Ingredients: 2 cups Aged White Cranberry Pear Balsamic Condimento plus 1/4 cup reserved2 tablespoons unflavored gelatin1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries etc.1 teaspoon blood orange extra virgin olive oil for greasing the molds Products You Will Need:Cranberry Pear White BalsamicBlood Orange Olive Oil Cooking Instructions:Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a...
Ingredients: 6 egg yolks4 tablespoons sugar1 pound mascarpone (at room temperature)1 3/4 cups cooled, espresso3 tablespoons Amphora Aged Dark Chocolate Balsamic24 ladyfingers1/3 cup bittersweet chocolate shavings Products You Will Need:Dark Chocolate Balsamic Cooking Instructions:Using a 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.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...
Ingredients: 2 cups aged white peach balsamic8 oz. fresh cherve Products You Will Need:Peach White Balsamic Cooking Instructions:In a 2 quart sauce pan over very low heat, gently simmer the balsamic 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...
Ingredients:1 whole free range chicken split in half2 pounds small new potatoes1 pound of whole cremini mushrooms2 large carrots roughly chopped in to 1/2" pieces2 onions peeled and cut in to wedges about 1 inch at the thickest part10 cloves of garlic1 1/2 cup of white wine1/2 cup high-polyphenol extra virgin olive oil4" sprig of fresh rosemarysea salt & fresh ground pepper to taste Products You Will Need:Tuscan Herb Olive Oil Cooking Instructions:Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.Rinse and...
Ingredients:1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.4 thick strips smoked bacon, diced1 large sweet onion sliced thin8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)4" piece of fresh thyme, stem discarded1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil1/2 cup heavy creamsea salt & fresh ground pepper to taste1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained Products You Will Need:Traditional Style (Aged up to 18 years) Cooking Instructions:In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the...
