P&P Blog

Caprese Salad with Balsamic Reduction Recipe

Ingredients:

• 1 cup Pinch & Pour balsamic vinegar (Traditional 18 yr)
• 1/4 cup honey
• 3 large tomatoes, cut into 1/2 inch slices
• 1 (16 ounce) package fresh mozzarella cheese, cut into 1/4 inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil leaves
• 1/4 cup Pinch & Pour extra virgin olive oil

Method:

Stir balsamic vinegar and honey together in a small saucepan and place over high heat.

Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.

Set the balsamic reduction aside to cool.

Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.

Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.

For a quick Caprese Salad use Pinch & Pour basil infused olive oil

Dairy-Free Organic Butter Olive Oil Cinnamon Rolls Recipe

Ingredients:

• 5 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon salt
• 2 packages rapid rise yeast
• 2 cups warm water
• ¼ cup Pinch & Pour Organic Butter Olive Oil
• 2 large eggs
• 2 tablespoons Pinch & Pour Organic Butter Olive Oil
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1/3 cup Pinch & Pour Organic Butter Olive Oil
• 1/2 cup brown sugar

Method:

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Spicy Glazed Corn Recipe

Ingredients:

• 1/4 cup Pinch & Pour Roasted Sesame Oil
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup Pinch&Pour Serrano Honey Vinegar
• 2 Tablespoons reduced sodium soy sauce
• 2 Tablespoons lime juice
• 8 ears corn
• 2 teaspoons toasted sesame seeds
• 1/2 to 1 Serrano chille, minced
• 2 green onions, sliced thinly

Method:

Heat grill to high (450 to 500 degrees).

Mix together oil, hoisin, honey, vinegar, soy sauce and lime juice.

Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.

Transfer corn to a platter and sprinkle with sesame seeds, chile and green onions.

Oil to Butter Conversion

Here's a quick reference guide for substituting olive oil for butter or margarine in baking.

How to Clean Your Empty Bottles

How to Make the Perfect Vinaigrette Salad Dressing

The ratios of salad dressing are 3 parts oil to 1 part vinegar. This is a great starting place, but adjust the ratios to suit your personal preference.

• Add in oil last after combining other ingredients. 
• Whisk while adding oil to emulsify the dressing. 
• Add 1 teaspoon of honey so the vinaigrette can better coat the leaves of the lettuce. 
• Add fresh or dried herbs for added flavor.

How to Store Your Oils and Vinegars

Get the most flavor and health benefits from your Pinch&Pour oils by keeping the bottles in a cool dark place such as a cupboard.

Be sure not to store bottles near your oven or stove. Use your olive oil within 9-12 months of purchase.