Chocolate Cherry Chicken Wings.... a mouthful indeed!

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Baked Chicken Wings Covered with Chocolate Cherry Balsamic

Ingredients

1 1/2 pounds chicken wings

½ cup Beyond The Olive Chocolate Balsamic Vinegar

½ cup Beyond The Olive Bordeaux Cherry Balsamic Vinegar

2 tablespoons Beyond The Olive Arbequina extra virgin olive oil

 

Directions

Preheat oven to 350 degrees Fahrenheit.

In a 2 quart saucepan, over medium high heat, add balsamic vinegars, stir and reduce by 25%. The mixture will thicken while it’s reducing.

Remove from heat and stir in the olive oil.

Spread out chicken wings on a half sheet pan.

Gently pour 1/4 of the reduced vinegar sauce over the wings.

Bake for 30 minutes.

After 30 minutes, turn chicken wings over.

Drizzle 2 tablespoons of balsamic vinegar sauce over wings.

Bake for another 30 minutes.

Remove wings from oven and put into a large bowl.

Pour remaining sauce into bowl with wings and toss to coat.

Arrange wings on a large platter.

Serve.

Number of servings (yield): 6

 

Cauliflower Pumpkin Bisque – Vegan!

Here’s a beautiful start to a Thanksgiving meal.  Your guests will be impressed and you’ll giggle about how simple this was to put together!

2 heads of cauliflower – leaves removed and cut into medium sized florets

1 Tablespoon Beyond The Olive Smoked Olive Oil

1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil

salt

white pepper

6 cups water

1 Jar – Salsaology Pumpkin Mole

1 teaspoon Thyme

1 ½ teaspoons Sage

Put cauliflower florets in a bowl and toss with both olive oils.  Sprinkle salt and pepper over and stir.

Lay out on baking sheet.

Bake at 350 degrees for 45 minutes.  Cover in foil and continue baking for another 10.  Let sit for at least 15 minutes.

In stockpot, combine water, baked florets, pumpkin, mole, thyme and sage.  Bring to a gentle simmer for 15 minutes.  Taste and add salt or pepper to taste.

If you have a hand blender – puree in the stockpot. 

If not, in small batches – about 2-3 cups at a time – put mixture in blender or food processor and blend until smooth.

I believe the best soups sit for 24 hours – the flavors rise to the occasion.  This soup can be served warm or cold. 

A dollop of chevre can float on the top or simply a sage leaf!

Seared Halibut with Elderberry Balsamic Vinegar & Lemongrass Basil Olive Oil

• 2 lbs fresh Pacific Halibut

• 2 oz (60 ml)  Beyond The Olive Lemongrass Basil Olive Oil

• 2 oz (60 ml)  Beyond The Olive Elderberry Balsamic Vinegar

• Salt & Ground Pepper to Taste

-Wash and pat dry fish with a paper towel.  Drizzle equal amounts Lemongrass Basil Olive Oil and Elderberry Balsamic over fish. Sprinkle course salt and pepper over fish.

Turn on broiler.  

Oil broiling pan or baking dish with your favorite BTO oil.  Place fish in, skin side down.  Broil until fish is no longer translucent. 

Serve with rice and vegetables.

Drizzle more oil or balsamic to taste.

ZESTY THAI ELDERBERRY SUMMER FRUIT SALAD

• 1 tablespoon Beyond The Olive Elderberry Balsamic Vinegar

• 1 tablespoon Beyond The Olive Lemongrass Basil Olive Oil

• 2 sliced tomatoes or plums

• 2 sliced peaches or nectarines

• Chopped mint leaves

• Salt and Pepper to taste

Cut fruits.  Put in bowl and drizzle with Elderberry and Lemongrass. Toss with mint leaves.  Add salt & pepper to taste.