Chrissy's Fantastic Fritters 0
These lemon and blueberry fritters make the perfect addition to any get together!
1 1/2 cups all purpose flour
1/2 cups granulated sugar
2 tsp. baking powder
1/2 tsp. Fleur de Sel sea salt
4 1/2 tbsp. Meyer Lemon infused olive oil
1 large egg
1 tsp. vanilla extract
2 (5.3 oz.) containers of Blueberry greek yogurt
1 cup fresh (or frozen) blueberries
Ingredients for Glaze:
2 cups powdered sugar
1/3 cup milk
2 tsp. blueberry jam or blueberry infused balsamic vinegar
Directions:1. Preheat oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, making powder, and salt.
3. In a small bowl, whisk together the olive oil, egg, vanilla extract, and the yogurt. Add the yogurt mixture to the flour mixture and stir until combined. Fold in the blueberries.
4. Scoop batter evenly into prepared muffin pan, filling each cup until almost full. Bake for 15 minutes or until they just start to turn brown on top.
5. Remove the fritters from the oven and turn the broiler on HIGH. Line a baking sheet with parchment paper and transfer the fritters to the baking sheet.
6. In a small bowl, whisk together the powdered sugar, milk, and blueberry jam until smooth.
7. One fritter at a time, dip the top into the glaze and sit it upright back on the baking sheet.
8.Once all fritters have been dipped, place them back in the oven and let broil for 3-4 minutes. Once the fritters start to brown, remove them from the oven.
9. Brush remaining glaze over the top of the fritters and let them cool for 15 minutes.
10. Serve with your favorite cup of coffee and ENJOY!
It's Party Time 0
Super Bowl 51 kicks off Sunday night in Houston, TX. Are you hosting a party this year? We've got everything you need to start your party prepping and planning. Here are a few ideas to get you started.
Our oils and vinegars are the perfect ingredients or finishing touches to take your Super Bowl snacks from good to great.
Slow Cooker Smokey Italian Pulled Pork Sliders
1. Heat up slow cooker on lowest setting. Season pork tenderloin with salt and pepper, on all sides. Place in the slow cooker.
2. Drizzle EVOO and vinegar over pork tenderloin.
3. Cook on low for 4 hours. Check every 30 minutes and turn over, so that all sides are covered with oil and vinegar.
4. At 4 hours, remove pork from slow cooker, and shred or "pull" with a fork. Serve on buns with desired condiments and sides.
Spinach and Caramelized Onion Dip
(adapted from Real Simple)
2 medium onions, chopped
Fleur de Sel salt and pepper
2 cups sour cream
1 package (10-ounce) frozen chopped spinach, thawed and squeezed of excess liquid
1 tablespoon Jalapeño White Balsamic Vinegar
1. Heat oil in a large skillet over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until golden brown, about 12 to 15 minutes. Transfer to a medium bowl, and let cool.
2. Add sour cream, spinach, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the onions and stir until combined.
3. Serve with fresh veggies and crackers.
Kickin' Chicken Nachos
2 cloves garlic, crushed
6 green onions, thinly sliced (green and white parts separated)
3 tablespoons Jalapeno EVOO
1 whole cooked chicken breast, shredded
Chile Lime Margarita Salt
1 cup salsa
1/2 large bag of tortilla chips
1 (8 ounce) package shredded cheddar/Monterey jack cheese blend
1/2 large tomato, diced
Garlic Cilantro Balsamic Vinegar
1. Preheat oven to 350F.
2. Heat a large skillet over medium heat. Add EVOO and allow to heat. Add garlic and white parts of the green onions and cook until tender. Add shredded chicken, salt, and pepper. Stir to mix until coated with oil. Stir in salsa.
3. Arrange tortilla chips on a baking sheet. Spoon chicken mixture over chips. Top with shredded cheese and tomato. Bake in preheated oven for 10 minutes or until cheese is melted. Remove from oven. Sprinkle with green parts of sliced green onions and drizzle with vinegar.
-- Drizzle hummus with Meyer Lemon EVOO and serve with fresh veggies, crackers, and pita chips.
-- Add our Serrano Chili Honey Vinegar to your hot wings recipe
-- Make a pot of chili with our River Road Chili Mix and garnish with our Crimson Hot Sauce from Bravado Spice Company.
-- Serve Mom's Veggie Dip with your hot wings.
-- Try our dessert cheeseball mixes with fresh fruit, gingersnaps, vanilla wafers, and graham crackers.
We can help you plan a spectacular Super Bowl spread. Come down to the shop today.
Going, Going, Gone 0
As we move into 2017, we're discounting Fall Flavors to make way for everything the new year has to bring. While supplies last, all things pumpkin are 50% off. This includes:
-- Pumpkin Pie Spice White and Dark Balsamic Vinegars: These are both perfect for drizzling over roasted sweet potatoes or roasted butternut or acorn squash. They also taste great poured over ice cream. One of our regular customers adds a tablespoon to her pancake batter. Pairs well with Cinnamon Infused EVOO, Butter Infused EVOO.
