Flavor of the Month Recipes
* Use on all cooking vegetable recipes: baked, sautéed, steamed, or grilled!
* Use on all protein recipes: baked, sautéed, steamed, or grilled!
* Pour over your favorite popcorn and top it off with a flavored salt!
* Use as a replacement for any use of butter.
* Combine your favorite dark balsamic vinegar with the Butter Flavored EVOO for a homemade syrup to put on waffles, French toast, pancakes, or your favorite pastry!
Benefits of Butter EVOO
* Dairy Free
* Low Cholesterol Option
* Heart Health Benefits of EVOO (Extra Virgin Olive Oil)
* Mediterranean Diet
Ways to use Maple Aged Balsamic
* Viniagrette: Combine with Dijon mustard, salt, pepper, and one of our unflavored EVOOs for an outstanding vinaigrette dressing.
* Homemade Barbecue Sauce: Provides the perfect amount of smooth sweetness to balance the heat and spice in your homemade barbecue sauce recipes.
* Marinade: Add to Chipotle EVOO for an out-of-this-world marinade for any meat.
* Drizzle: The Maple Dark Balsamic Vinegar tastes incredible drizzled over Fall vegetables such as sweet potatoes, acorn squash, and butternut squash.
* Dessert: Pour over cheesecake, ice cream, or bread pudding.
* Breakfast: Instead of syrup, use it to dribble over pancakes, waffles, muffins, or scones.
* Glaze: This vinegar tastes great as a glaze for ham, bacon, pork chops, or salmon.
* Roasted Brussels Sprouts: Toss Brussels sprouts with Maple Dark Balsamic Vinegar, salt, pepper, and garlic, then roast. This is a delicious Fall side dish.
* Snack: Make glazed pecans by tossing pecan halves with Maple Dark Balsamic Vinegar, brown sugar, and salt. Bake for 15 minutes at 325ºF.
* Appetizer: Drizzle over a soft cheese, such as goat cheese or cream cheese for a flavorful appetizer.
Benefits of Maple Balsamic
* Lower Cholesterol
* Healthy Digestive System
* Antioxidant Properties
* Reduces Hypertension
* Anti-bacterial/Anti-viral properties
Maple Balsamic Pork Tenderloin
2 TBSP Oil of your choice
2 16oz Pork Tenderloins
2 dry shallots, minced
2 large garlic cloves, minced
1 tbsp finely chopped fresh thyme1/2 cup pure maple syrup
1/2 cup pure maple syrup
1/4 cup TTOV's Aged Maple Balsamic
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp salt, I use Himalayan salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the pork tenderloins in a baking dish that’s just big enough to accommodate them and then pour the marinade right over them. Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
When you are ready to cook your meat, preheat your oven to 375°F.
In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
Pour the marinade over the meat, simmer for about a minute then some of that marinade over the tenderloins to coat well. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.
After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return to the oven for another 5 minutes, or until a meat thermometer interested in the thickest part of the meat registers 145°F
Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
Slice into thick medallions and serve with the maple balsamic sauce.
Sweet Potato Packets
2 sweet potatoes
2 green onions, diced
salt & pepper to taste
2 Tbsp. TTOV's Herbes De Provence Olive Oil
2 Tbsp. TTOV's Sicilian Lemon White Balsamic
Peel and cut potatoes into scant 1/4 inch thick slices. Place a double layer of tin foil on table, mound potatoes on one side. Sprinkle with green onions, salt and pepper, drizzle with Herbes De Provence Olive Oil and Sicilian Lemon White Balsamic. Fold foil over, fold in sides and seal to form packet. (Make ahead - refrigerate for up to 2 hours) Place on grill over medium heat. Close lid and grill, turning once, until tender, about 10 minutes
Baked Brie with Provence Caramelized Onions
1/4 c. TTOV's Herbes de Provence Olive Oil
1 yellow onion, sliced
1 Granny Smith apple, peeled, cored, and sliced
8 oz. Brie cheese
1 sheet frozen puff pastry, thawed
Preheat oven to 400F (205C). Heat 3 tablespoons of oil in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange Brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with remaining Herbes de Provence Olive Oil. Bake about 20 to 25 minutes, or until golden brown. Serve warm
Baklava and Nut Filling
6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
large pinch of ground cloves
1 tsp. cinnamon
1/4 c. sugar
1 (16oz) pkg. phyllo dough, thawed
1 c. TTOV's Butter Olive Oil
3/4 c. white sugar
1 c. water
1 c. honey
1 tsp. TTOV's Fig Balsamic
1 tsp. TTOV's Sicilian Lemon White Balsamic
Preheat oven to 350 degrees. Butter a 9 x13 baking dish.
Make the mixture:
In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
Prepare the Phyllo:
Unroll phyllo dough and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the dish to keep it from drying out.
Place a sheet of phyllo in the bottom of the dish and brush generously with Butter Olive Oil. Continue to do this until you use 1/3 of the phyllo sheets. Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo. Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with Butter Olive Oil. Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo. Finish the remaining ⅓ of the phyllo pastry following the same process, laying one sheet at a time and brushing each layer with olive oil. Brush the very top sheet of phyllo with olive oil.
Using a sharp knife, cut the baklava (all the way through to the bottom of the dish) into 4 long rows, then (9 times) diagonally to make 36 diamond shapes.
Bake in preheated oven for 50 minutes until golden and crisp.
Prepare the Syrup:
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, Fig Balsamic and Lemon White Balsamic, reduce and simmer 20 minutes.
Remove baklava from oven and immediately spoon the syrup over it. Let cool completely before serving.