INFUSIO SHOW 12/14/22 1
Here are some wonderful recipes from Caroline. Brighten up your holiday starter, salad and side dishes with delicious INFUSIO Olive Oils and Balsamics!
BAKED CAMEMBERT WITH PISTACHIO & POMEGRANATE
This decadent appetizer starts off your holiday meal with a festive, melty, creamy hot cheese infused with pomegranate and pistachios. Serve with crackers or toast points for an absolute knock out!
- 1 whole Camembert (or Brie)
- 2 tablespoons INFUSIO Pomegranate Balsamic
- Toasted pistachios
- Pomegranate seeds
- 1 baguette, sliced and lightly toasted
- Fresh rosemary, for garnish
- Fresh sage, for garnish
Preheat oven to 350 degrees.
Place the wheel of cheese into a small cast iron skillet or oven-proof serving dish. Score the top of the cheese by piercing through the top skin of the cheese with a knife in a crisscross pattern. Drizzle INFUSIO Pomegranate Balsamic over the score marks.
Place into the oven for 10-12 min, or until the center of the cheese is soft and gooey. Meanwhile, arrange the herb garnishes onto a heat-proof serving board with the toast points, leaving a spot for the container with the warm cheese.
When cheese is hot, carefully remove skillet from oven and place onto the serving board. Top the hot cheese wheel with a handful of pistachios and pomegranate seeds. Serve immediately while the cheese is warm and gooey.
FRISEE SALAD WITH PEAR, BLEU CHEESE & HAZELNUTS
This beautiful winter salad is as pretty as it is delicious! Use a variety of colored pears to decorate with hues of green, red and brown. The kiss of the INFUSIO Vanilla Fig Balsamic pulls it all together. It’s the perfect salad course for Christmas dinner.
- 8 oz. pancetta, cubed
- 1-2 heads frisee (or red leaf, butter or green leaf)
- 3 pears (1 each Bosc, D’Anjou, Ranier), thinly sliced
- 6 oz. St. Agur blue cheese (or Roquefort)
- INFUSIO Herbs de Provence Olive Oil
- INFUSIO Vanilla Fig Balsamic
- Sea salt & freshly cracked black pepper
- Handful of cracked hazelnuts, toasted
Heat a heavy-bottomed skillet on medium high heat. Add the pancetta and allow the fat to render out while it becomes golden and crisp. When uniformly cooked, remove pancetta from the rendered fat and set aside to drain on paper towels.
Place the lettuce into a salad bowl and drizzle with INFUSIO Herbs de Provence Olive Oil. Season and sea salt and freshly ground pepper. Arrange onto serving dishes, then place the pears around the edges. Evenly distribute the pancetta among the salads, then top with crumbles of cheese. Drizzle thin ribbons of INFUSIO Vanilla Fig Balsamic over the top of the salads. Lastly, garnish with toasted hazelnuts and serve.
FESTIVE WILD RICE
This festive rice dish makes the perfect side to a holiday roast, turkey or duck! It’s colorful, flavorful and dresses up the plate. The chopped herbs really brighten the flavors and the INFUSIO Blood Orange Olive Oil adds a subtle citrus note. Make enough for leftovers!
- 8 oz. wild rice, prepared per package instructions
- 2 garnet yams, cubed
- Extra virgin olive oil
- Sea salt & freshly ground black pepper
- ¼ cup dried cranberries
- INFUSIO Blood Orange Olive Oil
- 1 bunch basil, stemmed and thinly sliced
- 1 bunch tarragon, stemmed
- 1 bunch Italian parsley, chopped
Prepare rice and set aside.
Preheat oven to 350 degrees. Place the cubed yams onto a baking sheet and drizzle with olive oil, sea salt and pepper. Roast in the oven for about 40 minutes, or until toasty. Set aside.
Place the warm rice into a serving bowl. Add the roasted yams and cranberries. Drizzle with INFUSIO Blood Orange Olive Oil, sea salt and pepper and toss until well combined. Add the fresh herbs and toss to combine.
