Recipes — Apricot White Balsamic

Marinated Summer Fruit

Marinated Summer Fruit

Marinated Summer Fruit - Ever bought a quantity of summer fruit, only to find they were tasteless? Redeem your summer fruit with this marinated fruit recipe. Features the Sweet Butter Olive Oil and Citrus Mint White Balsamic. We served this over ice cream at a BBQ Cooking Class, with the Birch Whiskey Toffee Sauce. Delicious!

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Braised Stuffed Peppers and Tomatoes

Braised Stuffed Peppers and Tomatoes

Braised Stuffed Peppers and Tomatoes - A great way to spruce up ordinary vegetables, making them extraordinary. Featuring Garlic Olive Oil, Cherry Balsamic and Apricot White Balsamic.

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Lamb Sliders with Pickled Onion Slaw

Lamb Sliders with Pickled Onion Slaw

Lamb Sliders with Pickled Onion Slaw - These lovely little packets of goodness will be the hit of the party. Featuring Garlic Olive Oil, and the Bianco and Apricot White Balsamics. Tested in a Greek Cooking Class.

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Kale Chips

Kale Chips

Ingredients:KaleMild or Medium Extra Virgin Olive OilApricot White Balsamic Instructions: Preheat oven to 275 F. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces, cut the tough middle out. Wash and thoroughly dry kale with salad spinner or with paper towel. Toss with Extra Virgin Olive Oil and Apricot White Balsamic. Lay kale leaves out on cookie sheets, and bake for 20 minutes at 275 degrees, turning over once until edges are brown (not burnt). *Submitted by Erin Unger, Steinbach, MB

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Grilled Pork Baby Back Ribs with Peach Barbecue Sauce

Grilled Pork Baby Back Ribs with Peach Barbecue Sauce

Ingredients:Sauce: 1 c. coarsely chopped onion2 garlic cloves, minced1 Tbsp. Worcestershire sauce1/2 Tbsp. whole peppercorns, crushed 1/2 c. Peach or Apricot White Balsamic Vinegar1 c. orange juice (or try mango or pineapple juice)1 c. ketchup1/2 c. Chipotle Olive Oil (may also use Tuscan Herb)Pork4 racks pork baby back ribs1/2 c. Garlic Olive Oil4 Tbsp. Fire in the Kitchen Veggie Blaze or Smokeater RubsInstructions: For sauce: Drizzle 1 Tbsp. Chipotle Olive Oil into pan and add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns, stir 1 minute. Add Peach Balsamic...

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Apricot Balsamic Chicken

Apricot Balsamic Chicken

Ingredients:2 lbs. chicken breast tenderloins, cut into bite-sized pieces1/2 c. Apricot Balsamic2 Tbsp. Tuscan Herb Olive Oil Sea salt and black pepper to taste1 white onion, chopped1 c. chicken stock3 Tbsp. fresh flat leaf parsley, chopped20 dried apricots1 c. apricot preserves Instructions: Heat the Organic Tuscan Herb Olive Oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion and cook for about 3 minutes more. Pour in...

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Strawberry-Peach (or Apricot) Shrub

Strawberry-Peach (or Apricot) Shrub

Ingredients:2 c. of your choice of Peach or Apricot White Balsamic1 c. fresh strawberries coarsely chopped8 c. chilled seltzer water or sparkling water (without sodium added) Instructions: In a one liter mason jar or container add the strawberries. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month. To serve, add 1 - 2 tablespoons of infused drinking vinegar (shrub) depending on your...

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Cedar Plank Salmon

Cedar Plank Salmon

Cedar Plank Salmon - If you have never tried planked salmon, then try this one it is superb! Uses Rosemary and Garlic Olive Oils and Apricot White Balsamic. Tested in our BBQ Cooking Class.

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