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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Cheese and Chutney Tray

Tracey Wilkinson

Try this chutney with cheese and crackers.  Fill a tray with assorted cheese, fruits and this chutney.  Delicious!

Ingredients:

  • 1 tablespoon Blood Orange Olive Oil
  • ½ cup minced shallots
  • 2 cups halved seedless purple or red grapes
  • ½ cup dry sherry
  • ¼ cup Espresso Aged Balsamic Vinegar
  • 1 teaspoon yellow mustard seeds
  • ¼ teaspoon salt

 Directions:

  • Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes.
  • Add grapes, sherry, vinegar, mustard seeds and salt.
  • Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes
  • Scoop into a mason jar, let cool and add to your cheese tray

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Cheffanie's NY Strip Roast with Espresso Rub

Tracey Wilkinson

As many of you know, I am in a Book Club for what might be almost 20 years now (Yikes).  Love all these women and I call them my "Focus Group"...if they don't like something...I won't carry it in The Little Shop of Olive Oils.

Stephanie (or Cheffanie) as we call her...made this gem last week and below is a summary of our group text...thanks Cheffie!

_______________________________________

"Side bar... Tracey I'm using your espresso balsamic as the base for my NY strip roast tonight (with herbs and salt/pepper). 

It was amazing. The balsamic sugars helped the browning process! I highly recommend 

No coffee flavor but basically you could use any of the dark balsamics. The sugars in it helped it caramelize the outside. I only cooked it on convection roast at 325 and it looked like I seared it. Crushed garlic, thyme, rosemary, seasoned salt and pepper. 4lbs took 1 hour for medium rare."

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