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12 Mini Mozzarella balls halved
12 Cherry or Grape tomatoes halved
12 basil leaves ripped in thirds
1/4 cup of Basil Olive Oil*
1/4 cup of Black Cherry Balsamic*
1 tsp. Garlic Sea Salt*
12 small skewers
Alternate mozzarella halves, basil leaves, and tomatoes on a skewer. Then drizzle with Basil olive oil and Black Cherry Balsamic. For extra richness, reduce the Black Cherry ahead of time and use the reduction in place of the straight balsamic. Sprinkle lightly with Garlic Sea Salt. Serves 4 people-3 skewers.
*Any Bold Product is available to purchase on our online store
12 Mini Mozzarella balls halved
12 Cherry or Grape tomatoes halved
12 basil leaves ripped in thirds
1/4 cup of Basil Olive Oil*
1/4 cup of Black Cherry Balsamic*
1 tsp. Garlic Sea Salt*
12 small skewers
Alternate mozzarella halves, basil leaves, and tomatoes on a skewer. Then drizzle with Basil olive oil and Black Cherry Balsamic. For extra richness, reduce the Black Cherry ahead of time and use the reduction in place of the straight balsamic. Sprinkle lightly with Garlic Sea Salt. Serves 4 people-3 skewers.
*Any Bold Product is available to purchase on our online store
1/4 cup Basil Olive Oil*
4 Tbsp. Lemongrass Mint white balsamic*
2 tsp. Dijon mustard
1 cup quinoa, cooked & cooled
1 cup lentils, cooked & cooled
1 whole avocado diced
3 green onions
1 Tbsp. capers
1 cup of edamame
1 cup of cherry tomatoes, halved
1 tsp. Pink Himalayan Sea Salt*
1 tsp. Freshly Tellicherry peppercorn*
In a small bowl, whisk the Dijon mustard and lemongrass white balsamic vinegar together, drizzle in the basil olive oil, and whisk together for a thick dressing. Season with sea salt and pepper to taste. Assemble salad: In a large salad bowl, mix the quinoa, lentils, cherry tomatoes, edamame, and diced avocado, and toss with Lemongrass mint vinaigrette. Top the salad with the sliced green onions and capers.
Serves 8-10 sides or 4-5 main meals.
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1 lb. of chicken breast
2 Tbsp. of Blood Orange Olive oil*
1/2 tsp Pink Himalayan Sea Salt*
1/4 tsp Fresh cracked Tellicherry peppercorn*
1/4 cup of Honey Ginger White Balsamic*
1/4 cup Water
1 tbsp. brown sugar
4 cups of baby greens salad mixes
1 cup of seedless grapes (halved)
1 cucumber chopped
4 tbsp. Feta cheese
Heat the skillet and add extra virgin olive oil. Season chicken with salt and pepper and add to skillet, cooking for 6-8 minutes; flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm. Meanwhile, mix Lemon Balsamic, water, and brown sugar and add to skillet. Stir until the sauce thickens, about 2-3 minutes. Divide the baby greens, grapes, and cucumbers 4 ways and top with chicken. Drizzle the Honey Ginger Balsamic sauce over the chicken and salad and sprinkle with Parmesan cheese.
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For the Cakes:
3/4 Tbsp Butter Olive Oil*
1 cup all-purpose flour plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest from 2 lemons
2 Large Eggs
1/4 cup Blood Orange Fused Olive Oil*
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish
For the Glaze:
1 1/2 cups confectioners' sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
1 1/2 Tbsp. Butter Olive Oil*
Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6-cupcake or 12-cup mini Bundt/muffin pan with the butter olive oil. Lightly dust with flour and shake out the excess. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the Blood Orange olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over-blend, or the cakes will be too puffy.
Whisk 1 cup flour, the baking powder, salt, and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes start pulling away from the pan's sides and spring back when lightly touched, 28 to 30 minutes for a 6-cup cupcake pan and 22 to 25 minutes for a 12-cup Bundt/muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice, and butter olive oil until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
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1/3 cup of Blood Orange Olive Oil* + more for greasing pan
2/3 cup applesauce
1/8 cup milk (Almond milk is a nice alternative)
2/3 cup sugar
1 1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp Pink Himalayan sea salt*
2 apples, peeled and cubed (I used Honey Crisp)
Topping:
1 1/2 cup flour
1/4 tsp cinnamon
1/3 cup brown sugar
1 Tbsp Butter olive oil*
Preheat oven to 375 degrees. Grease the muffin pan with the blood orange olive oil. In a large mixing bowl, whisk together blood orange olive oil, applesauce, milk, sugar, and vanilla. Mix in flour, baking powder, baking soda, and sea salt. Gently fold in apples. Divide the mixture into 12 muffin pans. Now for the strudel topping; in a small bowl, combine flour, cinnamon, and sugar. With a fork, mix butter and olive oil into the mixture. Once the mixture is moist, sprinkle it over each muffin. Bake for about 18-22 minutes, or until the toothpick inserted in the center of the muffin comes out clean. Allow it to sit for 5 minutes before removing it from the pan. Cool on a rack.
