Drinks & Desserts

1 ½ tablespoons Strawberry balsamic vinegar

750 ml Prosecco sparkling wine (Italian Champagne) or 3 cups sparkling water

Basil Syrup

½ cup sugar

½ cup water

4-5 basil stems

1/2 cup minced basil

To make the syrup, combine the sugar, water, and basil stems in a small saucepan. Stirring frequently, bring the mixture to a simmer for about a minute, and then remove from heat. Allow to cool for 5 minutes and then remove stems and add minced basil. Place in a jar or other airtight container and allow to cool in the fridge for at least 2 hours (overnight is best)

In a pitcher, combine chilled basil syrup and balsamic, add Prosecco, and stir well before pouring into glasses.

1/4 cup Strawberry Red Balsamic

1 pint of strawberries, halved.

1/4 cup of sliced Almonds

In a small saucepan, bring balsamic to a boil. Once it begins to boil, reduce down to a simmer and let cook down to half, about 15-20 minutes, stirring often. Once reduced to half, let cool for about 15 minutes. Drizzle over strawberries once cooled and top with sliced almonds.

Additional Ideas for Balsamic Reductions: These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc.). I will use either the Black Cherry, Traditional, or Espresso balsamic for the cheese platters. This makes for a gorgeous presentation for any entertainment. Any of the balsamic reductions (White & Red) are amazing over ice cream!

*These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc.).

(Courtesy of Rachel Bradley-Gomez Exc. Chef for Veronica Foods)

2 cups unbleached all-purpose flour

1 1/2 cups wholewheat flour

4 large eggs

2 cups freshly grated zucchini and/or carrots

1 cup California Toasted Almond Oil

1 cup molasses

1 cup brown sugar

1/2 cup granulated cane sugar

2 1/2 teaspoons baking soda

2 teaspoons dry ground ginger

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

Directions

Preheat the oven to 350 F.

Grease two standard loaf pans or one 9"X13" pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.

Bake for 45–50 minutes until a wooden toothpick or skewer inserted into the center comes out clean. Cool and serve with whipped cream.

Courtesy of Rachel Bradley-Gomez, Executive Chef for Veronica Foods

12 ounces high-quality bittersweet chocolate chips (or chopped)

3 cups Half & Half

6 large egg yolks

8 tablespoons granulated sugar

1/4 cup Olio Nuovo Oro Bailen Picual

1/4 teaspoon salt

Blood Orange Whipped Cream

1 cup heavy cream

1 tablespoon blood orange agrumato

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar

Directions

Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the custard coats the spoon and almost begins to simmer for about 5 minutes.

Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving.

Makes 6 servings.