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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

Note: Recipes are still being compiled. Check back for more later!

Ginger Chicken
tested in Asian cooking class
Ingredients:
  • 1/2 Tbsp. Toasted Sesame Oil

  • 1/2 Tbsp. Garlic Olive Oil

  • 8 boneless chicken thighs

  • 3 Tbsp. dark soy sauce

  • 2 tsp. Honey-Ginger White Balsamic

  • 1 tsp. Red Cayenne Olive Oil

  • 2 tsp. toasted sesame seeds

Instructions:

Heat sesame oil and garlic oil in a wok or large skillet over medium high heat. Add chicken thighs and cook 6 - 7 minutes. Turn and cook for another 4 - 5 minutes. Add remaining ingredients and continue cooking for 3 - 4 minutes. Sprinkle with toasted sesame seeds.

Balsamic Glazed Steak Rolls
*Served at Private Cooking Class
Ingredients:
  • 1 1/2 to 2 lb. skirt steak or sirloin

  • 3 Tbsp. Fire in the Kitchen Just Steak Rub

    • 1 Tbsp. Garlic Olive Oil
  • Veggie Filling:

  • 1 carrot

  • 1 bell pepper

  • 1/2 a zucchini

  • 5-6 green onions

  • 1 Tbsp. Garlic Olive Oil

    • 1 tsp. Veggie Blaze Seasoning
  • For the Balsamic Glaze:

  • 2 tsp. Butter Olive Oil

  • 2 Tbsp. finely chopped shallots

  • 1/4 c. Traditional Balsamic

  • 2 Tbsp. brown sugar

  • 1/4 cup beef broth

  • Saltwest Naturals Applewood Smoked Sea Salt

Instructions:

Prep the steak by slicing into 3 inch wide strips. Mix Just Steak Rub, and Garlic Olive Oil and marinate the meat in this mixture for at least 30 minutes. While meat is marinating you can prep the filling.

Chop the veggies into matchstick pieces and little longer than the width of the meat strips.

Now for the glaze, put Butter Olive Oil in a saucepan, add the finely chopped shallot and sauté for a minute or two until soft and translucent. Add the Traditional Balsamic, brown sugar and beef stock and stir to mix well. Allow sauce to come to a boil and reduce by half. Transfer to a bowl. In the same pan, add Garlic Olive Oil and toss in the prepared veggies. Stir fry for 2 to 3 minutes. Season with Veggie Blaze Seasoning.

To assemble the rolls, take a strip of meat and place it short side towards you. Place some of the veggies on top and roll the beef strip up and secure it with a toothpick. Heat a large skillet over medium high heat. Add a touch of oil to your pan and swirl it around. When hot, add the beef rolls seam-side down and pan-fry for a few minutes. Turn roll over and cook on all sides. Cook till desired doneness.

Remove toothpicks and drizzle with balsamic glaze and sprinkle with Applewood Smoked Sea Salt

Fresh Kiwi & Mango White Balsamic Sparkling Shrub
Ingredients:
  • 2 c. Mango White Balsamic

  • 1 cup peeled sliced kiwi fruit

  • 8 c. chilled sparkling water

Instructions:

In a one liter mason jar or container add the fresh botanical ingredients. 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 preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. Makes between 16-32 servings depending on amount added to water or cocktails.

Shrubs
There can never be too much shrub! Add to your favorite spirit in place of or combined with sparkling water for an amazing cocktail mixer! The term shrub refers to a drink that is made by mixing a sweet vinegar with spirits, water, or carbonated water. The term "shrub" can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as "drinking vinegar". Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks.

Blueberry Lemon-Thyme Balsamic Sparkling Shrub
Ingredients:
  • 2 c. Lemon White Balsamic

  • 1 c. fresh blueberries crushed

  • 2” sprig fresh thyme (optional)

  • 8 c. chilled sparkling water

Instructions:

In a one liter mason jar or container add the fresh botanical ingredients. 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 preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.

