Creamy Goat Cheese Pesto

Ingredients

  • 2 cups packed fresh basil leaves
  • ½ cup Stuarto’s Garlic Extra Virgin Olive Oil
  • ½ cup freshly grated Parmesan Cheese
  • 8 oz. fresh Chevre
  • ½ tsp. Salt


Preparation

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste.  Use immediately as a dip, spread or served over hot pasta.

Makes 3 ½ cups

 

Creamy Vinaigrette

Ingredients

  • 1/3 cup extra virgin olive oil (Arbequina works great!)
  • 3 tablespoons or more good white balsamic vinegar
  • 3 tablespoons sour cream, yogurt or mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper to taste.


Preparation

Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.2. Add shallot and turn machine on and off a few times until shallot is minced within dressing.

 

Dark Chocolate & Aged Vanilla Balsamic Truffles



Ingredients

1 pound quality dark chocolate, chopped (Cocoa 56%+)
8 oz. heavy whipping cream
2 tbs. Stuartos Aged Vanilla Balsamic
1/3 cup good quality cocoa powder
1/4 teaspoon salt

Directions

Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.

Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.

You should end up with a smooth, glossy mixture referred to as ganache. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
 

Dark Chocolate & Aged Vanilla Balsamic Truffles

Ingredients

  • 1 pound quality dark chocolate, chopped (Cocoa 56%+)
  • 8 oz. heavy whipping cream
  • 2 tbs. Stuarto’s Aged Vanilla Balsamic
  • 1/3 cup good quality cocoa powder
  • 1/4 teaspoon salt

 

Preparation

Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.

Immediately take the cream from the heat and pour evenly over the chopped chocolate.  Resist the temptation to stir.  Allow to sit for 2-4 minutes in order to melt the chocolate.

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula.   Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.

You should end up with a smooth, glossy mixture referred to as ganache.  Add the Vanilla Balsamic to the ganache and mix thoroughly.  The ganache will thicken as it cools and when it reached room temperature, can be piped.  To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface.  These portions will continue to cool and solidify and can then be rolled in to small balls.  Dredged the balls in to cocoa powder.  If used while warm, the ganache can be poured over cakes or used to dip fruit.

 

Dark Chocolate Balsamic Tiramisu

Ingredients

6 egg yolks
4 tablespoons sugar
1 pound mascarpone (at room temperature)
1 3/4 cups cooled, espresso
3 tablespoons Stuartos Aged Dark Chocolate Balsamic
24 ladyfingers
1/3 cup bittersweet chocolate shavings

Directions

Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

 


Page 5 of 20