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Raspberry Blood Orange Chicken with Champagne Au Jus

Raspberry Blood Orange Chicken with Champagne Au Jus
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Ingredients
  1. 4 boneless, skinless chicken breasts, butterflied
  2. 1/2 cup all purpose flour
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 2 Tbsp Olivia's Blood Orange Olive Oil
  6. 1 leek white parts only, thinly sliced
  7. 1/2 cup mushrooms, sliced
  8. 1 tsp garlic, minced
  9. 1 cup fresh raspberries
  10. 1/4 cup champagne
  11. 1/2 cup chicken stock
  12. 1 tbsp unsalted butter
  13. 1 Tbsp fresh parsley, chopped
  14. Olivia's Aged Raspberry Balsamic
Instructions
  1. Using a meat mallet, pound butterflied chicken breasts to 1/4 inch width.
  2. In a flat plate, add flour, salt and pepper and stir to combine. Dredge chick breasts in flour mixture and set aside.
  3. In a large skillet, heat olive oil to medium heat.
  4. Add chicken breasts cooking each side till golden, about 2 to 4 minutes each side. Remove chicken from pan.
  5. Using the same pan, add leeks, garlic and mushrooms and cook until tender. Remove from pan.
  6. Deglaze pan with champagne and chicken stock.
  7. Add butter and bring to a boil then reduce to a simmer. Check to see if salt or pepper is needed. Add chicken and mushroom mixture back to pan and cook uncovered for approximately 5 more minutes or until chicken is completely cooked.
  8. Gently add raspberries to dish. Remove from heat.
  9. Garnish with fresh parsley. Drizzle with Raspberry Balsamic.
Olivia Olive Oil https://oliviaevoo.com/
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Raspberry Balsamic Garlic Chicken

Raspberry Balsamic Garlic Chicken
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Ingredients
  1. 4 Chicken breast, skinless boneless
  2. 1 tsp Sage, dried
  3. 1/4 cup Shallots or red onion
  4. 2 Tbsp. garlic
  5. 1 tsp Thyme, dried
  6. 1/4 cup Olivia's Aged Dark Raspberry Balsamic
  7. 3 Tbsp. dijon or yellow mustard
  8. 1/2 tsp Pepper
  9. 1/2 tsp Salt
  10. 2 Tbsp. orange juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a 13x9 pan with tinfoil lightly coated with cooking spray.
  3. In a small bowl, Dark Raspberry Balsamic, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside.
  4. Place chicken in your prepared baking dish and pour jam mixture evenly over chicken.
  5. Cover with tinfoil and bake for 25 minutes.
  6. Remove pan from oven. Discard tinfoil.
  7. Spoon or baste mixture over chicken to coat again as evenly as possible.
  8. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
  9. Baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
Olivia Olive Oil https://oliviaevoo.com/
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Spinach Salad with Fruit & Raspberry Lime Dressing

Spinach Salad with Fruit & Raspberry Lime Dressing
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Salad
  1. 6 oz fresh baby spinach, chopped
  2. 2 red apples, cored and diced
  3. 2 pears, cored and diced
  4. 4 clementine oranges, peeled and separated into segments
  5. 3 kiwi fruit, peeled and sliced into thin rounds and then slice rounds into quarters
  6. 1/2 cup dried cranberries
  7. 1 cup pomegranate seeds
Dressing
  1. 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
  2. 3 Tbsps Olivia's Persian Lime Olive Oil
Instructions
  1. Combine all salad ingredients (except the dressing ingredients) in a large bowl.
  2. In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
  3. Pour the dressing over the salad and gently toss to coat.
  4. Serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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Raspberry Balsamic Swirl Lime Cheesecake

