The Classy Cruet

Olive Oils & Vinegars

Honey Bell Lemon Vinaigrette

• 1/4 cup Italian Lemon Olive Oil
• 1/4 cup Honey Bell Orange Balsamic Vinegar
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried mustard

 

Honey Mustard Dressing

• 1/4 cup Rosé Balsamic (Pinot Nero)
• 1/4 cup Dijon Mustard
• 1/4 cup local honey
• 1/4 cup mild Extra Virgin Olive Oil
• Salt and Pepper to taste

• 3 tablespoons Champagne Wine Vinegar
• 1 small squirt Dijon Mustard
• 1/4 cup Extra Virgin Olive Oil
• 1/2 teaspoon onion powder
• 1-2 cloves garlic, finely minced
• 1/2 teaspoon of thyme, basil, and oregano (I used more)
• Salt and Pepper to taste

*Feel free to try this one with the Rosé Balsamic (Pinot Nero) as well*

 

Lemon Blueberry Vinaigrette

• 1/4 cup Blueberry Balsamic Vinegar
• 1/4 cup Italian Lemon Olive Oil
• 2 teaspoons local honey
• 2 teaspoons Dijon Mustard
• Salt and Pepper to taste

• 1/4 cup Peach Balsamic Vinegar
• 1/4 cup Basil Olive Oil
• 2 teaspoons local honey
• Salt and Pepper to taste

 

Note: The Peach and Basil Vinaigrette, Honey Bell Orange Lemon Vinaigrette, and Lemon Blueberry Vinaigrette can be prepared with simply equal parts olive oil and balsamic vinegar and seasoned to taste!

So sorry this recipe has been delayed, but here it is! This is the recipe for the salad and vinaigrette used for the Mediterranean Lifestyle Class in Chapin last Saturday...and if you weren't there, you should make it and try it out!

The salad included:

Kale

Sundried Tomatoes

Red Onion (sliced really thin)

Dried Figs

Walnut

Block Feta

Quinoa

Blackened Chicken

= Best Salad Ever!

Citrus Viniagrette:

1 small shallot, finely chopped

3/4 cup Super Premium Extra Virgin Olive Oil

1/4 cup Champagne Vinegar**

3 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1/4 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper to taste

*I would try making this viniagrette with our Rosé Balsamic Vinegar instead of the Champagne Wine Vinegar*

Ingredients:

2 cups cubed cooked chicken

1/4 cup The Gracious Gourmet Dried Fruit Chutney

1/4 cup sour cream

3 tablespoons diced celery

Salt and freshly ground pepper

5 cups lightly packed torn leaves

2 tablespoons toasted slivered almonds

2 tablespoons toasted flaked coconut

Directions:

Combine chicken, The Gracious Gourmet Dried Fruit Chutney, sour cream and celery

Season with salt and pepper. Serve on bed of lettuce. Top with toasted almonds and coconut.

Makes two main dish servings.

1.5- 2 pounds pork tenderloin

2 tablespoons Milanese Gremolate Olive Oil

3 tablespoons shallots, minced

2 cloves garlic, minced

1/4 cup port wine

1/2 cup Blueberry Balsamic Vinegar

1/4 cup reduced sodium chicken broth

2 sprigs fresh thyme

1 cup fresh blueberries

Trim pork tenderloin of excess fat.

Rinse and dry with paper towels.

Salt and pepper, to taste. 

Heat Milanese Gremolata Olive Oil in skillet over medium high heat.  Add tenderloin and lightly brown on all sides for about 2 minutes.

Preheat oven to 400 degrees. 

Place tenderloin on rimmed baking dish and cook until internal temperateure reads 145 degrees.  Remove from oven and tent with aluminum foil to rest.

Place shallots in the skillet in which you have browned the meat.  Add a little more olive oil if needed.  Cook for a few minutes until the shallots are soft. 

Add garlic and cook another 2 minutes.  Deglaze the pan with port, scraping up bits whie stirring.  Cook until port is almost absorbed. 

Add balsamic and simmer until reduced by half. 

Add chicken broth, thyme and blueberries.  Bring to a boil and then turn heat to medium.  Cook until sauce thickens and blueberries burst slightly.  Add any pan juices from resting tenderloin to the sauce pot and stir.

