Balsamic-Glazed Beef Skewers
1/4 cup bbq sauce
1 beef top sirloin steak cut into 1 inch cubes
2 cups cherry tomatoes
large bowl, whisk vinaigrette, barbecue sauce and mustard until blended.
Reserve 1/4 cup marinade for basting. Add beef to remaining marinade; toss to
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
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
1 dozen hard boiled eggs, cooled, shelled & Halved
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1 large garlic clove
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
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
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
1 medium tomato, seeded and cut into
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
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
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.
cream cheese block, and place on a serving platter. Spoon tapenade over
cheese, and sprinkle with walnuts. Serve with slices of French bread or
Tomato Tarts with Basil and Fresh Goat Cheese
20 to 25 fresh basil leaves, cut into thin
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
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
Adapted from Williams-Sonoma Essentials of Breakfast and
Brunch, by Georgeanne
Courtesy of: http://www.williams-sonoma.com/
Fontina, Fennel, and Onion Grilled Pizza
1/2 cup Caramelized Fennel and Onions
4 ounces shredded fontina cheese
Basic Grilled Pizza Dough
Vines & Branches Tuscan Herb Olive Oil
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
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
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
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
pounds medium asparagus
pound very thinly sliced pancetta
grated zest and juice of 1 orange
teaspoons Edmond Fallot Grain Mustard
cup Chipotle Olive Oil
and freshly ground pepper
teaspoons chopped thyme
wrap each asparagus spear in a slice of pancetta and refrigerate until chilled,
about 20 minutes.
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
1/8 cup cream cheese, softened
2.5 cups whole-milk ricotta
2 tablespoons whipping creamVines & Branches French Grey Sea Salt + fresh cracked black pepper +
lemon zest + Vines & Branches House Blend Olive Oil
toasted bread for serving
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/