Strawberry Wine Shrub 0
For all of those wine-o's at heart.
1 lb. fresh strawberries
1 cup sugar
1 cup water
1 cup Italian Lambrusco Red Wine Vinegar
1 tbsp. 25 Star Balsamic Vinegar
Directions:1. Mix sugar and water in medium saucepan over low heat until sugar is completely dissolved.
2. Slice your strawberries thinly, then add them to the saucepan and bring to a low simmer.
3. Let the mixture simmer until the syrup is the color of the fruit and the strawberries look tired.
4. Add the Italian Lambrusco Red Wine Vinegar and the 25 Star Balsamic Vinegar. Whisk to combine, then return to a simmer.
5. Remove the saucepan from the heat and strain the fruit from the syrup.
6. Pour the syrup into a bottle or jar and store in the fridge.
7. Fill a glass with ice and pour your shrub syrup over the ice, then top it with sparkling water, stirring slightly to combine, or add a shot of your favorite liquor for an all-natural cocktail!
Just a Few More Days 0
You've heard the saying...the best laid plans of mice and men often go awry. We just wanted to let you know the shop will be closed a few more days while we complete updates to the facility. As always, you can shop online to purchase all your favorite flavored and infused olive oils and balsamic vinegars.
If you haven't already tried our best selling olive oil, now is a great time. Garlic Mushroom EVOO is a favorite of both staff and customers. One of our regular customers described it like this, "The Garlic EVOO tastes like fresh, raw garlic, while the Garlic Mushroom EVOO tastes like a rich, roasted garlic." That is the perfect description. The mushrooms add a earthiness that takes the garlic to the next level of yumminess.
Garlic Mushroom EVOO can be used tossed on pasta or vegetables, rubbed on steak, drizzled on popcorn, or as a bread dipper. It pairs well with 25 Star Dark Balsamic, Fig Dark Balsamic, and Italian Lambrusco Red Wine vinegars.
Here is my favorite way to use it:
Cut up some fresh onions, carrots, sweet potatoes, Brussel sprouts, and any other veggies you like. Do not dice them or cut into small pieces. Keep the pieces about 1". Toss them in a Ziplock bag and drizzle in 1 or 2 tablespoons of Garlic Mushroom EVOO, and add some salt and pepper. Toss vigorously, then spread in a single layer on a baking sheet lined with a silicone baking pad or parchment paper, and roast in the oven at 450F for 30-35 minutes. Toss the veggies with cooked pasta and a little more Garlic Mushroom EVOO (if needed) and enjoy!
Happy Hour 0
Plans are in full swing for New Year's Eve parties, bowl game watch parties, and other celebrations. And the beginning of the new year is the perfect time to try new things. You may be surprised to learn that olive oil and vinegars can be used as ingredients to create delicious and refreshing cocktails. If you are unsure about how to use these unconventional ingredients, keep reading. We've included suggestions and recipes for outstanding cocktails that your guests will enjoy.
Olive Oil Cocktails
Gin and vodka can be "washed" or infused with olive oil to give an extra richness to your cocktails. You can use an unflavored olive oil or any of our infused olive oils.
Oil-Washed Vodka or Gin
250 ml. vodka
45 ml. high-quality extra virgin olive oil
Combine vodka and oil in a freezer-safe container and let sit at room temperature for 5 days to infuse. Place the container in the freezer. Once the oil has solidified, scrape it away and discard.
Extra Virgin Martini
(from Chef Todd English)
1 orange segment
3 to 5 fresh basil leaves
3 oz vodka
½ oz dry vermouth
½ oz Cointreau
¼ oz simple syrup
¼ oz extra virgin olive oil
Muddle the orange segment and basil leaves in a mixing tin. Add the vodka, Cointreau, vermouth, simple syrup, olive oil, and ice, and shake well. Strain into a martini glass and float an additional drop of olive oil over the top.
The Extra Virgin Cocktail
(from The Fig and Olive)
2 ounces cucumber vodka
1 ounce blood orange
3/4 ounce lime juice
1/2 ounce simple syrup
1/2 ounce Blood Orange EVOO
1/2 celery sprig
1. Chop up celery sprig and muddle inside mixing tin; then add in blood orange olive oil after the celery is muddled
2. Add juice and syrup to mixing tin
3. Add 2 ounces cucumber vodka
4. Add ice
5. Shake and strain over fresh ice
6. Add splash of soda
7. Add celery sprig for garnish
Cocktails with Balsamic Vinegar
Balsamic Lemonade and Vodka Cocktail
(from What's Gaby Cooking)
10 lemons, juiced, approx 1 cup of lemon juice
3/4 cup super fine sugar
4 cups water
1 - 2 tsp 25 Star Balsamic Vinegar (start with 1 tsp, test it, and add more if desired)
1 cup vodka
Combine the lemon juice, sugar and water in a large pitcher and mix to combine. Add the Balsamic Vinegar and taste. Adjust amount of balsamic if needed. Add the vodka and stir.
