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Maple Glazed Carrots

Ingredients: 2 pounds of organic carrots 1/2 C Olivia’s Montreal Maple Balsamic 1/4 C Honey 1/4 C Bacon; cooked and crumbled Instructions: 1. Preheat the oven to 425F. 2. Bring the vinegar and honey to a boil in a small pan. Simmer 15 to 20 minutes until it is slightly thicker. 3. Steam the carrots until they are a bit soft but not completely cooked. 4. Put them in a baking dish. Sprinkle crumbled bacon over it. Pour over the Olivia’s Montreal Maple Balsamic and honey glaze mix. 5. Bake for about 10 minutes

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Sweet & Spicy Asian Dipping Sauce

Ingredients: 3 T Red Pepper Jelly 1 T sugar (optional) 1 T Olivia’s Japanese Roasted Sesame Oil 1 tsp. Olivia’s Tarragon Shallot Spice Blend 2  T soy sauce 2 tsp. Olivia’s Harissa Olive Oil 2 T Olivia’s Sicilian Lemon White Balsamic Instructions: 1. Whisk all ingredients together in mixing bowl or shake in a jar with tight fitting lid. 2. Store in sealed container in the fridge for up to one week.  

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Vanilla Hot Apple Cider

Ingredients: 3 C Apple Cider or Apple Juice 2 C Cranberry Juice ¼ C Olivia’s Vanilla Balsamic ¼ C dark brown sugar 3 cinnamon sticks plus more for garnish 1 orange 10 whole cloves Instructions: 1. In a large stockpot bring the apple cider or juice, cranberry juice,  Olivia’s Vanilla Balsamic, brown sugar and cinnamon sticks to a simmer. 2. Slice orange into quarters and poke each segment with a few of the cloves and add to the pot. 3. Let simmer 20-30 minutes and serve warm with a cinnamon stick in each mug for garnish if desired.

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Baklava

Ingredients: 1 lb. Pistachios 1 tsp. Olivia’s Cassia Vietnamese Cinnamon 1 (16oz) pkg. phyllo dough 1 C Olivia’s Butter Olive Oil 1 C white sugar 1 C water 1/2 C honey 1 tsp. Olivia’s Fig Balsamic 1 tsp. Olivia’s Sicilian Lemon White Balsamic Instructions: 1. Preheat oven to 350F. Butter a 9 x13 baking dish. 2. Toss together cinnamon and nuts. Unroll phyllo dough and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the dish to keep it from drying out. 3. Place 2 sheets of phyllo in the bottom of the dish and brush generously with  Olivia’s Butter Olive Oil. Sprinkle 2 to 3 Tbsp. of the nut mixture on...

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Cascadian Raspberry Margarita

Ingredients: 4 ounces Tequila 2 ounces Lime Juice (about 3 limes) 2 ounces Orange Liqueur 1/4 C fresh Raspberries 2 T Olivia’s Cascadian Raspberry Balsamic 2 T Agave Nectar (or more to suit your taste) crushed ice lime for garnish 1/3 C Olivia’s Himalayan Sea Salt  Instructions: 1. Juice the limes to produce about 1/4 cup of juice. Blend together the raspberries and lime juice. Pour the mixture through a strainer into a container (to catch the seeds). Add in the agave 2. Rim the edges of the glasses with lime and then salt the rim. 3. Pour the tequila, 4 oz of the raspberry mixture, orange liquor and ice into a cocktail shaker. Shake for about 30 seconds and...

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