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So far Katy has created 23 blog entries.

Strawberry Basil Balsamic Martini

2019-05-24T21:53:28+00:00May 24th, 2019|DRINKS RECIPE, Recipes|

Strawberry Basil Balsamic Martini

Ingredients

Directions

  • Place strawberries, basil, and agave nectar in a cocktail shaker and mash well with a muddler. Add ice, vodka, lime juice, and 1/4 ounce Divine Strawberry Balsamic Vinegar. Cover and shake cocktail until the outside of the shaker has frosted.
  • Swirl remaining 1/4 ounce balsamic Vinegar around the inside of a martini glass. Strain cocktail into the glass.

BALSAMIC LEMONADE + VODKA COCKTAIL

2019-05-24T21:40:51+00:00May 24th, 2019|DRINKS RECIPE, Recipes|

BALSAMIC LEMONADE + VODKA COCKTAIL

Ingredients

  • 10 lemons, juiced, approx 1 cup of lemon juice
  • 3/4 cup super fine sugar
  • 4 cups water
  • 1 – 2 tsp Balsamic Vinegar (start with 1 tsp, test it, and add more if desired)
  • 1 cup vodka (optional)

Directions

  • Combine the lemon juice, sugar and water in a large pitcher and mix to combine. Add the Balsamic Vinegar and taste. Adjust the amount of balsamic if needed. Add the vodka and stir.

White Cranberry Pear Balsamic Vinegar Shrub (Non-Alcoholic)

2019-05-24T21:56:55+00:00May 24th, 2019|DRINKS RECIPE, Recipes|

White Cranberry Pear Balsamic Vinegar Shrub (Non-Alcoholic)

Ingredients

  • 2 to 3 tablespoons flavored infused Cranberry Pear white balsamic vinegar (or any other flavor infuser Balsamic)
  • 2 cups club soda or seltzer

Directions

  • Mix vinegar with club soda and serve over ice.

Saucy Cocktail Meatballs

2019-05-24T21:27:53+00:00May 24th, 2019|MAIN COURSE RECIPES, Recipes|

Saucy Cocktail Meatballs

Ingredients

1 prepared batch of Mini Meatballs
1 Tablespoon finely minced shallot (may substitute onion)
½ cup ketchup 1 garlic clove, minced
2 Tablespoons dark brown sugar
1/8 teaspoon ground pepper
¼ cup of Divine Blood Orange Balsamic ½ teaspoon sea salt
2 teaspoons Worcestershire sauce
Optional: fresh parsley to garnish

Directions

Step 1 – Quarter potatoes and drizzle with White Truffle olive oil

Step 2 – Season with sea salt and pepper.

Step 3 – Roast at 400F for ~45 minutes.

Step 4 – Finish with a light drizzle of White Truffle olive oil and a dash of Parmesan Cheese

3 Whole Grain Pilaf

2019-05-24T21:20:51+00:00May 24th, 2019|MAIN COURSE RECIPES, Recipes|

3 Whole Grain Pilaf

Ingredients

2 cloves of garlic
½ medium onion
¼ cup minced bell pepper
2 ¼ Cups chicken stock
2+ Tablespoons of Divine Mushroom & Sage Infused Olive Oil
¼ cup white quinoa
¼ cup pearl barley
½ rice
3 Tablespoons pine nuts

Directions

Mince onion, garlic & bell pepper. Sauté over medium heat with 2 Tablespoons of the Divine Mushroom & Sage Oil until onions are
translucent. Add the grains and stir continuously for 2 minutes, until they are lightly toasted. Add chicken stock & bring to a boil.
Reduce heat, cover & simmer until the grains are tender. Remove from heat & drizzle with additional Divine Mushroom & Sage Olive Oil &
sprinkle with pine nuts.

Sun-Dried Tomato, Parmesan and Garlic Bread Dipper

2019-05-24T21:15:02+00:00May 24th, 2019|APPETIZER, Recipes|

Sun-Dried Tomato, Parmesan and Garlic Bread Dipper

Ready in 5 minutes

Ingredients

1 Loaf Artisan Bread (We recommend French Baguettes)
Sun-Dried Tomato Parmesan Garlic infused Olive Oil
Freshly grated Parmesan Cheese
Freshly ground Black Pepper
Coarse Salt (optional)

Directions

Slice the bread into bite-sized cubes. Pour the Divine Sun-Dried Tomato Parmesan Garlic Olive Oil onto a small flat plate (use more Infused Olive Oil than one oil plate if it’s a large party so everyone can easily reach!) Sprinkle the grated Parmesan, Black Pepper, and Salt to taste. Serve with bread cubes.

Lemon Hummus

2019-05-24T20:58:46+00:00May 24th, 2019|APPETIZER, Recipes|

Lemon Hummus

Ingredients

2 cloves of garlic
1/4 cup Tahini (sesame paste)
1 can of Chickpeas, drained & rinsed
2 Tablespoons Meyer Lemon Infused Olive Oil
2+ Tablespoons The Divine Signature Extra Virgin Olive Oil

Directions

Blend all ingredients in a food processor until smooth. For a creamier hummus, slowly add additional Divine Olive Oil while blending until you reach
desired consistency.
Serve with pita or tortilla chips as an appetizer.
Hummus is also a great dip for sliced veggies and can be used on sandwiches as an alternative to mayonnaise.

FIG BALSAMIC PORK TENDERLOIN

2019-05-24T20:49:01+00:00May 24th, 2019|MAIN COURSE RECIPES, Recipes|

FIG BALSAMIC PORK TENDERLOIN

Ingredients

  • 20 oz pork tenderloins
  • kosher salt, to taste
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp fig balsamic vinegar
  • 2 tbsp fig butter
  • (optional) chopped parsley for garnish

Directions

  1. Preheat the oven to 375°F.
  2. Season the pork with salt and garlic powder and place on a baking pan.
  3. Combine the fig balsamic vinegar and fig butter and generously brush it all over the pork.
  4. Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
  5. Let it rest for 10 to 15 minutes before slicing into 8 pieces.
  6. Top with parsley if desired.

Dark Chocolate and Blood Orange Olive Oil Madeleines

2019-05-24T20:39:26+00:00May 24th, 2019|DESSERT RECIPE, Recipes|

Dark Chocolate and Blood Orange Olive Oil Madeleines

Makes 2 dozen

Ingredients

1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Blood Orange (fused) Olive Oil + 1 tablespoon for greasing pan

Directions

Preheat the oven to 375.

Grease a 12 portion madeleine pan with Blood Orange olive oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots.

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.

Allow to cool and enjoy. These are best fresh, the day they’re made.

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