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8 Tbsp. Butter Olive Oil*
1 chopped large onion
1 chopped green pepper
15-ounce bag of cubed seasoned stuffing
1/4 cup chopped fresh parsley
2 1/2 cups reduced-sodium chicken broth
1/2 cup Maple* or Cinnamon Pear Red Balsamic*
1/2 cup dried cranberries
1/4 cup sliced almonds
1 tsp. Pink Himalayan Sea Salt* and freshly ground Black peppercorn*
In a large skillet, heat butter olive oil over medium heat and sauté onion and green peppers. Stirring often, sauté for about 10 minutes until the onion and pepper are slightly browned.
Scrape the vegetables along with the olive oil into a large bowl. Add the bread cubes and Italian flat-leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing. Mix in cranberries and almonds, and season with sea salt and pepper to taste.
If using the stuffing to stuff pork tenderloin or turkey, remove 1-1 1/2 cups and then transfer the stuffing to a baking dish and bake the remaining stuffing at 350 degrees for 20-25 minutes or until the stuffing is golden and has a crispy top.
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1 large head cauliflower, cut into florets
3 Tbsp. Butter Infused Olive oil*
2 tsp. White Truffle Oil*
3 Tbsp. All-purpose flour
1 cup hot milk
1 cup hot half & half
1/2 tsp. freshly ground Black peppercorn*
1 cup freshly grated Gruyère, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
1 tsp. Black Truffle salt* and 1 tsp. of fresh ground Black peppercorn* to taste
Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but firm. In a heavy saucepan over medium heat, melt the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour the hot milk and hot half-and-half into the butter-flour mixture, constantly whisking until it comes to a boil. Continue whisking for 1 minute until thickened, and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyère, and 1/2 cup of Parmesan cheese. Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and the remaining 1/2 cup of Gruyère and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling. Serves 6.
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1 1/4 lbs. of butternut squash
1/4 Cinnamon Pear Red Balsamic or with Maple Balsamic*
1 Tbsp. Butter olive oil*
1/2 tsp. Black truffle sea salt*
1/4 tsp. Fresh ground black peppercorn*
1/4 shredded mozzarella
Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated. Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes, until the butternut squash is tender (about 25 minutes). Sprinkle the shredded mozzarella over the finished squash for a great fall side! Serves 4
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3 Tbsp. Butter-infused olive oil*
1 onion chopped
1 Jalapeño peppers
3/4 cup Arborio Risotto Rice
1/4 cup of tomatoes diced
1/3 cup green Chile chopped
1 can (14.5 oz.) Mexican-style diced tomatoes
2 3/4 cup chicken broth
1/2 cup Cheddar cheese
1/4 cup sour cream (optional)
1 tsp. Pink Himalayan Sea Salt* freshly ground Black peppercorn* to taste
In a large skillet, add butter, olive oil, chopped onions, and Jalapeño, and sauté on medium-high heat until the onions are translucent. Add rice and sea salt, sauté for another 5-7 minutes (this gives the rice a toasty flavor), add tomatoes, chills, and the Mexican-style diced tomatoes, and simmer for 30-45 minutes until all the broth is absorbed in the rice. Once the rice is cooked, top it with cheddar cheese and broil until the cheese is melted. Top with sour cream.
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For the croutons:
1 cup Butter-infused Olive Oil*
8 tsp. finely chopped garlic
8 tsp. finely chopped fresh thyme or 4 tsp of dried thyme
4 large loaves of French bread cubed
1 ½ cups grated Parmesan, plus more for garnish
1 tsp. Rosemary Sea Salt* and freshly ground Black peppercorn*
For the salad:
4 small red onions, sliced thinly lengthwise
¾ cup Sherry wine vinegar*
1 tsp Pink Himalayan Sea Salt*
12 cups peeled, seeded, and diced butternut squash
2 cups plus 5 Tbsp. Rosemary Olive Oil*
4 tablespoons chopped fresh sage
Freshly ground Black peppercorn*
2-pound Brussels Sprouts trim and quartered
2 cups fresh Italian Flat-leaf parsley
Preheat oven to 400 degrees F. Heat the butter-infused olive oil in a large skillet over moderate heat. Add the garlic and thyme, and immediately add the bread cubes (you may have to do these in sections for the larger group). Toss to coat well. Add most of the grated Parmesan and stir. Transfer the bread to a baking sheet, sprinkle with the remaining cheese and salt and pepper, and gently toss again while still warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Soak the sliced onion in the sherry wine vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 5 Tbsp of olive oil, sage, sea salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. (Again, we may have to do this in several sections) Let cool.
Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in the remaining 2 cups of olive oil. Season with pepper. In a large bowl, combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
Note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
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Northfield Olive Oils and Vinegars
18 Bridge Square, Northfield, Minnesota 55057
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