---- featured (large)
---- OO (large)
---- vinegar (large)
---- meats (large)
---- beef (large)
---- poultry (large)
---- pork (large)

---- pantry (large)
---- gifts (large)

Main Dishes
     Balsamic Glazed Ham
     Best Roast Leg of Lamb
     Honey Ginger Balsamic Glazed BBQ Ribs
     Pan Roasted Filet Mignon with Balsamic Reduction
     Raspberry Balsamic & Pecan Encrusted Rack of Lamb
     Spaghetti and Meatballs
Side Dishes
     Cranberry Pear Balsamic Glazed Butternut Squash with Rosemary
     Garlic Bread
     Roasted Hasselback Potatoes With Garlic Infused Olive Oil
     Dark Chocolate Pot de Creme
     Blood Orange Whipped Cream
     Aged Espresso Balsamic Tiramisu
Dressings, Marinades and Sauces
     Featured Oil and Vinegar Pairings

Main Dishes

Balsamic Glazed Ham
---- GlazedHam (large)

1 Bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup Amber Road’s Cinnamon Pear Balsamic Vinegar
2 tablespoons Dijon or grainy mustard

Preheat the oven to 325.

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil.  Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.

Best Roast Leg of Lamb
(Adapted from one of our favorite chefs, Jamie Oliver, on his site jamieoliver.com)

1 bulb garlic, 3 cloves peeled and crushed, the others left whole
1 small bunch fresh rosemary, half the leaves coarsely chopped, half in sprigs
Zest of 1 lemon
Olive Oil (Try using Amber Road’s Rosemary, Garlic, Herbs de Provence, or any of our single varietal Extra Virgin Olive Oils)
2 kg (3 - 4 lbs) quality leg of lamb
Sea salt
Freshly ground black pepper
1.5 kg (3 – 3.5 lbs) golden potatoes, peeled and cut in half

For the Mint Sauce (Skip this step and serve with Rosebud Mint or Rosemary Jelly, both sold at Amber Road)

4 tablespoons chopped fresh mint leaves
1 teaspoon sugar
2 pinches salt
1 tablespoon hot water
3 tablespoons Sherry Reserva Wine Vinegar

This is a British classic everyone loves, especially at Easter.  It's easy to make and is so tasty.

Preheat the oven to 400ºF and place a roasting dish for the potatoes on the bottom rack.

Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together.  Season the lamb with salt and pepper and rub the marinade into it.  Place on the hot bars of the oven above the tray.

Boil the potatoes, simmer for 10 minutes and scuff the edges.  Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil.  Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.

To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done.  Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.  Carve and serve with the potatoes and mint sauce.

Tip: Try putting a few parsnips or carrots in with the roast potatoes.

Honey Ginger Balsamic Glazed BBQ Ribs
---- HoneyGlazedRibs (large)

Marinade for the Ribs
4 racks Gelsinger's Pork Back Ribs
12 Garlic Cloves, minced
3 tablespoons Amber Road's Honey Ginger White Balsamic
3 tablespoons Dark Brown Sugar
1 tablespoon Amber Road's Toasted Sesame Oil
1 tablespoon Sea Salt

Mix all ingredients together and marinate in refrigerator overnight.

For the Glaze
¾ cup Amber Road's Honey Ginger White Balsamic
3 tablespoons Honey
2 tablespoons Soy Sauce
1 teaspoon Amber Road's Toasted Sesame Oil
Toasted Sesame Seeds for Garnish (optional)

Combine all ingredients in a small sauce pan and reduce by half over medium heat.

Prepare the grill and preheat the oven to 275.  Grill the ribs for approx. 5 minutes each side over medium heat.  Place ribs on a baking pan, brush with glaze and seal each pan well with foil.  Bake for 2 hours or until tender.

Pan Roasted Filet Mignon with Balsamic Reduction

4 filet mignon steaks, 1 to 2 inches thick
3 Tablespoons single varietal extra virgin olive oil (EVOO) divided (mild intensity, such as Arbosana)
Salt and freshly ground black pepper
¾ Cup Traditional Style Balsamic Vinegar
2 Tablespoons butter

Pat filets dry with a paper towel.  Using 1 tablespoon of the EVOO, rub each side of all the filets and generously season with salt and pepper on both sides.

Heat the remaining 2 tablespoons of EVOO in a heavy skillet over medium-high heat.  Cook the filets to desired doneness, about 3 minutes per side for medium-rare.  Remove filets from the pan and tent with foil, allowing filets to rest while making the sauce.

