10 oz. Heavy Cream4 oz. Drizzle Espresso Balsamic1 pound (about 2 cups) semi-sweet chocolate chips 3 Tbs. unsalted butter cut in to small pieces1/4 tsp. sea salt1/2 tsp. vanilla extractButter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.Makes about 3 pounds of fudge.
For The Pears 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halvedA bottle of fruity red wine such as Malbec or Pinot1 cup Drizzle Vanilla Balsamic 2 star anise1 cinnamon stick1 cup granulated sugar For The Mascarpone 1 8oz. container mascarpone2 tablespoons heavy cream 3 tablespoons honey1 teaspoon ground cinnamonIn a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a...
INGREDIENTS:
4 medium sweet potatoes, peeled and each cutlengthwise into 8 wedges1/3 cup Drizzle Cinnamon Pear Balsamic
2 tablespoons Drizzle Butter Olive Oil 3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Butter Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Drizzle Cranberry Pear White Balsamic 1 tablespoon good quality grainy mustard fresh ground pepper to taste1/3 cup + 2 tablespoons Drizzle extra virgin olive oilDirections Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic...
4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock 1/3 cup creme fraiche 1/4 cup + 2 tablespoons Drizzle Butter Olive Oil 1/3 + 2 tablespoons cup Pecorino Romano, grated 2 tablespoons fresh chives, finely minced or snipped 2 teaspoons sea salt fresh ground pepper to taste Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive...
