1 ounce of D'Anjou Pear balsamic over ice 6 to 8 ounces of sparkling water of your choice Meyer Lemon Slice Stir well and enjoy. To make it pretty try adding a sprig of mint and or a slice of lemon. If you want alcohol add a shot of vodka. Adjust the vinegar to your taste.
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INGREDIENTS: serves 2 1 pint cherry tomatoes Fresh Basil French Bread 2 Garlic Cloves OMG! Eureka Garlic Olive Oil Salt and Pepper to Taste PREPARATION: Preheat oven at 425 F. Slice French Bread (1/2" thickness) and rub Garlic Cloves on bread. Place French bread in oven for 5-10 minutes. Combine sliced cherry tomatoes (pat them dry with paper towel), minced Garlic Cloves and Shredded Basil in a bowl. Add Salt and pepper to taste. Put bruschetta on bread right out of the oven, then drizzle Eureka Garlic Olive Oil on top- that's amore!
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Get your summer on with this scrumptious healthy salad full of healthy summer squash and juicy nectarines.
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Yield: 4 servings 4 pork chops (about 6oz each) 4 tsp salt, plus more to taste 2 tsp freshly ground black pepper, plus more to taste 1 TBS cooking oil 2 cloves garlic, smashed 1 sprig fresh thyme 1 cup chicken or vegetable broth ½ cup OMG! D’Anjou Pear White Balsamic Vinaigrette Pat pork chops dry, season both sides evenly with salt and pepper. Cover, and refrigerate at least 4 hours or up to 1 day. Warm oil in a large skillet over medium heat. Pat the pork chops dry and re-season with salt and pepper to taste. When the...
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by: Laura Zevenhuizen (@laurstirs) A beautiful and fresh dessert made with the highest quality Vanilla Fig Barrel Aged Balsamic Vinegar by OMG. Ingredients: Pre-made Angel Food Cake Fresh Mixed Berries Chantilly cream: 1 C whipping cream 2 Tbsp powdered sugar 1 tsp vanilla extract 1-2 Tbsp OMG Vanilla Fig Barrel Aged Balsamic Vinegar Directions: Lightly rinse and pat dry the berries. Tear the angel food cake into bite-sized chunks (no need to be even). Start with placing half of the cake chunks in bottom of container. Sprinkle a layer of fresh mixed berries. Spread half of Chantilly cream over berries. Repeat steps 3-5. Decorate...
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by: @pondycreekplace 8oz Rotini, PREPARED2 tbsp butter1/8 C flour1 C milk1/2 C half half2oz Cream Cheese softened2oz shredded Asiago cheese8oz shredded sharp cheddar1/2 tsp paprika1/2 tsp pepper1 tsp salt1 tbsp OMG White Truffle Oil, plus a cup full for drizzle1 tbsp chopped italian parsley1/2 C Panko bread crumbsPreheat oven to 350 degrees. Prepare rotini, and set aside.In a medium saucepan, melt the butter once melt add flour and stir, cooking 2-3mins.Add milk slowly with a whisk, mixing well.Whisk half and half, paprika, 1/2 italian parsley, salt and pepper. Add cream cheese, Asiago cheese and cheddar cheese, stirring until melted.Add truffle oil...
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by: @shallonztable Who doesn’t love a quick dish? I'm always trying to find quick and easy recipes I can throw in the oven while working. Made some salmon with this Classic Barrel-Aged Balsamic Vinegar from @omggourmet. I loved the quality of this product, thick and rich in flavor. Ingredients:Quick MixSalmonMinced GarlicWhite wineHoneySalt and pepper to taste@omggourmet Classic Barrel-Aged Balsamic Vinegar💫Deets on the sauce: Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, salt, and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.If baking, pour over salmon fillets and...
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by: @ms.sterbaskitchen Ingredients:3 Tbsp. OMG Classic Barrel Aged Balsamic Vinegar3 Tbsp Honey Salt and pepper 1 bag Brussel Sprouts Directions:Preheat oven to 450*Evenly coat brussel sprouts in above listed ingredients. Bake for 20-25 minutes. Mixing halfway through.
