Iris’ Stuffed Portobello Mushrooms with Goat Cheese and Traditional Balsamic Vinegar

Ingredients:                                                                                                                                                 4 Portobello mushroom caps, brushed clean, reserve short stems
1 shallot
1 small clove garlic, minced
2 Tbs flat leaf parsley,  rough chopped
6 oz. goat cheese (room temp.)
2 Tbs sun-dried tomatoes marinated in herbed oil, julienned (get them in prepared jars)
2 Tbs extra virgin olive oil, divided
Kosher salt and pepper to taste
Greens
Traditional Balsamic Vinegar
(enough to drizzle)

Instructions:
Preheat oven to 375 degrees. Snap short stems out of gill side of mushrooms.  Reserve them.  Brush portobello caps lightly on both sides with olive oil.  Place on sheet pan (gill side down) for 10-12 minutes.  Remove from oven and turn caps so gill side is up.

Finely mince shallot, garlic clove and mushroom stems and saute on medium-low heat in olive oil just till softened.  Add flat leaf parsley to pan for 30 seconds.  Turn heat off pan but keep on burner while you add goat cheese and sun-dried tomatoes.  Blend together into a paste.  Season w/ salt and pepper.  Fill the caps with goat cheese mixture and return to oven for 8 minutes (till mixture starts to bubble).  Remove caps from oven and drizzle artfully with Traditional Balsamic Vinegar.  Serves 4 as an appetizer, cut in quarters on greens or as a side dish.

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Posted in Balsamic Vinegar Recipes, Traditional Balsamic Recipes | Tagged , , , | 4 Comments

Sauteed Greens

Sauteed Greens

Sauteed Greens

Ingredients:

1 Tbsp Blood Orange or Meyer Lemon Olive Oil

4 cups of mixed greens (any combination of swiss chard, spinach, kale, mustard greens)

1 heaping tbsp shallots, chopped

1 clove garlic chopped

1/2 cup golden raisins

2 Tbsp Traditional Balsamic Vinegar

 

Instructions:
1. Soak raisins in vinegar for 1/2 hr
2.  Heat oil in 10″ skillet
3.  Add shallots, saute for 2 min or until softened
4.  Add garlic stir for 1 min
5.  Add greens, tossing occasionally for about 4 minutes.
6.  Remove from the heat.  Add raisins.

Posted in Blood Orange Olive Oil Recipes, Meyer Lemon Olive Oil Recipes, Traditional Balsamic Recipes | Tagged , , , , | 3 Comments

Caprese Salad with Sun Dried Tomato Oil

Caprese Salad with Sun Dried Tomato Dipping Oil

Caprese Salad with Sun Dried Tomato Dipping Oil

Instructions:

– Slice vine ripened red and yellow tomatos.

– Slice fresh mozzarella (large balls) into 4 or 5 slices.

– Alternate overlapping red and yellow tomato slices with mozzarella on a plate.

– Drizzle Sun Dried Tomato Dipping Oil over salad top with fresh basil.

Posted in Gourmet Dipping Oils, Sun Dried Tomato Dipping Oil | Tagged , , , , | 1 Comment

Aged Balsamic Lemonade!

Looking for a new lemonade recipe. Try it with Traditional Aged Balsamic Vinegar. A perfect Arnold Palmer substitute.

Ingredients to Mix together:
5 Gallon Recipe
32oz Lemon Juice
3C. Sugar
2 1/3 C. Gourmet Blends Aged Balsamic Vinegar
Water & Ice to fill
Sliced Lemon

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Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar

Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar

Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar

Ingredients:

Grapes (white and red) in bunches
Ripe pear slices
Strawberries (leave stems on)
Meyer Lemon Olive Oil walnuts (recipe in Meyer Lemon Category)
Log of goat cheese
Vanilla Fig Balsamic Vinegar

Instructions:

Arrange fruits in groupings on large platter.  Place walnuts together in one spot.  Then place goat cheese log with vinegar drizzled in a stream on top of it.  Surround log w/  crackers.  Pour extra of this amazing vinegar in a little bowl for dipping the fruit. Great for a cocktail party or at the start of a dinner.

Posted in Balsamic Vinegar Recipes, Little Quicky Recipes, Meyer Lemon Olive Oil Recipes, Olive Oil Recipes, Vanilla Fig Balsamic Recipes | Tagged , | Leave a comment

Hope’s Baked Brie with Vanilla Fig or Raspberry Balsamic Vinegar

Hope's Baked Brie with Vanilla Fig or Raspberry Balsamic Vinegar

Hope's Baked Brie with Vanilla Fig or Raspberry Balsamic Vinegar

Ingredients:

1 8″ to 10″ wheel of Brie cheese (w/ rind on)
2 Tbsp. Vanilla Fig or Raspberry Balsamic Vinegar

Instructions:

Pre-heat oven to 350 degrees.
Place brie in oven-safe baking dish for 15 minutes (more or less till starting to bubble).  Place on platter.  Drizzle vinegar artfully over brie.  Serve w/ crusty bread slices or crackers.

Posted in Little Quicky Recipes, Raspberry Balsamic Vinegar Recipes, Vanilla Fig Balsamic Recipes | Tagged , , | Leave a comment

Paul Agueci’s Vanilla Fig Balsamic Vinegar Cocktail

Ingredients:

Walnuts and Vanilla Fig Balsamic Cocktail

Vanilla Fig Balsamic Cocktail with Gourmet Blends Seasoned Walnuts

– 1-1/2 oz. Vanilla Vodka                                               – 1/2 oz. Vanilla Fig Balsamic Vinegar                        – 1/2 oz. simple syrup                                                    – Crushed ice

Instructions:                                                         Combine all ingredients, shake and pour.

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