Recipes

  1 dozen hard boiled eggs, cooled, shelled & Halved 3 tablespoons Liquid Gold black or white truffle oil 1 teaspoon fresh squeezed lemon juice 2 large raw egg yolks* 1/2 cup buttery Liquid Gold extra virgin olive oil, such as Picholine or Manzanillo 1/2 cup grape seed oil or other neutral oil such as safflower or sunflower 1 large garlic clove Sea salt to taste 1 pinch white pepper 1 dozen cooked egg yolks reserved from hard boiled eggs Prepare the hard boiled eggs. While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice....

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes. 2 cups Liquid Gold white peach balsamic condimento 8 oz. fresh cherve In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should...

(serves 6) 6 cups lightly salted boiling water 1 pound fresh green beans (approximately 5 cups), ends trimmed 2 tablespoons medium Liquid Gold olive oil (eg., Mission or Navadio Blanco) 1/4 cup Liquid Gold Fig Balsamic Vinegar 1/4 cup Gorgonzola cheese 1 tablespoon firmly-packed brown sugar 4 cloves garlic, minced 1/4 cup coarsely chopped pecans 1 green onion, chopped 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh basil Coarse kosher or sea salt and freshly ground black pepper to taste In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for...

2 medium eggplants, peeled and cubed, 8 cups coarse salt 1 cup Liquid Gold medium extra virgin olive oil, divided 2 1/2 cups chopped celery 2 large onions, chopped 9 garlic cloves, minced 1 1/2 cups chopped red bell pepper 1 28 ounce can crushed tomatoes 1 6 ounce can artichoke hearts, drained and quartered 1 1/2 cups pitted black  Kalamata olives, halved 1 1/2 cups pimento stuffed olives, sliced 1 cup capers, rinsed 1/2 - 3/4 cups Liquid Gold Traditional Balsamic Vinegar 2 tablespoons sugar salt and pepper to taste Place eggplant in a colander, sprinkle with coarse salt...