Ingredients: (1) 8 oz package of bacon (or vegetarian bacon) 1/4 cup brown sugar FMOO Maple Balsamic Vinegar 1 container of vanilla bean ice cream Preheat oven to 350 degrees. Put bacon slices in a bowl and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in […]
Candied Bacon Vanilla Bean Ice Cream (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1 bag of whole carrots 1/2 cup raisins 1/4 cup shredded coconut 1/8 cup brown sugar 1 cup mayonnaise Cut into halves and shred 4 cups worth of carrots. Combine all ingredients into a large bowl and mix evenly. This dish is best served chilled, so it is recommended to refrigerate overnight. Serve
Carrot Raisin Salad (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1 lb Beef Tenderloin/Filet Mignon 1 package of Portabella mushrooms 1 cup Beef Broth 1/2 cup Heavy Cream FMOO Extra Virgin Olive Oil 1/4 cup FMOO Lambrusco Balsmic Vinegar Sea salt & black pepper (for rub) Fresh Rosemary & Thyme, finely chopped Rub tenderloin with Olive Oil. Coat with sea salt and black
Beef Tenderloin (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: (1) 3 lb bag of creamer 1 bag of baby gold potatoes ½ cup FMOO Tuscan Herb Olive Oil Salt & Pepper and/or Basiks Italian Table Blend seasoning Wash potatoes before slicing, then cut into halves. Toss potatoes evenly in creamer and olive oil mixture. Season with salt & pepper and/or Basiks Italian
Roasted Potatoes (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 2 zucchinis, sliced 2 yellow squash, sliced 1 bunch of peeled carrots, sliced FMOO Extra Virgin Olive Oil (any unflavored varietal) Basiks Italian Table Blend Seasoning Combine ingredients into a frying pan and sauté at a medium-high temp until vegetables start to lightly brown. Season with Basiks Italian seasoning (a few pinches will
Zucchini, Squash and Carrot Stir-Fry (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: Fresh mixed greens 8 oz container of blueberries 12 oz container of Feta or Bleu Cheese Hemp seeds (optional) Dressing: 1/2 cup FMOO Lemon Olive Oil 1/2 cup FMOO Blueberry Balsamic Vinegar Combine a mixture of equal parts Lemon Oil and Blueberry Balsamic together in a cruet, shake well and drizzle over salad. For
Lemon Blueberry Garden Salad (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 6 cups Cab-Sauv wine 1/4 cup FMOO Raspberry Balsamic Vinegar 2 cups sparkling water 1/4 cup fresh raspberries Pour wine, sparkling water, and vinegar into one large pitcher. Stir evenly. Pour over ice or refrigerate for 1 hour. Add a handful of fresh raspberries for an extra pop of flavor. Serving makes one pitcher.
Raspberry Cab-Sauv Refresher (Cooking Class on September 15th & 22nd, 2018) Read More »
Ingredients: 1/4 cup sugar 2 large finely chopped or grated Granny Smith apples Champagne white balsamic vinegar 1 bottle of sparkling water Instructions: Combine the sugar and apples into a large covered bowl and refrigerate for 4 days before preparing. To make in a pinch, another preparation method is to combine the sugar and apples
Green Apple Shrub (Cooking Class on July 28th & August 4th 2018) Read More »
Ingredients: ½ head of lettuce chopped (Spring Mix) 1 can of Mandarin Oranges ¼ cup dried cranberries ¼ cup sliced almonds ¼ cup Feta or Blue cheese crumbles Blood Orange Olive Oil (for dressing) Cranberry Pear White Balsamic Vinegar (for dressing) Instructions: Dressing: 50-50 mixture of Blood Orange Olive Oil and Cranberry Pear Balsamic. Combine
Cornucopia Salad (Cooking Class on July 28th & August 4th 2018) Read More »
Ingredients: 2 – 3 tomatoes 1/2 lb fresh mozzarella cheese Handful of fresh basil leaves Fig balsamic vinegar Instructions: Slice tomatoes and mozzarella into wedges Place a basil leaf on top of each wedge Drizzle Fig balsamic vinegar over as a finishing touch Refrigerate for 30 minutes – 1 hour and serve cold or bake
Caprese Wedges (Cooking Class on June 23rd & 30th 2018) Read More »
Ingredients: Half a watermelon 5 oz container of crumbled feta cheese A few mint leaves 1/4 cup Arbequina Extra Virgin Olive Oil 1/4 cup Watermelon White Balsamic Vinegar Instructions: Take watermelon half and cut into bite size chunks. Toss into a bowl with package of crumbled feta cheese. Combine 1/4 cup Arbequina EVOO with 1/4
Watermelon, Mint and Feta Salad (Cooking Class on June 23rd & 30th 2018) Read More »
Add a splash of flavor to your drinks and turn them into a summer spritzer! Add 1 tbsp Honey Ginger balsamic to a glass of Chardonnay, or as much as needed until your drink tastes delicious!
