Recipes

Myrna Burlock
Butternut Squash Fries

Butternut Squash Fries

Slightly sweet, slightly spicy, and oven baked, not deep fried. Ingredients:  1 Pound uncooked butternut squash.  (Approximately 16 pieces about 3/4in thick.) 2 T Liquid Gold Butternut Squash Seed Oil Salt (Pepper) 1/2 t chili powder or to taste (I love all of the Epices de Cru chili spices for different taste options) Directions;  Preheat oven to 450 F.  Brush baking sheet with olive oil. Arrange fries on sheet, brush liberally with Butternut Squash Seed Oil, and sprinkle with salt and chili pepper. Cook for approximately 14-17 minutes, or until crisp, turning once.  

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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,...

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Amy Ingram

Banana Compote with Butternut Squash Seed Oil

  Ingredients: 2 Ripe bananas, peeled and cut into quarters ½ Stick of butter ½ cup Brown sugar, packed tightly 4 Tbsps. Roasted Butternut Squash Seed Oil ¼ cup Dark Rum (optional)   French Vanilla Ice Cream   Ground cinnamon for finishing Directions: Melt butter in large skillet over medium heat. Add oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired (using caution, as pan may flame) Place one scoop of ice cream on each dessert plate. Add banana slices and...

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Amy Ingram

Cinnamon & Chili Chocolate Mousse

Ingredients: 100g Dark Chocolate (70% cocoa)40g Milk Chocolate2 Egg yolks, room temperature5 Egg whites, room temperature 5-6 Tbsp. Caster sugar2-4 tsp. Cinnamon powder1/2 tsp. Liquid Gold Cayenne Infused Olive Oil (or fruit infused olive oil)2 tsp. Dark Rum1 tsp. Water240 ml Whipping cream1 Tbsp. Icing sugar   Directions: Break up the chocolate into a large stainless steel bowl. Place the bowl of chocolate over a pot of hot water and let the chocolate melt slowly. Meanwhile, whisk the egg whites until they form stiff peaks. Add the sugar and continue whisking the eggs until whites are firm and glossy. In a separate bowl mix...

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