08 Sep 2016
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Ceviche with Blood Orange Olive Oil

    Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling   Tortilla chips for serving     Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...

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12 May 2016
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Roasted Garlic and Chive Cheesecake

This savoury cheesecake is the perfect addition is a charcuterie board or paired with a salad.  We recommend drizzling it with Maple, Fig or Pomegranate Balsamic. Garlic Toast Crust: 1 1/4 plus 2 Tbsp. melba toast crumbs (reduce whole melba toast to fine crumbs in a food processor) 1/4 tsp. salt 2 Tbsp. unsalted butter, melted 2 Tbsp. LG Garlic infused olive oil Garlic Cheesecake Filling: 3 (8-ounce) packages of cream cheese, room temperature 3/4 tsp. salt 3 large eggs, room temperature 3 heads garlic, roasted and cooled 1/4 cup snipped fresh chives Freshly ground black pepper, to taste (optional)...

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09 May 2016
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Grilled Romaine Salad with Bacon, Goat Cheese & Gravenstein Apple Vinaigrette

   Ingredients: 3 Romaine Hearts 12 pieces Thick cut bacon ½ tsp. Smoke Garlic Backdraft seasoning 5 oz. Goat cheese, crumbled ¼ cup Basil Infused Olive Oil ¼ cup Gravenstein Apple Balsamic ¼ tsp. Dijon mustard    Directions: Fry bacon in a large skillet. Remove bacon and crumble into smaller chunks and set aside. Set aside the bacon fat. Slice each Romaine heart in half and set aside Heat your grill up over high heat - you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it Using a basting brush,...

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