$ 25.00 $ 30.00
This trio of cocktail mixer cubes promises tantilizing martinis from your private bar..
Experience the bold kick of the Espresso Martini or the refreshing zest of the Lemon Drop Martini. The classic Cosmo martini rounds out the trifecta: Three versatile drink mixers for specialty vodka cocktails at home.
$ 11.00
Appel Foods - Nut Crumbs - Bread Crumb Alternative - Gluten Free - Sugar Free - Low Carb - Low Sodium - Raw, Premium Nuts (Coconut Curry)
The perfect mix of premium cashews, pistachios, and almonds blended with yellow curry and coconut flakes.
Coconut Curry Nut Crumbs are the perfect ingredient for stuffed peppers, lettuce wraps or your favorite seafood!
Ingredients: cashews, pistachios, almonds, coconut flakes, curry powder, salt, pepper
$ 5.95
Indulge your taste buds with the rich, tropical flavors of our Coconut White Balsamic Vinegar that will transport you to a sun-kissed paradise. Elevate your salads, marinades, seafood dishes, and desserts with this exotic vinegar, adding a unique and refreshing twist to your culinary creations. We recommend using it on ice cream or yogurt.
Chef Recommended Pairings: Persian Lime Infused Olive Oil, Blood Orange Fused Olive Oil, Japanese Roasted Sesame Gourmet Oil
It looks like a screen saver from 2005: the palm tree, laden with coconuts bends over you, casting refreshing shade as you sit on the white sand beach and allow the turquoise waves to lap comfortingly at your feet. The drink you’re drinking is frozen, fruity, and, iconically: coconut. The white, milky fruit is rich, sweet, a little nutty and tropical, and in this White Balsamic vinegar can whisk you away to cuisines around the world: from a Thai mountain top, to a Bollywood movie set, to this Hawaiian beach.
$ 9.95
You’ll totally dig these sourdough pretzels, blended with our signature sugar and spices and a bonus caffeinated kick. Coffee-flavored pretzels? Trust our creative process. These pretzels are sure to give you a little boost of energy to get across the finish line, whether that’s tackling a mountain of laundry, wrapping up a presentation, or hey, enjoy them while doing absolutely nothing at all. You’ll be reveling in their deliciousness in no time flat.
Net Wt 7 oz
$ 4.95
These holiday packaged coffee singles are perfect stocking stuffers for the coffee-lover in your life.
Each package is filled with 100% Arabica Coffee infused with the flavors of the holiday. Each packages makes one pot of coffee.
Packaged in Tyler, Texas by Coffee City USA
Ingredients:
| 1 pound | Freshly Ground Pork (or Beef or Turkey) |
| 2 cups | Wild Mushrooms, finely diced |
| 1/2 cup | Pecorino Cheese, grated |
| 2 large | Shallots, sliced |
| 3 cloves | Garlic, chopped |
| 2 medium | Carrots, finely diced |
| 1 stalk | Celery, finely diced |
| 2 cups | Good Red Wine |
| 1 cup | Crushed Tomatoes |
| 2" sprig | Fresh Thyme |
| 1/4 cup | Italian Biancollila Ultra-Premium Extra Virgin Olive Oil* |
| 1 TBSP | White Truffle Gourmet Oil |
| 1 pound | Conchigliette, cooked |
| To Taste | Salt and Freshly Ground Pepper |
*or Chilean Favolosa Ultra-Premium Extra Virgin Olive Oil or other peppery Extra Virgin Olive Oil.
Directions:
In a large, heavy-bottomed pot, heat the Italian Biancollila Ultra-Premium Extra Virgin Olive Oil over medium-high heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible - about 5 minutes.
Remove the meat to a bowl and reserve.
To the same pot, add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.
Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for 1 minute.
Deglaze the pan and reduce by half.
Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barley a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture. Taste the sauce and adjust the seasoning with salt and pepper.
Add the just-drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a TBSP or so of the pasta water. Cook for 1 minute, stirring to coat the pasta.
Portion the pasta into servings and top each with fresh-grated Pecorino cheese and a few drops of the White Truffle Gourmet Oil. Serve immediately.
Serves 6.
