Honey-Serrano Vinegar Pickled Heirloom Beets

Ingredients 2 lbs. small to medium sized beets, scrubbed, washed, and trimmed 1 tablespoon high polyphenol extra virgin olive oil Approximately 2 cups Honey-Serrano vinegar Instructions Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to...

Malbec Wine & Aged Vanilla Balsamic Poached Baby Asian Pears

1 1/2 cups Malbec or red wine 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered 1 cup water 1/2 cup sugar 1 cinnamon stick 1 whole star anise 1 cup Aged Vanilla Balsamic 2" strip of orange zest Peel, stem and quarter the fruit. Add all ingredients to a heavy, large pot....

Spring Trifle with Butter & Lemon Olive Oil & White Peach Balsamic

Pound Cake (Makes 2 cakes) Ingredients 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour 1 tablespoon sea salt 2 sticks softened unsalted butter, plus more for pans 1/2 cup Lemon Extra Virgin Olive Oil 1/2 cup sour cream 2 cups sugar 1 teaspoon pure vanilla extract 9 large, room-temperature eggs 2 tablespoons sanding...

French Beignets with Aged Blackberry Ginger Balsamic Reduction

Beignets  Ingredients 1/2 cup boiling water 2 tbsp. unsalted butter 1/4 cup sugar 1/2 tsp. salt 1/3 whole milk 1/2 pkg. yeast 1/4 cup warm water 2 eggs, beaten 3 3/4 cups sifted flour Powdered sugar, for dusting Instructions Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve...