1 Cup Whipping Cream (35%), divided
1/4 Cup Chopped Dark Chocolate (at least 70%)
1/4 Cup Granulated Sugar
2 Egg Yolks
1/4 Cup Blood Orange fused Oilive Oil
1/ Tablespoon Espresso Dark Balsamic Vinegar
In a small saucepan, bring 3/4 cup of the cream to a simmer over medium heat, being careful not to let it boil. Remove from the heat and add the chocolate and sugar but don't stir them in. Let stand for 5 minute.
Preheat the oven to 325 degrees
In a mixing bowl, whisk the eggs until light and fluffy and slowly drizzle in the olive oil. (If you’re using a mixer, keep it running while you drizzle in the oil.)
Now stir the cream mixture to encourage the chocolate to melt and continue to stir until completely combined and smooth.
Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.
Divide between four remekins, or two small oven-proof mugs, and place them in an 8x8-inch baking dish. Add hot water until it reaches halfway up the ramekins or mugs.
Bake for 35 minutes, or until the center is almost set. The custard will form as it cools. This can be made ahead and kept in the fridge, covered or ucovered, for a maximum of 2 days. If you’re planning to eat it straight away just let it cool on a wire rack.
Whip the remaining 1/4 cup of cream. When serving, place a dollop of whipped cram over the pot de creme and drizzle with the balsamic.
Courtesy of: “The Olive Oil & Vinegar Lover’s Cookbook”
By Emily Lycopolus
Note from the testing kitchen: Finishing touch instead of drizzling espresso balsamic over the whipped creme once in the pot de creme, could whisk into whipping cream and then dollop. Could also substitute raspberry or black cherry balsamic.
1/2 cup sugar
1/2-2/3 cup fresh blackberries
6-8 basil (whole leaves)
To make shrub:
Combine first three ingredients in a bowl and macerate with a fork until liquid and combined. Let sit for an hour.
Add balsamic vinegar and stir.
Place in glass jar with lid and let sit at room temperature for 3-5 days. Shake a couple of times a day.
To make the cocktail:
We made a couple of different ways to suite individual tastes and to keep overall sugar intake down. Make however you like but this is what we did.
Add two ounces of shrub to tall glass, add two ounces of vodka, squeeze of fresh lime, ice and fill with La Croix lime water. We muddled a piece of candied ginger and added that too. Stir to combine. Garnish with fresh blackberry and piece of fresh basil.
Options: we did one with diet ginger ale in place of sparkling water. It was sweeter, of course. Berry La Croix would be good too.
Substituted Fireball whiskey for the vodka. The cinnamon of this really made the ginger “pop.”
*Substitute coconut, key lime or mango balsamic
In a bowl or large gallon bag: Marinate shrimp and scallops in the 1/2 C Persian Lime oil, garlic, S&P. Toss to throughly coat and place in fridge for 2-4 hours.
Drizzle sauté pan with a few swirls of the Persian Lime oil, add Scallops individually to pan and sear Scallops 1-1/2 minutes per side. On second side, add shrimp and the remaining marinade and cook til shrimp are pink. Quickly stir in 1/2 C Pineapple Balsamic and allow to combine and cook down. It's pretty quick, maybe 1-1/2 minutes or so.
Remove from heat and serve how you would like.
We made with Garlic Couscous, roasted potatoes and roasted cauliflower.
Or make seafood tacos!!
Prepare a simple coleslaw using the Pineapple Balsamic in place of an apple cider vinegar.
Chop shrimp and scallops into bite size pieces and fill tortillas, top with prepared cole slaw, chopped purple onion and chopped avocado! Yummmm!!
From Michelle Gallaugher (Staunton Olive Oil Company)
This is such a “loose recipe” so adjust anything to your liking. I have used Chipotle olive oil and Oaxacan Adobo seasonings from Teeny Tiny Spice Company and changed the flavor and served with Cauli Rice.
Pre heat oven to 350. Combine and melt oil and butter in cast iron skillet.
Generously cover both sides of the chicken with the Herbs and when pan is hot and ready place chicken in cast iron, skin side down. It should be sizzilin!
Allow to brown heavily on bottom side. Tip pan and begin to spoon drippings to top of chicken. Once bottom is nicely browned, using tongs flip chicken and repeat until nicely browned continuing to spoon drippings on top. Once brown and crispy turn chicken back to skin side up and place cast iron oven. Cook until juices are no longer pink and internal temp of 165 F.
Remove chicken and place on plate or platter and cover with foil. Return hot cast iron to stove top and make pan gravy. This is the part that is never exact; I usually cook by sight, smell and taste. I use gluten free flour 1-2 tbls whisked into drippings until incorporated and thickened. Add chicken broth (usually about 2 cups) to desired amount and simmer until fully thickened. Adjust for desired consistency. Taste for seasoning….usually not needed as the herbs lend a beautiful flavor to the gravy. Maybe some more S&P if desired. Serve with mashed potatoes and all the veggies of your choice!!
