Filtering by Tag: Honey Spiked Ginger

Bok Choy with Balsamic Vinegar and Ginger

4 heads bok choy

3 tablespoons Olive & Vine infused olive oil*

1/4 cup water

2 tablespoons capers

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger root

2 tablespoons OLIVE & VINE infused balsamic vinegar*

1 dash fresh lemon juice, or to taste

 

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.

Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.


* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
   Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
   Sweet Basil olive oil with Sicilian Lemon balsamic vinegar
 

Salmon with Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Honey Spiked Ginger balsamic vinegar

1 teaspoon grainy or Dijon mustard

3 tablespoons OLIVE & VINE Meyer Lemon or Persian Lime olive oil

1 teaspoon finely minced shallot

1 small clove garlic, finely minced

2 teaspoons each finely chopped parsley, basil and mint

1/8 teaspoon salt

freshly ground black pepper, to taste

1 1/4 pounds salmon filet

 

Preheat oven to 450 F.

Place all the ingredients, except the salmon, in a bowl and whisk until blended.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over the fish and serve immediately. 
 

Pickled Beets

2 pounds small to medium sized beets, scrubbed, washed and trimmed

1 tablespoon OLIVE & VINE extra virgin olive oil

Approximately 2 cups OLIVE & VINE balsamic vinegar (French Champagne, Sicilian Lemon, Honey Spiked Ginger) or Serrano Honey vinegar

 

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place the whole beets on the baking sheet, drizzle with extra virgin olive oil and enclose the beets with another sheet of foil. Roast the beets for approximately one hour depending on size. If using large beets, it may take up to 2 hours. The beets are done when you can pierce them with a paring knife with little resistance.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges or circles. Place the beets in a glass jar with a lid and add enough vinegar to just cover. Refrigerate the beets for 24 hours to meld the flavor.

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt

 

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.

 

You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade. 

Honey Ginger AND Lime Dressing

1/3 cup OLIVE & VINE Honey Spiked Ginger balsamic vinegar

2/3 cup OLIVE & VINE Persian Lime infused olive oil (or any single variety extra virgin olive oil)

1 tablespoon shallot, finely minced

1 tablespoon Dijon mustard

salt and fresh ground pepper to taste

 

Add the vinegar, mustard, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running until the mixture is emulsified.