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by: @enjoyable_eats Directions:Rub tenderloin with olive oil, season both sides generously with salt and pepper. Set crockpot to “stove top” setting on high. Brown both sides of the tenderloin for two minutes.Pour balsamic sauce over the top.Balsamic Sauce:* 1/2 c. Dark chocolate balsamic @omggourmet* 1 c. water* 1 tsp. garlic powderSet crockpot to “slow cook” on low for six hours. After it’s finished cooking, remove the pork tenderloin from the crockpot. Combine 4 tablespoons of cold water with 2 tablespoons of cornstarch. Whisk well and add to the sauce that’s in the crockpot. Bring to a boil on the “stove...
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by: @dugansgirls Ingredients:12 eggs; cooked, cooled and peeled1/3 cup mayonnaise2 Tbsp Dijon Mustard1 tbsp White Truffle Oil from OMG1 tsp Worcestershire Sauce1/2 tsp salt1/4 tsp clack pepperground paprika, for garnishHalve the peeled eggs length-wise.Remove the yolks and place in a medium bowl, set the egg whites aside.Using a pastry blender, two forks, or potato masher - break apart the egg yolks. Add the mayo, dijon, truffle oil, Worcestershire Sauce, salt and pepper. Continue to mash until completely smooth, and season to taste with salt and pepper.Using pastry bag fitted with a large star tip, or resealable bag with a corner cut...
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Yield: 1 quart 1 ½ cups whole milk 1 ½ cups heavy cream 1 cup sugar, divided pinch salt 5 large egg yolks ¼ tsp vanilla ¾ lb strawberries, divided 1 TBS lemon juice ¼ cup OMG! Classic Barrel Aged Balsamic Vinegar In a medium saucepot, whisk together the milk, ½ cup cream, ¾ cup sugar, and a pinch of salt. Heat the pot over medium heat until the milk mixture just begins to bubble, stirring and scraping the bottom of the pot often. Meanwhile, put some ice in a large bowl and set a smaller bowl on top of...
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Yield: 2 servings ¼ cup whipping cream 2 TBS OMG! Vanilla Fig Balsamic Vinegar 1 ½ cups water ½ cup milk ½ cup steel cut oats 4 dried mission figs, chopped walnuts, chopped (optional) brown sugar (optional) In a small bowl, whisk together the cream and vanilla fig balsamic vinegar just until combined. Set aside. In a small saucepan, combine the water and milk and bring to a boil. Pour in the oats and chopped figs. Stir well and bring back to a boil. Reduce the heat and maintain a gentle simmer for about 20-30 minutes, stirring occasionally until thickened. ...
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Yield: 4-6 servings ½ lb elbow macaroni 2 large eggs 1 can (12oz) evaporated milk ½ tsp salt, plus more for cooking the pasta ¼ tsp freshly ground black pepper ¼ cup OMG! Hot! Hot! Hot! Dipping Oil 12 oz shredded white cheddar cheese Whisk the eggs, evaporated milk, ½ teaspoon salt, and pepper together in a small bowl and set aside. Bring a pot of water to boil and season it with salt. Add the pasta and cook according to package directions. Drain and return the pasta to the pot. Set over low heat. Pour the Hot! Hot! Hot!...
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Yield: 6 servings 12 oz stale bread (brioche or any other egg bread is especially good here) 1 ripe pear, peeled and diced 1 cup whole milk 1 cup heavy cream 3 large eggs, room temperature 2 large egg yolks, room temperature ½ cup sugar ¼ cup OMG! Cinnamon Pear Lime White Balsamic Vinegar Butter a 1 ½ to 2 quart baking dish. Cut the stale bread into 1 inch cubes, toss with the diced pear, and place in the buttered dish (the bread cubes should fit snugly and fill the dish). In a small saucepan, mix the milk and...
