Chocolate Blood Orange Waffles

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Chocolate Blood Orange Waffles

Chocolate Blood Orange Waffles

1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup good quality cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Agrumato Olive Oil

Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.
Serve warm waffles with fresh fruit or with topping off choice.


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Maple Baked Beans

4 strips bacon (cut into 1' pieces)
1/2 cup onion - chopped
1 can navy beans
1 can black beans
1/2 cup Espresso Dark Balsamic
1/2 cup ketchup
1/2 cup Maple Dark Balsamic
1/4 cup brown sugar - packed
1 tbsp chilli powder

Sear bacon in large pot until crispy.
Add onions - sauté.
Rinse and drain beans - add to pot with ketchup, balsamic and 1/2 cup water.
Stir in brown sugar and chilli powder, cover and bring to a bowl.
Reduce heat and let simmer - stirring often for 1/2 hour until beans have softened. 


Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey


1 Turkey about 12 pounds

For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water

3 tablespoons Delizia Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.  Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and incavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven.  To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.  If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.


Balsamic Glazed Ham Recipe


1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizia's Traditional Style Aged Cinnamon-Pear Balsamic Condimento

2 tablespoons Dijon or grainy mustard


Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.


After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  


Sicilian Lemon Balsamic Vinegar Braised Carrots and Parsnips


Sicilian Lemon Balsamic Vinegar Braised Carrots and Parsnips


3 tablespoons Extra Virgin Olive Oil
1 shallot, minced
1 cup chicken broth
1 cup  Sicilian Lemon White Balsamic Vinegar
6 sprigs fresh thyme
2 bay leaves
salt & pepper to taste
1 pound carrots, peeled and sliced on a bias 1/4 inch thick
1 pound parsnips, peeled and sliced on a bias 1/4 inch thick
1/2 cup dried cranberries
1 tablespoon Dijon mustard
2 tablespoon minced fresh parsley

Peel and slice the carrots and parsnips on a bias into 1/4 inch pieces. Saute shallot in olive oil in large Dutch oven over high heat until softened and just beginning to brown, about 3 minutes.  We used the Ultra Premium Single Varietal Extra Virgin Frantoio to saute the shallots. But a flavored olive oil such as the Rosemary Fused Olive Oil or even Butter Infused Olive Oil would add another depth to the dish.

Add broth, vinegar, thyme sprigs, bay leaves, and salt & pepper. Bring to a simmer and cook for 5 minutes.

Add carrots and parsnips, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.

Remove pot from heat. Discard thyme sprigs and bay leaves and stir in cranberries. Push vegetable mixture to sides of pot. Add mustard and whisk into cooking liquid.

Cook for an additional 5 minutes to reduce the liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with parsley, and enjoy!



Honey-Ginger Balsamic Glazed B-B-Q Ribs


Honey-Ginger Balsamic Glazed B-B-Q Ribs

Marinade For the Ribs
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Toasted Sesame Oil
1 Tbs. Sea Salt
For the Glaze
3/4 cup  Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon  Toasted Sesame Oil
Toasted sesame seeds for garnish - optional

For the marinade
Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.  

For the Glaze
Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine. 
For the ribs
Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pan/s large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optionally, sprinkle ribs with sesame seeds as a garnish.