Preheat oven to 425 degrees. (if using a pizza stone, set this on the lowest rack in the oven as it preheats) otherwise prepare a cookie sheet lined with parchment paper.
Place flour, xanthan gum, baking powder, and salt of the bowl to a standing mixer (I used my Kitchen Aid). Using the paddle attachment, combine these dry ingredients on low for 3 minutes.
After 3 minutes add the oil, eggs, Rosemary, garlic and milk and beat until mixture comes together. This will be very thick. Slowly beat in the warm water (you may not need all of the water, I did not) on medium speed for about 2-3 more minutes. The dough will be very wet and sticky, but not runny. *Mine was so I had to add 1-2 tbsp more of the flour to find the correct texture*
Scoop out the dough using an ice cream scoop into 6 balls. Approx 1/3 c each. Place on prepared cookie sheet or pull out stone (careful it’s hot). Dip your fingers lightly into water and flatten each scoop of dough into circles approx. 5in. wide. Our make them rough and rustic in shape. Leave the edges slightly thicker than the middle.
Bake for 8 minutes, flip over on the cookie sheet and bake an additional 8 minutes. I did not have to flip mine when I used the stone and only baked approx. 12 minutes total. You are looking for the golden brown color throughout. Cool wire rack. Use aioli as a dip if you like. Or make a sandwich of your liking….
Note: this will not be as “pretty” as an aioli using a white balsamic as the dark ones make it more of a light brown color but it’s just as yummy of course.
Aiolis are great as a dip for breads, potatoes, on a sandwich or beef.
In small bowl, whisk the garlic, egg yolk, balsamic vinegar, and dry mustard by hand until frothy. Very slowly add 1 tbsp of the olive oil (like only a ¼ tsp at a time) Then slowly drizzle in the remaining extra virgin olive oil in a fine stream continuing to whisk the entire time until the aioli is thick and creamy. Finish with a sprinkle of sea salt to taste.
Dice strawberries and place in saucepan, add other berries whole, add balsamic vinegars and simmer until berries are broken down and balsamics have thickened. Add the sugar to taste (if desired) and the lemon juice.
You may also choose to keep berries separate and only reduce the balsamics and use as a glaze.
Cut and assemble Angel food cake, top with berry and balsamic mixture and dollop of whipped cream. Garnish with fresh berries.
**You could melt some dark chocolate and drizzle over top if desired…now that would be perfect!!**
Serves 12+ easily
Add all chopped veggies to large bowl, add juice, oil and vinegar, S&P, garlic and spices and mix well. Refrigerate until ready to serve. It will get “soupier” and deeper in flavor as it sets.
We serve with tortilla chips.
Rub pork both sides with S&P and garlic and place in crock pot. Whisk oil and vinegar together and pour over top of pork. Cover and set on low for 7 hours. Then increase to high for another hour and periodically ladle the juices over pork loin. I have even poured some straight apple balsamic on top at this point; it really helps to get a caramelization on the meat.
When ready, pull pork out onto a serving platter, it will be pretty much fork tender, cut into chunks and ladle juices on top of meat before serving.
Add the Apple chutney and serve with mashed potatoes!
Preheat oven to 350. Cook pasta according to directions to al dente. While pasta is cooking (keep an eye on the pasta to not overcook), heat butter or Butter olive oil over medium heat in saucepan. Whisk in flour (or gluten free options as directed) to create a roux for the white sauce base. Simmer flour and butter mixture over low heat for 3-4 minutes, then add warm milk in a steady flow while whisking together as you go. Simmer for 8-10 minutes without boiling, this will become thicker. Add salt, pepper, cayenne and all the cheeses (except Parmesan cheese). Stir until melted through for 2-3 minutes.
Drain pasta and place in a well-oiled baking dish or large casserole dish. Pour cheese mixture over pasta and stir to combine. You may top with the parmesan cheese/bread crumb option here if you like. Bake for 15 minutes or until top is browned and crispy. Let rest for 10 minutes. Drizzle with Black Truffle Oil or oil of your choice…but the Black Truffle is DECADENT!! Top with crumbled bacon when plated.
Adapted from “As Old as Time” by Michele Castellano Senac
Simple and yummy for holiday dishes!!
Preheat oven to 375
Line baking tray with parchment paper
Mix potatoes in a bowl with olive oil and vinegar. Arrange sweet potatoes in a single layer on prepared baking tray and sprinkle wit S&P. Roast 45 minutes until tender and Balsamic has caramelized and candies the potatoes.
Garnish with craisins and goat cheese.
From Rachel Bradley, executive chef at Veronica Foods