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Apple Pear Crisp

12/30/2020

Chef Steph has blended Apples and Pears with CRANBERRY PEAR WHITE BALSAMIC to create a comforting yet light dessert!

Apple Pear Crisp Recipe

FILLING INGREDIENTS

4 Apples, peeled and sliced (I used Fuji)
3 Pears, peeled and sliced (I used Anjou)
4 Tbsp Cranberry Pear White Balsamic
1 tsp Vanilla Extract
½ Cup Dark Brown Sugar
¼ Cup All Purpose Flour
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Salt

TOPPING INGREDIENTS

¾ Cup Light Brown Sugar
¾ Cup All Purpose Flour
1 tsp Ground Cinnamon
¼ tsp Salt
½ Cup (1 stick) Unsalted Butter (very cold or frozen)
1 Cup Old Fashioned Rolled Oats

1. Preheat oven to 350°F. Lightly butter a 9x13 inch baking dish.
2. Mix all filling ingredients together in a large bowl, then spread into baking dish.
3. For the topping, whisk Flour, Brown Sugar, Cinnamon and Salt together in medium bowl. Grate the frozen Butter into mixture or cut in Butter until mixture becomes crumbly. Stir in Oats, then sprinkle over filling so everything is covered.
4. Bake for approx. 45 minutes, or until topping is golden brown and you can see the filling juices bubbling around the edges.
5. Remove from oven and place on wire rack to cool for 5-10 minutes. Best when served hot! Serving Suggestion: Enjoy with Maple Walnut ice cream on top!

Serving Suggestion: Enjoy with Maple Walnut ice cream on top!

*NOTE: Can be substituted with Gold Label White Balsamic

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Baked Brie in Puff Pastry

12/18/2020

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Such an easy recipe that will WOW your friends and family! Get your 25 Year Barrel Aged Dark Balsamic out and start your ovens!

Baked Brie in Puff Pastry Recipe

1 x 8 oz. Wheel of Brie Cheese
2 Tbsp Fig Jam (or Cherry Balsamic Sauce, or your favorite jam)
1 Tbsp 25 Year Barrel Aged Dark Balsamic (plus extra for garnish)
1 sheet Puff Pastry (thawed) 1 Egg (whisked)

1. Preheat oven to 425°F.
2. Slightly roll out puff pastry to create an even layer, then cut in half. Use one half for the Brie, then put the other half aside for later use for decorations. You can also use the second half sheet to bake an additional wheel of Brie - just double the amounts of Fig Jam and Balsamic.
3. Spread Fig Jam on top of Brie, then drizzle Balsamic over the Fig Jam.
4. Place the Brie with the Jam/Balsamic side down on the Puff Pastry, then brush edges with Egg wash.
5. Pull corners onto center of Brie, going around in a circle until all edges of Puff Pastry are covering Brie.
6. Flip over onto parchment-lined sheet pan, then brush with Egg wash.
7. Place into oven for 15-20 minutes, until deep golden brown and puffed up.
8. Let cool for 5-10 minutes before cutting into.
9. Drizzle with more Balsamic, and enjoy!

Enjoy with sliced soft pears and crackers for that perfect bite!

*NOTE: Can be substituted with any of the following Balsamics:
   - Black Walnut Dark Balsamic
   - Fig Dark Balsamic
   - Raspberry Dark Balsamic

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Hummus

12/11/2020

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Chef Steph has created a Hummus that is so quick to throw together, you won't miss out on any weekend activities. Plus, your family will love having this as a NUTRITIOUS SNACK! Enjoy!

Hummus Recipe

1/3 Cup Sesame Tahini
6 Tbsp Water
4 Tbsp Garlic Extra Virgin Olive Oil
½ tsp Cumin
1 ½ tsp Salt
4 cloves Garlic
¼ Cup fresh Lemon Juice (approx. 2 lemons)
2 x 15 oz. cans of Garbanzo Beans/Chickpeas (rinsed and drained)
additional Olive Oil for garnish

1. To food processor, add all ingredients except for Chickpeas. Puree until smooth.
2. Add Chickpeas, then puree until smooth, scraping down sides of food processor as needed.
3. Taste, and season with additional salt or lemon juice to your liking.
4. Serve with generous drizzle of Extra Virgin Olive Oil over Hummus.

Enjoy with pita bread, crackers, pretzels, tortilla chips, carrots, cucumbers, celery, etc.!

NOTE: Can be substituted with any of the following Olive Oils:
- Primaiolo Extra Virgin Olive Oil
- Organic Extra Virgin Olive Oil
- Colle Monacesco Extra Virgin Olive Oil
- Fior Fiore Extra Virgin Olive Oil
- Greek Seasoning Extra Virgin Olive Oil
- Lemon Extra Virgin Olive Oil
- Leek Extra Virgin Olive Oil

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Slow Cooker Cuban Mojo Pork

12/4/2020

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This tender, juicy Cuban Mojo Pork has bright citrus and herb flavors enhanced by Lime Extra Virgin Olive Oil, Blood Orange Extra Virgin Olive Oil, and Cilantro Garlic White Balsamic. Yum!!

Slow Cooker Cuban Mojo Pork Recipe

4 LB Pork Shoulder
2 Tbsp Fior Fiore Extra Virgin Olive Oil

1 Tbsp Blood Orange Extra Virgin Olive Oil
1 Tbsp Lime Extra Virgin Olive Oil
1 Tbsp Cilantro Garlic White Balsamic
2 tsp Kosher salt
1/4 tsp black pepper
1/4 Cup Orange Juice (freshly squeezed preferred)
1/4 Cup Fresh Lime Juice
2 tsp Cumin

2 tsp Dried Oregano

1/4 tsp Crushed Red Pepper Flakes
4 cloves Garlic, minced
2 Bay Leaves

In a large pot add the Fior Fiore Extra Virgin Olive Oil on medium heat.
Season the Pork with the Salt and Black Pepper and brown the Pork on all sides.
To the slow cooker add the Blood Orange Extra Virgin Olive Oil, Lime Extra Virgin Olive Oil, Cilantro Garlic White Balsamic, Orange Juice, Lime Juice, Cumin, Oregano, Red Pepper Flakes, Garlic and Bay Leaves and whisk it together.
Add the browned Pork to the slow cooker and roll it in the mixture until it is coated well.
Cook on low for 8 hours or on high for 6 hours.
When the pork is done you can shred it directly in the slow cooker so it absorbs the juice.

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Chef's Corner

Apple Pear Crisp

Baked Brie in Puff Pastry

Hummus

Slow Cooker Cuban Mojo Pork

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