Add the balsamic to the same skillet and turn heat up to high.  Scrape bits from the bottom of the pan and reduce to about 2/3 cup, approximately 8-10 minutes.  Turn off heat and swirl in the two tablespoons of butter.  Season with salt to taste.

Transfer the filets to plates and drizzle with the balsamic reduction.  Serve immediately.  Serves 4

Raspberry Balsamic & Pecan Encrusted Rack of Lamb

2 Racks French-Cut Lamb
3/4 Cup Crushed Pecans
1/4 Cup Raspberry Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil (mild intensity, such as Arbosana)
1 Tablespoon Dijon Mustard
2 cloves garlic, minced
2 Tablespoons Fresh Rosemary, minced
Salt and freshly ground pepper

Trim excess fat from the lamb.  In a large plastic bag, mix together the vinegar, olive oil, Dijon, garlic and rosemary.  Add the racks of lamb and marinate in the refrigerator overnight.

Preheat the oven to 450 degrees.  Remove the lamb from the bag and season with salt and pepper.  Roll the racks in the crushed pecans.  Place the racks in a roasting pan.

Roast the lamb 20 minutes for rare, 25 minutes for medium-rare.  Remove from oven and tent with foil.  Allow to rest for 15 minutes.  Cut and serve.

Spaghetti and Meatballs
(Adapted from Ina Garten, FoodNetwork.com)

For the meatballs:
1/2 pound Gelsinger's Ground Veal
1/2 pound Gelsinger's Ground Pork
1 pound Gelsinger's Ground Beef
1/4 cup grated onion
2 cloves minced garlic
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
1 teaspoon lemon zest
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Extra Virgin Olive Oil (mild intensity, such as Arbosana)

For the sauce:
1 tablespoon Extra Virgin Olive Oil (mild intensity, such as Arbosana)
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28 ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Place the ground meats, both bread crumbs, onion, garlic, parsley, oregano, lemon zest, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.  Combine very lightly with a fork.  Using your hands, lightly form the mixture into 2-inch meatballs.  You will have 14 to 16 meatballs.

Pour olive oil into a large skillet to a depth of 1/4 inch.  Heat the oil.  Very carefully, in batches, place the meatballs in the oil and brown them on all sides over medium-low heat, turning carefully with a spatula or a fork.  This should take about 10 minutes for each batch.  Don’t crowd the meatballs.  Remove the meatballs to a plate covered with paper towels.  Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan.  Add the onion and sauté over medium heat until translucent, 5 to 10 minutes.  Add the garlic and cook for 1 more minute.  Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.  Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.  Serve hot on cooked spaghetti and pass the grated Parmesan.

Side Dishes

Cranberry Pear Balsamic Glazed Butternut Squash with Rosemary
---- butternut (large)

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup Cranberry Pear White Balsamic
1 tablespoon "sweet" fruity olive oil, such as Arbosana
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.

Garlic Bread
(Adapted from Laurence Jossel, foodandwine.com)

8 slices good ciabatta bread
4 tablespoons Butter Olive Oil
2 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preheat oven to 375º.  Arrange bread slices in a single layer on a large baking sheet.  Bake approximately 6 minutes, until toasted.

In a small skillet, warm oil over low heat.  Add garlic and season with salt and pepper.  Cook over moderately low heat until the garlic is golden, about 2 minutes.  Stir in parsley.  Spoon over toast and serve immediately.

Roasted Hasselback Potatoes With Garlic Infused Olive Oil
---- hasselbackPotatoes (large)

8 medium red new potatoes
1/2 cup Garlic Olive Oil (You could also substitiue with any non-infused EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Cayenne Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil in to a large bowl or container.  Toss the potatoes liberally in the olive oil, making sure to get it in between the slices.  Arrange the potatoes on a foil lined baking sheet, cut side up.  Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown.  If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.  Serves 4.


Dark Chocolate Pot de Creme
---- potdecreme (large)

12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar 
1/4 cup single varietal Extra Virgin Olive Oil, such as Arbosana
1/4 teaspoon salt

Blood Orange Whipped Cream

1 cup heavy cream
1 tablespoon Blood Orange Olive Oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Place the chocolate and olive oil in a blender.  Whisk the Half & Half, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat.  Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn.  Continue to stir until the custard coats the back of the spoon and almost begins to simmer, about 5 minutes.

Immediately pour the custard over the olive oil and chocolate in the blender.  Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.  Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form.  Top the chilled pots de creme with whipped cream before serving.

Makes 6 servings.

Aged Espresso Balsamic Tiramisu
---- tiramisu (large)

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Dark Espresso Balsamic Vinegar
1/3 cup ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.  Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish.  Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top.  Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12