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Honey Almond Granola

 1/2 cup Drizzle Butter Olive Oil1/2 cup honey 1/2 teaspoon ground cinnamon1/2 teaspoon salt3 cups old-fashioned rolled or steel cut oats1 cup sliced almonds1 cup raisins or other dried, chopped fruit optional  Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway...

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Home-brined Corned Beef

 Home-brined Corned Beef 2 quarts water 1 Drizzle corned beef brine 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped3 tbsp thawed orange juice concentrate 3 tbsp Drizzle Cara Cara Orange Vanilla Balsamic 3 tbsp honey 1 tbsp Dijon mustard1/2 tsp mustard seeds   Place the water into a large 6 to 8 quart stockpot along with corned beef brine. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once...

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Creamy Dill Mashed Potatoes

Approx 1.5 lbs of golden potatoes Handful of fresh chopped dill (about 2 tablespoons) About half a cup of sour cream 1 Tablespoon of Drizzle Extra Virgin Olive Oil 2 Tablespoons of Drizzle Wild Fernleaf Dill Olive Oil 1 tsp. of garlic powder Sea salt Fresh ground pepper Extra fresh chopped dill to garnish Directions: 1.) Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm. 2.) Transfer to a large bowl. Mash with fork or potato masher. Add 1 tbsp. of Extra Virgin Olive Oil and 2 tbsp. of Wild Fernleaf Dill Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or...

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Apricot and Olive Oil Cake

Ingredients 2 cups Semolina1 tablespoon Baking Powder1½ teaspoon Baking Soda½ teaspoon Salt1 cup cane sugar, divided 2 Eggs1¼ cups Buttermilk¾ cup Drizzle Extra Virgin Olive Oil 1 teaspoon Vanillazest of 1 lemon 4 medium sized ripe apricots, pitted and cut in half⅔ cup honey¾ cup Drizzle Apricot White BalsamicInstructions 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...

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