Fall Salads with INFUSIO Gift Sets 0
It’s Fall and a wonderful time to cook with the produce from the season! Here are Caroline’s wonderful Fall Salad Recipes that she and my darling son, Bruce, made on the show last night. INFUSIO Gift Sets are a great way to try several of the incredible infused olive oils and vinegars in my INFUSIO line! They also make spectacular gifts for the holidays.
HOLIDAY SPINACH SALAD
½ butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil
6 thin slices prosciutto
5 oz. baby spinach
Pecorino cheese, thinly shaved
1/3 cup pomegranate seeds
1/3 cup toasted hazelnuts
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper
Preheat oven to 350 degrees. To roast the butternut squash, place cubes onto a baking sheet and drizzle with a little olive oil, sea salt and freshly ground black pepper. Roast in oven for about 20 minutes, turning once with a spatula to cook evenly. Remove from tray and set aside. To crisp the prosciutto, place the slices in a single layer onto a baking sheet. Drizzle with a little olive oil then place into the oven for about 7 minutes, or until crisp. Remove from tray and set aside.
To assemble the salad, place clean spinach into a large salad bowl. Top with the roasted butternut squash. Gently toss with INFUSIO Meyer Lemon Olive Oil to taste, plus sea salt and freshly ground black pepper. Over the top, drizzle INFUSIO Pomegranate Balsamic, then garnish with pieces of crispy prosciutto, shavings of pecorino, toasted hazelnuts and pomegranate seeds. Serve immediately.
SHAVED BRUSSELS SPROUTS & KALE SALAD
2 cups Brussels sprouts, thinly sliced
1 bunch kale, thinly sliced
1/3 cup freshly grated Parmigiano Reggiano
INFUSIO Basil Olive Oil
INFUSIO Vanilla Fig Balsamic
Sea salt and freshly ground black pepper
1/3 cup toasted pine nuts
Place shaved Brussels sprouts and thinly sliced kale into a bowl. Gently toss with INFUSIO Basil Olive Oil to taste, plus sea salt and freshly ground black pepper. Add freshly grated Parmesan and toss to combine. Drizzle INFUSIO Vanilla Fig Balsamic over the top and garnish with toasted pine nuts. Serve immediately.
HONEYCRISP APPLE & GORGONZOLA SALAD
4 oz. pancetta, cubed
1 Honeycrisp apple, cut into matchsticks
4 oz. bleu cheese (St. Agur or Gorgonzola), crumbled
1 head Frisee
INFUSIO Herbs de Provence
INFUSIO Peach White Balsamic
Sea salt and freshly ground black pepper
Place the pancetta into a small heavy pan on medium high heat. Allow the fat to render out of the pancetta as it crisps, about 7 minutes. Remove pancetta from pan with a slotted spoon and set aside. Place the frisee into a large bowl and gently toss with INFUSIO Herbs de Provence Olive Oil to taste, plus sea salt and freshly ground black pepper. Top with the sliced apples, crispy pancetta, and crumbles of bleu cheese. Drizzle with INFUSIO Peach White Balsamic and serve immediately.
QUINOA VEGETABLE SALAD
2 cups tri-colored organic quinoa
6 asparagus stalks, chopped
1 bunch broccolini, chopped
INFUSIO Blood Orange Olive Oil
INFUSIO Black Cherry Balsamic
Sea salt and freshly ground black pepper
¼ cup dried cherries
½ cup finely chopped parsley, basil, tarragon
Prepare quinoa per package instructions. Place the cooked quinoa into a serving dish and set aside. Steam the asparagus and broccolini until just tender. Set aside to slightly cool. Add vegetables to the quinoa and gently toss with INFUSIO Blood Orange Olive Oil to taste, plus sea salt and freshly ground black pepper. Drizzle with INFUSIO Black Cherry Balsamic, then garnish with freshly chopped herbs and dried cherries. Serve immediately.
