Sicilian Lemon White Balsamic Recipes
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Sicilian Lemon White Balsamic
Playfully tart and pleasantly sweet, our Sicilian Lemon White Balsamic has a perfectly balance acidity and a crisp, lemon flavor and aroma.
Playfully tart and pleasantly sweet, our Sicilian Lemon White Balsamic has a perfectly balance acidity and a crisp, lemon flavor and aroma.
Pairings:
Try pairing Sicilian Lemon Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Sicilian Lemon Balsamic with the following for a dynamite salad dressing or marinade:
- Garlic Olive Oil
- Tuscan Herb Olive Oil (Employee Favorite)
- Herbs de Provence
- Rosemary Olive Oil
- Wild Mushroom & Sage Olive Oil
- Olive Wood Smoke Olive Oil
Common Uses:
- Fantastic in a marinade for seafood or poultry
- Blend into dressings to top fruits
- Add to sparkling water for a mock lemonade or mixed drinks!
Our Recipes:
Caramelized Broccoli & Cauliflower Croquettes w/ Poached Eggs & Gremolata Hollandaise
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Ingredients for the Caramelized Vegetable Croquettes:
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Ingredients for Gremolata Hollandaise Sauce*
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Directions:
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Serves 6
Enjoy!!!
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Serves 6
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!!
Chef Elizabeth's Sicilian Grilled Chicken w/Mint Sauce
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Ingredients:
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Ingredients for Mint Sauce:
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Directions for Mint Sauce:
Stir together the minced onion, garlic, salt and vinegar in a small bowl. Season to taste with salt and pepper. Allow ingredients to mellow together about 20 minutes. Wisk in the oil just before serving.
Directions:
Cut chicken (either breast or thigh meat is good) crosswise into 1/2" strips. Mix the oil, lemon zest, oregano, salt and pepper. Marinate, refrigerated for up to six hours. When ready to cook, preheat a grill pan or skillet over medium-high heat. Salt the chicken and brown it on one side. Turn and reduce the heat to medium-low. Continue cooking until the chicken is done - breast meat overcooks easily; thigh meat is more forgiving. Remove from the pan and serve with the mint sauce.
Enjoy!!!
Stir together the minced onion, garlic, salt and vinegar in a small bowl. Season to taste with salt and pepper. Allow ingredients to mellow together about 20 minutes. Wisk in the oil just before serving.
Directions:
Cut chicken (either breast or thigh meat is good) crosswise into 1/2" strips. Mix the oil, lemon zest, oregano, salt and pepper. Marinate, refrigerated for up to six hours. When ready to cook, preheat a grill pan or skillet over medium-high heat. Salt the chicken and brown it on one side. Turn and reduce the heat to medium-low. Continue cooking until the chicken is done - breast meat overcooks easily; thigh meat is more forgiving. Remove from the pan and serve with the mint sauce.
Enjoy!!!
Blueberry Lemon-Thyme Balsamic Sparkling Shrub
Ingredients:
- 2 cups MOV Sicilian Lemon White Balsamic
- 1 cup fresh blueberries crushed
- 2” sprig fresh thyme (optional)
- 8 cups chilled sparkling water
Directions:
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!