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Lemon Olive Oil Cake

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cake
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Lemon Olive Oil Cake Yum
cake
Course Desserts
Cuisine Greek
Servings
Ingredients
Course Desserts
Cuisine Greek
Servings
Ingredients
cake
Instructions
  1. Preheat oven to 350 degrees Mix flour, baking powder, and lemon zest in a bowl. In a separate bowl beat olive oil, yogurt and sugar for 10 minutes Beat egg yolks in a separate small bowl Add egg yolks to oil mixture, folding in until the mixture is smooth. Add flour and mix well by hand. Brush baking dish with olive oil. Add cake batter and bake for 1 hour. Brush cake with melted butter, honey, and balsamic mixture.
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Coconut Creme Brulee

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Coconut Creme Brulee Yum
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
  2. Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
  3. Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
  4. Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
  5. Cool slightly and refrigerate until ready to serve.
  6. Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
  7. Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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Strawberry Lemon Margarita

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Strawberry Lemon Margarita Yum
Did you know everyday is Fruit Smoothie Day ?! Woo hoo, time to forget the summer heat and cool down with a refreshing margarita! I love mixed fruit smoothies and iced drinks!
Course Desserts
Prep Time 15 minutes
Servings
people
Ingredients
Course Desserts
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Combine all in Blender, Serve in a FUN Glass and ENJOY ! Omit the Sparkling Water and you can freeze this drink base to enjoy a fresh strawberry taste later.
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Grilled Balsamic Peaches

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grilled balsamic peaches

Grilled Balsamic Peaches


These grilled  balsamic peaches are absolutely decadent. Our take on the summer classic of grilled stone fruit adds a deep and rich flavor that beautifully compliments the sweetness of the peach. Add a scoop of vanilla bean ice cream or for a more heart-healthy option, add your favorite frozen yoghurt. Our products used in this recipe include: 18-Year Traditional Balsamic Vinegar

 

18-Year Traditional Balsamic Vinegar


Product Information

Our 18-Year Traditional Balsamic Vinegar adds that classic sweet and thick balsamic flavor to any dish!  This balsamic has been aged for up to 18-years and has only gotten better! Perfect for adding the authentic Italian flare to your dish.  Use as a glaze over fresh strawberries or over grilled peaches with a scoop of vanilla bean ice cream.  By far our MOST POPULAR balsamic vinegar!

Available in 4 sizes:

60 ml ~ 2.03 oz. (available in stores)
200 ml ~ 6.76 oz.
375 ml ~ 12.68 oz.
750 ml ~ 25.36 oz.

 
Imported from Modena, Italy

Ingredients

white wine vinegar, grape must


Nutritional Information

  • No preservatives added
  • No sugar added
  • No caramel coloring added
  • Non-GMO Certified

Contains naturally occurring sulfites

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Grilled Balsamic Peaches Yum
grilled balsamic peaches
Cuisine American
Servings
people
Ingredients
Cuisine American
Servings
people
Ingredients
grilled balsamic peaches
Instructions
  1. Set grill to medium temperature.
  2. While the grill is preheating, slice the peaches in half, remove the pit.
  3. Place each peach half, face-down, on the preheated grill. Cook for approx. 3 minutes, or until the peaches have grill marks and are warmed thoroughly. Remove from grill and place on serving dish.
  4. Add a scoop of vanilla bean ice cream or your favorite frozen yoghurt.
  5. Drizzle 1 tbsp of the Redstone 18-Year Traditional Balsamic Vinegar on each peach.
  6. Enjoy!
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Strawberry Fig Shortcake

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Strawberry Fig Shortcake

Strawberry Fig Shortcake


Try this Strawberry Fig Shortcake! With summer coming up, this sweet treat will be perfect for a BBQ or even to take to the pool. This recipe is surprisingly easy, semi-homemade, and decadent but fresh. Our products included in this recipe include: Black Mission Fig Balsamic Vinegar.

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Strawberry Fig Shortcake Yum
Instructions
  1. Layer shortcake or angel food cake slices on plate.
  2. Top with a couple layers of sliced strawberries.
  3. Top with a dollop of whipped cream.
  4. Drizzle Redstone Black Mission Fig Balsamic Vinegar over layers to taste.
  5. Enjoy!
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Balsamic Vinegar


dark balsamic vinegarsale online olive oilBalsamic Vinegar ProductionOur Production Method

Our Traditional Style Condimento contains less than 5% high quality, barrel aged red wine vinegar from Modena which is added to inoculate the must with pro-biotic (acetic bacteria).  The rest of the volume is wholly comprised of cooked Trebbiano grape must.  The must is made from grapes cultivated in the region of Modena, which are crushed and cooked in the ancient “Traditional Style” in copper kettles, within the region of Modena, Italy.

Cooking in copper kettles to caramelize the grape sugar is more than just a quaint or romantic production step.  Cooking down the grape must in copper is a rare production step which makes a monumental difference in terms of the quality and authenticity of the end product.  Today most producers in Italy have opted for the vastly more efficient and modern method of condensing grape juice into a concentrate utilizing the relatively new process of vacuum evaporation.  The use of this technology also typically necessitates the addition of up to 2% caramel color/dye to be added to the otherwise pale, anemic white grape must in order to add a deep, rich, mahogany-brown color.  This practice was recently sanctioned by Italian law to allow producers to give the end consumer a false impression that the grape must was in fact cooked and caramelized in the “Traditional Style” in copper kettles.