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Yield: 2 steaks with pan sauce 2 (8-10 oz) New York strip steaks ½ cup OMG! Cabernet Roasted Garlic Marinade salt and freshly cracked black pepper ½ cup dry red wine Place the steaks into a large zip-top plastic bag or a vacuum-seal food saver bag. Pour in the cabernet roasted garlic marinade and seal the bag. Preheat the sous vide bath to 129°F. Place the bag into the bath (being careful to leave the zip-top above the water) and let cook 3 hours. Heat a large heavy-bottom pan over medium high heat until very hot. While the pan heats,...
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Yield: about ¼ cup marinade, 4 servings of salmon 1 TBS white miso 3 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil 1 large clove garlic, minced 1 pound wild caught salmon filet Preheat the oven to 375°F. In a small bowl, whisk miso, sesame ginger oil, and garlic together thoroughly. Remove pin bones from salmon and place skin-side down on a baking sheet. Brush with the sesame-miso marinade and bake 10-20 minutes, until the fish flakes easily with a fork (cooking times vary depending on the thickness of the filet).
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Yield: about ¼ cup marinade, 4 servings 1 TBS white miso 3 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil 1 large clove garlic, minced 1 lb carrots, cut into ½-inch thick sticks Preheat oven to 400°F. In a small bowl whisk miso, sesame ginger oil, and garlic together thoroughly. Toss the carrots with the marinade until evenly coated. Place on a baking sheet and bake 20 minutes or until the carrots are tender and slightly browned.
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Yield: about 16 brownies 1 (18 oz) package brownie mix milk (optional) butter (optional) 4 oz cream cheese, at room temperature 2 TBS granulated sugar 1 egg yolk 2 TBS OMG! Raspberry Barrel Aged Balsamic Vinegar, divided Preheat oven to 350°F. Grease a 13x9x2-inch baking dish. In a small mixing bowl, vigorously stir together the cream cheese and sugar until smooth. Stir in egg yolk and 1 tablespoon raspberry balsamic vinegar; set aside. Prepare brownie mix according to package directions, replacing the water with milk and the oil with melted butter if desired. Stir in the remaining 1 tablespoon raspberry...
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Yield: 4-6 servings 6 cups baby arugula ½ small red onion, thinly sliced 1 heaping cup ripe raspberries ½ cup walnuts, toasted 2 oz gorgonzola cheese, crumbled ¼ cup OMG! Pear White Balsamic Vinegar ¼ cup extra virgin olive oil 1 tsp Dijon mustard pinch salt ¼ tsp freshly cracked black pepper In a large bowl or on a serving platter, toss the arugula with the onion and raspberries. Sprinkle on the walnuts and gorgonzola cheese. In a small bowl or jar with a lid, combine the pear balsamic vinegar, olive oil, mustard, salt, and pepper. Shake well then drizzle...
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Yield: 4 servings 1 can (14oz) quartered artichoke hearts, drained ½ cup water ¼ cup plus 1 TBS OMG! Garlic Olive Oil, divided 10 fresh sage leaves ½ tsp salt, plus more for cooking the pasta ½ tsp freshly ground black pepper 2 tsp fresh lemon juice ½ small yellow onion, diced 8-10 oz mixed fresh mushrooms 8 oz fettuccini, linguini, or spaghetti In a high-powered blender, combine the artichoke hearts, water, ¼ cup garlic olive oil, sage, salt, pepper, and lemon juice. Blend on high speed until smooth and creamy, about 1 minute. Set aside. In a large sauté...
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Yield: 4-6 servings ½ lb ridged pasta such as elbow macaroni or cavatappi 2 large eggs 1 can (12oz) evaporated milk ½ tsp salt, plus more for cooking the pasta ¼ tsp freshly ground black pepper ½ cup OMG! White Truffle Oil, divided, plus more for greasing the baking dish 12 oz shredded white cheddar cheese, divided 8 oz sliced mushrooms such as cremini, oyster, shiitake, or a mixture 2 tsp chopped fresh thyme 2 cloves garlic, minced 1 cup panko breadcrumbs Whisk the eggs, evaporated milk, ½ tsp salt, and pepper together in a small bowl and set aside....
