Ingredients: – 1 large sweet potato, peele – Rosemary Olive Oil – Small sprig of fresh rosemary, stripped and finely chopped – Sea salt & fresh ground pepper Instructions: Pre-heat oven to 400 degrees. Slice sweet potato either into steak … Continue reading
Ingredients: 1 lb. fresh shrimp, peeled, de-veined 1/3 cup Asian Dipping Oil (shake bottle vigorously before pouring) Salt/pepper to taste Instructions: Pre-heat oven to 400 degrees. Pour dipping oil into a baggie and add shrimp. Zip it fully and massage … Continue reading
- Pre-heat oven to 350 degrees.
- Place brie in oven-safe baking dish for 15 minutes (more or less till starting to bubble). Place on platter.
- Drizzle vinegar artfully over brie. Serve with crusty bread slices or crackers.
- Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar
- Ann’s Grilled Peach Kabobs w/ Vanilla Fig Balsamic Vinegar
- Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar
Ingredients: Grapes (white and red) in bunches Ripe pear slices Strawberries (leave stems on) Meyer Lemon Olive Oil Walnuts Log of goat cheese Vanilla Fig Balsamic Vinegar Crackers Instructions: Arrange fruits in groupings on large platter. Place walnuts together … Continue reading
Looking for a new lemonade recipe. Try it with Traditional Aged Balsamic Vinegar. A perfect Arnold Palmer substitute. Ingredients to Mix together: 5 Gallon Recipe 32oz Lemon Juice 3C. Sugar 2 1/3 C. Gourmet Blends Aged Balsamic Vinegar Water & … Continue reading
Ingredients: 1 Tbsp Blood Orange Olive Oil or Meyer Lemon Olive Oil 4 cups of mixed greens (any combination of swiss chard, spinach, kale, mustard greens) 1 heaping tbsp shallots, chopped 1 clove garlic chopped 1/2 cup golden raisins 2 … Continue reading
Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary gives new meaning to classic steak preparation. The distinction and popping flavors transcend expectations. Ingredients: 4 2-inch thick Pork Loin center chops, bone in 1/3 cup Vanilla Fig Balsamic … Continue reading
Ingredients: 4 Portobello mushroom caps, brushed clean, reserve short stems 1 shallot 1 small clove garlic, minced 2 Tbs flat leaf parsley, rough chopped 6 oz. goat cheese (room temp.) 2 Tbs sun-dried tomatoes marinated in herbed oil, julienned (get them in … Continue reading
Ingredients – 1-1/2 oz. Vanilla Vodka – 1/2 oz. Vanilla Fig Balsamic Vinegar – 1/2 oz. simple syrup| – Crushed ice Instructions: Combine all ingredients, shake and pour.