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.
$ 40.00
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
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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.
$ 11.00
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
$ 21.00
Luscious and sweet, these strawberries are carefully picked at their peak ripeness before they are preserved in syrup and placed into a beautiful glass jar.
Enjoy Fabbri Strawberries 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, into 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 Gluten Free
$ 39.00
These tubes each hold .7 - .8 oz of Salty Fun Flavors. Gathered together in a small wicker basket, you can add flavor to your cooking in a whole new dimension. This gift set features 7 of our most popular INFUSED and SMOKED SEA SALTS.
-Vintage Merlot
-Venom
-Hickory
-Hawaiian Black
-Vanilla Bean
-Lemon Twist
-Spanish Rosemary
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The Fig & Balsamic Food Crayon appears to be another creative and delicious product that offers a convenient way to enhance the flavors of various dishes and drinks with its sweet and Mediterranean touch. Presented in a nice single box including a crayon and a sharpener. How it works : Sharpen some shavings on your plates, over your desserts or drinks as you serve. How many shavings :5 to 10 shavings per plates. 1 or 2 shavings per bite size serving or on a drink. Shelf life and preservation : Food Crayon lasts up to 12 months. Once open keep them in their tube in the fridge.
| 2 pounds | Brussels Sprouts |
| 1 tsp | Salt |
| 1 tsp | Freshly Ground Black Pepper |
| ¼ pound | Salt Pork, cubed (or Bacon) |
| ¼ cup | INFUSED Tuscan Herb Olive Oil |
| 1 cup | Pecans, chopped |
| ½ cup | INFUSED Mission Fig Dark Balsamic Vinegar |
|
½ cup |
Pomegranate Seeds |
| ¼ cup | Parmesan Cheese, shredded |
$ 19.00
Even in the ancient times, many people worshipped the fig tree as a sacred tree. As a symbol of fertility, sensual joy, abundance and richness. Certainly not only because of its dietary fiber and valuable ingredients, but also due to its succulent, honey-like taste.
The exotic taste is preserved in the wonderful pure fruit vinegar obtained from the juice of fully ripe fruits. Just as it is done at Pödör, traditionally and purely by hand. The result is fresh, invigorating fig vinegar with a slightly sweet aroma. Fig vinegar goes particularly well with our sweet oils, like almond oil, peanut oil, macadamia nut oil, pistachio oil or even olive oil. Our fig vinegar is also perfect as the final seasoning of sauces and meats, especially in the case of Mediterranean dishes.
100% natural, unfiltered fruit vinegar, fermented solely from the juice of selected fresh figs, matured in wooden barrels. Free from preservatives and additives, contains no artificial colorings, flavors and flavor enhancers. Unfiltered vinegar, shake well before use!
Blackberry vinegar
100 g contain on average:
Energia51kJ /12kcal
Fat0g
Cholesterol0g
Natrium0g
Carbohydrate3g
Sugar3g
Protein0g
Rost0g
Salt0g
The vinegar should be stored in a place protected from light, sealed hermetically. Under these conditions it has a virtually indefinite shelf life.
The sediment at the bottom of the bottle is natural, not a sign of poor quality.
An unfiltered, undiluted fruit vinegar, so shake it before use!
Country of origin: Austria
Ingredients:
| 2 | Filet Mignon Steaks, 10-12 oz each |
| 1 TBSP | INFUSED Robust EVOO (such as Chilean Favolosa) |
| 1 tsp | INFUSED Wild Porcini Mushroom Sea Salt |
| 1 tsp | Black Peppercorns, coarsely cracked |
| 1 TBSP | INFUSED Butter Olive Oil |
| 6 oz | Fresh Mushrooms (Shittake, Cremini, or Oyster) |
| 1 TBSP | Dry Sherry |
| 2 tsp | INFUSED Tuscan Herb Olive Oil |
| 1/4 cup | Shallots, minced |
| 1 1/2 TBSP | Brandy |
| 3/4 cup | Heavy Cream |
| 2 TBSP | Dijon Mustard |
| Garnish | Parsley |
Directions:
Preheat oven to 400 degrees F.
Pat filets dry with a paper towel, then tie each filet around the middle with string so it holds its shape when cooking. Brush the filet with INFUSED Robust EVOO, sprinkle with INFUSED Wild Porcini Mushroom Sea Salt and pepper.
Heat a large skillet over high heat for 5-7 minutes. Once the skillet is hot, add the filets and sear evenly on all sides (about 2 minutes for each top, bottom and sides). Transfer the filets from the skillet to a sheet pan and place in the oven for 8-10 minutes for medium rare. Remove from oven and cover with aluminum foil to all them to rest for 10 minutes.
While the steaks are cooking, heat INFUSED Butter Olive Oil in a small saute pan over medium to low heat. Saute mushrooms for 4-5 minutes, stir in the sherry and continue cooking for 8-10 minutes until mushrooms are cooked thoroughly. Sprinkle with salt and pepper and set aside.
Using the same skillet that you seared your filets, heat the INFUSED Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes. Add brandy and stir to deglaze the pan. Cook until brandy evaporates and the shallots are tender. Stir in heavy cream and simmer until thickened. Finish by adding the mustard and season to taste.
To serve, spoon the cream mustard sauce around the filet. Top meat with a spoonful of mushroom, garnish with minced parsley and serve hot.
Serves 2, generously
$ 45.00
Simply fill a grinding pod with your favorite spice and attach it to the FinaMill. Hold the FinaMill over your food, press the button, and a LED light will illuminate a shower of freshly ground spices. You can operate the FinaMill with just one hand—perfect for multitasking cooks and people with limited mobility. FinaMill grinding pods double as storage for all your spices, and can be swapped in with just a couple clicks. Even the grind size is adjustable; mill dried chiles to a fine grind or coarsely crack black pepper and sea salt.
Grinder comes with 2 grinding pods.
$ 10.00
Product description: - Stock and stack all your favorite FinaPods.
- Keep your spice fresh and organized.
- Easy to clean.
- Made with durable material.
*FinaPod not included.
Dimensions: 10.24” x 3.54” x 0.75”
Weight: 0.40lb
Material: ABS, BPA Free
Care: Rinse with clean water and dry with a clean, soft cloth.
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