June 2012

What’s Cooking in St. Helena

by Marc Golick on June 2, 2012

The new manager of our St. Helena store, Marc, has extensive experience working in restaurant kitchens, and he’s bringing that background to our tasting bar. If you’ve been in the shop recently, you’ve likely seen one of his delicious experiments — sometimes it’s a dressing or marinade made with our olive oils, maybe even a dish of strawberries macerated in honey and our popular aged balsamic vinegar. These are quick, easy recipes that showcase not only our favorite products, but also the best seasonal ingredients.

Last week, our customers were treated to this “salad topper,” a refreshing mix of segmented oranges, our Napa Valley Sparkling Wine Vinegar and orange olive oil, and some fresh herbs.

Perfect tossed with a fresh green salad, a little goat cheese and candied walnuts. It’s also sweet enough to be spooned over lemon sorbet.

Over the weekend, Marc went with this salad, combining the sweet root vegetable jicama with strawberries, our Napa Valley Sparkling Wine Vinegar (you can tell it’s one of our favorites), a little lime olive oil and some fresh mint.

This one is best served with a glass of rosé or Riesling on a warm afternoon. You can dress the salad up a bit by serving it in butter lettuce cups.

For recipes, read on. And be sure to stop by and see us soon in St. Helena for more culinary inspiration.

Sparkling-Orange Salad Topper

Yield: 1 cup

¾  cup orange segments with juice
1 Tbs. Sparkling Wine Vinegar
1 tsp. Citrus Blossom Honey
1 tsp. Orange Olive Oil
2 tsps. fresh organic cilantro, torn into small pieces
2 tsps. fresh organic mint leaves, torn into small pieces
Pinch Organic Grey Sea Salt
Pinch fresh-cracked Black Peppercorns

Cut the bottom and top off of an orange. Slice down the sides following the contour of the orange removing all skin and pith. Holding the orange in one hand slice in between the membranes in a “V” shape over a bowl to remove the orange segment only. Repeat the process until all orange segments are removed then squeeze the remaining juice over the segments. Combine all of the other ingredients with the orange segments and let sit in the refrigerator for at least ten minutes before serving.

Strawberry & Jicama Salad with Lime Vinaigrette

Yield: 1 ½  cup

½ cup organic strawberries
½ cup organic jicama
¼ cup Sparking Wine Vinegar
¼ cup Lime Olive Oil
Pinch Pink Himalayan Salt
Pinch cayenne pepper
1 Tbs. fresh organic mint leaves, torn into small pieces

Remove the tops and cut the strawberries into quarters lengthwise. Peel the jicama and cut into ½ cubes. Combine all of the ingredients together in a bowl. Cover and refrigerate until serving.

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Minted Balsamic Italian Sodas

by Marc Golick on June 1, 2012

Minted Raspberry-Lemon Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Raspberries
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Organic Lemon Zest
¼ teaspoon Lemon Extra Virgin Olive Oil
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the raspberries, Balsamic vinegar, lemon olive oil and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy as a refreshing and unusual drink on a hot day!

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Minted Strawberry-Lime Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Strawberries- small diced
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Lime Extra Virgin Olive Oil
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the small diced strawberries, Balsamic vinegar, lime olive oil and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy!

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Minted Blueberry-Basil Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Blueberries
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Basil Extra Virgin Olive Oil
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the blueberries, balsamic vinegar, basil olive oil and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy!

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Minted Blackberry-Lime Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Blackberries
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Lime Extra Virgin Olive Oil
1/4 teaspoon Fresh Lime Zest
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the blackberries, balsamic vinegar, olive oil, lime zest and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy as a refreshing and unusual drink on a hot day!

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Minted Cherry-Orange Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Cherries- Pitted
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Orange Extra Virgin Olive Oil
1/2 teaspoon Fresh Orange Zest
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the blueberries, balsamic vinegar, olive oil, orange zest and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy as a refreshing and unusual drink on a hot day!

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Minted Red Flame Grape-Lemon Balsamic Italian Soda

Yield: 8 fl. oz.

¼ cup Organic Red Flame Grapes- seedless & cut in half
¼ cup Aged Balsamic Vinegar
2 each Organic Spearmint Leaves- torn into small pieces
¼ teaspoon Lemon Extra Virgin Olive Oil
¼ teaspoon Fresh Lemon Zest
1 cup Seltzer Water or Sparkling Water- well chilled

Combine the cut Red Flame grapes, balsamic vinegar, olive oil, lemon zest and torn spearmint leaves in a stainless steel mixing bowl and mash vigorously with the back of a fork. Cover and refrigerate for at least ten minutes. Strain mixture through a fine sieve or tea strainer into a chilled pint glass with a few ice cubes. Top the mixture with chilled seltzer water, stir and enjoy as a refreshing and unusual drink on a hot day!

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