-- Pumpkin Cheesecake Dessert Mix: Add softened cream cheese to make a delicious cheeseball to serve with gingersnaps, vanilla wafers, graham crackers, or fruit. Or, for a real treat, add softened cream cheese and Cool Whip to make a pie filling.
We're also discontinuing 500 ml bottles of our oils and vinegars. However, we have a few bottles left, which are discounted 20%, while supplies last. We have the following available:
-- Maple Dark Balsamic Vinegar: Drizzle a little over pancakes or waffles, or add some to the batter. Also makes a great glaze for pork or bacon. Pairs well with: Blood Orange EVOO, Chipotle EVOO, Cinnamon Infused EVOO, Butter Infused EVOO, Basil EVOO, and Meyer Lemon EVOO.
-- Espresso Dark Balsamic Vinegar: Use as a marinade for steak, chicken, or pork chops. Drizzle over finished steaks before serving. Also adds flavor to stews. Pairs well with Blood Orange EVOO, Chipotle EVOO, Garlic EVOO, Meyer Lemon EVOO, and Tuscan Herb EVOO.
-- Lavender Dark Balsamic Vinegar: Makes a delicious marinade for chicken. Also great for roasting new potatoes or using in vinaigrettes. Pairs well with Herbs de Provence EVOO, Persian Lime EVOO, Basil EVOO, Blood Orange EVOO, Tuscan Herb EVOO, and Meyer Lemon EVOO.
-- Vanilla Dark Balsamic Vinegar: Delicious drizzled over berries, brownies, ice cream, or all three together! Makes an incredible vinaigrette with Blood Orange EVOO. Also pairs well with: Chipotle EVOO, Butter Infused EVOO, Meyer Lemon EVOO, and Persian Lime EVOO.
-- Lemongrass Mint Dark Balsamic Vinegar: Brings an enticing Thai flavor to any dish, and also enhances Asian dishes. Perfect for dressing cold noodles, salads or in a dipping sauce for spring rolls, lettuce wraps, etc. Pairs well with Basil EVOO, Persian Lime EVOO, Chipotle EVOO, Basil Lemongrass EVOO, and Meyer Lemon EVOO.
-- Cinnamon Infused EVOO: Absolutely wonderful for baking muffins or quick breads. Also a great addition to pancake or waffle batter. Use for roasting sweet potatoes, yams, butternut squash, or acorn squash. Pairs well with Pear White Balsamic Vinegar, Maple Dark Balsamic Vinegar, Pumpkin Pie Spice Dark or White Balsamic Vinegar, Vanilla Dark Balsamic Vinegar, or Pecan Praline Dark Balsamic Vinegar.
- Lisa Emmert
- Tags: Basil EVOO Blood Orange EVOO Butter Infused EVOO Chipotle EVOO Cinnamon Infused EVOO Espresso Dark Balsamic Vinegar Garlic EVOO Herbes de Provence EVOO Lavender Dark Balsamic Vinegar Lemongrass Mint Dark Balsamic Vinegar Maple Dark Balsamic Vinegar Meyer Lemon EVOO Mocha Almond Fudge Dark Balsamic Pear White Balsamic Vinegar Pecan Praline Dark Balsamic Vinegar Persian Lime EVOO pumpkin cheesecake dessert mix Pumpkin Pie Spice Balsamic Vinegar Pumpkin Pie Spice White Balsamic Vinegar Tuscan herb EVOO Vanilla Dark Balsamic Vinegar
Flavors of the Week, 12/20 0
This week before Christmas, we are highlighting some of our staff's favorite combinations. All 3 of these pairings make great gifts.
-- Smokey Garlic: Another version of this delicious flavor combination. This option features Smokey Hickory EVOO and Garlic Dark Balsamic Vinegar. It is the perfect marinade for anything grilled or smoked. A perennial favorite.
-- Tuscan Herb and Sassy Italian: Pour a little Tuscan Herb EVOO and sprinkle with the Sassy Italian Bread Dipper. Serve this with some French bread for an appetizer at your holiday gatherings. Your guests will love it.
We can package these in beautiful gift bags or baskets, and we can also help you design a custom gift too. Stop by the shop this week!
Flavors of the Week, 10/24/16 0
Welcome to Monday! We’re bringing you some incredible pairings this week, that will be perfect for a variety of dishes. Make time this week to come downtown and try them out. You’ll be hooked just like we are.
Garlic Mushroom and Hickory: We’ve paired our best seller Garlic Mushroom EVOO with Hickory Dark Balsamic Vinegar. This combination will elevate anything you throw on the grill. Marinate steaks, pork chops, or chicken for a few hours before grilling.
