Nutrition for the Body...Flavor for the Soul


Sauces, Vinaigrettes, and Marinades


BASIC BALSAMIC SAUCE

A quick balsamic sauce to pour over Steaks, Chops, Roasts and Chicken.

1/2 c. chicken broth

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground garlic (granulated or powder)

1 tsp. smoked paprika

½ c. Heavenly 18 Year Old Traditional Balsamic Vinegar (Pomegranate for Fall Dishes)

2 t. cornstarch (optional to thicken)

1 T. butter In a non-reactive saucepan, heat

1/2 c. of chicken broth to a low simmer.

Add 1 tsp. each of ground coriander, cumin, garlic and smoked paprika. Simmer 3 minutes to reduce. Add 1/2 c. Heavenly 18 Year Old Traditional Balsamic Vinegar and continue to simmer 5 minutes. To reach the desired thickness, mix 2 tsp. of cornstarch to a small amount of water. Slowly whisk into the sauce using only what you need. Top with a pat of butter, whisk and serve.


BEEF BRISKET MARINADE

5lb. beef brisket

1/4 c. Heavenly Tuscan Herb EVOO

1/4 c. Heavenly Tangerine Balsamic Vinegar

Salt & Pepper

A little garlic powder

Coat the beef with seasonings and marinate overnight in refrigerator. Remove from refrigerator and let come to room temperature. Roast with marinade at 275 degrees in oven for six hours. Remove from oven and let sit for 20 minutes before serving


BEEF TENDERLOIN MARINADE

1/4 c. soy sauce

1/4 c. Heavenly 18 Year Traditional Balsamic Vinegar

1/4 c. Heavenly Garlic EVOO or Heavenly EVOO (unflavored)

Mix soy sauce, Heavenly 18 Year Traditional Balsamic Vinegar and Heavenly Garlic EVOO.

Lather the tenderloin in the sauce and let marinade for 6 hours. This makes enough marinade for 3 lb. tenderloin.


CHIPOTLE GRILL MARINADE

1/2 c. Heavenly Chipotle EVOO

1/4 c. fresh squeezed lime juice

1 T. minced garlic

2 tsp. salt

1 tsp. pepper

Mix all the ingredients well and place in a zip-lock bag or plastic container with up to 2 pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy.


ESPRESSO BALSAMIC BARBEQUE SAUCE

4 cloves mince garlic

4 T. Heavenly Chipotle EVOO

1/2 c. Heavenly Espresso Balsamic Vinegar

1/4 c. soy sauce

1 c. ketchup

1 c. brown sugar

1/4 c. Dijon mustard

Salt and pepper to taste

Add Heavenly Chipotle EVOO to a preheated sauté pan. Add the garlic and sauté until it gets light brown, about one minute. Add Heavenly Espresso Balsamic Vinegar, soy sauce, ketchup, mustard, and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Simmer for 10 minutes.


Salad Dressing – Very Similar to the Olive Garden dressing (only without the preservatives)
Tuscan Herb Olive Oil
Sicilian Lemon Balsamic
Italian Blend Bread Dipping Blend
For best flavor, let dressing set for 30 minutes, and mix well before serving.
Add equal parts of the Olive Oil and Balsamic, blend in seasoning to taste. 
Also GREAT on FISH!!!


PERSIAN LIME AIOLI

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup neutral oil such as safflower or grape seed oil

1/2 cup Heavenly Olive Oils’ Persian Lime extra virgin olive oil

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary. Makes approximately 1 cup


WHITE BALSAMIC HONEY VINAIGRETTE

Balsamic vinegar has become a standard in many households. This dressing is delicious on any type of salad.

3 Tbsp. Heavenly Olive Oils’ Peach White Balsamic Vinegar

1 tsp Dijon Mustard

1 tsp Honey

Salt and Black Pepper to taste

6 Tbsp. Heavenly Olive Oils’ Koronieki Olive Oil

Whisk together balsamic, Dijon, honey, salt and pepper until blended. Gradually whisk in olive oil, blending well.