Sold Out
Experience the subtle distinctions of Spain, Italy, France, and California with our connoisseiur collection of olive oil accessories. Four assorted 4" dishes in a gift box.
Ingredients:
| 8 Ears | Sweet Corn |
| 3 Medium | Shallots, thinly sliced |
| 1 tsp | Fresh Thyme, stems discarded |
| 1 Large | Bay Leaf |
| 2 Whole | Garlic Cloves, minced |
| 2 Quarts | Chicken (or Vegetable) Stock |
| 1 Cup | Heavy Whipping Cream |
| 1 Bunch | Chives, finely minced |
| 1/4 Cups + 1 TBSP | Garlic Infused Olive Oil |
| 2 TBSP | Ultra-Premium Robust Extra Virgin Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Note: Optimally, this recipe is made in a pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve.
In a 8+ quart pressure cooker or stock pot, heat Garlic infused Olive Oil. Saute shallots for 5 minutes or until slightly golden. Reserve a few for garnish. To the rest, add garlic and thyme. Saute for one minute, making sure that the garlic does not burned.
Add stock, corn, and cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 TBSP of Garlic Infused Olive Oil until caramelized. Reserve for garnish.
At the end of the cooking process, remove cobs and bay leaf. Puree the soup in batches in a food processor or blender. Strain through a fine mesh strainer, discarding any corn particulate. Return to pot. Add cream. Adjust salt and pepper to taste.
To serve, ladle into bowls. Garnish with minced chives, caramelized shallots, ground pepper, and a nice drizzle of Ultra-Premium Robust Extra Virgin Olive Oil.
Serves 4-6.
$ 49.00
Our Cowboy Steak Basket has all he needs to marinate, season, and grill his favorite Texas Cowboy Steak! Espresso INFUSED Sea Salts, INFUSED All Purpose BBQ Rub, Espresso INFUSED Dark Balsamic Vinegar, Garlic INFUSED Olive Oil. (recipe included)
20-25 Baby Bella Mushrooms
2 TBSP INFUSED SPicy Calabrian Peston Olive Oil
To Taste Kosher Salt
8 oz Cream Cheese (room temperature)
4 oz Crabmeat (finely chopped)
1 TBSP INFUSED Basil Olive Oil
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp Black Pepper, freshly ground
1/4 tsp Salt
1/4 cup Spicy Nutcrumbs from INFUSED (or regular breadcrumbs)
2 TBSP Parmesan Cheese, Grated
1 TSBP Parsley, Chopped
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place caps, open end up on the lined baking sheet. Brush each cap with INFUSED Spicy Calabrian Peston Olive Oil and season with salt.
To make stuffing: Finely chop all mushroom stems. In a large mixing bowl,combine cream cheese, crabmeat, garlic, paprika, black pepper, mushroom stems, INFUSED Basil Oliv Oil, salt and Spicy Nutcrumbs.
Stuff mushrorom caps with filling, then sprinkle tops with parmesan cheese.
Bake uncovered approximately 3- minutes until mushroom are very tener and filling is nicely browned. Garnish with chopped parsley and serve hot.
$ 25.00
1 fresh grapefruit round, 3/4 inch thick and quartered
1-2 tbsp organic cane sugar
2 tbsp Cranberry Pear White Balsamic Vinegar
4-5 oz Your favorite Dark Rum
Seltzer water
Grapefruit wedge for garnish
Add 2 quarters grapefruit round and sugar to a cocktail shaker and muddle well. Squeeze juice from remaining 2 grapefruit quarters into cocktail shaker. Add ice, Cranberry Pear White Balsamic Vinegar and Dark Rum to shaker and shake well.
Add a few ice cubes to two highball glasses and pour in cocktail mixture from shaker evenly into each glass. Fill glasses to top with seltzer water, stir through and garnish each glass with a grapefruit wedge.
$ 5.95
Discover the irresistible harmony of flavors in our best-selling Cranberry Pear White Balsamic Vinegar. Crafted with precision, this exquisite blend tantalizes your taste buds with the tangy sweetness of cranberries and the crispness of ripe pears. Elevate your culinary creations to new heights with this exceptional vinegar, perfect for dressing salads, enhancing marinades, or adding a delightful twist to your favorite dishes. Create a perfect glaze for poultry, toss with fruit, or add to sparkling water for a refreshing summer drink.
