Ingredients:
1 TBSP | INFUSED Wild Raspberry White Balsamic Vinegar |
1 TBSP | Mayonnaise |
2 tsp | Dijon Mustard |
2 each | Crisp Apples (Gala, Granny Smith, or Pink Lady), sliced thinly |
1 cup | Napa Cabbage, shredded |
¼ cup | Green Onions |
¼ cup | Parsley |
8 slices | Sour Dough Bread |
1/3 cup | INFUSED Blood Orange Olive Oil |
8 oz | Camembert or Brie Cheese, sliced |
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.
Here we have a pork chop, also known as Schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.
Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.
Ingredients:
For the Schnitzel:
4 7-8 oz. | Boneless Center-Cut Pork Chops, pounded to 1/4-inch thick* |
1/2 cup | Fine Bread Crumbs |
1/2 cup | All-Purpose Flour |
2 | Eggs |
1/4 cup | Whole Milk |
1 tsp | Sea Salt |
To Taste | Freshly Ground Pepper |
For Frying | Extra Virgin Olive Oil |
(optional) | lemon wedges |
*You can substitute boneless, skinless chicken breasts here too!
For the Baby Arugula Pesto with Lemon
4 cups | Baby Arugula, washed and dried |
1/2 cup |
Extra Virgin Olive Oil |
1/3 cup | Pecorino Romano |
2 large |
Garlic Cloves |
1/4 cup | Almonds, blanched and toasted |
1 TBSP | Fresh Squeezed Lemon Juice |
To Taste | Salt and Freshly Ground Pepper |
Directions:
For the Baby Arugula Pesto with Lemon
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.
For the Schnitzel
Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.
Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper into the flour and add to another shallow dish.
Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.
Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.
Ingredients:
1 6-8 lb | Bone-in Skinless Smoked Ham, shank or butt-end portion |
2 cups | Gravenstein Apple White Balsamic Vinegar |
2 TBSP | Dijon Mustard (or Other Grainy Mustard) |
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.