Recipes — Miscellaneous
Cool Cucumber & Lemongrass Mint Cocktail
This cocktail was featured at the 2017 Rouge et Blanc event, a part of Bedford Days. Ingredients: 3/4 oz Cucumber juice * 3/4 oz freshly squeezed lime juice ** 1/2 oz simple syrup *** 1/2 oz LG Citrus Mint White Balsamic 1.5 oz local white rum - we love Nova Scotia Spirit Co. Fishermans Helper **** 1 oz soda (optional) Method: -place a few ice cubes in a tumbler glass. -place all ingredients in a cocktail shaker. Fill cocktail shaker with ice. -shake vigorously for approximately 10 seconds. -before straining cocktail, discard any melted ice in the rocks glass to ensure...
Olive Oil Flatbread
Olive Oil Flatbread Too easy to make, and very versatile! Choose any sea salt that you have on hand, and pick any of our Extra Virgin Olive Oils. Ingredients: -2 cups unbleached all-purpose flour-1/2 teaspoon salt, plus more for sprinkling-1/2 cup Liquid Gold EVOO/Infused Olive Oil of your choice-1/2 cup water Method: -Preheat oven to 500 degrees F. -Combine flour & salt in a food processor. -In a small bowl, combine olive oil & water, whisking them together. -While running the food processor, add olive oil & water mixture to the flour mixture slowly. -Pulse all together until the...
Chef Dany Duguay’s Chipotle Orange & Rosemary Roasted Mixed Nuts
Chipotle Miscellaneous Mixed Nuts Spicy
Chef Dany Duguay’s Chipotle Orange & Rosemary Roasted Mixed Nuts This collaboration is a part of Chef Dany's #localwithchefdany project Ingredients: 6 cups roasted, unsalted mixed nuts of your choice 2 tsps Liquid Gold Chipotle Infused Olive Oil 1/3 maple syrup 2 TBSP maple sugar Zest of 1 orange Juice of 1 orange 3 tsps dried chipotle powder 5 TBSP fresh rosemary, chopped, divided Sea salt Method: 350' Combine nuts and all ingredients, excluding salt and half of rosemary. Place in even layer on parchment and oil lined baking sheet. Bake 25 minutes, stir twice. Remove and season with salt...
Mexican Red Chili Sauce
Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup LG Mexican Spice Infused Olive Oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve. This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class
Pink Grapefruit Gin & Tonic
Cocktail Gin Miscellaneous Pink Grapefruit Shrub
You could literally drink the Pink Grapefruit straight, but for the times you want to look a bit more classy, mix it up in your favorite cocktail. Ingredients: 1.5 oz. Gin of choice 1 oz. LG Pink Grapefruit Rosé Balsamic Tonic Water Wedge of lime Directions: Fill a short glass with ice cubes. Pour the gin and Pink Grapefruit Balsamic and top with tonic water. Garnish with lime wedge. Drink until you're heart is content --- But please drink responsibly!!