Recipes


Carmelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta Ingredients: 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt & freshly ground pepper to taste Directions: Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired. Wild Mushroom Ragu Ingredients: 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc....

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Beet & Tangerine Salad

Ingredients: 4 cups baby arugula 3 medium sized golden beets 2 medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced 1 Tablespoon Cara Cara Orange Cream White Balsamic 1/4 cup + 1 tablespoon Peppery Olio Nuovo Ultra Premium Extra Virgin Olive Oil 1/3 cup good quality, crumbled blue cheese Sea salt to taste Fresh ground pepper to taste 1/2 cup Tarragon Croutons (see recipe below) - or store bought croutons Directions: The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent olio nuovo olive oil make this...

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Balsamic Ganache Truffles

1/2 Cup Steaming hot heavy cream 1 pinch of sea salt 8 ounces best quality dark chocolate in chip form, or chopped 3 tablespoons dark or white balsamic - my favorite options for this are: coconut, raspberry, apricot, tangerine strawberry, maple, espresso, lavender, or traditional. 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles. Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to...

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Balsamic Glazed Ham

Ingredients: 1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs. 1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizia's Traditional Style Aged Cinnamon-Pear Balsamic Condimento 2 tablespoons Dijon or grainy mustard Directions: Preheat the oven to 325. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour. Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan...

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