Fresh Cherve Drizzled with Aged White Peach Balsamic Condimento Reduction

Ingredients

2 cups aged white peach balsamic condimento
8 oz. fresh cherve

Directions

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

 

Fresh Kiwi & Whole Fruit Lemon Extra Virgin Olive Oil Sorbet

Ingredients

6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey or granulated sugar (optional)
1/4 cup Whole Fruit Lemon Extra Virgin Olive Oil

Directions

Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time. My ice cream maker has a built in compressor so I typically skip this step. Chill and enjoy!

Makes 6 1/2 cups of sorbet or approximately 12 servings.

 

Fresh Snapper En Papillote with Olio Nuevo Arbequina Extra Virgin Olive Oil



Ingredients

1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Ultra Olio Nuevo Portuguese Arbequina Extra-Virgin Olive Oil

1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste

Directions

Special equipment needed: Parchment paper

Preheat the oven to 350.

Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Serves 4
 

Garlic-Balsamic Chicken Kebabs

Ingredients

Start to finish: 2 hours (20 minutes active)

  • 50 ml (1/4 cup) olive oil, such as the Garlic Olive Oil
  • 50 ml (1/4 cup) white balsamic vinegar, such as the Pineapple White Balsamic
  • 50 ml (1/4 cup) dry white wine
  • 2 ml (1/2 tsp) hot sauce
  • 30 ml (2 tbsp) hoisin sauce
  • 4 cloves garlic
  • 2 ml (1/2 tsp) salt
  • 2 ml (1/2 tsp) whole black peppercorns
  • 15 ml (1 tbsp) grated fresh ginger
  • 625 g (1 1/4 lb) boneless, skinless chicken breasts, cut into 2.5-cm (1-inch) chunks
  • 1 large red onion, cut into bite-size chunks


Preparation

In a blender, combine olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger. Puree until smooth. Reserve half of the marinade and refrigerate it.

Into a large bowl, pour remaining marinade. Add chicken and onion, then stir gently to coat. Cover and refrigerate for about 1 1/2 hours.

When chicken is ready to cook, heat a grill to high. Oil grates or coat them with cooking spray.

Divide meat and onion chunks among 4 skewers (if using wooden skewers, soak them in water for 30 minutes first). Reduce heat on one side of the grill to low. Arrange skewers on the cooler side of the grill, then cover and cook for 6 minutes, turning frequently, or until an instant thermometer reads 74 C (165 F) at the centre of the chicken.

Serve skewers with the reserved marinade for dipping.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 336 calories; 142 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 82 mg cholesterol; 12 g carbohydrate; 33 g protein; 1 g fibre; 614 mg sodium.

 

Ginger’s Dark Chocolate Balsamic & Walnut Oil Chicken Breast Salad

Ingredients

  • 3 to 4 fresh chicken breasts
  • 1 cup dark chocolate balsamic vinegar
  • 1 cup walnut oil
  • 1 sweet onion
  • Fresh spinach
  • Chopped walnuts
  • Feta cheese
  • Fresh berries (blueberries, raspberries, strawberries)


Preparation

Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

 


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