Balsamic Vinegar
2 Tbsp. Basil or Blood Orange Olive Oil
10-15 spinach leaves, stems removed
salt and pepper
In a large bowl, toss the goat cheese with the strawberries. Drizzle with balsamic and olive oil. Serve on top of spinach leaves. Season with salt and pepper, if desired.
1 pint strawberries
1 Tbsp. Strawberry Balsamic Vinegar
1 Tbsp. Raspberry Balsamic Vinegar
1 Tbsp. Chocolate Balsamic Vinegar
1/2 tsp. Espresso Balsamic Vinegar
2 c. chocolate
1/4 c. Espresso Balsamic Vinegar
In a large bowl, add all balsamic vinegars (except the 1/4 cup Espresso) with washed strawberries. Let stand covered in the fridge for 1 1/2 hours. Drain and dry the strawberries.
To melt the chocolate: use a double boiler with an inch of water in the bottom. Bring to a simmer. Add chocolate to the double boiler and let it melt, stirring occasionally, until there are no lumps.
Hold the stem and dip the strawberries one at a time into the chocolate. Lift the strawberry out completely and shake off excess chocolate. Put strawberries on a plate or cookies sheet and cool in the fridge until the chocolate has hardened.
For the Reduction:
In a saucepan heat 1/4 cup Espresso Balsamic on medium-high. Stir continuously to prevent burning. When the balsamic is thick enough to coat the back of a spoon it is finished. Let cool completely and then drizzle over chocolate covered strawberries.
4 medium pork shoulder steaks
3 Tbsp. Tuscan Herbs Olive Oil
3 Tbsp. Peach White Balsamic Vinegar
2 Tbsp. Hog Heaven rub
2 stalks celery
2 peppers, any colour
1 med-large beet
1 c. cauliflower
1 c. broccoli
1 c. mushrooms
2 Tbsp. Dill Olive Oil, plus some for drizzling
1 Tbsp. Peach White Balsamic Vinegar
sea salt and pepper
Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Hog Heaven and rub to coat meat evenly. Allow to marinate in a sealed Ziploc bag or container in refrigerator overnight, or even just 30-45 min before grilling.
Cut the beets into chunks. Add to microwaveable baking dish and drizzle with scant amount of Dill Olive Oil. Toss to coat. Bake in microwave for 3-5 minutes, stirring once. When slightly softened, remove from microwave and allow to cool.
Chop all other vegetables into uniform size pieces. In a large bowl, toss them with Dill Olive Oil and Peach White Balsamic, salt and pepper. Add in softened beets and stir.
Preheat barbecue to 400F. Prepare foil grilling pan by drizzling with small amount of Dill Olive Oil to prevent sticking. Add in vegetables to form an even layer. Bake vegetables in barbecue approxmiately 15-20 minutes, stirring once or twice to prevent sticking. Oil the grill and barbecue meat to desired doneness, turning once.
Notes: Serve with a baked potato with a dollop of yogurt or sour cream garnished with fresh dill.
Submitted by: Virginia McDonald
1 1/2 lbs. pork roast or loin
2 Tbsp. Garlic Olive Oil
1 Tbsp. Red Apple Balsamic Vinegar
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper
12 wooden skewers, soaked for 30 min
Pineapple and Veggies:
6 slices fresh or canned pineapple rings
1 green pepper
1 1/2 c. mushrooms
1 Tbsp. Garlic Olive Oil
1/2 Tbsp. Red Apple Balsamic Vinegar
1/2 c. Red Apple Balsamic Vinegar
2 Tbsp. soy sauce
1 Tbsp. maple syrup or brown sugar, optional
1/2 tsp. garlic powder
Place wooden skewers into long pan filled with water to soak for 30 minutes. Cut pork into 1 ½ inch wide strips and place into large bowl. Add Garlic Olive Oil, Red Apple Balsamic, garlic powder, and onion powder. Season with salt and pepper and toss to coat evenly. Place in fridge to marinate. Can do this the night before, or just for duration of preparing the rest of the ingredients works fine.
Leave pineapple rings whole to grill separately if desired, or chop into large pieces to grill with vegetables. Chop green pepper, mushrooms (if large enough to need it), and onion into large uniform pieces. Place in bowl and toss with Garlic Olive Oil and Red Apple Balsamic. Prepare foil grilling pan, or foil pieces folded up around the edges, by drizzling with olive oil to prevent veggies from sticking.
For the glaze, heat the Red Apple Balsamic, soy sauce, maple syrup, and garlic powder in a saucepan over med heat until it begins to simmer. Reduce heat and simmer until reduced by half or the sauce starts to coat a spoon when stirred. Glaze should still be runny, not thickened too much to the point of sticking like candy. Takes approx. 10 minutes. Remove from heat and transfer to a small bowl for bringing to the grill.
Preheat your barbecue to 350F. While barbecue is heating up, thread pork onto wooden skewers to make an even layer of meat on each stick. Transfer veggies and chopped fruit to foil pan. Place foil pan on one side of barbecue and allow to cook until half done (approximately. 8 minutes.). Stir veggies and fruit to make sure they are not sticking. Oil one side of grill and place meat skewers on oiled barbecue grill. If grilling pineapple rings separately, place them onto the oiled side of the grill as well. Meat and pineapple will take approximately 8-10 minutes. to cook, turning once half way.
Check all food for desired doneness. Brush meat (and pineapple rings if desired) with glaze and allow to just heat through. Transfer all food to serving dishes.
Notes: Marinate the pineapple ahead of time if grilling to produce even more flavour! Just add pineapple, Garlic Olive Oil and Red Apple Balsamic to a Ziploc bag and marinate overnight, or even just 30 min. before grilling. Serve this meal on a romaine lettuce leaf for a light meal. Alternatively, a rice pilaf would round this meal out nicely. Enjoy!
Submitted by: Sara Dacombe