Raspberry Balsamic Swirl Lime Cheesecake
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Ingredients
  1. 8.4 oz Olivia's Aged Raspberry Balsamic (no need to reduce because this is a thick aged balsamic)
Cheesecake Crust
  1. 24 Oreo cookies
  2. 2 - 3 oz melted butter (just enough to help the oreos bind together)
  3. pinch of salt
Balsamic Swirl Lime Cheesecake
  1. 24 oz cream cheese, softened
  2. ¼ cup heavy cream
  3. 7 oz white sugar
  4. 4 tbsp lime juice
  5. zest of 2 limes
  6. 2 tsp vanilla extract
  7. 1 tsp corn flour
  8. 4 egg yolks
  9. 1 egg
  10. 3 tbsp Raspberry Balsamic Syrup
  11. ⅓ cup sour cream
  12. 2 tbsp confectioner's sugar / icing sugar
Cheesecake Crust
  1. Butter and line an 8 inch Springform round cake pan. Wrap the outside with foil. Preheat oven to 350°F/ 180°C.
  2. Pulse the Oreos in a food processor till they turn into crumbs.
  3. Add the melted butter, a tablespoon at a time until the oreos start binding together when you squeeze them between your fingers (I added about 2.5 oz of melted butter).
  4. Press the oreo cookie crumbs into the base of a prepared Springform cake pan.
  5. Use the back of a spoon or a flat base of a glass to press down.
  6. Bake in preheated oven for 10 minutes.
  7. Remove from oven and set aside to cool completely.
Balsamic Swirl Lime Cheesecake
  1. NOTE - Do not over beat the cheesecake batter, which can lead to cracks (if you do get small cracks on the top of the cheesecake however you can use the sour cream topping to cover them).
  2. Preheat oven to 275°F
  3. Place the cream cheese, cornflour, sugar, cream, vanilla, lime juice and lime zest in a bowl. Using a hand mixer, mix all the ingredients until everything is just smooth.
  4. Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
  5. Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
  6. Pour the plain batter into the prepared springform pan (with the baked crust).
  7. Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
  8. Place the cheesecake in the preheated oven and bake for 1 hour.
  9. Lower the heat to 250°F and bake for a further 15-20 minutes or until the surface has just started to brown and the center is just set (with a slight wobble).
  10. Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
  11. Once the cheesecake is at room temperature, run a sharp knife around the edges and carefully release the cheesecake from the springform pan (if you used parchment paper this will be very easy).
  12. Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
  13. Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
  14. Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
Olivia Olive Oil https://oliviaevoo.com/
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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Orange Chicken with Raspberry Balsamic Vinegar Glaze
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Ingredients
  1. 4 boneless skinless chicken breast
  2. Olivia's Blood Orange Olive Oil
  3. butter
  4. 2-3 med onions, sliced length wise
  5. 1/2 tsp fresh thyme
  6. mushrooms (an added option)
  7. 1/3 cup Olivia's Raspberry Balsamic Vinegar
Instructions
  1. Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  2. Heat skillet over med heat.
  3. Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  4. Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  5. Raise heat and reduce until slighty thickened.
  6. Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  7. Divide onions on plates, slice breasts and fan over onions.
  8. Sprinkle a little parsley over the chicken if you like.
Olivia Olive Oil https://oliviaevoo.com/
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Goat Cheese Steak with Balsamic Glaze

Goat Cheese Steak with Balsamic Glaze
Serves 4
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Prep Time
4 min
Cook Time
26 min
Total Time
30 min
Prep Time
4 min
Cook Time
26 min
Total Time
30 min
Ingredients
  1. 1 and 1/2 cups Olivia's Dark Raspberry balsamic vinegar
  2. 4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
  3. salt and pepper
  4. 4 ounces goat cheese
  5. 1 pound cherry tomatoes
  6. chopped parsley, to garnish (optional)
Instructions
  1. Turn your grill on to high heat.
  2. Generously salt and pepper both sides of each steak.
  3. Add the steaks to the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes. Add the goat cheese for the last minute of grill time, so that it melts slightly. (The times will depend on the size of your steaks and how well done you like them.)
  4. Remove from the grill and let rest for about 3 minutes before serving.
  5. Drizzle each steak with balsamic reduction. Sprinkle with chopped parsley, if desired.
Notes
  1. Serve with fresh cherry tomatoes and corn on the cob!
Adapted from The Food Charlatan
Adapted from The Food Charlatan
Olivia Olive Oil https://oliviaevoo.com/