Fresh Strawberries with O California Balsamic Vinegar

Ingredients

1 pint of fresh, ripe strawberries

1 Tbsp local honey (optional)

3 Tbsp O California Balsamic Vinegar

Mascarpone, crème fraîche or vanilla ice cream

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Fresh Strawberries with O California Balsamic Vinegar

Directions

This is the simplest dessert and so flavorful. The perfect way to win a heart at a romantic dinner or a great way to celebrate the spring berry harvest.

Directions:

Slice the strawberries into a medium-sized bowl. If you like it sweet, add 1 Tbsp local honey, adding more or less to taste. Add 3 Tbsp O California Balsamic Vinegar. Let sit at room temperature to allow strawberry juices and vinegar to meld. After 1 hour, place in the refrigerator to chill. When ready to serve, place a dollop of your favorite topping. Garnish with a slight grind of black pepper and a pinch of lemon zest.

NOTE: This recipe is delicious with any of O’s sweet and rich balsamic vinegars. Try it with: O California Port Balsamic Vinegar, O Fig Balsamic Vinegar, or O Honey White Balsamic Vinegar.

Pork Loin & Dried Apricot Salad

Ingredients

Salad

  • 5 ounces ready-to-eat salad greens such as baby kale or mesclun mix
  • 12 ounces prepared pork loin roast
  • 16 dried apricots
  • 1 red apple, such as fuji, gala or pink lady
  • Optional: 1/4 c maple glazed walnuts or other candied nuts

Sherry Vinaigrette Dressing

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Pork Loin & Dried Apricot Salad

Directions

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Kate Mann at Salad Every Day creates another great salad and loves O Sherry Vinegar for its super-smooth, rich flavor.

Make the O Sherry vinaigrette: In a small bowl, whisk together vigorously O Sherry Vinegar and O California Organic Extra Virgin Olive Oil with the dressing ingredients, so that they emulsify and thicken. Taste-test the dressing on a piece of lettuce and adjust salt, pepper and other seasonings according to your preferences, adding more garlic (optional) for a more pungent dressing or more sugar for a sweeter flavor.

Prepare the salad ingredients: Cut the pork loin into large bite size pieces. Slice the apricots in half or quarters, and cut the apple into bite size pieces.

Assemble the salad: Transfer the salad greens to a serving bowl and add about half of the meat and fruit. Whisk the dressing again, then toss the salad with a light coating of the dressing. Arrange the remaining meat and fruit on top of the salad, along with the candied nuts (optional). Drizzle additional dressing over the salad, if desired. Serve, and enjoy!

Serves 4

 

Brownies with O Blood Orange Olive Oil

Ingredients

  • 3/4 cup O Blood Orange Olive Oil, plus more for oiling the pan
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, lightly beaten
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Brownies with O Blood Orange Olive Oil

Directions

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Using O Blood Orange Olive Oil, oil the foil (not including the overhang).

Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the O Blood Orange Olive Oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine.

Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Ingredients

  • 4 large baking apples, such as Honeycrisp
  • 4 tsp (1/2 stick) butter, softened
  • 1/2 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/4 cup chopped pecans
  • O Fig Balsamic Vinegar
  • Crème fraîche
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Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Directions

Preheat the oven to 375 degrees. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour. Remove from baking dish, dry if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples. Top with a dollop of chilled crème fraîche and serve.

Enjoy with a crisp Pinot Gris or chilled Sancerre.

Serves 4

Roasted Turkey with O Sherry Vinegar Glaze

Ingredients

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Roasted Turkey with O Sherry Vinegar Glaze

Directions

Preheat the oven to 325 degrees. Rinse the turkey inside and out with cold water. Dry thoroughly with paper towels. Sprinkle the cavity with salt and pepper. Stuff loosely (stuffing expands during cooking) with your favorite stuffing recipe and close the opening with metal skewers. Also stuff the neck cavity and skewer it closed. (Place the leftover stuffing in a buttered soufflé dish and bake it alongside the turkey for the last hour of its cooking time, basting the stuffing occasionally with pan juices.)

Tie the turkey’s legs together and place it on a rack (we use a Teflon-coated V-shaped rack) set in a large roasting pan.

Whisk O California Extra Virgin Olive Oil, O Sherry Vinegar and maple syrup together well to make the glaze. With a pastry brush, glaze (paint) the turkey with the glaze mixture, lifting it up to reach the under side. This method makes the bird very dark, very quickly, so the turkey should either be tented with foil when dark or you can glaze it about 1/2 way through the cooking, or 2 hours before it is done.

Place the turkey in the center of the preheated oven and roast, basting occasionally with accumulated pan juices, until a thermometer inserted into the thickest part of the thigh registers 170 degrees and juices run clear. This should take between 4 ½ and 5 hours. The turkey skin should be quite dark. Check at the 4-hour point and if it isn’t, brush again with the molasses mixture.

Transfer the turkey to a platter or carving board and let it rest for 20 minutes before carving.