Chef Recommended Pairings: Herbs de Provence Infused Olive Oil, Lemon Fused Olive Oil, Baklouti Green Chili Infused Olive Oil, Blood Orange Fused Olive Oil
The sky reflects like a mirror off the lake in front of you, and the lake beyond that, and the lake beyond that. The sharp wind nips at your nose and you’re grateful for the windbreaker: even in June, Canadian mountaintops are chilly. Looking down onto the wetlands below, you can see the red dots of hundreds of wild ripe cranberries; this balsamic vinegar takes the brilliant color, tartness, and wildness of those cranberries and combines it with the sweet mellow flavor of pears.
2 cups Oats
1 cup Steel Cut oats
1/2 cup Sliced Almonds
1/2 cup Walnuts
1/3 cup Brown Sugar
2 TBSP Honey
1/2 cup Craisins or other dried fruit
3 TBSP INFUSED Blood Orange Olive Oil
Mix all, except Craisins,in one bowl then spread on a baking sheet and bake at 375 for 10 minutes. Stir the granola and bake an additional 10 minutes.
Remove from oven, add Craisins or other dried fruit. Let cool before serving.
Ingredients:
| 2 Cans | Tomato Puree, 28oz |
| 1/2 Cup | White Wine |
| 2 Cups | Chicken (or Vegetable) Stock |
| 2 Large | Red Bell Peppers, roasted, seeded, peeled, and chopped |
| 3 TBSP | Tuscan Herb Infused Olive Oil |
| 1 Medium | Yellow Onion, finely diced |
| 4 Whole | Garlic Cloves, minced |
| 1 Bunch | Fresh Basil, washed, dried, & torn (reserved 6 small sprigs) |
| 1 tsp | Dried Oregano |
| 1/2 Cup | Parmesan, grated |
| 1 Cup | Heavy Whipping Cream |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused Olive Oil over medium-high heat. Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute.
Add the white wine and reduce liquid by half. Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat and simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Stir in heavy cream and Parmesan. Adjust salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.
Serves 4-6.
2 cups packed fresh basil leaves
½ cup Garlic Infused Olive Oil
½ cup freshly grated Parmesan Cheese
8 oz. fresh Chevre
½ tsp. Salt
Sold Out
Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
This is an easy crock pot recipe that is like a Tuscan chicken and dumplings.
Ingredients:
| 1 | Whole Chicken cut up (with bone in and skin on) |
| 1 Jar | Delezia Basil Pesto |
| 32 oz | Unsalted Chicken Stock |
| 1 TBSP | Bologna Herbal Salt |
| 1 Tsp | Freshly Ground Black Pepper |
| 1 Pkg | Gnocchi |
| 1/4 cup | Parmesan Cheese, Grated |
Directions:
Put all ingredients (except the gnocchi) in a crock pot. Cook on low for 5-6 hours. 30 minutes before serving, add the gnocchi.
Garnish with Parmesan and enjoy!!
$ 5.95
This best-selling creation harmoniously blends the crisp, cool essence of cucumbers with the rich, sweet undertones of aged balsamic. Elevate your salads, dressings, and marinades to new heights with this invigorating vinegar. Savor the vibrant flavors of summer with every drizzle, as this exceptional vinegar adds a touch of freshness and complexity to your culinary creations.
Our Cucumber White Balsamic Vinegar is the perfect balance of crispness and sweetness. Its unique flavor and aroma make it perfect for adding the perfect summer zest to your favorite dishes.
Chef-Recommended Pairings: Lemon Fused Olive Oil, Garlic Olive Oil, Persian Lime Olive Oil, Baklouti Green Chili Olive Oil.
Ingredients:
| 1 Pound | Quality Dark Chocolate, chopped (cocoa 56%+) |
| 8 oz. | Heavy Whipping Cream |
| 2 TBSP | White Truffle Gourmet Oil |
| 1/3 Cup | Good Quality Cocoa Powder |
| 1/4 tsp | Salt |
Directions:
Place chopped chocolate in a wide, heatproof bowl.
