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
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.
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.
Here's a quick reference guide for substituting olive oil for butter or margarine in baking.
|Extra Virgin Olive Oil
|2 1/4 teaspoon
|1/4 cup or 2 Tablespoons
|1/2 cup plus 1 Tablespoon
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.
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.