Kim’s Reduction Recipe

Ingredients

  • 1 cup Stuarto’s Olive Oil Co. 18 year balsamic vinegar
  • 2 Tbls Honey or Jelly (any flavor)


Preparation

Put ingredients into sauce pan over medium high heat until close to a boil. Turn heat down to low and simmer for approx. 20 min. Make sure you continue stirring the whole time so it does not burn. As it cooks it will continue to get thicker in consistency and when it reaches a preferred consistency, take off heat and let cool for 5 minutes. This balsamic reduction is great as a marinade on any vegetable, meat, or even as a wonderful finish to desserts!

 

Lemon Olive Oil Pound Cake with Lemon Glaze

Ingredients

  • 3 Cups all-purpose flour
  • 3 tbsp.  Grated lemon zest
  • 2 tsp. Baking Powder
  • 2 tsp.  Vanilla
  • ¼ tsp. Kosher Salt
  • 4 Large cold eggs plus 1 cold egg yolk
  • 2 Cups Sugar
  • 1/2 Cup Vanilla Soy Milk
  • 1 Cup Stuarto’s Lemon Olive Oil
  • 1/2 Cup Sour Cream


Preparation

Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then theremaining flour. Scrape the batter into the two loaf pans. Bake for 50 – 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

For Lemon Glaze

1 Cup powdered sugar
Grate of one lemon and the juice of that lemon.

Combine all three ingredients. Add more powdered sugar if the glaze is too runny.

While pound cake is cooling on the rack, drizzle the glaze on top of cake while it’s still warm.

 

Lemon, Olive and Dried Cherry Sauce

Ingredients

Perfect for meats or breads!

  • 1/2 cup Lemon olive oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 garlic cloves, ends removed and sliced into very thin slivers
  • A few sprigs of fresh thyme leaves
  • 2 tablespoons chopped Kalamata olives
  • 2 tablespoons chopped dried cherries
  • Freshly ground black pepper


Preparation

Combine all of the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature.

Serves 6.

Per serving: 181 calories; 18 g fat (2 g saturated fat; 90 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 26 mg sodium; 0 g protein; 0.3 g fiber.

 

 

Malbec Wine & Aged Vanilla Balsamic Poached Baby Asian Pears

Ingredients

1 1/2 cups Malbec or red wine
1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered
1 cup water
1/2 cup sugar
1 cinnamon stick
1 whole star anise
1 cup Stuarto's Aged Vanilla balsamic
2" strip of orange zest

Directions

Peel, stem and quarter the fruit. Add all ingredients to a heavy, large pot. Simmer on over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its' syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves. This makes a great gift to jar and give away. Cheers!

 

Mozzarella Fresca Marinated in Ultra Fruity Picholine with Fresh Rosemary

Ingredients

1 1/2 cup Ultra Picholine Extra Virgin Olive Oil
1 pound of bocconcini mozzarella fresca, drained
1 teaspoon kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release fragrance

Directions

Drain the mozzarella and salt. In a medium sauce pan, over medium low, gently heat 1/2 cup of Ultra Picholine, red chili flakes and rosemary to 175 degrees. Hold for 2 minutes and then allow to cool to room temperature. Mix in the remaining cup of Ultra Picholine. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese. Marinate in the refrigerator for up to one week. This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.

 


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