Recipes

10 oz. Heavy Cream4 oz. Aged Espresso Balsamic1 pound (about 2 cups) semi-sweet chocolate chips 3 Tbs. unsalted butter cut in to small pieces1/4 tsp. sea salt1/2 tsp. vanilla extractButter a 9x13" baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  Sprinkle a few grains...

1 Turkey about 12 poundsFor The Brine 1 1/2 cups kosher salt2 1/2 gallons cold waterRoasting3 tablespoons Mushroom Sage Extra Virgin Olive Oil1 tablespoon freshly ground pepper1/2-3/4 cups chicken stock, as needed Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and...

2 tablespoons Blood Orange Extra Virgin Olive Oil1 cup sliced onion loosely packed about one half an onion 1 teaspoon kosher saltfresh cracked pepper2 cups fresh cranberries1/2 cup brown sugar1/2 cup Pomegranate Balsamic1/4 Freshly squeezed orange juiceHeat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer...

1 dozen hard boiled eggs, cooled, shelled & Halved3 tablespoons black or white truffle oil1 teaspoon fresh squeezed lemon juice2 large raw egg yolks*1/2 cup delicate extra virgin olive oil1/2 cup Delizia grape seed oil or other neutral oil such as safflower or sunflower 1 large garlic cloveSea salt to taste1 pinch white pepper 1 dozen cooked egg yolks reserved from hard boiled eggs Prepare the hard boiled eggs. While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season...

1/4 cup Persian Lime Olive Oil1/4 cup unsalted butter3/4 cup Sour Cream2 cups miniature marshmallows1/2 lb white chocolate morsels3 tablespoons fresh lime juicefinely grated zest of two limes, about 1 tablespoon 1 cup granulated sugarGrease an 8" x 8" square baking pan. Combine sugar, lime zest, Delizia Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238 degrees.  Remove from heat, stir marshmallows and white chocolate...