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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
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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.
$ 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.
$ 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)$ 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.
$ 9.50
This blended black tea, with its robust taste and high caffeine, is a traditional morning favourite.
Ingredients: organic black tea.
Each bag is approximately 3 oz of tea.
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The herbs of the gardener's labors are celebrated in the hand-painted art of La Jardiniere. F
Ingredients:
1/2 cup | INFUSED Espresso Balsamic Dark Balsamic Vinegar |
1/4 cup | INFUSED Harissa Olive Oil |
2 cloves | Garlic, minced |
To Taste | Sea Salt and Fresh-Ground Black Pepper |
4 | Steaks (Filet or Bone-In Rib-Eye) |
Directions:
Combine the balsamic, garlic, and slowly whisk in the the INFUSED Harissa Olive Oil.
Place the steaks in a Ziplock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks.
Cover and allow to marinate refrigerated, for a minimum of 1 hour, or up to 6 hours.
Before grilling, remove the steaks from marinade, and salt and pepper both sides of the steaks
Prepare a medium charcoal or gas grill, and cook to your desired internal temp.
$ 5.95
Complex, comforting, rich, exciting: our Espresso Aged Dark Balsamic Vinegar is an essential for creating extraordinary marinades, barbecue glazes, and desserts.
Chef Recommended Pairings: Garlic Infused Olive Oil, Chipotle Infused Olive Oil, Lemon Fused Olive Oil
The dark hardwood on the walls is worn in places from years and years of patrons’ daydreaming elbows, the chairs are plush and comfortable, the tables’ edges rounded by a thousand waiters’ hips slight bumps as they maneuver the crowded floor. A soundtrack of light classical music plays from speakers you can’t quite find, just barely masking the chatter of today’s crowd and the whistle of the antique espresso machine. How many generations of artists have dreamed in this coffee shop? How many great works of art begun by staring absently out the window at the city outside? What will be yours? Rich, dark espresso, the cornerstone of so many mornings, routines, and brilliant ideas, is brewed and bottled in this Dark Balsamic vinegar -- a brilliant addition to pork or beef marinades or glazes, or as an essential part of an “affogato float” - Espresso over vanilla Ice cream (or gelato!): one part Espresso Balsamic to four parts ice cream.
$ 5.95
A perfect brew of freshly roasted Italian espresso beans is infused with large-grain sea salt for an elegant addition to all kinds of dishes. Sprinkle on top of brownies or add to salted caramel for texture-filled coffee complexity on your desserts, or combine with paprika and brown sugar for an out-of-this-world steak rub.
Ingredients: Sea salt, roasted coffee beans
$ 10.00
Traditional, soothing chamomile blossoms are brightened with a hint of peppermint for a relaxing end to your evening. Settle down with this gentle blend.
Ingredients: chamomile, peppermint.
Each bag is approximately 3 oz of tea.
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Appel Foods - Nut Crumbs - Bread Crumb Alternative - Gluten Free - Sugar Free - Low Carb - Low Sodium - Raw, Premium Nuts (Everything)
The perfect mix of premium pistachios, cashews, and almonds blended with everything (like the bagel) seasoning.
Everything Nut Crumbs are the perfect ingredient for avocado toast, roasted veggies, or your favorite "breaded" dish!
Ingredients: pistachios, cashews, almonds, sesame seeds, dried onion, dried garlic, salt, and poppy seeds
$ 95.00
Enjoy Paella night with everything you need to make this authentic Spanish dish. A flat bottomed Paella Pan holds Spanish Chorizo and Spanish Rice, perfect for achieving that crispy socarrat. Our Infused Rosemary Olive Oil and Spanish Sherry Vinegar Reserva are highlighted in Chef Michelle's no-fail paella recipe. Use our special Paella blend seasoning of paprika and turmeric to give your paella that iconic bright orange hue. Whether you are making a seafood, chicken, or vegetable paella, this all-in-one gift will guarantee that your paella will end in perfection!
$ 21.00
A new specialty is born! Ginger, immersed in a fine syrup with enhanced with the rice flavors of turmeric, will win you over with its fresh and pleasantly spicy taste!
Fabbri Ginger is incredible in cocktails, on cheese boards, in baked goods, as a topping for almost any dessert. Don't throw away that syrup! It's fantastic in mocktails, cocktails, and used in baked goods to enhance flavors.
Fabbri is a traditional family-run company that has been creating a symphony of flavors and blessing palates of various tastes since 1905. Fabbri has quickly made a name for itself as a reliable company perfecting the craft of quality combined with people’s great passion to give shape to their creativity.
230g glass jar
Ingredients: sugar, candied ginger (ginger, sugar), glucose syrup, citric acid, turmeric extract, ginger, extract, natural flavors, fruit and vegetable juice for color, caramelized sugar. Gluten Free
$ 21.00
Beautifully small, dark-colored Italian tart cherries grown mostly in two prominent Italian cities, namely, Bologna and Modena. These perfectly piquant cherries are prized for their sour taste which is beautifully accented by the rich syrup.
Enjoy Fabbri Cherries atop cakes and ice cream, in cocktails, chopped alongside brie or a rich cheddar, or just straight from the jar! Save that syrup! Stir it into cocktails, salad dressings, or in club soda, or layer it into a yogurt parfait for a fabulous treat.
Fabbri is a traditional family-run company that has been creating a symphony of flavors and blessing palates of various tastes since 1905. Fabbri has quickly made a name for itself as a reliable company perfecting the craft of quality combined with people’s great passion to give shape to their creativity.
230g glass jar