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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for April, 2006

Simple Masserie Balsamic Vinaigrette

Friday, April 21st, 2006

Balsamic Vinaigrette Recipe

  • 1/2 cup Modena balsamic vinegar
  • 1/2 cup delicate extra-virgin olive oil
  • 2 tablespoons raw honey
  • 2 cloves garlic, peeled an crushed in a garlic press
  • pinch of dried red pepper finely grated
  • 1 tablespoon Tamari soy sauce

In a food processor or blender (at a low speed), mix together Masserie balsamic vinegar, soy sauce, honey, garlic, and grated red pepper. Add olive oil in a thin stream, while blender is running. This way you will mix the oil and vinegar which are two liquids that normally would not combine easily.

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Smoked Alaskan Salmon Pate

Wednesday, April 26th, 2006

Ingredients: 

Flake smoked sockeye salmon with a fork. In a medium sized bowl, mix all ingredients and thin with a little mayo or lemon juice. Serve with a club cracker such as Waverly brand. Half the recipe for smaller portion.

Smoked Sockeye Salmon Appetizer Dip

Wednesday, April 26th, 2006

Ingredients

  • 8 oz smoked Alaskan sockeye salmon, forked and flaked
  • 4 oz Philadelphia cream cheese, softened
  • 3 tablespoons finely minced or chopped green onion
  • ¼ teaspoon Worcestershire sauce
  • 1 tsp fresh squeezed lemon juice

Flake smoked salmon to very small pieces. Fold smoked salmon and all ingredients in medium sized bowl. Mix until consistency is thick and smooth. Serve with gourmet club or Waverly crackers. Garnish with pinch of dried parsley flakes. Refrigerate after making, (Smoked Salmon Dip will keep up to three days)

Sliced Strawberries with Balsamic Vinegar

Saturday, April 22nd, 2006

modena balsamic vinegarServes 6

Ingredients:

  • 1/3 cup aged balsamic vinegar
  • 2 teaspoons brown sugar
  • 1/2 teaspoon fresh squeezed lemon juice
  • 3 pints washed and sliced strawberries
  • Fresh Ground black pepper, just enough for flavor

Method:
Warm the balsamic vinegar, brown sugar, and fresh lemon juice to a simmer in a small saucepan over medium heat. Simmer until the syrup is reduced by half (to 3 tablespoons) this should not take more than 3 minutes. Pour syrup into a small bowl and let cool completely.

Place strawberries in a large bowl and toss gently with brown sugar. Let stand 10- 15 minutes until the sugar dissolves. Drizzle the balsamic vinegar syrup over the strawberries, add just a pinch of fresh ground pepper to taste. Gently combine. Serve the fresh sliced strawberries and syrup with a scoop of vanilla ice cream. Villa Bellentani VSQP Balsamico di Modena makes this dessert recipe extraordinary.


 

Fresh Sliced Strawberries with Aged Balsamic Vinegar

Saturday, April 22nd, 2006

oil and vinegarMakes 4 servings
You may find this combination peculiar at first, but it is really simple to make and makes an extraordinary after dinner treat. 
Aceto Gran Reserva 25 Balsamico di Modena makes this recipe simply outstanding.


Ingredients:

  • 2 tablespoons fine brown sugar
  • 2 teaspoons aged balsamic vinegar
  • 3 cups sliced, small, red-ripe strawberries
  • Fresh mint leaves, for garnish
  • 4 cups lemon sorbet


1. Mix brown sugar and balsamic vinegar in a medium bowl. Add sliced strawberries and mix gently. Cover and marinate in refrigerator for 30 minutes.
2. Serve in small dessert bowls over 1 cup sorbet. You can garnish with fresh mint if desired.

 

Mixed berries with Tradizionale Balsamico di Modena

Saturday, April 22nd, 2006

This particular vintage of Villa Bellentani Balsamic Aceto Gran Reserva 25 Balsamico di Modena has been aged 20 years.

  • Aceto Gran Reserva 25 Balsamico di Modena
  • Mixed berries of blackberries, blueberries and starwberries
  • Traditional balsamic vinegar
  • Half slice starwberries and mix with blackberries and blueberries

Flavor them with a syrupy drizzle of Aceto Gran Reserva 25 Balsamico di Modena. Serve immediately after drizzling balsamico.

Herb Dipping Sauce with Olive Oil and Balsamic Vinegar

Friday, April 21st, 2006
  • 1/2 cup extra virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 1/2 teaspoon chili pepper flakes
  • 2 garlic cloves, pressed through a garlic press
  • 1/4 teaspoon sea salt
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon fresh basil, chopped very fine

Whisk all ingredients together in a small mixing bowl and refrigerate for 3-4 hours. Serve in a shallow dipping bowl with sliced Italian bread as appetizer

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Fresh Italian Bread Dipping Sauce

Friday, April 21st, 2006
  • 1 cup flavorful Masserie extra virgin olive oil
  • 1 tablespoon Villa Bellentani VSQP balsamic vinegar
  • 1 tablespoon grated dried oregano
  • 1 tablespoon very fine chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • Two fresh garlic cloves, pressed through garlic press Dash of red pepper flakes
  • 1 tablespoon sun-dried tomatoes, finely chopped

Whisk all the ingredients together in a medium bowl, and let stand for at least an hour before serving. Serve in a dipping bowl with hot sliced Italian or French bread.

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Sun-Dried Tomato Pesto Dip or Spread

Friday, April 21st, 2006

Sun-Dried Tomato Pesto 

  • 2 Tablespoons sun-dried tomato pesto
  • Sun-dried tomatoes
  • 8 ounces cream cheese, softened
  • Extra Virgin Olive oil
  • Basil
  • Parmesan cheese
  • Pine nuts
  • Minced Garlic
  • Spices

In a small bowl, mix both ingredients together.

Sun-Dried Tomato Pesto: Combine ingredients to taste in a food processor. Blend on high until mixture is relatively smooth. Serve over grilled fish or chicken, or toss with hot pasta.

Recipe from Canyon Villa Inn Bed and Breakfast
Sedona, Arizona

 

Raspberry Vinaigrette Dressing

Thursday, April 20th, 2006

Ingredients:

  • 1/3 cup raspberry sauce
  • 1/3 cup corn oil
  • 1/3 cup raspberry vinegar
  • Dash of salt

Whisk all ingredients together in medium sized bowl. This recipe will require refrigeration after mixing. About 1/2 hour before pouring on salad, take out of refrigerator and place in warm kitchen to bring up to room temperature. To make raspberry sauce for the above recipe, pour raspberry juice drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of sugar and heat slowly until melted. Boil and reduce for several minutes until syrup consistency.

The Captain’s Quarters Inn Bed and Breakfast

In Historic Edenton, North Carolina
This charming bed and breakfast inn is located in the historic district of “The South’s prettiest town,” Edenton, North Carolina. Three blocks from: the Albemarle Sound, the largest fresh-water sound in the United States.

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