Balsamic-Glazed Beef Skewers

Ingredients:

1/4 cup Premium Dark Balsamic

1/4 cup bbq sauce

1 tablespoons Edmond Fallot Grain Mustard

1 beef top sirloin steak cut into 1 inch cubes

2 cups cherry tomatoes

Directions

In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup marinade for basting. Add beef to remaining marinade; toss to coat.

Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved marinade during the last 3 minutes. Yield: 4 servings

Black Truffled Deviled Eggs

Ingredients:

1 dozen hard boiled eggs, cooled, shelled & Halved

3 tablespoons Vines & Branches Black Truffle Oil

1 teaspoon fresh squeezed lemon juice

2 large raw egg yolks*

1/2 cup Vines & Branches California Cuvee E.V.O.O

1/2 Vines & Branches Ultra Hojiblanca

1 large garlic clove

Vines & Branches Black Truffle Sea Salt to taste

1 pinch white pepper

1 dozen cooked egg yolks reserved from hard boiled eggs

1/2 teaspoon of Truffle Mustard

Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, truffle mustard and lemon juice. Slowly add truffle oil and olive oils to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Makes 2 dozen appetizer servings

Chipotle Shrimp Tostadas

Ingredients:

1+1 teaspoon Vines & Branches Persian Lime Olive Oil

4 corn tortillas

Vines & Branches Sea Salt

24 large shelled and deveined shrimp (about 1 pound)

1 teaspoon chipotle chile powder

4 cups shredded cabbage or coleslaw mix

1 medium tomato, seeded and cut into 1/4-inch dice

2 scallions, thinly sliced

1/4 cup sour cream

1 1/2 teaspoons fresh lime juice

1 Hass avocado, thinly sliced

2 medium radishes, thinly sliced

1/4 cup cilantro leaves

Lime wedges, for serving

Directions:

In a medium, deep skillet, heat 1/4 inch of persian lime olive oil oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.

Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon olive oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.

Adapted from: http://www.foodandwine.com/recipes/chipotle-shrimp-tostadas

Fig & Olive Tapenade

INGREDIENTS:

1 cup chopped dried figs 1/2 cup water 1 tablespoon Vines & Branches Ultra Frantino Olive Oil 2 tablespoons Vines & Branches Black Mission Fig Balsamic Vinegar 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2/3 cup chopped kalamata olives 2 cloves garlic, minced salt and pepper to taste 1/3 cup chopped toasted walnuts 1 (8 ounce) package cream cheese

DIRECTIONS:

	Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
	Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Tomato Tarts with Basil and Fresh Goat Cheese

Ingredients:

20 to 25 fresh basil leaves, cut into thin strips

2 cups cherry tomatoes, halved

1/4 cup Vines & Branches Garlic Olive Oil, plus more for drizzling

Salt, to taste

1 sheet frozen puff pastry, about 10 by 12 inches, partially thawed

5 oz. fresh goat cheese

About 1/2 cup milk

1 large red tomato

1 large yellow tomato

6 medium tomatoes, quartered

Directions:

Preheat an oven to 400°F.

In a small bowl, combine two-thirds of the basil and the cherry tomatoes. Add the 1/4 cup olive oil, season with salt and toss gently to combine. Set aside.

Place the puff pastry sheet on a lightly floured work surface. Cut into 6 rectangles, each about 4 by 5 inches. Place the rectangles on a baking sheet and prick them all over with a fork to prevent the pastry from rising. Bake until light golden brown, 10 to 12 minutes. Remove from the oven and let stand on the baking sheet. Leave the oven on.

Meanwhile, in a small bowl, using a fork, mash the goat cheese. Slowly pour in the milk, stirring until the cheese mixture has a smooth consistency but is not runny. You may not need all of the milk. Cut the large tomatoes into slices 1/2 inch thick and season with salt. Gently spread a heaping tablespoonful of the goat cheese mixture onto each pastry rectangle. Using only the large, center slices of the large tomatoes (reserve the remainder for another use), place a slice on each tart. Bake the tarts until warmed through, about 5 minutes.

Place the tarts on individual plates. Season the tomato quarters with salt and scatter around the tarts, dividing them evenly. Top each tart with a mound of the cherry tomato and basil mixture, again dividing evenly. Drizzle remaining olive oil over the tomatoes. Garnish the tarts with the remaining basil and serve immediately.

Serves 6.




Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne

Courtesy of: http://www.williams-sonoma.com/

Fontina, Fennel, and Onion Grilled Pizza

Ingredients

1/2 cup Caramelized Fennel and Onions

4 ounces shredded fontina cheese

Basic Grilled Pizza Dough

Vines & Branches Tuscan Herb Olive Oil

Directions

Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Tuscan Herb Olive Oil and season with coarse salt and ground pepper.

Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Grilled Sirloin Steak Tips
with Espresso Balsamic
Ingredients
1 Sirloin Steak Tip, (1 1/2 - 2 lbs)
1/2 c Vines & Branches Espresso Bean Aged Balsamic
1 1/2 T Traditional Dijon Mustard
1 Tsp V Vines & Branches Koroneiki Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1/2 t Vines & Branches Italian Sea Salt
1/2 t fresh ground pepper

Directions
1. Combine balsamic, mustard, olive oil, shallots, garlic, salt and
pepper; Whisk to make the marinade. Rinse sirloin, pat dry and
place in marinade covered for at least 2 hours.
2. Heat the grill to medium-high heat. Pat the steak dry and grill 4-6
mins on each side. Baste with the marinade while grilling, reserving
1/2 c. Remove sirloin from heat and let rest for 5 mins before
slicing.
3. Pour remaining marinade in a small saucepan and bring to a boil,
then reduce to a simmer for about 2 minutes. allowing it to thicken. Slice
sirloin thinly against the grain and serve with a drizzle of the sauce.

Pancetta-Wrapped Asparagus with Chipotle Citronette

Ingredients:

2 pounds medium asparagus

1/2 pound very thinly sliced pancetta

Finely grated zest and juice of 1 orange

2 teaspoons Edmond Fallot Grain Mustard

1/4 cup Chipotle Olive Oil

Salt and freshly ground pepper

2 teaspoons chopped thyme

Directions:

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

MAKE AHEAD TIP: The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.

Adapted from: http://www.foodandwine.com/recipes/pancetta-wrapped-asparagus-with-citronette

Whipped Ricotta with Lemon & Olive Oil

Ingredients:

1/8 cup cream cheese, softened

2.5 cups whole-milk ricotta

2 tablespoons whipping cream

Vines & Branches French Grey Sea Salt + fresh cracked black pepper + lemon zest + Vines & Branches House Blend Olive Oil

toasted bread for serving

Directions:

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and cream. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread.

Original Recipe Source: http://joythebaker.com/2013/09/whipped-ricotta-with-lemon-an-olive-oil/