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Strawberry Balsamic Ricotta Dessert

Categories:
strawberry

This will be a new family favorite dessert, balsamic vinegar compliments the sweetness of fruit — particularly strawberries and stone fruits such as peaches, nectarines, and plums (options)

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Strawberry Balsamic Ricotta Dessert Yum
strawberry
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
strawberry
Instructions
  1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until blended.
  2. Divide the cheese mixture among four glasses. Cover and refrigerate at least 1 hour.
  3. Combine the Redstone Strawberry Balsamic and granulated sugar in a small sauce pan. Bring to boil over medium-high heat. Reduce and heat for 2 to 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from heat. Allow to Cool.
  4. Toss the strawberries in the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and chill until ready to serve.
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Lemon Olive Oil Cake

Categories: Tags:
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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Irish Roasted Garlic Brown Bread

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Irish Roasted Garlic Brown Bread Yum
Course Side-dishes
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Course Side-dishes
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Instructions
  1. Mix flours, sugar and soda Make well in centre Pour in buttermilk, oils, cheddar cheese, garlic Stir just until moistened and sticky Pour into greased loaf pan Bake 45 minutes on 350 degrees, until center is spring to the touch. Remove from oven and let cool in pan.
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Jalapeno Balsamic Fingerling Potato Salad

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Jalapeno Balsamic Fingerling Potato Salad Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Place potatoes, 1 tablespoon salt, 1 tables vinegar, and 3 cups water in medium pot. Bring to boil over high heat. Cook potatoes until tender. Drain, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
  2. Combine reserved cooking liquid with remaining vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked potato. Mash until smooth. Whisking constantly, add Olive Oil, capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and pepper.
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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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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits

Categories:

This homemade dish will make you feel the T.L.C with a warm and hearty taste. Perfect comfort food recipeĀ for a snowy or rainy day. Be sure to make extra because you will wish you had leftovers!

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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits Yum
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Recipe Notes

To make Buttermilk Biscuits -

In a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat Oven to 350 F

Roll out the dough to 1-inch thickness and cut out biscuits around 2- inches in diameter. Place the biscuits on top of the pot pie filling about 1-inch apart. Brush with additional buttermilk and bake for 25 mins until biscuits are fluffy and golden.

To make Pot Pie Filling-

Grease a 13" x 9" baking pan or casserole. Heat a large, heavy bottom pot over medium heat. Add Redstone's Mushroom Sage Olive Oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetable mixture. Bring to a simmer and remain stirring constantly until thickened. Add the cream and continue stirring and let simmer for a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside or keep warm while you finish the biscuits.

 

 

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