Autumn Apple Slaw
Serves: 8
· 1 granny smith apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 gala apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 Fuji apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 golden apple, cored and shredded like cabbage (or cut into small, bite-size pieces
· 1/2 cup red onion (cut in small pieces)
· 2 cucumbers, seeded, & sliced or shredded (peeled or unpeeled)
· 3/4 cup dried tart cherries or dried cranberries
· 1/3 cup Raimondo Winery Honey Ginger Balsamic Vinegar
· 1/8 cup Raimondo Winery Persian Lime Extra Virgin Olive Oil
· 1/8 cup Raimondo Winery Blood Orange Extra Virgin Olive Oil
· 1 1/2 teaspoons salt (or to taste)
· 1/2 teaspoon fresh ground black pepper
Core and shred apples and cucumbers. Toss the fruit, cucumbers and onion together and set aside. Whisk oil, vinegar, salt and pepper in a bowl. Pour over the apple slaw. Refrigerate for 2 hours. Add dried fruit right before you serve it.
Raimondo Family Winery and Tasting Room
test
Pesto Olive Oil for Bread Dipping
Serves 4
· 1/3 cup Raimondo Winery Extra Virgin Olive Oil.
· 2 tablespoons prepared basil pesto
· Pinch of freshly ground black pepper
· Italian bread, sliced
In a pasta dish or other shallow bowl, whisk the oil, pesto and pepper. Break off small chunks of bread for dipping.
Roasted Garlic · 8 whole garlic heads · salt and pepper to taste · 1/3 cup Raimondo Winery Picual Extra Virgin Olive Oil · 2 TBS white wine Preheat oven to 300 degrees. Cut around center of each head of garlic. Make shallow incision cutting though skin only but not through the meat of garlic. Lift off top of each head, leaving clusters of cloves intact. Place in a foil lined square pan. Drizzle with a little olive oil, sprinkle with salt and pepper. Pour wine in to create steam Bring foil up over to seal garlic. Bake for 1 hour or until garlic is soft.
Homemade Mayonnaise
Makes about 1-1/2 cups
· 2 egg yolks (or 1 egg)
· salt and pepper to taste
· 1 -1/2 cup Raimondo Winery Mission Extra Virgin Olive Oil
· 1/2 teaspoon dry mustard
· 1/8 teaspoon cayenne pepper
· 1 Tablespoon fresh lemon juice
· 1 Tablespoon Raimondo Winery French champagne vinegar
In jar of blender, add egg, salt and pepper, vinegar, cayenne, lemon juice and 1/4 cup olive oil. Cover, turn blender on low speed. Uncover, pour in remaining oil in a slow steady stream. Blend until thickened, place in a covered glass container. Refrigerate until ready to use.
Autumn Apple Slaw
Serves: 8
· 1 granny smith apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 gala apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 Fuji apple, cored and shredded like cabbage (or cut into small, bite-size pieces)
· 1 golden apple, cored and shredded like cabbage (or cut into small, bite-size pieces
· 1/2 cup red onion (cut in small pieces)
· 2 cucumbers, seeded, & sliced or shredded (peeled or unpeeled)
· 3/4 cup dried tart cherries or dried cranberries
· 1/3 cup Raimondo Winery Honey Ginger Balsamic Vinegar
· 1/8 cup Raimondo Winery Persian Lime Extra Virgin Olive Oil
· 1/8 cup Raimondo Winery Blood Orange Extra Virgin Olive Oil
· 1 1/2 teaspoons salt (or to taste)
· 1/2 teaspoon fresh ground black pepper
Core and shred apples and cucumbers. Toss the fruit, cucumbers and onion together and set aside. Whisk oil, vinegar, salt and pepper in a bowl. Pour over the apple slaw. Refrigerate for 2 hours. Add dried fruit right before you serve it. · 2 cups water · 1 1/2 cup sugar · 8 long peppers (optional) · 1 vanilla bean · 4 pears, halved · Fig Date Balsamic Vinegar Prepare the poaching syrup by combining water, sugar, peppers and vanilla bean cut in half lengthwise and scraped. Stir until sugar dissolves and simmer gently for 5 minutes. Choose ripe, juicy pears. Peel and cut in half. Cook pears in poaching liquid under low heat until they are tender, about 10 - 15 minutes. Serve with vanilla ice cream and a few drops of balsamic vinegar!
Poached Pears with Vanilla
Place 2 half pear in a glass or a bowl, decorate with 2 long peppers and a piece of vanilla bean. Top with vanilla ice cream and whipped cream