Recipes — balsamic

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...

1/2 cup good quality Honey 1/3 cup water A few sprigs of favorite herbs, such as sage, basil, rosemary, thyme 3 1/2 tablespoons Liquid Gold Fig Balsamic 6 to 8 ounces young, fresh goat cheese 12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted   Combine honey and water in a small sauce pan over medium-high heat and bring to a boil. Add herb sprigs, lower heat and simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Strain to remove herbs. Stir in balsamic vinegar and let cool....

Ingredients 16 oz of asparagus spears, trimmed 2 fl oz Liquid Gold Picual olive oil 2 tbsp Liquid Gold 18 yr old Balsamic Vinegar Sea salt Black Pepper Directions Preheat the oven to 400°F. Blanch the asparagus in salted boiling water for 30 seconds. Stop the cooking by rinsing them under chilled water. Strain well and arrange on a roasting pan. Pour the olive oil over the asparagus, coat well, and season generously with salt and pepper. Roast for 10 to 12 minutes, or until tender. Arrange on a platter and serve drizzled with 18 yr old Balsamic Vinegar.

Ingredients: 6 oz roasted Liquid Gold French walnut oil 2 oz Liquid Gold fruit infused vinegar ½ tsp Dijon mustard 1 tsp honey salt and pepper, to taste Directions: Whisk the vinegar and mustard together in a small bowl until combined. Gradually whisk in the oil and continue to mix until slightly thickened. Season with salt and pepper.