Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup TTOV's Aged Maple Balsamic
2 tablespoons Dijon or grainy mustard
Balsamic Glazed Ham
Prepare marinade by whisking the first seven ingredients together (the olive oil, balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper). Since the mustard is a good emulsifier, you don’t need to stream in the olive oil; you can mix all the ingredients at once.
Place all the chicken pieces and the marinade into a zipper locking bag. Seal securely and toss well to combine.
Refrigerate for at least 3 hours, tossing the chicken pieces occasionally. You can refrigerate the chicken longer and even overnight if necessary but you don’t want to go beyond 24 hours.
Preheat the oven to 400 degrees F. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in oven on the middle rack for about an hour until the chicken is cooked through. Keep an eye on it every so often; if the chicken skin begins to burn, cover with foil.
When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over med-high heat and add the ½ cup of chicken stock and the juice from ½ of the orange. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.
3 tablespoons TTOV's Blood Orange Olive Oil
¼ cup TTOV's Dark Chocolate Balsamic Vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
3 garlic cloves, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
4½ pounds chicken leg quarters, cut into pieces
½ cup chicken stock
juice from ½ of an orange, plus 1-2 teaspoons orange zest for garnish)
1-2 tablespoons chopped fresh parsley leaves, for garnish
Savory Roasted Chicken
Heat oven to 400F. Line a half size cookie sheet with parchment paper. Shake or whisk together the Balsamic Vinegar and the Extra Virgin 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.
4 medium Sweet Potatoes, peeled & cut lengthwise into 8 wedges
⅓ cup TTOV’s Cinnamon-Pear Balsamic
¼ cup TTOV’s Single Varietal Extra-Virgin Olive Oil
3/4 tsp Sea Salt
Roasted Sweet Potatoes
Place green beans in a steamer basket; place in large saucepan oven 1 inch of water. Bring to a boil. Cover and steam for 8-10 minutes or until crisp tender. Transfer beans to a small bowl. Add oil, salt and pepper. Toss to coat. Serve and enjoy!
3/4 lb Fresh Green Beans, trimmed
4 TBSP TTOV's Blood Orange Extra-Virgin Olive Oil (can be substituted with Lemon or Persian Lime Olive Oil)
Pepper to taste
Sea Salt to taste
Citrus Green Beans
Preheat oven to 400. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.
Heat a skillet over medium-low heat and add butter. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
In a bowl, combine mascarpone and honey. Spread on baguette slices.
Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette. These can be served warm or cold.
Saute pears in blood orange oil for a few minutes, then add brown sugar and continue to cook until tender. Serve over sponge cake, if desired, and drizzle with cinnamon pear balsamic reduction.
Balsamic Reduction: Pour 1 c. Cinnamon Pear Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce heat to simmer. Simmer until it is reduced by half (for a thinner reduction; reduce more for thicker reduction), stirring occasionally. Do not rush the process by increasing the heat, which will cause the balsamic to harden. Cool, then store in airtight container in refrigerator. Allow to come to room temperature prior to use.
1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pears, cut side down, and cook until lightly browned, about 2 minutes. Remove pears from skillet. Sprinkle pork with salt and peppers. Add to skillet, and cook until browned, about 4 minutes, turning occasionally.
3. Place pears, cut side down, and pork to prepared dish; brush with vinegar. Sprinkle pork with sage and thyme. Cut remaining 2 tablespoons butter into small pieces and sprinkle over pork and pears.
4. Bake until a meat thermometer inserted into the thickest portion of pork registers 145° and pears are tender, about 18 minutes. Lightly cover and let stand 10 minutes before serving. Serve with pan juices. Garnish with sage and thyme sprigs, if desired
4 tablespoons unsalted butter, divided
4 small Bartlett pears, peeled, halved, and cored (about 1¾ pounds)*
2 (12-ounce) pork tenderloins, trimmed
1¼ teaspoons kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon ground red pepper
⅓ cup TTOV's Cinnamon-Pear Balsamic
1 tablespoon finely chopped fresh sage
1 tablespoon chopped fresh thyme leaves
Garnish: fresh sage and thyme sprigs
Cinnamon-Pear Balsamic Pork
For the crust: Preheat the oven to 350 degrees. Whisk four, sugar and salt together in a bowl. Add oil and water and stir until uniform dough forms. Using your hands, spread three-quarters of the dough into the bottom of a 9-inch tart pan with a removable bottom. Then press the remaining dough into the fluted sides of the pan. Be careful to press dough to even thickness. Place pan in on a rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30-35 minutes.
For the filling: Whisk sugar, flour and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in orange zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours.
1 1/2 cups flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup TTOV's Blood Orange Olive Oil
2 tablespoons water
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
3 large eggs plus 3 large yolks
1 tablespoon grated blood orange zest plus 1/2 cup juice (about 2 oranges)
1/4 cup TTOV's Blood Orange Olive Oil
Blood Orange Tart
Preheat the oven to 375.
Beat sugar and egg until smooth and fluffy. Add yogurt and olive oil and beat for a minute or two. Stir in balsamic, orange juice and zest. Gradually add baking powder, soda and salt while stirring. Add flour and cornstarch until smooth. Spray loaf pan with non-stick spray. Pour batter into pan and bake for 30-40 minutes or until toothpick comes out clean. Cool 10-15 minutes then transfer to wire rack.
For a delicious finish, serve slices drizzled with TTOV's Dark Chocolate Balsamic Reduction
1/2 c sugar
1/4 c vanilla yogurt
4 TBSP TTOV's Blood Orange Olive Oil
1/4 c TTOV's Cara Cara Orange-Vanilla White Balsamic
1/2 c orange juice
1 TBSP orange zest
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 c corn starch
1 c flour
Blood Orange Loaf Cake
Prepare brownies as directed on the box, but replace oil with Blood Orange Olive Oil. Bake as directed. Enjoy!