Tuesday, April 21, 2015

Gluten-Free with Heide

Hello all, hoping your week is starting off right.

If you've been coming to the store for awhile, you may have met our associate Heide. She recently moved away and we miss her.

She's very much gluten free and decided to start her own blog! She began with a bang, and our Smoked Applewood Salt!

Go see it here: Gluten Free with Heide

Tuesday, April 14, 2015

Red Velvet Cake

Red Velvet is one of the oddest recipes I've ever encountered. It's not chocolate, not vanilla, and has much more food coloring than seems safe. But it is really, really good.

I intend to someday make this with some kind of natural food colorings, like beets and cherries, but for now, a box mix will do you.

Red Velvet Double Chocolate

1 box red velvet cake mix
Chocolate Olive Oil
Cream cheese frosting
3-4 cups fresh or frozen berries(thawed), mix cherries, raspberries and blackberries
1/4 cup Cherry Balsamic, or Chocolate Raspberry Balsamic

Follow the instructions on your cake mix. Sub in the Chocolate Olive Oil where it calls for vegetable oil or butter.

In a large bowl, mix the berries and balsamic together. Let sit, they are done when the cake is.

Bake the cake. Let cool and top with the cream cheese frosting and berries.

I made about half in single graham cracker crusts, because it felt fancy. The other half was baked in a round cake pan. However you like it, it's just a fun time.

Friday, April 3, 2015

Easter Sales!

Happy Easter! Happy Passover!

We have a bunny of a sale for you. Coupon!

Salmon with Basil Olive Tapenade

1 Large Salmon Fillet (for 4 people)
2 cups olives, green and kalamata
1 anchovy fillets
1 clove garlic
pinch fresh thyme
pinch oregano
pinch dried laurel
small bunch of fresh basil
1 tbsp capers (optional)

Preheat the oven to 425°. Lay the salmon on a baking sheet. Dice all the rest of the ingredients together and spread out over the salmon in an even layer.

Bake for 10-12 minutes.

Wednesday, April 1, 2015

Balsamic Fruit Fool

Happy April Fool!

Like many of the things I post, this is a simple recipe. I'm all for things that can be done in a few minutes and still look and taste great.

This could be dressed up any number of ways, but I went with the easiest.

Balsamic Fruit Fool

Shortcake shells
1/2 cup vanilla yogurt per shell
mixed berries in balsamic
glazed walnuts

Set each shell in a small bowl. Layer in 1/2 cup yogurt and about 2 tbsp of the fruit on each. I put about the same amount of nuts as well. Serve!

Berries in Balsamic

3 cups mixed berries
     strawberries, blackberries and blueberries
1/4 cup Chocolate Raspberry Balsamic

Chop the strawberries into small bits. Toss fruit and balsamic together in a large bowl and let sit for about half an hour.

Serve on anything.

Glazed Sesame Walnuts

1 cup walnuts
1/4 cup Cherry Balsamic
2 tbsp white sugar
1 tsp Sesame Oil
2 tbsp Sesame Seeds, garnish

Heat a pan to medium heat and add the nuts and Sesame Oil. Toast, stirring occasionally about 2 minutes. Nuts should be fragrant but not burnt.

Add in the Balsamic and sugar and stir quickly to coat. Cook about 30 seconds.

Turn out onto a platter and spread in a single layer to cool. Sprinkle with sesame seeds immediately.

Stores up to a week in the refrigerator.

Saturday, March 21, 2015

Customer Recipe: Cherry Balsamic

Thanks to our Facebook friend Nickkii for this recipe! Looks fantastic!

NickKii: Put it in steak and Portobello mushrooms filled with mozzarella and cherry balsamic glaze


Wednesday, March 18, 2015

Thai Stir Fry (Pad See Ew)

I really wanted Chinese food...but I really didn't want to eat out either. So.... Here we are.

Lots of people think Thai food is always spicy, and that's simply not true. I adapted this recipe from an old Thai cookbook I found at a thrift store.

Thai Stir Fry (Pad See Ew)

4 tbsp Traditional Balsamic
4 tbsp Oyster Sauce
4 tsp soy sauce
4 tbsp chicken or vegetable stock
     or, dry white wine
2 tbsp Garlic Olive Oil
1 bunch basil leaves, torn
1 tsp fresh grated ginger
1lb chicken breasts, very thinly sliced
1 pkg wide noodles
4 cups leafy greens, Chinese broccoli, bok choy, or spinach

Cook the noodles according to package directions. Flat rice sticks are traditional, I used wide egg noodles. Rinse and keep warm.

Stir together the first 4 ingredients and set aside.

In a wok or large shallow skillet heat the olive oil to a high heat. Add the ginger paste and the chicken. Cook, stirring constantly. When cooked through, add the basil and greens. Stir to wilt and reduce the heat to a medium.

Dump in the noodles and stir to combine. Then add the sauce and let simmer for 3-4 minutes. Toss the ingredients to make sure everything is well coated with sauce.


Saturday, March 14, 2015

Happy Pi Day!

Happy Pi Day everyone!

Apple Raisin Honey Pi(e)

1 refrigerated pie crust
3 large apples, diced
1 cup raisins
1/2 cup confectioner's sugar
1/2 cup Honey flavored whiskey
1 tbsp Honey Date Balsamic
1 tsp Chocolate Olive Oil

Preheat the oven to 425°. Brig the pie crust to room temperature and set aside.

Mix the Honey Whiskey with the Balsamic and soak the raisins for at least 10 minutes. Dust the apples with the confectioners sugar and toss the apples and raisins together.

Roll the crust into a 9-10 inch pie plate. Pour the filling into it and drizzle with the Olive Oil.

Bake 35-40 minutes. Since this is a one crust pie, the filling may start to over-brown. Keep an eye on it and tent with foil if it gets too toasty.

(I however really like crispy bits on my pie and just leave it alone)