Garlic Cilantro and Serrano Chile Honey: This combination will highlight all your Mexican dishes. Add some to salsa, guacamole, or pico de gallo. Drizzle over tacos or taco salads. Marinate meat for fajitas in this combination. Our Garlic Cilantro EVOO and Serrano Chile Honey Vinegar were meant for each other.
Meyer Lemon and Raspberry Ginger: This fresh and light pairing of Meyer Lemon EVOO and Raspberry Ginger Light Balsamic Vinegar will make you swoon. It’s perfect for Asian salads and stir-fries. Use it as a dipping sauce for spring rolls and wontons.
Garlic Cilantro Honey Salmon
(adapted from Julia’s Album)
1 pound salmon
1 tablespoon Garlic Cilantro EVOO
salt and pepper, to taste
2 tablespoons Serrano Chile Honey Vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons fresh cilantro, chopped
3 cloves garlic, minced
Preheat oven to 400ºF.
Pat dry salmon and brush 1 tablespoon EVOO. Make sure to cover all sides of the salmon. Season with salt and pepper.
Place salmon on a large piece of foil. Fold up sides and ends (1 to 2 inches high) tightly around the salmon. Place on a baking sheet.
In a small bowl, combine vinegar, lime juice, cilantro, and garlic. Spread this mixture over the salmon.
Leaving foil open, place salmon in the oven and bake for 15 to 20 minutes.
Carefully remove salmon from foil. Separate salmon from the skin that remains stuck to the foil. Transfer to a serving dish. Carefully top the salmon with the sauce remaining in the foil.
Flavors of the Week, 9/26/16 0
Even though the temperature dropped today, things are heating up at EvilO. We have some hot new pairings this week, and we know you are going to love them.
— Lime in the Coconut: Get tropical with Persian Lime EVOO and Coconut White Balsamic Vinegar. I am a summer girl, and I love the warm weather. So this helps me keep summer alive for a few more weeks. Tastes great on salads, white fish, and shrimp.
(makes 4 servings)
8 cups chopped romaine lettuce
2 cups mandarin orange slices, packed in water
2 cups sliced fresh strawberries
2 avocado, cubed
1 large red onion, chopped
2 tablespoons chia seeds
2 tablespoons sesame seeds
2 cups black beans, drained
1/2 cup Persian lime EVOO
1/4 cup coconut white balsamic vinegar
Add lettuce, fruit, vegetables, seeds, and beans to a large bowl and toss.
In a small box, mix EVOO and vinegar. Pour over salad and toss.
— Candied Bacon: Sweet, salty, and addictive. We paired Bacon Infused EVOO and Maple Balsamic Vinegar for an unforgettable experience. This is perfect for roasted vegetables and salads. Plus, I could dip bread in this all day.
Bacon and Maple Brussel Sprouts
(adapted from I Heart Eating)
1 pound fresh or frozen Brussel sprouts (thawed, if frozen)
2 tablespoons bacon infused EVOO
3 strips bacon
4 tablespoons maple balsamic vinegar
salt and pepper, to taste
Preheat oven to 400ºF.
Halve Brussel sprouts, put in a large bowl, and set aside.
Cook bacon until it is crisp. Drain, chop, and add to Brussel sprouts.
In a small bowl, mix EVOO and vinegar. Pour over Brussel sprouts and toss to coat.
Spread out Brussel sprouts on a baking sheet in a single layer. Sprinkle with salt and pepper.
Bake for 20-25 minutes, or until edges start to brown and crisp.
— Spiced Lemonade: Another GREAT option for those who are reluctant to give up the lazy days of summer. Meyer Lemon EVOO mixed with Serrano Chile Honey Vinegar for a sweet and spicy citrus explosion. Makes a delicious marinade for chicken and a bright dressing for salads.
Roasted Lemon Drumsticks
(adapted from Yellow Bliss Road)
1/2 cup Meyer lemon EVOO
1/4 cup serrano chile honey vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
In a small bowl, mix EVOO, vinegar, and garlic. Set aside.
Place drumsticks in a roasting pan. Sprinkle with salt and pepper.
Pour EVOO and vinegar mixture over chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, and preferably overnight.
Remove chicken from refrigerator, and bring to room temperature (about 20 minutes).
Preheat oven to 425ºF.
Bake chicken for 20 minutes, turn drumsticks, and cook for 10 more minutes.
— Orange Flower: A delicate, floral combination of Blood Orange EVOO and Lavender Balsamic Vinegar. Drizzle this combination over fish, fruits, and salads. A fresh and wonderful combination.
Roasted New Potatoes
1 1/2 pounds small red potatoes, halved or quartered
2 tablespoons blood orange EVOO
1 tablespoon lavender balsamic vinegar
salt and pepper, to taste
Preheat oven to 450ºF.
In a bowl, drizzle EVOO and vinegar over potatoes. Toss to coat.
Spread onto a baking sheet in a single layer. Sprinkle with salt and pepper.
Cook for 40 minutes.