Strawberry Basil Balsamic Shrub with Gin
A bunch of strawberries, very ripe
Strawberry White Balsamic Vinegar
Sparkling water or club soda
Cut the strawberries into chunks and toss them with sugar in a bowl until they’re well-coated. Put it in the fridge overnight until the sugar has dissolved.
Strain the syrup out, squeezing out the solids, and mix with an equal part balsamic vinegar. Put it in a jar in the fridge and shake it once or twice a day.
Make a basil simple syrup, by combining one cup of water with one cup of sugar and add a ton of basil to and let sit until it dissolved.
In a tall glass, add equal parts gin and strawberry balsamic shrub and about half the amount of the basil syrup. Top with sparkling water for a little fizz and add a festive straw.
Dark Chocolate Balsamic Martini
(from Scout Mob)
Dark Chocolate Balsamic Vinegar
•Rim two chilled martini glasses with lavender sugar
• Chill approximately 3 ounces of vodka in the cocktail shaker
• Add 1 tablespoon of dark chocolate balsamic vinegar
• Shake all ingredients and strain into glasses
For the Glass
We also have the perfect garnishes for your cocktail glasses. From hot and spicy to smokey to savory, you're sure to like one of these:
-- Ghost Pepper salt
-- Chili Lime Margarita salt
-- Bloody Mary salt
-- Vintage Merlot salt
Flavors of the Week, November 7th 0
As we dive deeper into Fall, we continue to highlight flavors of the season. Our pairings this week will be perfect for all your Fall gatherings whether it's tailgating, watching the game on TV, Thanksgiving dinner, or refueling after a marathon day of holiday shopping. As a matter of fact, while you're out shopping, stop by the shop to taste these flavors yourself.
French Toast: We've paired Cinnamon EVOO and Maple Dark Balsamic to capture the flavors of warm French toast. This combination works well with other Fall foods such as sweet potatoes, winter squash (butter nut, acorn, etc), or Brussels sprouts. They also go well in baking breads, muffins, pancakes, waffles, or scones.
The Bestseller: You won't be able to get enough of our best-selling EVOO and our best-selling vinegar: Garlic Mushroom EVOO and 25 Star Dark Balsamic Vinegar. This combination is simply irresistible and versatile. It will go with almost anything you plan to cook. It even tastes delicious as a bread dipper. This combination makes a great gift for every foodie on your gift list.
Flavors of the Week 10/10/12 0
As temperatures continue to cool outside, we’re bringing the heat at EvilO. This week we feature our Jalapeño White Balsamic Vinegar in 2 of our pairings. The jalapeño balsamic adds the natural sweetness of the vinegar to make this flavor extra special. We hope you love them as much as we do. Stop by the shop this week, and try them out.
Smoke and Fire: We’ve paired our Smokey Hickory EVOO and Jalapeño White Balsamic Vinegar for a smokey and spicy treat. This will taste great with anything you smoke or throw on the grill. A perfect addition to your weekend tailgating. For this weekend’s Octoberfest celebration, try this take on German potato salad.
Kicked Up German Potato Salad
(adapted from Five Heart Home)
2 pounds red potatoes, cut into 1/2-inch slices
12 ounces bacon, cut into 1” pieces
2 tablespoons Smokey Hickory EVOO
1/3 cup Jalapeno White Balsamic Vinegar
3 tablespoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt
fresh cracked black pepper, to taste
3 cloves garlic, minced
1/2 cup fresh parsley, finely chopped
1. Preheat oven to 400F. Toss potatoes with EVOO. Spread on baking sheet in a single layer, and roast for 20 minutes. Remove from oven and set aside.
2. In a large pot over medium heat, cook the bacon until crispy. Remove bacon with slotted spoon, leaving bacon grease in the pot.
3. Remove pot from heat and slowly add vinegar, sugar, mustard, salt, and pepper to the bacon grease. Stir to combine. Return pot to heat and bring to a simmer. Simmer for a couple minutes, then add garlic. Cook garlic for 1 minute.
4. Remove pot from heat and add roasted potatoes. Gently stir until all of the liquid is absorbed. Add bacon and parsley and gently stir until combined.