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Yield: 1 cup marinated olives 1 cup brined mixed olives with pits ¼ cup OMG! Extra Virgin Olive Oil with Meyer Lemon 2 cloves garlic, smashed ½ TBS fresh rosemary, roughly torn pinch crushed red pepper flakes Drain olives and pat dry. Place in a small container with a lid that seals well. Add all other ingredients to the container with the olives. Stir to coat all the olives in the oil. Seal and place in the refrigerator until ready to use. The flavor will improve with time. Every now and then, give the olives a little shake to make...
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Yield: 4 servings 1 lb wild caught salmon filet 1 tsp coarse kosher salt ½ cup panko bread crumbs ¼ cup OMG! Extra Virgin Olive Oil with Meyer Lemon 4 large cloves garlic, minced ½ cup fresh parsley, chopped ¼ cup fresh dill, chopped 1 tsp freshly cracked black pepper Preheat the oven to 400°F. Place the salmon skin-side down on an oiled baking sheet or roasting pan. Remove all pin bones and pat dry. Sprinkle with salt. In a small bowl, combine the panko, meyer lemon oil, garlic, parsley, dill, and pepper. Spread evenly over the salmon. Roast the...
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Yield: 12 crostini 1 small French baguette 2 TBS butter, softened 8 oz whole-milk ricotta cheese 2 tsp confectioner’s sugar pinch salt 12 oz fresh cherries, pitted and chopped ¼ cup OMG! Dark Chocolate Barrel Aged Balsamic Vinegar Preheat the oven’s broiler. Slice the baguette on the bias, producing 12 half-inch thick slices. Lightly butter both side of the bread. Place the bread buttered-side up on a baking sheet. Place under the broiler, watching closely, until the bread is crisp and the tops become golden brown. Flip the bread to toast the other side. Set aside to cool completely. While...
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Yield: about 4 dozen bite-sized meringues 2 large egg whites 6 TBS granulated sugar 1 TBS OMG! Blackberry Barrel Aged Balsamic Vinegar pinch salt Adjust oven racks to fit two sheet pans in the center of the oven. Line 2 baking sheets with parchment paper. Preheat the oven to 225°F. Using a stand mixer with the whisk attachment, whip the egg whites and salt on high speed until soft peaks form, about 30 seconds. Reduce speed to medium and very slowly pour in the sugar while the mixer is running. Pour in the blackberry balsamic vinegar and whip until just...
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Yield: 8 bread knots or 16 breadsticks 1 (11oz) can refrigerated French bread dough flour, for rolling the dough 2 TBS OMG! Basil Garlic Parmesan Dipping Oil, plus more for dipping ½ tsp freshly ground black pepper For Bread Knots Preheat the oven to 350°F. Sprinkle the dough with a little flour and cut in half crosswise. Cut each half lengthwise into four equal pieces. Roll each piece of dough to about 12 inches in length and gently tie each in a knot. Place the knots on a baking sheet lined with parchment paper. Using a pastry brush, coat the...
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Yield: 16 polenta wedges, about 6-8 servings ¾ cup coarse polenta ¼ cup OMG! White Truffle Oil, divided ½ tsp salt, plus more to taste 3 ¾ cups water ¾ cup freshly grated Parmesan cheese freshly ground black pepper to taste Preheat oven to 350°F. In a 1 ½ quart baking dish, stir together the polenta, 2 tablespoons truffle oil, ½ teaspoon salt, and the water. Bake uncovered for 1 ¼ hours. Take the polenta out of the oven and whisk in the remaining 2 tablespoons truffle oil, Parmesan cheese, and salt and pepper to taste. Serve immediately for soft...
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Yield: 6-8 crostini 1 can artichoke hearts in water ¼ tsp kosher salt ¼ tsp freshly ground black pepper 2 TBS OMG! White Truffle Oil, plus more for drizzling if desired 1 small French baguette butter or olive oil, for toasting the bread ½ - 1oz shaved Parmesan ½ - 1oz prosciutto Drain artichoke hearts and squeeze out excess water. Finely chop. In a small bowl combine the chopped artichoke hearts, salt, pepper, and white truffle oil. Set aside. Working at an angle, slice about six or eight ½-inch thick crostini from the baguette. Spread one side with olive oil...
