Recipes — balsamic

      Very Impressive!! CHIVE AND CAPER RELISH 1/4C. (60ML) 2 Tbsp (30ml) red onion, minced juice and zest of 1/2 lemon 1/4 cup (60ml) chopped chives 2 Tbsp (30ml) chopped fresh dill 1 Tbsp (15ml) Liquid Gold Black Truffle Oil 1 Tbsp (15ml) Liquid Gold White Balsamic Vinegar salt and pepper FRICASSEE 2 Tbsp (30ml) unsalted butter 2 Tbsp (30ml) minced green onion 1 tsp (5ml) 12 Colville Bay oysters (shucked, and liquor reserved) 1/4 cup (60ml) vermouth 1/2 cup (120ml) Creme fraiche (or full fat sour cream) salt and pepper !/2 cup (120ml) chopped chives 12 slices...

            Marinade 1 cup (250ml) Liquid Gold Tradition Balsamic Vinegar (I substituted 1/2c for LG Maple infused Balsamic, delish!) 1/2 cup (125ml) brown sugar (packed) salt and pepper If not using Maple infused Balsamic, 1/2 cup (125ml) maple syrup 3 Tbsp chopped oregano 1 bay leaf 2 Tbsp (30ml) minced garlic dash Tabasco sauce Steak four 12 oz (375g) rib eye steaks (bone in) Potato Salad 3 lb (1.5kg) baby red potatoes (boiled, cooled, cut into wedges) 1 medium red onion (quartered,sliced) 1 bunch chives (snipped) 1 red bell pepper 1 green pepper (thinly sliced) 2...

  1/3 cup cocoa powder 1/2 cup plus 2 Tbsp boiling water 2 oz semi-sweet chocolate, finely chopped 3/4 cup Liquid Gold Arbequina Extra Virgin Olive Oil 2 large eggs 2 large egg yolks 1/4 cup Liquid Gold Chocolate Infused Balsamic Vinegar 2 1/2 cups sugar 1 3/4 cup all-purpose flour 3/4 tsp kosher salt 2 1/2 ounces bittersweet chocolate, coarsely chopped 2 cups shredded sweetened coconut  Fleur de sel, for sprinkling   Heat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan. In a large bowl, whisk together the cocoa powder, and the boiling water until smooth. ...

  Ingredients: 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona) 1/4 cup heavy cream 4 teaspoons LG Dark Black Currant, Wild Blueberry or Raspberry Balsamic Vinegar 1/2 cup cocoa powder Directions: Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1 hour, until firm but moldable. Use a teaspoon or small cookie scoop to scoop out chocolate. Use your fingertips to shape...