1 2-3 pound boneless pork roast or tenderloin
1 cup beef, chicken or vegetable broth
1/2 cup Liquid Gold Dark Balsamic
1 Tbs Worcestershire sauce
1 Tbs soy sauce
2 cloves garlic, chopped
1 Tbs honey
Pinch of red pepper flakes
Place pork into slow cooker. In a bowl or 2 cup measuring cup mix remaining ingredients and pour over pork. Set timer for 6-8 hours on low.
Once pork is cooked remove from slow cooker and break apart with forks or tongs, ladle sauce over pork.
* Staff suggestions for Dark Balsamic: Red Apple, Fig, Pomegranate or Black Cherry
This mousse is rich and silky smooth, a truly delectable dessert. We have made it with a medium to robust Extra Virgin Olive Oil as well as the Chipotle Olive Oil and Blood Orange Infused Olive Oil, all of them worked perfectly.
Chocolate shavings and coarse sea salt for garnish
Put chocolate in top of a double boiler and melt stirring occasionally. Set aside.
In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.
Using a stand or hand mixer, beat the egg whites in a large bowl until stiff peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg whites and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites are evenly combined.
Pour or spoon the mousse into 6-8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of Olive Oil or Balsamic, chocolate shavings and course sea salt.
12 Roma or Plum Tomatoes
Liquid Gold UP Extra Virgin Olive Oil, Sea Salt and Pepper
Prepare tomatoes by washing, cutting off tops then in half
Preheat oven to 180 F
Place cut tomatoes in a bowl, and toss with Olive Oil, Sea Salt and Pepper to coat
Place seed side up on a baking sheet, and roast for 6-7 hours
The tomatoes will shrink to what looks like a plump sun dried tomato. They should still be moist. The flavor is well worth the wait. Lovely in dressings, sandwiches, Bruschetta, on pizza or in pasta.
1 small cucumber seeded and chopped
1/4 c LG UP mild to med robust herbaceous EVOO
2 T LG Organic Traditional Balsamic Vinegar
2 T fresh chives, chopped
1 T tarragon
2 T fresh parsley, chopped
1 T Greek Yogurt
2 tsp Dijon Mustard
1 tsp prepared Horseradish
Organic Traditional Dijon Vinaigrette
2 T Sicilian Lemon Balsamic
2 T Organic Traditional Balsmic
2 T Dijon mustard
2 cloves garlic, minced
1/2 c. med to robust LG UP EVOO
1/2 tsp Sea Salt
3 cloves garlic
1/3 c Honey Ginger Balsamic
1/2 c Soy Sauce
1 scant T ginger, minced
1 T honey
1/4 c sesame oil
1/2 LG UP med-robust EVOO
Roasted Tomato Vinaigrette
1 bottle Delizia Roasted Tomatoes in UP EVOO (available at Liquid Gold) or 1/4 c oven roasted tomatoes, recipe under Miscellaneous.
1 tsp garlic
3 large basil leaves
2 T Organic Traditional Balsamic
Sea Salt and Pepper to taste
1 c Balsamic Vinegar, any flavor*
2 T garlic, minced
1/4 Dijon mustard
3 c LG Extra Virgin Olive Oil, any flavor*
Sea Salt and Pepper to taste
* See suggested pairings under product information on main page
A healthy and satisfying alternative to mashed potatoes!
1 head cauliflower
4-6 cloves of garlic, peeled
1/3 cup UP Extra Virgin Olive Oil
1/3 cup cream
1/3 cup grated Romano cheese
Sea salt & Black pepper
Heat oven to 350 degrees F.
Clean cauliflower and break into large pieces. In a large piece of aluminum foil, tightly wrap cauliflower pieces and peeled garlic cloves that have been seasoned with sea salt & black pepper.
Place in the oven for 45-55 minutes or until tender.
Unwrap and place in casserole dish. Mash together until desired consistency. Add in EVOO and cream, mix well. Add the grated Romano and season with salt & pepper to taste.
adapted from the faithfulness farm blog