Roasted Strawberry Balsamic Popsicles

Tracey Wilkinson

Makes 12 (depending on mold size)

Ingredients:

  • 3 pints (6 cups) fresh strawberries, hulled and quartered
  • 6 Tbsp Buzz 10 Honey
  • 2 Tbsp Strawberry Balsamic Vinegar
  • 1/2 cup plain Greek yogurt

Directions:

  • Preheat oven to 450 degrees. Line a baking sheet, a silicone baking mat or parchment paper.
  • In a medium bowl, toss strawberries with honey and balsamic to coat. Arrange strawberries in an even layer on prepared baking sheet. Roast for 20 minutes, stirring after 10 minutes. Cool slightly.
  • Puree the berries and their juices in a food processor or blender until smooth. Add Greek yogurt and pulse until combined. Pour into Popsicle molds and freeze until solid.

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Strawberry Basil Shortcake

Liza MacLeod

Ingredients:

Biscuits:

  • 1 cup all-purpose flour
  • 1/2 teaspoon  Himalayan Pink Salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup  Basil Olive Oil
  • 1/2 cup whole milk
  • 1 1/2 tablespoons cream

Strawberries:

  • 3 cups strawberries
  • 2 1/2 tablespoons  Strawberry Dark Balsamic Vinegar
  • 1 tablespoon sugar
  • Whipped cream (for serving)

Instructions:

  • Preheat over to 400 degrees Fahrenheit
  • Wash strawberries, cut off the tops, and cut into quarters. Toss the strawberries in the Balsamic in a baking dish. Roast for about 20 minutes, stirring every 5 minutes, until the strawberries are soft but not falling apart. Add sugar if needed. 
  • While the strawberries are roasting, combine together the flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, combine the milk and olive oil with a whisk. Pour the wet ingredients into the dry ingredients, using a spatula to stir, just until they are combined. 
  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Split the dough evenly into about 6 biscuits. Brush the top of the biscuits with cream (sprinkle with a pinch of sugar if you would like). Bake for 12-15 minutes, until they are golden brown. Let cool before serving. 
  • Cut the biscuits in half and fill with strawberries topped with whipped cream. Enjoy!

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Olive Oil and Dark Chocolate Mousse

Beth MacLeod

Serves: 6 to 8

Ingredients:

  • 6 ounces high quality bittersweet chocolate (chopped)
  • 1/4 cup espresso or strong coffee
  • 4 large eggs, separated, at room temperature
  • 1/2 cup  olive oil (any single varietal)
  • 2-4 tablespoons sugar, based on preference
  • Pinch of  Himalayan fine sea or kosher salt

Optional:

Mint leaves, chopped pistachios, grated chocolate

Directions:

  1. Melt the chocolate in either a double boiler, a heat-proof bowl placed over a pan of simmering water, or in the microwave. If using the microwave, do in ten-second increments, checking chocolate and stirring each time. Once the chocolate starts to melt, change to five-second increments. Note that chocolate can go from melted to burnt very quickly!
  2. Once the chocolate has melted, whisk in the coffee and the salt. Making sure the mixture has cooled slightly (you don’t want scrambled eggs!) begin to add the egg yolks, one at a time, beating with a hand mixer. Once the egg yolks are added, incorporate the olive oil, adding in a steady stream, beating on medium high speed.
  3. In a separate bowl, beat the egg whites on high, adding in the sugar once they have begun to stiffen. Continue until you have stiff peaks.
  4. Add one quarter of the egg whites to the chocolate mixture, making sure to incorporate thoroughly. Proceed to add the remaining egg whites, a quarter at a time, folding gently, but making sure the mixture is totally blended. Do not beat vigorously, as the air in the egg whites is what gives the mousse its velvety texture.
  5. Once the mixture is combined, spoon into six-ounce ramekins (or martini glasses, or dessert cups.) This can also be done using a pastry bag with a large star nozzle. Cover the ramekins with plastic wrap and refrigerate for several hours, preferably overnight.
  6. When ready to serve garnish with a combination of any or all of the optional ingredients.

 

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Vegan Chocolate Pudding

Tracey Wilkinson

Ingredients:

  • cups almond milk
  • 1/teaspoon fine ground Himalayan Sea Salt
  • 1/cup cocoa powder
  • 1/cup Local Honey
  • 1/cup almond Milk plus 3 tbsp cornstarch
  • ounces Elements Orange infused with Turmeric Chocolate Bar
  • 3/teaspoon pure vanilla extract
  • 1 tablespoon Dark Chocolate Aged Balsamic
  • Macadamia Nuts & Mint Leaves (Garnish)
  • Grated Elements Chocolate Bar (optional garnish)

Instructions

  • Heat the 2 cups milk in a saucepan with the salt, cocoa powder, balsamic and honey.
  • Whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.
  • When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
  • Once boiling, stir for 2 minutes.
  • Reduce heat to simmer for an additional minute, then turn off the heat.
  • Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts.
  • Refrigerate for minimum of 2 hours
  • Garnish with Macadamia nuts, chocolate bar and Mint Leaves

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Sorbet with a Chocolate Drizzle

Tracey Wilkinson

Try this for Valentine's Day...you will enjoy this!

