Baklouti Latke Waffles


2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Olive Oil - or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron


Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
Makes around 8 latke waffles
Recipe by Chef Rachel Bradley

Slow Cooker Balsamic Pork

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


Vanilla Balsamic Chicken

Vanilla Balsamic Chicken

¼ cup shallots, finely sliced
¼ cup orange juice
¼ tsp orange zest
½ cup reduced-sodium chicken broth
½ cup Liquid Gold Vanilla Balsamic
16 boneless skinless chicken thighs or 8 breasts (about 2 lbs)
¾ tsp salt, divided (optional)
½ tsp black pepper

Preheat oven to 450oF. Combine first 5 ingredients in saucepan.
Simmer. Add ¼ tsp salt. Salt and pepper the chicken and arrange in oiled roasting pan. Bake for 10 minutes.
Brush halt of broth/vinegar mixture over chicken. Bake 8 minutes more, and then brush on remaining broth/vinegar mixture.
Bake until internal temperature reaches 180oF (about 15 minutes)

Chocolate Olive Oil Mousse

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.


  • 7oz (200gr) Bittersweet or Semisweet chocolate, chopped
  • 6 large eggs, separated
  • 2/3 cup sugar
  • ½ cup Liquid Gold Extra Virgin Olive Oil
  • ¼ teaspoon fine sea salt

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.


Roasted Tomatoes

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.


Vinaigrettes using a blender or food processor

Cucumber Dressing

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

Sea Salt


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


Ginger-Soy Vinaigrette

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


Balsamic Vinaigrette

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



UP EVOO, Garlic & Romano Cheese Mashed Cauliflower

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


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