Feeds:
Posts
Comments

Posts Tagged ‘Espresso’

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

Read Full Post »

Ingredients:Image-361

– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds

Directions:

– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.

Enjoy this granola over your favorite yogurt or with milk!

Read Full Post »

INGREDIENTS:

  • 3 quarts cold water
  • 1/3 cup SOOC 18 year or Espresso balsamic vinegar
  • ¼ cup saltwings
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 4 cloves garlic minced
  • 1 pinch salt
  • 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
  • 1 Tbsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 4 lbs chicken wings (separated at joints, tips discarded)
  • 2 Tbsp bread crumbs
  • 1 cup grated Parmigiano-Reggiano cheese, divided

DIRECTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.

Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20-25 minutes.

Read Full Post »

Ingredients:

– 2 pounds chicken breast, cut into 1-inch cubesapricot-chicken-with-couscous
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme

Directions:

– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.

– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.

– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!

Read Full Post »

Ingredients:

1 ea. brisket
1 lb. salt
1/2 lb. brown sugar
1/4 cup cinnamon
2 tsp. cayenne
2 Tbsp. black pepper
2 Tbsp. mustard powder
1 tsp. cloves, ground
1 1/2 lb. onions, julienne
5 cloves garlic, sliced
1/2 bottle red wine
3 cups SOOC Espresso balsamic vinegar
about 1/4 cup SOOC Cilantro and Roasted Onion EVOO
1 can tomatoes
1/2 cup brown sugar
2 Tbsp. spice

Directions

Combine spices, separate 2 Tbsp. for the sauce. Combine the rest of the spice with the salt and brown sugar Rub the brisket with the salt, sugar and spice mixture and let sit refrigerated over night. Lightly rub the brisket with olive oil and roast in a 375 degree oven until golden brown. Heat a large pot over a medium flame. Glaze the pot with olive oil and add the onions. Season well with salt and pepper and cook until well caramelized. Add the garlic to the onions and cook until soft. Add the 2 Tbsp. of spice mix to the pot and stir in well.

Deglaze with red wine and let the wine reduce by half Add the balsamic vinegar and brown sugar and tomatoes to the pot and bring to a simmer. Season with salt and pepper to taste. Place the roasted brisket in a large stainless steel roast pan or crock pot. Cover the brisket with the sauce, adding water as necessary to cover 3/4ths of the brisket. Cover the pan with foil and place in an oven at 300 degrees. Cook for approximately 3 hrs or until tender.

Found: http://www.azfamily.com/on-tv/your-life/Balsamic-and-spice-braised-Brisket-111946749.html

Read Full Post »

6 egg yolks
4 tablespoons sugar
1 pound mascarpone (at room temperature)
1 3/4 cups cooled espresso
3 tablespoons SOOC Dark Chocolate Balsamic
24 ladyfingers
1/3 cup bittersweet chocolate shavings

Directions:

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about five minutes.  Add room temperature mascarpone to the egg yolks and beat until smooth.  Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.  Briefly dip each ladyfinger into espresso mixture.  Allowing the ladyfingers to soak too long will cause them to fall apart.  Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.  Cover with plastic wrap and refrigerate for 2 to 6 hours.  Before serving, sprinkle the top with chocolate shavings.

Read Full Post »

<span>%d</span> bloggers like this: