CONDIMENTS
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Chimichurri Sauce
Ingredients:
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup MOV Pinot Noir Red Wine Vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup MOV Extra Virgin Olive Oil
Directions:
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
ENJOY!
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
ENJOY!
Monadnock Oil and Vinegar BBQ Sauce
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Ingredients:
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Directions:
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
Enjoy!!!
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
Enjoy!!!
Key Lime Balsamic Miso Dressing
This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.
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Ingredients:
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Directions:
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.
Enjoy!!
Harissa Aioli
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Ingredients:
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Directions:
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
Enjoy!!
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
Enjoy!!
Basil & Chevre Spread/Pasta Sauce
Ingredients:
- 8 oz. Fresh Goat Cheese
- 1/4 cup MOV Garlic Olive Oil
- 1 cup washed and dried fresh basil
- 1 teaspoon MOV A-Premium White Balsamic or lemon juice
- 1 teaspoon sea salt (or add salt to taste)
Directions:
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Enjoy!!
Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic
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Ingredients:
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Directions:
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina
Rachel's Caramelized Onion & Roasted Red Pepper Jam
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Ingredients:
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Directions:
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of MOV Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking. Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of MOV Extra Virgin Olive Oil. Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or ketchup, with fries, over eggs, with roasted potatoes - essentially, with everything. Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory jam!
Enjoy!!!!
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of MOV Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking. Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of MOV Extra Virgin Olive Oil. Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or ketchup, with fries, over eggs, with roasted potatoes - essentially, with everything. Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory jam!
Enjoy!!!!
Mango Balsamic Salsa
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Ingredients:
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Directions:
Cut tomatoes, onion and red pepper in to 1/4 inch chunks, place in mixing bowl. Slice Jalapeno lengthwise and remove seeds and white pulp, slice in to thin strips. Finely mince garlic, and chop cilantro, add all to the bowl. Peel and cut orange wedges and add to mixture. Add Mango Balsamic, salt and pepper, toss mixture to coat evenly. Chill salsa in the refrigerator for an hour for the flavors to blend. Be sure to experiment with our other balsamic flavors to come up with your own twist this great recipe
Enjoy!
Cut tomatoes, onion and red pepper in to 1/4 inch chunks, place in mixing bowl. Slice Jalapeno lengthwise and remove seeds and white pulp, slice in to thin strips. Finely mince garlic, and chop cilantro, add all to the bowl. Peel and cut orange wedges and add to mixture. Add Mango Balsamic, salt and pepper, toss mixture to coat evenly. Chill salsa in the refrigerator for an hour for the flavors to blend. Be sure to experiment with our other balsamic flavors to come up with your own twist this great recipe
Enjoy!
Muhammara, or Turkish Roasted Red Pepper Spread
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Ingredients:
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Directions:
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Enjoy!
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Enjoy!
Gravenstein Apple White Balsamic Mustard
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Ingredients:
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Directions:
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.
Enjoy!!!
Directions:
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.
Enjoy!!!