Shrubs
There can never be too much shrub! Add to your favorite spirit in place of or combined with sparkling water for an amazing cocktail mixer! A shrub is made by mixing a sweet vinegar with spirits, water, or carbonated water. The term "shrub" can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as "drinking vinegar". Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks

Strawberry-Peach (or Apricot) Shrub
*What is a shrub?

16 - 32 servings depending on amount added to water

Ingredients:
  • 2 c. of your choice of Peach or Apricot White Balsamic

  • 1 c. fresh stawberries coarsely chopped

  • 8 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 preference for sweetness to 8 oz. of chilled sparkling water, Serve over ice if desired.

Note: A shrub is a drink made from vinegar and fruit along with other ingredients such as alcohol or sparkling water. Vinegar has a way of both infusing and pulling out the flavor from ingredients which are steeped in it. This maceration process is simple and delightfully tasty. It's also a healthy alternative to store bought sweetened drinks. With spring's abundance of produce imminent, use your imagination to create delightful combinations of seasonal fresh fruits, vegetables, berries, and vinegar to make all manner of mixers and spritzers.

Banana Bread Cheesecake
Tested in private cooking class
Ingredients:
  • Banana Bread Layer:

  • 4 bananas (as ripe as possible)

  • 4 Tbsp. Blood Orange Olive Oil

  • 1 egg

  • 1/2 c. sugar

  • 1 tsp. vanilla extract

  • 1 1/2 c. all purpose flour

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 1/4 tsp.salt

    • 1 tsp. cinnamon or allspice
  • Cheesecake Layer:

  • 32 oz.cream cheese, softened

  • 1/2 c. sugar

  • 1/4 c. Passionfruit White Balsamic

  • 1 c. milk

  • 1 Tbsp. gelatin powder

  • Gourmet Inspirations Salted Caramel Whiskey Sauce for drizzling

Instructions:

Banana Bread: Preheat oven to 350 F. In a large bowl, mash the bananas with a fork. Add in the Blood Orange Olive Oil, egg, vanilla and sugar. Stir until combined. Add in the flour, baking powder, baking soda, salt and cinnamon. Stir until just combined. Don't over mix. Pour the banana bread batter into a greased spring form pan and bake for 30 - 40 minutes or until the top is set.

Cheesecake Layer: In a large bowl add the softened cream cheese, sugar and Passionfruit Whole Fruit Vinegar. Whisk until combined. Microwave the milk until hot for about 2 minutes and add in the gelatin powder. Quickly stir until gelatin is dissolved, about 5 minutes. Pour the gelatin mixture over the cream cheese and whisk again until smooth.

To assemble: Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. Drizzle with Salted Caramel Whiskey Sauce--or as shown here with candied orange pieces. Enjoy!

Baked Asparagus with Balsamic Butter Sauce
*Tested in Private Cooking Class
Ingredients:
  • 1 bunch asparagus

  • Saltwest Naturals Smashed Peppercorn Sea Salt

  • 2 Tbsp. Butter Olive Oil

  • 1 Tbsp. soy sauce

  • 1 tsp. Lemon White Balsamic

Instructions:

Preheat oven to 400 F. Arrange asparagus on baking sheet. Season with Smashed Peppercorn Sea Salt. Bake for 12 minutes or until tender. Mix Butter Olive Oil with soy sauce and Lemon White Balsamic. Pour over asparagus and serve.