Dredge the balls in the cocoa powder.
If used while warm, the ganache can be poured over cakes or used to dip fruit.
Ingredients:
| 1 Cup + 1/4 Cup | All-Purpose Flour |
| 1/3 Cup | Cocoa |
| 1/2 tsp | Baking Powder |
| 1/2 Cup | Granulated Sugar |
| 2 Large | Eggs |
| 1/3 Cup + 1 TBSP | INFUSED Blood Orange Olive Oil |
| To Taste | Salt |
Directions:
Preheat the oven to 375.
Grease a 12 portion Madeleine pan with INFUSED Blood Orange Olive Oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick.
Add the INFUSED Blood Orange Olive Oil and beat for another minute.
Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared Madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool.
If you only have one Madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy.
Makes 2 dozen
$ 5.95
Sweet but bitter, this Dark Chocolate Balsamic Vinegar adds a thick, rich, and seductive layer of flavor to marinades, glazes, and sauces. Top your vanilla gelato or mix with fresh berries for an amazing sweet treat.
Recipes: Smokey Chocolate Apricot Chicken, Mini Strawberry Mascarpone Tarts, Turkey Mole
Chocolate has always been incredibly valuable. The Aztecs believed that cacao seeds were the gift from their god of wisdom, Quetzalcoatl (Co-WETZ-ahl-co-AH-tul), and the seeds themselves were once so valuable they were used as a form of currency. Chocolate is delectable in any setting, but in its original, concentrated form in the heart of Mexico adds its own beautiful heat; combined with peppers in a densely concentrated drink served to emperors for centuries.
Ingredients:
| 5 Cups | All-Purpose Flour |
| 1/3 Cup | Granulated Sugar |
| 1 Tbsp | Salt |
| 1 Pkgs | Rapid-Rise Yeast |
| 2 Cups | Warm Water |
| 1/4 Cup + 1/3 Cup | Butter Infused Olive Oil |
| 2 Large | Eggs |
| 1/2 Cup | Walnuts (chopped, optional) |
| 1/2 Cup | Raisins (optional) |
| 1/2 Cup + 1/2 Cup | Brown Sugar |
| 1 Tbsp | Ground Cinnamon |
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix the water, sugar, Butter Infused Olive Oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture, and mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter Infused Olive Oil all over dough.
Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with 1/3 cup Butter Infused Olive Oil and sprinkle with 1/2 brown sugar.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Ingredients:
For Dark Chocolate Pot de Creme
| 12 Ounces | High-Quality Bittersweet Chocolate Chips (or chopped) |
| 3 Cups | Half & Half |
| 6 Large | Egg Yolks |
| 8 TBSP | Granulated Sugar |
| 1/4 Cup | INFUSED Blood Orange Olive Oil |
| 1/4 tsp | Salt |
For Blood Orange Whipped Cream
| 1 Cup | Heavy Cream |
| 1 TBSP | INFUSED Blood Orange Olive Oil |
| 1 tsp | Vanilla |
| 2 TBSP | Confectioner's Sugar |
Directions:
Place the chocolate and Blood Orange Fused Olive Oil in a blender.
Whisk the Half & Half, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat.
Stir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so the mixture does not burn.
Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the Blood Orange Fused Olive Oil and chocolate in the blender.
Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and Blood Orange Fused Olive Oil with the confectioners' sugar with a mixer or in the blender until soft peaks form.
Top the chilled pots de creme with whipped cream before serving.
Makes 6 Servings
Ingredients:
For Chocolate Cake
| 1/2 Cup | Cocoa Powder |
| 1 tsp | Vanilla Extract |
| 1 1/2 Cups | All-Purpose Flour |
| 1 Cup | Granulated Sugar |
| 1/4 tsp | Salt |
| 1 tsp | Baking Soda |
| 1 TBSP | Tangerine Dark Balsamic Vinegar |
| 1 Large | Eggs (beaten with enough cold water to equal 1 Cup) |
| 1/2 Cup | Blood Orange Fused Olive Oil (+more for greasing pans) |
For Blood Orange Ganache
| 8 ounces | Semisweet Chocolate Chips (or chunks) |
| 1/2 Cup | Heavy Cream |
| 1 TBSP | Blood Orange Fused Olive Oil |
| 1 Pinch | Sea Salt |
Directions:
For the Chocolate Cake
Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Fused Olive Oil.
