Chocolate Salami

Who says you can't play with your food? I say that you can, and that the Art of Deception can apply to foods you prepare. Fool your guests as you serve them "Italian Salami" for dessert. 8 ounces of semi-sweet baking chocolate 4 ounces of sweet baking chocolate 1/4 cup sweetened condensed milk 1/4 cup Raspberry Dark Balsamic Vinegar 3/4 cup chopped pecan or pistachio pieces 1/2 cup roughly chopped shortbread cookies (I used Goya's Maria cookies) Powdered sugar for rolling Place the chocolate in a heat proof bowl over a pot of simmering water until the chocolate has melted. Stir to help with the melting. Set aside to cool slightly. Stir in the Raspberry Balsamic vinegar and then add

Smokey Deviled Eggs

Not sure what to do with all those leftover hard-boiled eggs from Easter? Here is a delicious recipe that is sure to please your guests during the season of Easter, or any time of the year. 6 large eggs 1/4 cup Olive Wood Smoked Olive Oil salt to taste 1/2 teaspoon fresh ground pepper 1/4 cup minced fresh parsley 1/4 cup minced green onion 1/4 cup shredded cheddar cheese ground paprika Hard boil eggs by first placing eggs in a saucepan and cover with cold water about one inch above the eggs. Bring water to a rolling boil; immediately turn off heat. (Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.) Cover the pan

Italian Easter Bread - Pane di Pasqua

This Italian Easter Bread has been a tradition in my Sicilian family for many years. My grandmother used to make this for me and my brother every Easter. After she died, the tradition stopped for awhile, but since having my daughter, I've brought it back and passed the tradition down to her. The original recipe called for shortening, but I have replaced it with Eureka Lemon Olive Oil which is amazing with this slightly sweet Italian bread. 4 dyed UNCOOKED eggs or the amount you need for your use in making a wreath, baskets, bunnies, figure 8's or twists 2 packages (4 teaspoon) active dry yeast 1 cup warm water - divided 1 1/2 cups sifted all purpose flour 3/4 cup Eureka Lemon Olive Oil 1 tea

Balsamic Glazed Ham

Balsamic and Dijon Glazed Ham is a great dish when you want something that’s not too much work, but looks like you slaved in the kitchen for hours. It is impressive and easy dish to prepare for holiday meals, such as Easter, Thanksgiving or Christmas dinner. 1 bone-in skinless smoked ham, shank or butt end portion, 6-8 pounds 1 cup Cinnamon-Pear Balsamic 2 tbsp Dijon or grainy mustard COOK’S NOTE: Almost any dark balsamic vinegar would be fantastic in this recipe. Recommended ones are Tangerine, Red Apple, Fig, Espresso, Tahitian Vanilla or Black Cherry. Preheat the oven to 325 degrees. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond patte

Irish Soda Bread with a Citrus Twist

Soda bread – or Irish soda bread – is an easy quickbread that uses baking soda as a leavening agent. What makes it different from other quickbreads is that soda bread dough is very firm and the bread is generally baked in a free-form loaf, much like yeasted breads are. The bread is very easy to make, so you can have a fresh loaf baked and ready to eat in only a few minutes, and it is easy to put your own spin on the basic recipe by adding other flavorful ingredients. A plain soda bread might contain caraway seeds or raisins. This is a citrusy twist on the basic recipe, with a light lemon or orange flavor and subtle sweetness to it. Lemon and buttermilk is a combination that I often use in s

No Bake Lemon Tart

Crust 1 1/2 cups graham cracker crumbs (10 to 12 whole crackers) 1/4 cup packed light or dark brown sugar Pinch of salt 1/4 cup + 2 tablespoons Vegan Butter Olive Oil Filling 8 oz cream cheese, softened 1 can (14 oz) sweetened condensed milk 1/2 cup Sicilian Lemon White Balsamic Vinegar In medium bowl, mix graham crackers, brown sugar, salt and Vegan Butter Olive Oil. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat softened cream cheese, sweetened condensed milk and Sicilian Lemon White Balsamic Vinegar until smooth. Spread evenly in crust. Refrigerate 4 hours but no longer than 8 hours (so your crust doesn't get too soft or soggy.) Serve with whipped cr

Spinach Salad with Strawberries, Feta and Pecans with Strawberry Basil Vinaigrette

5 cups baby spinach 1 pint sliced fresh Florida strawberries 1/2 cup crumbled feta cheese 1/2 cup toasted pecans Dressing Ingredients: 3 tbsp. Strawberry Balsamic Vinegar 3 tbsp. Basil Olive Oil salt and pepper, to taste To make the vinaigrette, pour the Strawberry Balsamic Vinegar in a large bowl. While whisking, slowly stream in the Basil Olive Oil until everything is well-mixed. Season the dressing with salt and pepper. Add the spinach, strawberries, feta cheese and pecans to the bowl and toss the ingredients together until everything is coated with the dressing.

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