Brie Fig Omelet

Ingredients 

2            Eggs

1 TBSP Fig Balsamic Vinegar

1 tsp      Lemon Fused Olive Oil

1 oz       Brie cheese, sliced thin

1 TBSP  Fresh chives, chopped

To Taste  Sea Salt 

Directions

Beat eggs with Fig Balsamic Vinegar and Sea Salt. Pour egg mixture into small skillet coated with Lemon Fused Olive Oil. Cook over medium heat using a silicone spatula to lift edges of egg allowing any liquid to spill into the sides, cooking the bottom of the egg until lightly browned. Flip egg over in pan, adding cheese and chives to the middle of the circular area. Overlap egg and remove from heat

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Apple Brie Grilled Cheese Sandwiches

Ingredients:

In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well.

Prepare 2 sandwiches: heat a large heavy skillet over high heat. Lower heat to medium. Brush both sides of each bread slice with INFUSED Blood Orange Olive Oil. Toast one side of 4 pieces of bread, approximately 2 minutes, until lightly browned. Turn over two bread slices. Layer 2 ounces cheese and sliced apple slaw on each of these two slices and then top with the remaining two toasted bread slices, placing toasted side down.

Continue toasting the sandwich until nicely browned on the bottom.  Turn sandwich with a spatula to toast the remaining side, pressing down slightly to encourage melding of the cheese and apple slaw.

Repeat to make 2 additional sandwiches with remaining 4 slices of bread. Serve immediately.

Serves 3.

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Berry Mojito Fizz

Ingredients:

Directions:

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Balsamic Glazed Ham

Ingredients:

Directions:

Preheat the oven to 325.  

Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the Gravenstein Apple White Balsamic Vinegar to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the Gravenstein Apple White Balsamic Vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning.

Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Use any extra glaze as a dipping sauce.

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Cranberry- Orange-Crunchy-Nutty Granola

Ingredients 

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

Directions

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.

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Spot Prawn Cakes Pan Fried in Coratine with Cilantro-Caper Aioli

Ingredients: 

For the Cilantro-Caper Aioli

For the Simple Baby Greens Salad

Directions:

For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.

In a medium bowl, mix together all of the Spot Prawn Cake ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish.

Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

For the Cilantro-Caper Aioli
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. 

Mix the INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

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Truffled Devil Eggs

Ingredients 

1 dozen hard boiled eggs, cooled, shelled & halved

3 tablespoons White Truffle Gourmet Oil

1 teaspoon fresh squeezed lemon juice

2 large raw egg yolks*

1/2 cup Lemon Olive Oil

1/2 cup grape seed oil or other neutral oil such as safflower or sunflower 

1 large garlic clove

Sea salt to taste

1 pinch white pepper

1 dozen cooked egg yolks reserved from hard boiled eggs

2 TBSP minced chives or parsley

Directions

Prepare the hard boiled eggs.  

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add White Truffle Gourmet Oil and INFUSED Lemon Olive Oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 

Makes 2 dozen appetizer servings 

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Spinach & Wild Mushroom Crepes

For the Filling

For the Sauce

Directions:

For the Crepes:

Combine the 2 TBSP  INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature.

Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil. Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle. Cook for approximate one minute on each side.   Remove to plate and cover with wax paper. Continue cooking crepes until all batter has been used. (Makes 6 large crepes)

 For the Filling:

Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat. Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute until wilted. Stir in the cheeses.  Season to taste with salt and pepper.   

For the Sauce:

Heat the INFUSED Butter Flavored Olive Oil over medium heat. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a simmer until thickened. Add tomato sauce. Season to taste with salt and pepper.

Putting the Dish Together:

Preheat the oven to 375. 

Fill the crepes with the spinach filling.  

Ladle 1 cup of sauce in the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.

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Oven Roasted Tomato Quiche with Olive Oil Crust

Ingredients:

For Oven Roasted Tomatoes

For Whole Wheat Extra Virgin Olive Oil Pastry Crust

For Quiche Filling

Directions:

For Oven Roasted Tomatoes:

Preheat the oven to 300 degrees F.

Combine the Chilean Favolosa Ultra-Premium EVOO, garlic, herbs, salt, and pepper in a shallow, oven-proof dish. 

Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut-side-down in the dish.

Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.

For Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  

Add the Chilean Favolosa Ultra-Premium EVOO and water to the bowl and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly-floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.

Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes.

Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

For the Quiche Filling:

Preheat the oven to 400.

Sauté the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season with salt and pepper to taste.

Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano, over the tomatoes. Pour the egg shallot mixture over the top.

Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.

Enjoy warm, or allow to cool to room temperature.

This recipe can be made a day in advance or may be frozen and re-warmed.

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Banana Bread

Ingredients:

Directions:

Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.

Combine the wet ingredients, and fold in lightly beaten eggs.

Mix in the bowl with the dry ingredients until just incorporated - do not over mix.

Scrape the batter into a pan and spread evenly.

Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.

Let cool in the pan on a rack for 5 to 10 minutes before cutting.

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Caramelized Veggie Croquettes

Ingredients:

For the Croquettes

For the Gremolata Hollandaise Sauce

Directions:

For the Hollandaise Sauce: 

Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.

In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.

Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.   

For the Veggie Croquettes: 

In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.  

Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.  

Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.

Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.

Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.  

Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.  

Set the patties onto a lined baking sheet and set aside.  

Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.  

Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

To Assemble:

Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top. 

Serves 6

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