Persian Lime Aioli

Ingredients

2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
1/2 cup neutral oil such as safflower or grape seed oil
1/2 cup Stuarto's Persian Lime extra virgin olive oil

Directions

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

Makes approximately 1 cup.
 

Persian Lime Explosion

Ingredients

  • ½ teaspoon (to taste) White Jalapeño Balsamic Vinegar
  • ½ cup Persian Lime EVOO
  • 1 –1½ teaspoons (to taste) Key West Citrus Blend seasoning
  • ¼ teaspoon zest from a Key West Lime for garnish
  • Crusty Bread (preferably Olive Bread from Sweetbay baked fresh)


Preparation

Pour the Persian Lime Extra Virgin Olive Oil on a plate or a shallow flat bottom dish.  Add the White Jalapeño Balsamic Vinegar throughout the oil.  Sprinkle the tablespoon of the seasoning.  Stir with a piece of the bread to incorporate the ingredients and finish with a sprinkling of the fresh lime zest.  Cut the bread in bite size pieces and serve.

 

Raspberry and Cream Chocolato

Ingredients

For an interesting twist on dessert, try this funky pasta!

For Pasta:
  • 1 pkg Rossi Pasta Chocolato Cabernet Taliarini (available in our store!)
  • Sliced almonds
  • Chocolate shavings
  • 1/2 pint Fresh raspberries
  • For Raspberry Sauce:
  • 1/4 pint Fresh raspberries
  • 1/4 cup sugar
  • 1/2 cup water
  • For Vanilla Sauce:
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp vanilla extract

 

Preparation

(For Raspberry Sauce):  Combine all ingredients in a small saucepan and heat to a simmer.  Turn off heat and strain the sauce with a sieve to remove the seeds.

(For Vanilla Sauce):  Add the first 4 ingredients to a small saucepan, simmer for about 5 minutes.  Remove from heat and add vanilla extract.  Cool 20-30 minutes, it will thicken as it cools.

Cook pasta according to package directions.  When finished, drizzle raspberry sauce onto plate and top with warm pasta.  Pour vanilla sauce over noodles, garnish with raspberries, chocolate, and almonds.  Serves 4.

Courtesy of Rossi Pasta

 

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone

For The Pears
4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
A bottle of fruity red wine such as Malbec or Pinot
1 cup Stuarto's Aged Vanilla Balsamic
2 star anise
1 cinnamon stick
1 cup granulated sugar

For The Mascarpone
1 8oz. container mascarpone
2 tablespoons heavy cream
3 tablespoons honey
1 teaspoon ground cinnamon

Directions

In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone.

 

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone

Ingredients

For The Pears
  • 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
  • A bottle of fruity red wine such as Malbec or Pinot
  • 1 cup Stuarto’s Aged Vanilla Balsamic
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup granulated sugar

For The Mascarpone
  • 1 8oz. container mascarpone
  • 2 tablespoons heavy cream
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon


Preparation

In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise.  Bring to a simmer and reduce by 1/3 (about 15 minutes).  Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip.  Chill the pears in the poaching liquid.  Meanwhile, make the honey-mascarpone.  Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy.  Serve the chilled pears with a dollop of mascarpone.

 


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