Red White & Blueberry Trifle

Ingredients:

-1 Angel Food Cake, Cubed

-1 box vanilla pudding mix, made according to box directions

-1/4 cup milk (in addition to milk used in pudding)

-1 1/2 cups raspberries

-1 1/2 cups blueberries

-1 1/2 cups strawberries

-1/3 cup SOOC Blueberry Balsamic Vinegar

-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)

-2 cups heavy whipping cream

-2 Tablespoons honey

Directions:

1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.

2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.

3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.

4. Garnish with fresh berries. Keep chilled before serving.

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Balsamic Ganache Truffles

Ingredients:

• 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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Strawberry Goat Cheese Bruschetta

Ingredients:

– 1/2 C SOOC Strawberry Balsamic Vinegar
– 12 slices French bread
– 1 tbs SOOC Basil EVOO
– 1 pound strawberries, diced
– 2 tsp fresh thyme leaves
– 1 C goat cheese, room temp
– Salt and pepper, to taste

Directions:

– Dice strawberries and combine with the thyme leaves in a bowl. Set aside.
– Pour vinegar into a small skillet over medium-low heat. Simmer about 8-10 minutes, stirring occasionally until reduced to about half. Remove from heat and cool to room temperature.
– Prepare grill for high heat. Place bread slices on foil-lined baking sheet. Brush bread slices lightly with SOOC Basil EVOO. Grill approximately 2-4 minutes per side, until slightly crispy.
– Spread goat cheese on bread slices, and salt and pepper to taste. Add reduced vinegar to the strawberry and thyme, coating evenly. Spoon mixture over the goat cheese topped bread. For a sweeter option, try substituting SOOC Strawberry Balsamic for SOOC Dark Chocolate Balsamic!

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