Mini Quiche
*Tested in Private Cooking Class

4 doz. mini quiche

Ingredients:
  • 1 tart shells, mini

  • 6 large eggs, beaten

  • 1 c. heavy cream

  • 1 1/2 c. grated cheddar cheese

  • Saltwest Naturals Smashed Peppercorn Sea Salt

  • 1/2 tsp. Blood Orange Olive Oil

  • 1/4 tsp. Italian Herb Balsamic

  • spinach, chopped

  • bacon, cooked and crumbled

Instructions:

Preheat oven to 375 F. Spray mini muffin tin with nonstick cooking spray, set aside. Place tart shells into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. For a crust-less mini quiche, simply omit. Whisk together eggs and heavy cream until light and fluffy. Add Smashed Peppercorn Sea Salt, Blood Orange Olive Oil and Italian Herb Balsamic, whisk until well combined. Stir in cheese. Place bacon and spinach into tart shells. Pour egg mixture into tart shells and top with add on options as desired. Bake for 15 - 25 minutes until the egg is cooked through.

Ashure (Turkish Pudding)
*tested in Turkish Cooking Class
Ingredients:
  • For the Pudding:

  • 1/2 c. dry garbanzo beans

  • 1/2 c. dry white beans

  • 2 c. fine bulgar

  • 1/2 c. raisins

  • 15 c. water

  • 3 c. sugar

  • 1/4 c. dried Turkish apricots

  • 1/4 c. chopped orange peel

  • 5 whole cloves

  • 1/4 c. Blood Orange Olive Oil

  • 1/8 c. Black Currant Balsamic

    • 1/8 c. Cinnamon-Pear Balsamic
  • Topping:

  • 2 Tbsp. toasted sesame seeds

  • 2 Tbsp. chopped walnuts

  • 2 Tbsp. chopped Maple Pumpkin Seeds

Instructions:

Place the garbanzo beans, white beans, bulgar, apricots and raisins in separate bowls and add water to cover. Let stand overnight.

The next day, combine the garbanzo and white beans in a saucepan with water just to cover. Bring the water to a boil, reduce heat to low and simmer, covered until the beans are tender, 1 – 1 1/2 hours.

Drain the bulgar and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears. When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins and apricots (drained), as well as the orange peel and cloves. Stir in Blood Orange Olive Oil, Black Currant Balsamic and Cinnamon-Pear Balsamic. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.

Spoon the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped Maple Pumpkin Seeds, currants and cinnamon. Allow the pudding to cool and then serve. Drizzle with more balsamic if desired.

Chef's Note: This is a traditional Turkish dessert with rich ingredients which is cooked especially for Eids. Delicious and remarkably healthy! Try it with different ancient grains, like quinoa, or even steel cut oats. So good for you, try this for a high-protein, high-fibre breakfast or snack!

Turkish Delight
*tested in Turkish Cooking Class
Ingredients:
  • 2 c. white sugar

  • 1 c. water

  • 3 .25 oz. envelopes unflavoured gelatin

  • 1 Tbsp. Cranberry-Pear White Balsamic

  • 1 dash red food colouring

  • 1 c. icing sugar

  • 1/3 c. Cranberry-Pear White Balsamic for reducing, if desired

Instructions:

Line a 9 inch cake pan with enough aluminum foil to have it hanging over the sides; spray with cooking spray and set aside.

Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium and cook at a simmer, stirring constantly for 20 minutes. Stir Cranberry-Pear White Balsamic and food coloring into the mixture in the pot; pour directly into the prepared cake pan. Cover pan with plastic wrap and refrigerate for 8 hours or overnight.

Lightly dust a cutting board with icing sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface if the gelatin. Cut gelatin into squares. Spread icing sugar into a wide shallow dish. Roll squares in sugar to coat.

To make a balsamic reduction, pour 1/3 c. Cranberry-Pear White Balsamic into a saucepan. Bring to a rapid boil for 3-5 minutes, or until the vinegar begins to thicken and coat a spoon. Allow to cool (it will thicken even more as it cools). Drizzle over Turkish Delight squares.

Chef's Note: To make a more strongly flavoured Turkish Delight, substitute up to 1/4 - 1/3 c. of a flavoured balsamic in place of an equal portion of water.

Chef's Tip: Serve with roasted nuts on top (as shown here). And you can even use any flavoured balsamic you wish to flavour this gelatin--or ANY jell-o dish for that matter! Yummy!

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