Recipes — Miscellaneous
¼ c slivered almonds 2 thin slices of French/Italian bread 2 garlic cloves 2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting ¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil 2 tbs. sherry/red wine vinegar Dash of cayenne Toast almonds over moderate heat in heavy skillet. When toasted, remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces. Place almonds and bread into the food processor. While running, drop garlic in one clove at a time. Pulse the processor until the...
Ingredients: Zest of 1 orange 4 Tbsp fresh orange juice 4 Tbsp lemon juice 1 tsp Liquid Gold balsamic vinegar ½ tsp salt 3 scallions, minced (white part only) ¼ tsp fennel seeds, crushed 3 Tbsp Liquid Gold extra virgin olive oil 3 Tbsp hazelnut oil 1 Tbsp chives, thinly sliced 1 Tbsp fennel leaves, chopped 1 Tbsp parsley, finely chopped Directions: Put first 7 ingredients into a bowl. Whisk in the oils, then the herbs. Adjust any of the ingredients to taste
½ cup Liquid Gold Chipotle Extra Virgin Olive Oil ¼ cup fresh squeezed lime juice 1 Tbs. minced garlic 2 tsp. salt 1 tsp. pepper Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!
Ingredients: ½ cup Liquid Gold balsamic vinegar (any flavor) 3 Tbsp Dijon mustard 3 Tbsp honey 2 small shallots, minced ¼ tsp salt ¼ tsp pepper 1 cup Liquid Gold garlic extra virgin olive oil Directions: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil. Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.