5. Transfer to serving dish and serve warm.
Tuscan Fig: Our best-selling Tuscan Herb EVOO is the perfect match for our Fig Dark Balsamic Vinegar. These 2 flavors complement each other, and will taste great for simply dipping bread, but will also make a great marinade. With bread dipping in mind, we suggest this recipe for a unique savory biscotti.
Tuscan Herb Biscotti
(adapted from A Family Feast)
1 1/2 cups all purpose flour
1/2 cup fine corn meal
1/2 cup grated Parmesan cheese
1/2 cup walnuts, chopped
2 teaspoons freshly cracked black pepper
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1/4 teaspoon garlic powder
2 large eggs
1/2 cup granulated sugar
1/3 cup Tuscan Herb EVOO
Fig Dark Balsamic Vinegar
1. Preheat oven to 375F. Line a large baking sheet with parchment paper or silicon baking sheet.
2. In a large bowl, sift together flour, corn meal, and baking powder. Stir in Parmesan, walnuts, pepper, rosemary, thyme, and garlic powder. Mix until well-blended.
3. Whisk together eggs, sugar, and EVOO until well-combined. Add wet ingredients to dry ingredients and stir to form a dough. Turn out dough on a lightly floured surface and shape into two logs (~ 10” x 3”). Transfer to baking sheet and press slightly to flatten.
4. Bake 20 to 25 minutes. Remove from oven and cool on the baking sheet for ~15 minutes.
5. Reduce oven temperature to 300F. Carefully transfer logs to a cutting board. Using a serrated knife, slice each log crosswise, on a slight diagonal into 1/2-inch slices. Return slices to baking sheet, laying them on their sides.
6. Bake for 10 to 12 minutes. Remove from oven and carefully turn each slice to the other side. Bake for another 10 to 12 minutes. Cool for 5 minutes on baking sheet. Remove to wire rack and cool completely.
7. Drizzle with Fig Dark Balsamic to serve.
Kickin’ Margarita: This pairing of Persian Lime EVOO and Jalapeño White Balsamic Vinegar will work with a variety of Tex-Mex dishes. Try this salsa recipe to snack on while you watch football this weekend.
Black Bean Salsa
(adapted from The Blond Cook)
1 (15-ounce) can yellow whole kernel corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 cup red onion, chopped
2 cups Roma tomatoes, chopped
1/3 cup jalapeno, seeded and chopped
1/4 cup fresh cilantro, shopped
1/4 cup Jalapeno White Balsamic Vinegar
1/2 teaspoon cumin
2 tablespoons Persian Lime EVOO
1/2 teaspoon, salt
1/2 teaspoon pepper
1. Add all ingredients to a large bowl, and stir to combine.
2. Serve with tortilla chips.
Caprese: Our Basil EVOO and 25 Star Dark Balsamic Vinegar bring you the classic Caprese flavors. Perfect for creating your own Caprese Salad at home.
Caprese Pasta Salad
(adapted from Pip and Ebby)
1 (16-ounce) box of Rotini pasta, cooked and drained
8 ounces cherry tomatoes, halved
1 (8-ounce) container of fresh Mozzarella pearls
1/2 cup fresh basil, chopped
1/4 cup pesto
3 tablespoons Basil EVOO
2 tablespoons 25 Star Balsamic Vinegar
salt and pepper, to taste
1. In a large bowl, combine all ingredients.
2. Cover and chill for at least 1 hour.
3. Serve cold or chilled.
Friday Favorites 9/2/16 0
It’s been a BIG week at EvilO. We received a HUGE shipment of delicious olive oils and balsamic vinegars, and we’re eager to share them with you. Here are some of our favorite things this Friday:
Old favorites, back in stock. We are thrilled that some of our favorite oils and vinegar are back. We’ve restocked the shelves with Tuscan Herb EVOO, Jalapeño EVOO, Garlic EVOO, Garlic Mushroom EVOO, Peach White Balsamic Vinegar, Bordeaux Cherry Balsamic Vinegar, and 25 Star Balsamic Vinegar. We also have a limited amount of Blueberry Dark Balsamic Vinegar. Hurry down to stock up on your favorites.
Labor Day Weekend. It’s time for the last big cookout of the summer. Some of our cookout favorites include:
Hot Springs Jazz Fest and Blues Fest. Make your way downtown to celebrate TWO music festivals this weekend.
The Spice Lab’s Bloody Mary Sea Salt. Perfect for Labor Day weekend brunches.
What are your favorites this Friday?