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Posts Tagged ‘Black Cherry Balsamic’

olive oil and balsamic vinegar

Cherry Lime Vinaigrette Dressing

  • 1 cup SOOC Persian Lime Olive Oil
  • 1/4 cup dried cherries
  • 1/4 cup SOOC Black Cherry Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

  • 1/3 cup SOOC Persian Lime Olive Oil
  • 2 Tbsp Honey
  • 1 Tbsp Fresh Lime Juice
  • 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

  • 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
  • 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
  • 1 tsp Dijon mustard (or horseradish mustard)
  • 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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trufflesIngredients:

  • 1/2 Cup Steaming hot heavy cream
  • 1 pinch of sea salt
  • 8 ounces best quality dark chocolate in chip form, or chopped
  • 3 tablespoons SOOC dark or white balsamic – my favorite options for this are: coconut, raspberry, tangerine, strawberry, espresso, or traditional 18 year.
  • 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions:

  1. Place the chopped chocolate in a medium size heat proof bowl.
  2. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.
  3. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
  4. Have a baking sheet covered with parchment paper ready that will fit into your fridge or freezer.
  5. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
  6. Place the balls on the prepared baking sheet and then place in the fridge or freezer to firm up the truffles.
  7. Once truffles are firm, you can roll into cocoa powder or in tempered (melted) chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  Truffles can be served at room temperature.

Makes approximately 30-40 truffles

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