Mix together all the dry ingredients in a large bowl.
Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a mixer on low.
Pour the mixture into the prepared pans and bake for 30 minutes (cupcakes will take about 15 min.)
Make sure to not over-bake the cake, it should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
For the Blood Orange Ganache
Heat the cream in a sauce pan over medium heat until just about simmering. Place the chocolate chips in a heat-proof bowl. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add the Blood Orange Fused Olive Oil to the chocolate and whisk to thoroughly incorporate.
Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake.
Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small, but decadent servings.
$ 11.00
A decaffeinated black tea with juicy stone fruits brings summertime flavors even into winter.
Ingredients: decaffeinated black tea, dried apricot, dried peach.
Each bag is approximately 3 oz of tea.
$ 11.00
A decaffeinated black tea with juicy stone fruits brings summertime flavors even into winter.
Ingredients: decaffeinated black tea, dried apricot, dried peach.
Each bag is approximately 3 oz of tea.
$ 11.00
A thrilling decaffeinated black tea that is both bright and tart, juicy and tangy; with the flavors of cherry and ginger. Either hot or cold, it is sure to light up your cup.
Ingredients: decaffeinated black tea, dried red cherries, and ginger.
Each bag is approximately 3 oz of tea.
$ 5.95
Our Denissimo is made from Trebbiano grape must which is naturally caramelized and cooked down to an even greater extent, and aged for EVEN longer in the traditional “Batteria” of Modena. Our exclusive “Denissimo” contains less than 1% barrel aged Italian red wine vinegar for pro-biotic effect, and slowly ages in five different casks comprised of mulberry, ash, oak, juniper, and cherry wood. This exquisite and exceedingly rare 1.36 density balsamic is extremely complex boasting flavor notes of cherry wood, dried fruits, raisins, figs, along with hints of dark chocolate and malt. 4% acidity
Tiny, haphazard streets wind past brightly-colored yellow, orange, and pink buildings, the spire of the Torre Ghirlandina peering above their walls over your head. The tradition of Balsamic Vinegar here in Modena, Italy is sacred and the city’s pride in their craft is evidenced everywhere. In the archives of Modena, on public view, is a wine list from a secret Ducal cellar dated 1747 and balsamic vinegar is listed alongside the wine. There are writings from 1508, recalling balsamic vinegar and talking about it in the court of the Duke of Modena, who was Lucrezia Borgia’s husband. The first Balsamic Vinegar was documented almost a thousand years ago in 1046, here in Modena, and that process, created all those years ago and demarcated by the essential word “tradizionale” or “traditional”, is the same process we use for ours.
1 1/2 lbs Small Red Potatoes
3/4 lbs Fresh Green Beans, trimmed and snapped
1/4 cup Fresh Dill
1 small Red Onion, chopped
To Taste Salt
To Taste Freshly Ground Black Pepper
1/4 cup INFUSED Traditional Balsamic vinegar
2 TBSP Fresh Lemon Juice
1 clove Garlic, minced
1 tsp Worcestershire Sauce
1/2 cup INFUSED Wild Dill Olive Oil
Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
In a medium bowl, whisk together INFUSED Traditional Balsamic Vinegar, mustard, lemon juice, garlic, Worcestershire sauce and INFUSED Wild Dill Olive Oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
$ 5.00 $ 6.95
Get ready to breathe fire! If you love spicy, this rub is for you. Delicious cayenne heat with a lingering smokiness to add depth and dimension, this go-to seasoning will elevate simple dishes to an exciting new level.
Uses: Sprinkle on steak strips for juicy fajitas, stir into salsa, or mix with mayo for a hot sandwich spread. For those who love spicy and sweet, add this blend to a rich chocolate dessert (like brownies!) for a surprising and delicious kick.