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Yield: 24 cookies 1 ½ cups all-purpose flour ½ cup cornmeal 1 tsp baking powder ¼ tsp salt ½ cup granulated sugar ½ cup OMG! Extra Virgin Olive Oil with Meyer Lemon or OMG! Extra Virgin Olive Oil with Blood Orange 2 large eggs 1 tsp minced fresh thyme, rosemary, or oregano 1 cup confectioner’s sugar Adjust oven racks to fit two sheet pans in the center of the oven and preheat to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside. In a larger bowl,...
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Yield: 4 servings 1 package firm tofu 1 large red bell pepper, cut into strips 2 cups broccoli florets 1 cup carrots, sliced 6 green onions, whites cut into 2 inch long pieces and greens chopped 2 TBS soy sauce, divided ¼ cup plus 2 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil salt and pepper 1 cup long grain brown rice, rinsed toasted sesame seeds to garnish (optional) Wrap tofu in paper towels and place something heavy on top to weigh it down and remove excess moisture. Press the tofu for about 30 minutes. Slice the tofu into...
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Yield: 2 servings 4 bunches baby choy sum or baby bok choy 2 TBS vegetable oil 4 cloves garlic, thinly sliced 1 TBS low sodium soy sauce 1 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil Wash the greens and drain well. Divide the greens into individual stalks, slicing the larger ones in half lengthwise. Heat the oil in a large skillet and add garlic slices. Stir constantly until garlic starts to appear golden brown around the edges. Add greens to the pan and stir constantly for about 30 seconds. Pour in the soy sauce. Continue to cook and...
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Yield: 12 frosted cupcakes For the Cupcakes 1 cup all purpose flour 1 cup granulated sugar 1 tsp baking soda ½ tsp baking powder ½ tsp kosher salt ½ cup dark cocoa powder, sifted 1 large egg, room temperature ½ cup OMG! Extra Virgin Olive Oil with Blood Orange ½ tsp vanilla extract ½ cup milk ½ cup hot coffee Preheat the oven to 350°F. Line a cupcake tin with paper liners or grease each cup with butter and lightly coat with flour. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder....
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1 TBS cooking oil 1 large yellow onion, diced 1 large green bell pepper, diced 2 stalks celery, diced 4 cloves garlic, minced 2 bay leaves 2 tsp dried thyme leaves 1 tsp dried rubbed sage 1 pound dried red kidney beans 1 smoked ham hock or pork neck bone ½ cup OMG! Hot! Hot! Hot! Dipping Oil, plus more for drizzling salt and pepper 1 cup long grain brown rice, rinsed Heat oil in a large pot over medium heat. Add onion, bell pepper, celery, 1 teaspoon salt, and a few grinds of black pepper and cook until the...
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For the Tacos 1 pound medium shrimp, peeled and deveined 2 cloves garlic, minced ½ tsp ground cumin ½ tsp chili powder salt and pepper to taste 2 TBS olive oil 16 small corn or flour tortillas, street taco style lime wedges for serving In a bowl, toss the shrimp with the garlic, cumin, chili powder, salt and pepper. Let the shrimp marinate while you prepare the salsa. Warm the oil in a large skillet over medium heat. Cook the shrimp, turning occasionally until pink and opaque, about 5 minutes. Remove from heat and serve immediately. Place 3-4 shrimp into...
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INGREDIENTS: This dish is so quick and easy but you won’t believe how much flavor it has! Serve with a salad or lightly steamed veggies for a quick healthy dinner. Serves 4 1 1/2lb center cut salmon filet (skin on) 1 1/2T OMG! Blood Orange Olive Oil 2T OMG! Blood Orange Balsamic Vinegar 1T finely minced fresh garlic freshly ground black pepper to taste PREPARATION: Preheat oven to 425. Coat bottom of pan or baking sheet with 1/2 tablespoon blood orange olive oil. Place salmon in pan skin side down. Whisk together remaining blood orange olive oil and blood orange...
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Looking for a guacamole recipe that is beyond the everyday ordinary? Look no further. With OMG! White Truffle Oil, you get an incredible depth of flavor added to this classic recipe.
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