Spiced apple cider
with dark chocolate balsamic vinegar recipe
A tasty and fun-to-make fall mocktail combines the flavors of cider and cinnamon with that of dark chocolate balsamic vinegar to create a delicious drink that everyone will love! It will be the highlight of your next fall gathering!
Prep time: 5 minutes
Cook time: 15 minutes
Yields: 4 servings
Course: Drinks
Ingredients
2 cups apple cider
1 oz dark chocolate balsamic vinegar
1 whole cinnamon stick
4 - 5 whole cloves
1 whole star-anise
Toppings (optional)
1/4 cup whipped cream
dash of ground cinnamon
Instructions
1. In a medium saucepan, add apple cider, dark chocolate balsamic vinegar, cinnamon stick, cloves, star-anise. Bring the mixture to boil and reduce to simmer for up to 15 minutes.
2. Once simmered, remove from heat and strain the mixture to glasses. Top with fresh whipped cream and a sprinkle of ground cinnamon. Serve warm.
]]>It’s the spookiest day of the year, and what better way to celebrate than with your favorite cocktail? Butterfly pea flower has become one of the most exciting ingredients in mixology right now, thanks to its ability to make cocktails look like they’re glowing in the dark. If you want to impress your friends this Halloween, try out this recipe for a spooky margarita with butterfly pea flower.
Spooky Margarita with Butterfly pea flower
Prep time: 5 minutes
Cook time: 10 minutes
Yields: 2 servings
Course: Drinks
Ingredients
1/4 cup butterfly pea flowers (or 1 tsp. blue pea flower matcha)
1/2 cup sugar
1 cup water
2 oz tequila blanco
2 oz triple sec.
1.5 oz lime juice
2 tablespoon flaky sea salt
1 1/2 cup ice
1 lime (cut into wedges)
Instructions
1. In a medium saucepan, add butterfly pea flowers, sugar and a cup of water. Bring the mixture to boil and reduce the heat to simmer the contents for 10 minutes until the flowers steep into sugar mixture.
2. Once the butterfly pea flower syrup was ready, strain into a glass and let it cool for a while.
3. Prepare the margarita glass by running the lime wedge around the rim of the glass. Dip the rim with salt to coat all over the glass rim. Fill the glass with 1/2 cup ice each and set aside.
4. In a cocktail shaker, add 1/2 cup ice tequila blanco, triple sec., and lime juice. Shake well to mix.
5. Strain the cocktail over the glass filled with ice and watch the color change from deep blue to light purple. Garnish with lime wedge and serve immediately.
]]>Prep time:
10 minutes
Cook time: 20 minutes
Yields: 3 - 4 servings
Course: Appetizer
Ingredients
1 sheet puff pastry
8oz brie
1 black olive sliced
2 dried cranberries
1 medium egg
1 tablespoon milk
2 tablespoons blueberry balsamic vinegar (or any flavor of dark balsamic of your choice)
1 pack crackers
Instructions
1. Preheat oven to 400 degree Fahrenheit.
Line a baking tray with parchment paper.
2. In a floured surface, roll out the pastry
sheet and cut into 1/2 inch thin strips.
3. Wrap the brie cheese that replicates the mummy bandage, leaving some space at the center.
4. Place two olive slices as eyes, followed by dried cranberries at the middle of olive slices.
5. Make an egg wash by whisking an egg and milk in a small bowl.
Using a pastry brush, brush the pastry strips around brie cheese and bake for about 20 to 25 minutes until golden brown and flaky.
6. Once done, drizzle with blueberry balsamic
vinegar and serve the mummy brie with crackers at the sides.
Preparation:
Place eggs in large sauce pan. Cover with water by one inch, cover with lid and bring water to a boil. Cook until yolks are set, about 6-8 minutes. Once they're done boiling, transfer to a bowl with ice and water to stop the cooking process. Peel the shells off and cut eggs in half lengthwise. Transfer the yolk to a mixing bowl add the greek yogurt, garlic powder, chives, salt, pepper and truffle oil to bowl and mash until smooth. Add yolk mixture in to a ziplock bag or piping bag with the corner snipped off. Place eggs on a dish and squeeze mixture into the eggs evenly. Garnish with paprika or chives.
]]>INGREDIENTS:
DIRECTIONS:
Preheat your oven to 425°F (220°C). Lightly oil a baking sheet and set aside. Quarter the carrots lengthwise, keep them attached near the base of the stem. This will help them cook faster. Melt butter over medium-heat in a saucepan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Make sure not to burn the garlic. Remove from heat and stir in Honey Ginger Balsamic and whisk to combine. Arrange carrots on the prepared baking sheet and brush them with the Honey Ginger garlic butter sauce. Toss carrots to coat them evenly and arrange in one layer. Sprinkle with salt and pepper and bake for 15 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Adjust seasoning if necessary and serve, garnished with fresh chopped parsley. Enjoy!
]]>Preparation:
Slice peaches, tomatoes and mozzarella cheese. Arrange salad and add basil leaves. Season with salt and pepper, drizzle SABA over the salad and serve.
]]>1 seedless watermelon
1/4 cup of lime juice
3 handfuls of ice
2-3 tablespoons of your favorite Mount Dora Olive Oil Company Balsamic Vinegar
Here are some suggestions:
I also like to add some fresh mint or basil leaves!
]]>3/4 cup of Sour Cream
1 teaspoon of Tuscan Herb Olive Oil
1 teaspoon of dried or fresh parsley
1 teaspoon of chives
1 teaspoon of minced garlic
1 teaspoon of onion powder
1/2 teaspoon of Oregano White Balsamic or Sicilian Lemon White Balsamic
Salt and pepper to taste
Whisk all the ingredients together and serve with veggies or a salad!
]]>Ingredients:
-1 Small cucumber
-1 Apple, cored and cut into small pieces. You can peel the skin off if you prefer.
-A handful of greens (spinach, kale, dandelion greens, beet greens, etc.)
-1 Cup of water or coconut water
-Juice from 1 lime
-2 to 3 tablespoons of a high polyphenol extra virgin olive oil
Directions:
Peel the cucumber and the apples and cut into small pieces. Throw all of the ingredients into the blender and blend until desired consistency. Pour into a cup and drink up! Quick, easy AND healthy.
Don't be afraid to get creative! You can any add ingredient to this smoothie such as ginger, bee pollen, chia seeds, carrots, turmeric, greek yogurt, flax seeds, blueberries, agave nectar, a mango, and even a tablespoon or two of our fruity balsamics to sweeten it up.
]]>Season the fish fillets with salt and pepper. In a nonstick fry pan over medium-high heat, warm 1 tbs of the Milanese Gremolata olive oil. Add the fish and cook for 6 to 8 minutes total, flipping the fish once. Transfer the fish to individual plates, cover with aluminum foil and set aside.
Reduce the heat to medium and add the remaining Milanese Gremolata olive oil to the pan. Add the shallot and garlic and cook until translucent. Add the tomatoes and a pinch of salt and cook until the tomatoes begin to wilt. Add the white wine and Sicilian Lemon White Balsamic and cook, stirring occasionally to scrape up any browned bits from the bottom of the pan, until reduced by half (about 3 minutes). Add the butter and swirl the pan until the butter is melted, then stir in the basil. Spoon the tomato mixture on top of the fish fillets. Season with salt and pepper to taste and serve immediately. Serves 2.