Slice tenderloin into 1/2" slices.  Fan slices on a serving platter and spoon blueberry sauce over all.  Decorate with a sprig of thyme.

Recipe from THE INFUSED PALATE, available in our stores.

In case you missed our Salad in a Jar event, or just in case you want some nice dressing recipes, here is a list of the dressings we provided that night!

Raspberry Vinaigrette

• 1 cup Raspberry Balsamic Vinegar
• 1 cup Lemon Olive Oil
• Bologna Herbal Salt to taste

Tuscan Herb/Sicilian Lemon

• 1 cup Tuscan Herb Olive Oil
• 1 cup Sicilian Lemon White Balsamic Vinegar

Blood Orange/Cranberry Pear

• 1 cup Blood Orange Olive Oil
• 1 cup Cranberry Pear White Balsamic Vinegar

Balsamic Dijon

• 3 tbsp. Dijon Mustard
• 3 tbsp. Honey
• 1 cup Extra Virgin Olive Oil (I recommend using a mild one for this dressing)
• 1 cup A-Premium Balsamic Vinegar
• Bologna Herbal Salt to taste

Greek

• 2 tbsp. Kalamata Olives
• 1-2 large cloves of Garlic
• 2 tbsp. Oregano
• 2 tbsp. Lemon Juice
• Bologna Herbal Salt to taste
• 1/2 Red Wine Vinegar
• 1 cup Extra Virgin Olive Oil (I recommend using a medium or robust one for this dressing)

Lemon/Blueberry

• 1 cup Lemon Olive Oil
• 1 cup Blueberry Balsamic Vinegar
  

The American Chemical Society’s Reactions has recently released a video about THE AWESOMENESS OF OLIVE OIL! The video explains why olive oil is healthy, offers tips on how to select a good olive oil and explains how to store olive oil.

It is suggested in the video that olive oil should be used with in six weeks of opening. I have seen research citing olive oil is good for up to 18-24 month; if stored properly. However, my personal opinion is that olive oil should be used within 6 months of opening.

The salad was adapted from a recipe by From Argetina with Love and contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.

It's easy to make and fun to arrange!  Top it with our delicious vinaigrette.

Ingredients

1 head of lettuce, leaves washed and torn (I used a 50/50 mix of Organic Spinach and Salad Greens)

1 tomato, sliced into wedges

1 rib of celery, sliced into pieces cross-wise

1 can hearts of palm, drained

1 can cut or sliced beets, drained

1 hard-boiled egg, shelled and sliced

salt, to taste

pepper, to taste

Vinaigrette Dressing:

1 teaspoon Dijon mustard

1 tablespoon Organic Red Wine Vinegar

1 tablespoon Honey Serrano Vinegar

1 teaspoon lemon juice

1/4 teaspoon salt (or more to taste)

1/4 teaspoon pepper

1/4 cup Manzanillo Extra Virgin Olive Oil

***Amounts of oil and vinegar can be adjusted to suit your personal preference***

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup Red Wine Vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup Olive Oil

Instructions

Place the cucumber, peppers, tomatoes, and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Notes

Add fresh or dried basil, if desired.

Ingredients

2-16 oz Bags Scallops Bay

1-12 oz Bag small raw deveined tail off shrimp

1 cup Key Lime juice

1/2 cup lemon juice

1-2 jalapenos

1 half red onion chopped

2 avocados sliced

1 bunch of cilantro chopped

8 small sweet peppers chopped

3 tablespoons fresh garlic minced

15 oz Cherry tomatoes halved

1 cucumber seeded and diced

Persian Lime Olive Oil

Serve with Bread of choice to be toasted

Instructions

Rinse scallops and shrimp and drain. Cover with lemon and lime juice. Let sit in refrigerator for two hours. Add diced cucumber, chopped red onion, chopped peppers, garlic, tomatoes, and jalapenos to the sea food mix. Refrigerate for fifteen minutes and mix well. Serve with chopped cilantro and toasted bread of choice. Drizzle with Persian Lime Olive Oil. Serve in a martini glass.

By Chef Megan Alig (Creative Cuisine)