It is time to start thinking of some excellent Christmas get-together appetizers and this one is sure to please.
- 8.8 oz (250g) cherries
- 8.8 oz (250g) ricotta
- zest of 1/4 lemon
- 2 tsp edible gardens 18 yr Balsamic Reserve
- 1 small bunch basil , finely chopped
- 4 slices of ciabatta bread
- 1 tsp olive oil
- salt and pepper
Brush each side of the bread with a little oil then place on a hot griddle pan until toasted on each side, there should be nice char marks on the bread.
Cut the cherries in half and remove the stones and stalks. Add our edible gardens 18 yr Reserve Balsamic and a pinch of salt and pepper. Toss to combine and set aside.
To make the whipped ricotta, add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.
Spread the toast generously with ricotta and top with cherries. Finally, scatter over some finely chopped basil and serve.
Easy way to liven up BBQ’s and big get togethers like the May Long weekend. These roasted jewels are extra flavourful with caramelized edible gardens Balsamic Reduction which makes the vegetables so crispy and sweet.
- 1/2 pound sweet potato, peeled and cut into 1/4 – 1/2 inch slices
- 1/2 pound baby carrots, halved lengthwise
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes
- 1 red, orange, and yellow pepper, chopped
- 1 chopped red onion
- 2 tablespoons olive oil
- 4 tablespoons edible gardens Balsamic Reduction -Classic or Fig & Fire
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- salt and pepper
- pinch of cayenne powder
When I start to see fresh asparagus in the stores, I know Spring is just around the corner.
That day is close by and I wanted to share my favourite way to serve this delicate oh so sweet Spring treat. Look for the tender stalks soon, and celebrate the start of Spring!
- 20 to 25 asparagus spears, tough ends removed
- edible gardens 18 Yr Reserve Balsamic
- 1 Tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. grated lemon zest
Preheat an oven to 450°F.
Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with the edible gardens 18 Year Reserve Balsamic and olive oil, and sprinkle with the salt and pepper. Turn the asparagus spears several times to coat them evenly.
Roast the asparagus for 10 minutes, turning them from time to time. Remove from the oven, sprinkle with the lemon zest and turn the spears several times. Return them to the oven and continue to roast until the spears are crisp-tender and the color has darkened slightly, 5 to 7 minutes more.
Transfer the asparagus to a platter and serve immediately. Or, let the asparagus cool, then cover with aluminum foil and let stand at room temperature for up to 1 hour before serving. Serves 4.
Twas Ten days before Christmas, and all through the edible gardens kitchen, we are finishing up all our beautiful Christmas Bowls for our happy customers.
Filled with balsamics and oils, spreads and spices, these will sparkle up your holiday pantry. Keep us in mind for your gift giving!
Here is a great idea for Holiday Festive Presentation.
I use my special 18 year Reserve Balsamic , fresh berries and mint, and a little icing sugar for effect. This can be waiting on the Christmas table to accompany the meal.
You can also do a miniature version on each guest’s side plate so they have their own balsamic to dip and use as desired.
Enjoy this season with those you love.
See You There!
Get all your Christmas gift giving ideas at one show.
2016 -Nov 18 – 2 PM to 9 PM | Nov 19 – 10 AM to 6 PM | Nov 20 – 10 AM to 5 PM @ TRADEX, Abbotsford, BC
Brussel Sprouts were never my favourite vegetable. As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs. Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.
Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.
Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish. DELICIOUS!