CHOCOLATE CHERRY CHICKEN WINGS.... A MOUTHFUL INDEED! BAKED CHICKEN WINGS COVERED WITH CHOCOLATE CHERRY BALSAMIC Ingredients 1 1/2 pounds chicken wings ½ cup Beyond The Olive Chocolate Balsamic Vinegar ½ cup Beyond The Olive Bordeaux Cherry Balsamic Vinegar 2 tablespoons Beyond The Olive Arbequina extra virgin olive oil Directions Preheat oven to 350 degrees Fahrenheit. In a 2 quart saucepan, over medium high heat, add balsamic vinegars, stir and reduce by 25%. The mixture will thicken while it’s reducing. Remove from heat and stir in the olive oil. Spread out chicken wings on a half sheet pan. Gently pour 1/4 of the reduced vinegar sauce over the wings. Bake for 30 minutes. After 30 minutes, turn chicken wings...
CORNMEAL SHORTCAKE WITH CARDAMOM WHIPPED CREAM (Serves 6) Ingredients: 1 1/2 cups all-purpose flour 1/2 cup ground cornmeal 1 Tbsp plus 1 tsps baking powder 1/4 tsp salt 3 Tbsps plus 1 tsp sugar 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil 1 cup plus 1 Tbsp heavy cream, well chilled Zest of 1 lemon Coarse grind sugar, for topping Directions: Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in...
ROASTED QUINCES Ingredients: 4 quinces 1/4 cup superfine sugar 2 Tbsp butter 3 Tbsp Beyond the Olive Pear White Balsamic Vinegar 1/4 cup semi-sweet sherry Directions: Preheat the oven to 350 degrees. Peel the quinces and quarter them vertically. Cut around and remove the core. Be careful as it tends to be very hard. Place all the quince quarters on a roasting tray, core-side up and sprinkle with the sugar. Divide the butter into little nuggets and place one nugget on each piece of quince. Roast for about one-and-a-quarter hours or until deep orange, turning once. Add the sherry and vinegar to the hot pan. Toss to combine and return to the oven for another ten minutes. Divide into...
ROASTED TILAPIA WITH ORANGE-PARSLEY SALSA (4 servings) Ingredients: 3 medium oranges 1/4 cup fresh parsley 2 Tbsp Beyond the Olive Blood orange extra virgin olive oil 3/4 tsp salt, divided 4 tilapia fillets 1/2 tsp black pepper, divided 1 tsp Beyond the Olive Arbequina extra virgin olive oil 2 cups hot cooked white rice Preheat oven to 400°. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt...
ROSEMARY LEMON CHICKEN WITH CREAMY LEMON RICE (4 servings) Rosemary lemon chicken ingredients: 4 boneless skinless chicken breasts Milk Flour Juice of 1 lemon 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil 2 cloves garlic 1 tsp fresh rosemary 1/4 cup white wine 1/2 tsp salt 1/2 cup chicken broth 1/4 cup capers 2 Tbsp butter 2 Tbsp chopped parsley Pepper Directions: Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk...
