Recipe : Vermont Ginger Cookies

Vermont Ginger Cookies

2/3 cup The Olive Oil Experience mild 100% extra virgin olive oil

1 cup sugar

1 egg

4 tablespoons molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Spice Galleria ground cinnamon

1 teaspoon Spice Galleria ground ginger

1/4 cup sugar for coating

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper, nonstick foil, or silicone liners.
2. Mix all ingredients, except sugar for coating, in a large bowl.
3. Drop dough by rounded teaspoons into dish of sugar to coat with sugar.
4. Place cookies on prepared cookie sheets about 2 inches apart.
5. Press with the back of a fork to flatten slightly.
6. Bake for 8 to 10 minutes or until golden brown.
7. Remove from the oven and let cool for 1 to 2 minutes on the cookie sheets and then transfer cookies to wire racks to cool completely.

Makes about 48 cookies.

Recipe : Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients

3 tablespoons The Olive Oil Experience Raspberry Balsamic Vinegar

1 teaspoon lemon juice

2 tablespoons The Olive Oil Experience Toasted Almond Oil

1 teaspoon Dijon style mustard

1/2 teaspoon Spice Galleria sea salt

fresh ground Spice Galleria black pepper to taste

1/3 cup slivered toasted almonds

1/3 cup crumbled feta

2 quarts of your favorite lettuce greens

Directions

Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Recipe : Caramelized Onion Dip

• Prep time: 5 minutes
• Cook time: 40 minutes

 

• 2 Tbsp The Olive Oil Experience 100% Extra Virgin Olive Oil
• 4 cups chopped yellow onions (from about 2-3 onions)
• 1 teaspoon brown sugar
• 2 Tbsp The Olive Oil Experience Traditional balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder

Heat olive oil in a large, thick-bottomed deep pot on medium heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.

Chill until ready to serve. Serve with potato chips.

Yield: Makes about 2 1/2 cups of dip.

Recipe : Chicken, Carmelized Onions and Wild Mushrooms with a creamy bacon and thyme balsamic reduction

Ingredients

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup The Olive Oil Experience Traditional Style Balsamic Vinegar
2 tablespoons The Olive Oil Experience Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pasta, wide egg noodle pasta, or rice cooked and drained

Directions

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.

Recipe : Pomegranate Balsamic Glazed & Grilled Rib Eye Steak

Pomegranate Balsamic Grill Sauce

1/3 cup The Olive Oil Experience Pomegranate Balsamic
1/4 cup The Olive Oil Experience Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Recipe : Cranberry-Pear Glazed Butternut Squash With Rosemary

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup The Olive Oil Experience cranberry-pear white balsamic

1 tablespoon The Olive Oil Experience mild intensity 100% extra virgin olive oil

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Recipe : Caprese Salad with Extra Virgin Olive Oil & Oregano White Balsamic

Ingredients

1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup The Olive Oil Experience medium or robust extra virgin olive oil
1/4 cup oregano infused white balsamic
2 tablespoons chiffonade cut basil
8 oz. mozzarella fresca, drained
sea salt and cracked pepper to taste

Directions

Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.