Ingredients: Unrefined sea salt, applewood smoked peppercorns, cayenne, paprika, dill, basil
INGREDIENTS:
5 large Eggs, at room temperature
1 1/4 cups Sugar
3 TBSP Orange zest
1 cup INFUSED Blood Orange Olive Oil
2 cups Cake flour
1 1/4 tsp Baking powder
1 tsp Vanilla extract
1 tsp Fine sea salt
Orange Cream Cheese Glaze (optional)
4 ounces cream cheese at room temperature
1 tsp Orange Zest
1 TBSP INFUSED Blood Orange Olive Oil
1 tsp VAIN citrus vanilla extract
1 cup Powdered sugar, sifted
2 TBSP Whole milk (room temperature)
For the Glaze: Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.
For the Cake: Preheat the oven to 325° and butter and flour a 10-cup bundt pan. Using a mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the INFUSED Blood Orange olive oil until creamy (about 2 minutes). In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.
$ 22.95
Lactarius rubidus, origin: Northern California
This rare mushroom, the Candy Cap has a haunting, intense maple flavor and is excellent in Crème Brûlée and baked goods as well as savory foods like winter squash or glazed duck. A few go a long way.
These Wine Forest Dried Candy Cap Mushrooms are too special to be presented as a kitchen staple. But once you've tasted candy caps, you'll want to have them for your cooking all the time.
Soaking Time to Rehydrate: 10 - 15 minutes
Suggested Uses: Re-hydrate, chop and gently simmer with butter to use in baking or to mount with additional butter for baking . Re-hydrate and clean then soak in milk or cream to infuse with flavor for use in recipes. Clean with a soft brush and grind to incorporate into flour or sugar for use in recipes. Clean with a soft brush, grind and use to cook into hot cereals
$ 5.95
Stimulate and energize with the sophisticated tastes and sensations of Drømme Awake, a bespoke, complex blend of quality botanicals, adaptogens, and nootropics. Rejuvenate your spirit and elevate your energy—without the effects of alcohol.
Ingredients: Filtered Water, Beet Sugar, Pomegranate Molasses, Watermelon Juice Concentrate, Organic Guava Leaf Extract, Szechuan Pepper Extract, Hibiscus Extract, Tartaric Acid, Alpha-Glyceryl Phosphoryl Choline, Schisandra Chinensis Extract, Ginseng Root Extract, AMATEA® Guayusa Extract, Apple Cider Vinegar, Green Tea Extract, L-Theanine, Ashwagandha Root Powder, Cayenne Pepper, Potassium Sorbate, Sodium Benzoate, Natural Flavor, Organic MCT Oil, Vitamin C (Ascorbic Acid), Lion’s Mane Mushroom Extract, Calcium Disodium EDTA, Vitamin B12 (Methylcobalamin)
Allergens: Contains Coconuts
$ 5.95
Wind down and soothe with the sophisticated tastes and sensations of Drømme Calm, a bespoke, complex blend of quality botanicals, adaptogens, and nootropics. Relax your stressers and quiet your mind—without the effects of alcohol.
Ingredients: Filtered Water, Organic Maple Syrup, Natural Flavors, Lactic Acid, Organic Ginger Extract, Magnesium Citrate, Hop Essence, Lemon Balm Extract, Valerian Root Extract, L-Theanine, 5-HTP, Ashwagandha Root Extract, Potassium Sorbate, Sodium Benzoate, Cloves, Licorice Root Extract, Organic MCT Oil, Vitamin C (Ascorbic Acid), Hydromeric® Water-Soluble Turmeric Extract, Lion’s Mane Mushroom Extract, Calcium Disodium EDTA, White Willow Bark Extract, Vitamin B12 (Methylcobalamin)
Allergens: Contains Coconuts
$ 12.00
A fine, high-caffeine black tea with characteristically citrus notes of bergamot blended with smooth ceylon white tea.
Ingredients: black tea, bergamot, ceylon silver tips white tea
Each bag is approximately 3 oz of tea.
$ 12.00
The Ease of Tea is a 112-page entry-level guide to understanding this amazing leaf. Brenda shares her working knowledge and experiences in the tea industry to enlighten the new tea drinker as well as those who have loved tea their whole lives. The study of tea is vast, it equates to other culinary experiences such as wine, chocolate, and cheese. This book will touch on the many benefits of this wonderful beverage and how easy it is to steep and enjoy a perfect cup of tea every day!