Ingredients:

  • 2 Scoops of your favorite sorbet, frozen yogurt or ice cream (I love vanilla)
  • 4 Whole strawberries (cored and quartered)
  • 2 Mint leaves for garnish
  • 2 Tablespoons Chocolate Aged Balsamic Vinegar

Instructions:

  • Place the scoops on a favorite medium sized plate
  • Add Strawberries
  • Drizzle with Balsamic
  • Garnish with Mint
  • Enjoy!

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Fondue for You

Tracey Wilkinson

Dark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic

Ingredients:

  • 1 pound dark chocolate chips or whole bars chopped coarsely
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 Tbs. Blood Orange Agrumato Olive Oil
  • 1 Tbs. Fresh Orange Zest
  • 1 teaspoon vanilla extract
  • Pinch Himalayan Sea Salt
  • 2 tablespoons Espresso Dark Balsamic
  • Cookies, Fruit, marshmallows or pound cake, for serving

Directions:

Special equipment:  6-quart slow cooker

  • Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla, salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving. 

Serve with cookies, cut up fruit, marshmallows or pound cake.

 

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Mascarpone Party Cups

Tracey Wilkinson1 comment

Super easy recipe with our Party Cups...great for any winter event!

Ingredients:

  • 1 package of Party Cups
  • 1 Pint of Strawberries, washed and quartered
  • 8 oz mascarpone cheese, softened at room temperature
  • 1 Tsp Local Honey
  • 3/4 cup whipped cream (or Cool Whip)
  • 2 Tbsp Espresso Aged Balsamic
  • 1 Tsp of desired alcohol-dark rum, coffee liquor, brandy, cordial, etc.
Instructions:
  1. Lay the cups in a single layer in a serving dish or tray.
  2. In a bowl, using a wooden spoon or rubber spatula, blend together the mascarpone cheese, honey, alcohol, and the espresso balsamic.  
  3. Put mixture into a piping bag, pipe filling into each cup.
  4. Add strawberries on top.
  5. Keep refrigerated until served.

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Holiday Cookies

Tracey Wilkinson1 comment

Ingredients:

  • Stonewall Sugar Cookie Mix (available in most grocery stores)
  • Honey for drizzling
  • 2 teaspoons Blackberry Ginger Balsamic
  • 3/4 cup Butter infused olive oil
  • 1 large egg, whisked

Directions:

Preheat the oven to 350 F. Combine Oil with 1 cup of dry mix until fluffy.  Add egg and remaining mix.  Knead with mixer or by hand until ingredients are completely blended and dough holds together.  Roll out dough on floured board or pastry cloth to desired thickness (1/4 inch recommended).  Cut into desired shapes.  Bake on un-greased cookie sheet until edges are lightly browned (about 10-15 minutes).  Cool and Drizzle with Blackberry Ginger Balsamic.

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Home Made Whipped Cream

Tracey Wilkinson

Top your Millie Madeleines with this whipped cream

 Ingredients:

  •  2 cups of heavy cream
  • 1/4 cup of Dark Chocolate Balsamic
  • 4 Tablespoons of Sugar

 Directions:

  •  Add all ingredients in a chilled bowl
  • Beat in a mixer on medium speed until the cream holds soft peaks

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C'est la vie bistro Madeleines l’orange

Tracey Wilkinson

For all who were asking for the recipe...Millie's Madeleines l’orange

Ingredients

  • 4 oz (1 stick), plus 3 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 cup all-purpose flour, plus 1 tablespoon, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch of salt
  • 3 tablespoon Blood Orange Olive Oil
  • 3 tablespoon Orange zest
  • Powdered sugar (optional)
Equipment
  • Small sauce pan
  • Small bowl
  • 2  medium-sized mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 2 madeleine pans, 12 shells each
  • Pastry brush
  • Small sieve for dusting with powdered sugar, (optional)

Instructions

  1. Melt the butter.Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
  2. Prepare the dry ingredients and the wet ingredients in separate bowls.In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, orange olive oil, and orange zest until the eggs are frothy.
  3. Combine the dry and wet ingredients.Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
  4. Rest the batter.Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
  5. Prepare the pans.Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
  6. Preheat the oven and fill pans.Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
  7. Bake the madeleines.Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
  8. Cool and dust with sugar.Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling rack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
  9. To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.

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