Recipes
Brava Gourmet Dolce Glazed Apricots
INGREDIENTS
4 fresh apricots, pitted and halved
3 Tbsp BG Balsamic Dolce Vinegar
2 Tbsp honey
2 Tbsp butter
½ cup fresh ricotta cheese
PREPARATION
Over medium heat, melt butter and cook until the foam subsides. Place apricots cut side down in skillet and cook until slightly tender and warmed through (5-6 minutes). In a small bowl, whisk together BG Balsamic Dolce Vinegar and honey. When apricots are ready, add Balsamic honey mixture to skillet. Increase heat to medium-high and cook, stirring frequently until apricots have cooked through and glaze is bubbling.Serve by placing a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with honey-balsamic glaze from skillet. You can substitute apricots for peaches, nectarines, figs or other stone fruit.
Brava Gourmet Signature Salad
INGREDIENTS
1 lb bag (pre-washed) arugula
1 medium apple (coarsely chopped)
¼ red onion thinly sliced
¼ cup dried orange cranberries
¼ cup glazed walnuts or pecans, chopped
¼ cup BG Lemon Olive Oil
¼ cup BG Balsamic Dolce Vinegar
4 ounces goat cheese
PREPARATION
Place Arugula in a salad serving dish. Coarsely chop apple and nuts, thinly slice red onion and top the Arugula. Add the dried orange cranberries and toss. Pour the BG Balsamic Dolce into a small bowl and whisk in the BG Lemon Oil to taste. Slowly pour the Olive Oil/Dolce mixture over salad and toss gently to coat greens. Top with crumbled goat cheese.
Grilled Lemon Shrimp
INGREDIENTS
4 skinless/boneless chicken breast halves
1/3 cup lemon juice
2 large garlic cloves (minced)
1 tsp of red pepper flakes
¼ tsp herbs de provence
1 Tbsp Dijon mustard
¼ cup BG Lemon Olive Oil
PREPARATION
Mix lemon juice, BG Lemon Olive Oil, mustard, garlic, and red pepper in a bowl. Separate about ¼ cup of the mixture for basting during grilling. Marinade chicken in bowl for 30 – 60 minutes. Preheat grill on medium high heat. Remove Chicken from the marinade and grill 4-8 minutes on each side and baste with the reserve marinade.
Brava Gourmet Balsamic Dolce Shrimp
INGREDIENTS
1 ½ lbs large uncooked shrimp, peeled/deveined3 garlic cloves, minced
2 Tbsp BG Olive Oil
2 Tbsp butter
¼ cup BG Balsamic Dolce Vinegar
sea salt
1 Tbsp snipped chives, or parsley for garnish
PREPARATION
Mix shrimp with garlic and olive oil in a bowl and set aside to marinate for 30 minutes. Heat a skillet on medium high heat and when hot, add the butter until it starts to sizzle. Add shrimp, then flip and toss them over medium to medium high heat until shrimp start to turn pink. Add the remaining oil and garlic from the marinade and stir well. Reduce heat to low, add the BG Balsamic Dolce Vinegar a little at a time stirring quickly so it will combine and coat the shrimp. Continue to add a little at a time until shrimp become “glazed” (1-2 minutes). Remove shrimp from pan, drizzle glaze over them, and top with chopped chives. Serves: 4-6
Basil Peach Vinegar Dressing
INGREDIENTS
¼ cup of BG’s Fresh Basil Olive Oil
¼ cup of BG’s Peach Balsamic Vinegar
PREPARATION
Wisk together the oil and vinegar; mix with fresh greens.
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