Recipes — Liquid Gold Recipe Contest

Amy Ingram

Spicy Eggwhich with Fruit Salad

  Ingredients: 2 eggs 1 Tbsp Liquid Gold Harissa-infused olive oil, or any of our spicy oils 2 english muffins 4 slices Chorizo sausage Jalapeno jelly For fruit salad ½ cup grapes ½ cup blueberries 1 banana, sliced ½ cup strawberries, halved 1 cup vanilla yogurt, any flavour 2 Tbsp Liquid Gold Maple Balsamic Eggwich: Heat olive oil in medium frying pan. Fry the eggs. Spread toasted English muffins with Jalapeno jelly. Layer the egg and Chorizo on the English muffin and serve with Fruit salad. In a small mixing bowl, stir together yogurt and balsamic. In a large bowl,...

Read more →


Amy Ingram

Garbanzo Bravas

   This is a quick and delicious snack that anyone can make! Ingredients: 1 can chickpeas (19 oz) a.k.a. garbanzo beans 3 Tbsp Liquid Gold Arbequina EVOO (or your favourite Liquid Gold olive oil) 1 Tbsp Smoked Paprika 1/2 tsp garlic power 1/2 tsp crushed dried thyme 1/8 tsp sea salt 1/8 tsp freshly ground pepper 2-3 drops Tabasco sauce (or to taste) Directions Preheat oven to 400 F Drain chickpeas, rinse and dry on paper towel. In a glass bowl combine Liquid Gold EVOO, herbs, spices and seasonings. Add chickpeas and stir to combine. Arrange chickpeas in a single...

Read more →


Spinach, Pear & Goat Cheese Salad

  Ingredients: 8-10 cups baby spinach 2 Bosc pears, washed, cored and thinly sliced 2/3 cup toasted pecans 2/3 cup crumbled goat cheese   Vinaigrette: 1/4 cup Liquid Gold Blood Orange Fused Olive Oil 3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar 1 small clove garlic crushed generous pinches of salt and black pepper   Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.  Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6   Recipe submitted by Kim Shaw, Quispamsis

Read more →


Amy Ingram

Strawberry Balsamic Cheesecake

    2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Alicia Strawberry Coulis 300g Frozen Strawberries 60ml Lemon Juice 30ml* Sugar *Sugar may need to be adjusted depending on sweetness of berries 1. Put all ingredients in a pot and simmer until thick. 2. Puree in a blender and put in a squeeze bottle. Balsamic Reduction 90ml Traditional Balsamic Vinegar 1. Gently reduce by half in a small pot and transfer into a squeeze bottle. Filling 125ml Heavy Cream 15ml Granulated Sugar 450g Cream Cheese 60ml Honey 250ml Confectioner’s Sugar 60ml Sour Cream 60ml Lemon Juice 1. Whip cream and...

Read more →

Recent Articles