Recipes — Appetizer

Myrna Burlock

Caprese Salad

Ingredients 1/2 lb fresh mozzarella cheese, sliced 1/4-inch thick 2 large ripe red tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves, rinsed 1/4 cup  Liquid Gold Basil  Olive Oil Sea salt freshly ground black pepper Directions Arrange the mozzarella and tomatoes, alternating between the two, on a serving platter. Sprinkle the basil generously over the mozzarella and tomatoes. Season with salt and pepper. Just before serving, drizzle with Basil Olive Oil. Variations Try adding Liquid Gold Balsamic Vinegar,  Kalamata Black Olives !

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Myrna Burlock

Winter Soup with Meyer Lemon

3-4 turnips (totalling about 1 ½ pound) 1-2 russet potatoes (equal to amount of turnips) ½ c sour cream Salt and white pepper Juice of ½ lemon Liquid Gold Meyer lemon olive oil Fennel pollen (optional) Peel and chunk your turnips and potatoes and put in a sauce pan. Cover water and add 2 tsp. Kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnip until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding...

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Myrna Burlock

Black Truffle Quiche with Olives, Feta and Pesto Genovese

Ingredients 3 eggs 5.3 oz flour 1 bag of yeast 1/2 tsp Liquid Gold Black Truffle olive oil 1/2 cup of milk 1.7 oz of Parmigiano Reggiano 3.5 oz of feta cheese 1 jar of  Pesto Genovese 1.7 oz of pitted Black Olives Black Pepper Directions Preheat oven to 350°F. In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk. Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover...

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