Summer Spritzers (Cooking Class on June 23rd & June 30th 2018) Read More »
SHRIMP Combine the following and let marinate for 15-30 minutes: 1¼ pound of Gulf Shrimp peeled and deveined 1 Tbsp. Lemon Olive oil 1 Tbsp. Garlic Olive Oil 1 Tsp. Lemon Zest Juice of ½ of a lemon 2 garlic cloves minced ⅛ Tsp. Red Pepper Flakes ⅛ Tsp. Salt If grilling: Begin soaking your skewers in
Summer Shrimp (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients (1) 8oz package cream cheese, softened (1) 7oz container of marshmallow fluff Graham crackers Fresh fruit (strawberries and blueberries) Vanilla white balsamic vinegar Instructions Mix softened package of cream cheese with container of marshmallow fluff in a bowl together until thoroughly blended. Scoop a spoonful of the mixture into a dessert or souffle
Marshmallow Cream Cheese Fruit Cup (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients 6 large hard-boiled eggs 1 Tbsp white truffle oil 1 Tbsp sour cream 1 Tbsp mayonnaise 1/2 tsp ground black pepper a handful of coarse sea salt 1 tsp chopped parsley/chives 1/4 tsp lemon zest Instructions Cut eggs from north to south. Remove yolks, put in small food chopper. Blend with truffle oil, mayonnaise
White Truffle Deviled Eggs (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients 2 cups fresh strawberries, hulled and sliced 1 tbs Traditional 18-Year Aged balsamic vinegar 1/4 cup Wildflower honey (or maple syrup for vegan version) 2 tbs filtered water Sparkling water or club soda for serving Instructions Combine the vinegar, honey and water in a shallow, over-proof dish. Toss in strawberries. Cook at 400 degrees
Refreshing Roasted Strawberry Wine Spritzer (Cooking Class on May 19th & 26th 2018) Read More »
Ingredients 1 bag of fresh brussel sprouts 1 lb bacon 1 cup mayonnaise 1 tbs Sicilian Lemon balsamic vinegar Instructions (Brussel Sprouts) Cook bacon fully. Do not overcook the strips that they become too crispy and cannot wrap around the brussel sprouts. Wrap sprouts with a slice of bacon. Bake in oven at 400 degrees
Bacon Wrapped Brussel Sprouts with Dip (Cooking Class on May 19th & 26th 2018) Read More »
Ingredients 2-3 cups of green beans 1/4 cup thinly sliced almonds 2 tbs Toasted Sesame Oil Pinch of pink salt and pepper to taste Instructions Combine ingredients with green beans and sauteé in Sesame Oil with almond slices, pink salt and pepper. (Green beans can be steamed prior but in small batches, sautéing only is sufficient) Cook
Sesame Green Beans (Cooking Class on May 19th & 26th 2018) Read More »
Vegan Lemon Tarts Ingredients The Base 2 cups raw almonds 2 cups pitted dates 1 cup shredded coconut The Lemon Filling 1 cup freshly squeezed lemon juice 1 ½ cups full fat coconut cream ¼ cup Agave sweetener 1 tbs lemon zest 1 heaping tsp. gelatin The Topping 2-3 single blueberries 7 ml pipette of
Vegan Lemon Tarts (Cooking Class on May 19th & 26th 2018) Read More »
[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”609″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15
Chocolate Espresso Balsamic Fudge (Cooking Class on 07/22/2017) Read More »
[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”605″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15
Crab Cakes with Aioli Sauce (Cooking Class on 07/22/2017) Read More »
[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”600″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15
Balsamic Soy Roasted Garlic Mushrooms (Cooking Class on 07/22/2017) Read More »
[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”595″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15
Strawberry Pecan Brie (Cooking Class 07/22/2017) Read More »
So a secret that I have learned to sprucing up your alcohol is this…… ADD A FLAVORED WHITE BALSAMIC! You would be surprised at what adding a teaspoon of our Peach Balsamic Vinegar can do to a glass of champagne, white wine or boring water! It turns it into a Peach Bellini add the
Spruce up your cocktail hour! Read More »
[vc_row][vc_column width=”1/3″][vc_single_image image=”455″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_column_text] INGREDIENTS ½ stick unsalted butter 2 oz. unsweetened baking chocolate 3 tablespoons Fort Myers Blood Orange Olive Oil 1 cup granulated sugar ½ teaspoon vanilla extract 2 large eggs ⅛ teaspoon salt 2 tablespoons cocoa powder ⅓ cup all-purpose flour INSTRUCTIONS Preheat oven to 350 degrees. Line an 8-inch square
Blood Orange Brownies Read More »
[vc_row][vc_column width=”1/3″][vc_single_image image=”450″ img_size=”medium”][/vc_column][vc_column width=”2/3″][vc_column_text] Ingredients 4 cups non-fat plain yogurt 2 avocados, peeled, pitted and diced 4 tablespoons fresh lime juice (about 2 limes) 1/4-cup packed fresh cilantro or parsley 1 garlic clove, minced 1/4 teaspoon chili powder, or to taste 1 tablespoon Fort Myers Olive Oil (Garlic, Lime, Varietal, or Baklouti Green Chili depending
Avocado Lime Salad Dressing Read More »
[vc_row][vc_column width=”1/3″][vc_single_image image=”447″ img_size=”medium”][/vc_column][vc_column width=”2/3″][vc_column_text] INGREDIENTS 1 large head of Broccoli sliced into 1 inch thick steaks 4 garlic cloves, thinly sliced 1 teaspoon salt and pepper Red pepper flakes 2 tablespoons parmesan Lemon zest from half a lemon, Or Fort Myers Lemon Olive Oil 3-4 tablespoons Fort Myers Garlic Olive Oil (Or any varietal
Roasted Parmesan Broccoli Read More »
[vc_row][vc_column width=”1/3″][vc_single_image image=”443″ img_size=”medium”][/vc_column][vc_column width=”2/3″][vc_column_text] INGREDIENTS 4 ounces fettuccine pasta 2 tablespoons butter, divided 1 tablespoon Fort Myers Olive Oil (Any Varietal) ¼ cup shallot, finely diced 2 garlic cloves, minced 8 ounces baby portabello mushrooms, sliced ¼ cup Fort Myers 18 Year Aged Balsamic Vinegar ¼ cup heavy cream 1 tablespoon fresh parsley, chopped
Balsamic Mushroom Pasta Read More »