Category: Uncategorized

Posted on by — Leave a comment

FROM GARDEN TO GOURMET- Chef’s table dining experience

Class is limited to 12
RSVP 770-587-4244
FREE PARKING IN THE BACK
Come join us for one of our Chef’s Table Dining Experiences. This is not a hands-on class. You will sit back, relax and enjoy a 2 hour class where Caitlin of Fit to Entertain will go step-by-step through each course, giving you tips and answering any questions you might have. Each course is paired with a wine (unless the menu lends itself more to a cocktail / mocktail). Caitlin is an avid user of our oils and balsamics and will be using them in every dish that is prepared…a great way to see and taste how using quality products up the level of a dish. You will also be receiving (by email from Caitlin) a copy of the recipes so you can wow your family and friends in your own home. Sign up soon, spaces fill quickly!
Posted on by — Leave a comment

Did you Know…

You can substitute butter with olive oil when baking.

BUTTER CONVERSION CHART

If you are substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1 to 1 ratio. Choosing a “mild” olive oil is best for baking.

You can also use an infused/fused olive oil for some wonderful flavors.
Here are some ideas
Brownies: Blood Orange fused olive oil, Butter or Chipotle infused olive oil
Cakes/Cupcakes: Blood Orange, Lemon, or Rosemary fused olive oils or Persian Lime infused olive oil
Bread: Rosemary, Cayenne, Leek or Oregano fused olive oils or Garlic, Tuscan Herb and Dill infused olive oils

Posted on by — Leave a comment

Dark Chocolate Espresso Pudding Shots

Ingredients:

  •  12 oz. semisweet chocolate, chopped
  •  1 1/2 cups heavy cream
  •  1 cup whole milk
  •  2/3 cup sugar
  •  2 t. pure vanilla extract
  •  2 pinches of fine salt
  •  8 large egg yolks
  •  1 T Oli+Ve Espresso Balsamic

Directions:

  •  Melt the chocolate in a double boiler over low heat. 
  •  In a medium saucepan, bring the cream and milk to a bare simmmer
  •  In a large bowl, whisk together the sugar, vanilla, salt and egg yolks
  •  Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while
  •  Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes.
  •  Pour in the melted chocolate and whisk until smooth
  •  Pour into glasses or custard cups. 
  •  Refrigerate until chilled and set, about 3 hours

Submitted by Chef Jeffrey Sherman