What's Inside:
Introduction of tea and its impact today
Discover the different types of teas & herbs
Learn where tea is grown and how it is processed
Most popular teas and herbal blends
How to make a delicious cup of tea every day
Easy ideas for your next tea party
The healthy benefits of tea
Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately.
Use as a spread for sandwiches, a dip, over "zoodles", pasta, or with fresh veggies, crackers, or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application.
$ 20.00
Embossed Stoneware Bottle w/ Flowers & Cork Stopper, Reactive Glaze, 4 Styles (Each One Will Vary)
$ 6.00
Our cute wooden tea box is perfect for gifting Tea Drops. Mix and match the flavors as you want for the perfect gift for a birthday tea party gift bag, for wedding favors, teacher appreciation, stuffed in stockings, or the right sized "thinking of you" gift for any occasion. This product is just the Mini Tea Drops Box. Does not include any teas.
$ 75.00
2-piece giftboxed set includes 3 quart colander with 8 inch Plate, gift box
Golden Rabbit enamelware is created using a traditional handmade production method that has changed very little since the late 18th century. Each piece is hand-dipped and fired at extremely high temperatures causing the steel to contract and fusing the porcelain enamel to the steel, creating a durable, non-porous surface. Slight color variations and imperfections are a natural byproducts of this craft and are not due to any inattention to detail. These inherent aspects of the enameling process are a part of the charm and uniqueness that make enamelware so popular.
For everyday use, Golden Rabbit enamelware is safe for cleaning in the dishwasher. We do not recommend soaking the enamelware, as this can cause rusting to occur around the rim. Should rusting occur, use a mild abrasive cleaner, like a ceramic stove-top cleaner or Magic Eraser, to gently remove the spot. This can also be used to remove marks made by metal flatware. To help prevent rusting, dry thoroughly and apply a light coat of vegetable oil.
Enamelware products can last many years and passed down from generation to generation if given the proper care. Golden Rabbit Enamelware products have been the centerpiece of many homes and with the highest rated customer service and product satisfaction.
$ 75.00
2-piece giftboxed set includes 3 quart colander with 8 inch Plate, gift box
Golden Rabbit enamelware is created using a traditional handmade production method that has changed very little since the late 18th century. Each piece is hand-dipped and fired at extremely high temperatures causing the steel to contract and fusing the porcelain enamel to the steel, creating a durable, non-porous surface. Slight color variations and imperfections are a natural byproducts of this craft and are not due to any inattention to detail. These inherent aspects of the enameling process are a part of the charm and uniqueness that make enamelware so popular.
For everyday use, Golden Rabbit enamelware is safe for cleaning in the dishwasher. We do not recommend soaking the enamelware, as this can cause rusting to occur around the rim. Should rusting occur, use a mild abrasive cleaner, like a ceramic stove-top cleaner or Magic Eraser, to gently remove the spot. This can also be used to remove marks made by metal flatware. To help prevent rusting, dry thoroughly and apply a light coat of vegetable oil.
Enamelware products can last many years and passed down from generation to generation if given the proper care. Golden Rabbit Enamelware products have been the centerpiece of many homes and with the highest rated customer service and product satisfaction.
$ 32.00
16 x 6 inch oval bread basket
This enamelware is made of carbon steel coated with a porcelain enamel. There will be variations in the shading of colors and pattern formations which are the results of the hand-dipped process.
For everyday use, Golden Rabbit enamelware is safe for cleaning in the dishwasher. We do not recommend soaking the enamelware, as this can cause rusting to occur around the rim. Should rusting occur, use a mild abrasive cleaner, like a ceramic stove-top cleaner or Magic Eraser, to gently remove the spot. This can also be used to remove marks made by metal flatware. To help prevent rusting, dry thoroughly and apply a light coat of vegetable oil.
Enamelware products can last many years and passed down from generation to generation if given the proper care. Golden Rabbit Enamelware products have been the centerpiece of many homes and with the highest rated customer service and product satisfaction.
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