2 tablespoons Fused Blood Orange Extra Virgin Olive Oil 1 cup sliced onion loosely packed about one half an onion 1 teaspoon kosher salt fresh cracked pepper 2 cups fresh cranberries 1/2 cup brown sugar 1/2 cup Pomegranate Balsamic 1/4 Freshly squeezed orange juice Heat the olive oil in a
Ingredients 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half & half 1 tablespoon White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsley for garnish
1 Turkey about 12 pounds For The Brine 1 1/2 cups kosher salt 2 1/2 gallons cold water Roasting 3 tablespoons Mushroom Sage Extra Virgin Olive Oil 1 tablespoon freshly ground pepper 1/2-3/4 cups chicken stock, as needed Place Turkey and enough brine to cover in a large pot. Refrigerate
5 large egg yolks 2/3 cup + 2 Tbs. granulated sugar 16 oz. mascarpone - softened 1 cup heavy whipping cream 1/4 cup sweet Marsala wine 3/4 cup strong brewed coffee or espresso 24 lady fingers 3 tablespoons rum 3 tablespoons Espresso Balsamic 1/3 cup ground chocolate Whisk 1/3 cup
Wild Mushroom Empanada Filling 1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground
4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock 1/3 cup creme fraiche 1/4 cup + 2 tablespoons fresh, peppery, green UP extra virgin olive oil (such as koroneiki) 1/3 + 2 tablespoons cup Pecorino Romano, grated 3 large cloves whole garlic (optionally
Ingredients 4 tablespoons Aged Maple Balsamic Vinegar 2 Tablespoon aged red wine vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Ultra Premium extra virgin olive oil (your choice) 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon,
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Picholine, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground
and Gremolata Infused Olive Oil 1 pound of large white beans, butter beans or dried lima beans, soaked overnight 1 bunch kale rinsed and chopped 1 large onion diced 1 whole clove garlic + 4 cloves minced 1 large red pepper, diced 2 medium zucchinis, chopped 1 cup torn basil
5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Certified Organic Butter Olive Oil 2 large eggs 2 tablespoons Certified Organic Butter Olive Oil 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) ½ cup brown sugar
