Blackberry-Ginger Balsamic Glazed Wings


Blackberry-Ginger Balsamic Glazed Wings

4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. 

Preheat an outdoor grill for medium heat. 

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.


Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes. 

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.






3 tbsps Raspberry Balsamic Vinegar

1 tsp lemon juice

2 tbsps  Roasted Almond Oil (or Walnut Oil)

1 tsp Dijon style mustard

1/2 teaspoon salt

fresh ground black pepper to taste

1/3 cup slivered toasted almonds

1/3 cup crumbled feta or Cherve cheese

2 quarts of your favorite lettuce greens

Fresh raspberries and strawberries for garnish

Place Raspberry Balsamic, lemon juice, Roasted Almond Oil, mustard, salt and pepper in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds, cheese and fresh berries. Serve immediately.



Spinach Salad with Strawberry Basil Vinaigrette

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Spinach Salad with Strawberry Basil Vinaigrette



·         1 bunch of fresh baby spinach

·         1 C. Fresh Strawberries, quartered or sliced

·         1/2 C. Goat or Feta Cheese, crumbled

·         1/3 C. Chopped Walnuts

·         3 Tbls.   Strawberry White Balsamic Vinegar

·         1/4 C.   Basil Agrumato Olive Oil

·         Salt and Pepper to taste –



In a salad bowl, add spinach, strawberries, cheese and pecans.

To make vinaigrette, thoroughly whisk Balsamic Vinegar and salt/pepper in a small bowl. Add the Basil Olive Oil in a slow stream while continuing to whisk until it is emulsified.  Adjust Oil and Vinegar ratio to your taste.  Pour over the salad ingredients and toss gently before serving.


Serrano Honey Vinegar Mustard with Garlic Olive Oil


Serrano Honey Vinegar Mustard with Garlic Olive Oil


4 tablespoons whole brown mustard seed
1/2 cup ground yellow mustard powder
1/3 cup water
1/2 cup Serrano Honey Vinegar

2 tablespoons Garlic Olive Oil (or other olive oil)
2 teaspoons salt


Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 

Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 


Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.

Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

Will keep for up to 2 months refrigerated.


Blenheim Apricot & Olive Oil Cake

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Blenheim Apricot & Olive Oil Cake

2 cups Semolina
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
1 cup cane sugar, divided

2 Eggs
1¼ cups Buttermilk
¾ cup UP Extra Virgin Olive Oil

1 teaspoon Vanilla
zest of 1 lemon

4 medium sized ripe apricots, pitted and cut in half
⅔ cup honey
¾ cup Blenheim Apricot White Balsamic


Preheat the oven to 350 degrees F. 

Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. 

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment

Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.

While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓

When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 


Let cool.


Serve at room temperature with a dollop of Greek style yogurt.