Tag: balsamic

Ingredients:

• 3 oz. (1/3 cup) Scots or Irish steel cut oats
• 2 Tbsp. light brown sugar
• 1 Tbsp. butter
• 12 fl. oz. (1½ cup) heavy whipped cream
• 6 large squares (5 oz.) quality white chocolate
• 3 Tbsp. Raspberry Balsamic
• 10 oz. (just under 2 cups) raspberries
• 2 Tbsp. local honey

Adapted from recipe from Judith McLoughlin 

Preparation:

1.                   In large skillet toast the oats with the brown sugar and butter, stirring constantly to avoid burning. Set aside to cool.

2.                   In a blender, purée half of the raspberries and strain to remove seeds.

3.                   Fold the remaining raspberries into the purée (reserving a few to garnish) and stir in the balsamic and honey.

4.                   In a small saucepan over a low heat, bring ½ cup of heavy whipping cream to simmering point (do not boil) and slowly incorporate the white chocolate into the cream, stopping to beat with each addition until smooth. Cool to room temperature.

5.                   Beat the remaining 1 cup of cream until soft peaks appear, then fold in the white chocolate cream and toasted oats.

6.                   In a tall glass, layer the raspberry purée with white chocolate cream mixture. Top with the raspberry purée and end with cream.

7.                   Garnish with a single raspberry, shavings of white chocolate, toasted oats, and a sprig of mint.Serve immediately, as the oats can become soft and lose their crunch

BEIGNET 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 and 3/4 cups sifted flour
Powdered sugar, for dusting

BEIGNET DIRECTIONS:Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.  

AGED BLACKBERRY-GINGER BALSAMIC GLAZEGLAZE DIRECTIONS:Take 1 cup of Blackberry-Ginger Dark Balsamic Vinegar. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. This you do by bringing the balsamic to a low boil, stirring occasionally to prevent burning. Dip your spoon into the balsamic and when it coats the back of the spoon it should be ready. You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets. Note: you can also use this glaze for drizzling over grilled beef, goat cheese, baked apples and even ice-cream! Makes around 2 dozen

• 4 cups strawberries (hulled and chopped)
• 2 Tbsp fine granulated sugar
• 4 Tbsp Espresso balsamic vinegar
• 2 cups heavy whipping cream
• 12 meringues (crumbled)
• Mint springs (for garnish)

Preparation:

1.                  In a large bowl add the strawberries, sugar and espresso balsamic vinegar and leave to macerate.

2.                  Beat the heavy whipping cream until soft peaks appear.  Fold in the crumbled meringues with about two thirds of the strawberry and balsamic mixture.

3.                  To serve fill 4 tall glass serving bowls with the strawberry meringue mixture.  Top each glass with the remaining strawberry and balsamic mixture.

4.                  Garnish with a spring of fresh mint.

Adapted from Judith McLoughlin recipe

Ingredients

* 1 large banana, sliced, divided
* 3 Tablespoons Oli + Ve Espresso Balsamic
* 1/4 cup honey, divided
* 1/2 cup plain yogurt, divided
* 1/2 cup Granola

Directions

Whisk together the Espresso balsamic and yogurt. Reserve several slices of banana for garnish. Layer 1 tablespoon honey, 1/4 of the sliced bananas, 2 tablespoons espresso yogurt, 2 tablespoons granola, 1/4 of the slice banana, 2 tablespoons yogurt, 2 tablespoons granola in a parfait glass. Repeat for second parfait. Garnish with reserved banana and honey. Serve immediately.