Move Over Pie, These Tarts Are In Town

Jennifer Mac

"While it may seem small, the ripple effects of small things is extraordinary." -Matt Bevin (Gov. of Kentucky)

"While these little tarts are not extraordinary, the quote is a great thought. That said, it does not mean that these little tarts don't pack a tangy, sweet tasty punch. Small but mighty, it's been said. While I will eat a bite of custard apple or bourbon pumpkin pie on Thanksgiving, that's all I want. A bite. I'm also not one to adhere to any food tradition for any holiday, so these tarts are perfect for me. They are great for kids to make and a delightful deviance from heavy holiday flavors. I found some pre-made phyllo cups, graham cracker flavor, and filled them with chocolate pudding blended with GO-On Tap raspberry balsamic. Top with a fresh raspberry and voila! Done! I've also made these with chocolate pudding and GO cran-orange balsamic. You can use GO white coconut balsamic, top with a sugared almond and toasted coconut. Use GO pomegranate balsamic and top with a fresh blueberry. Your creative options are endless. My next edition of tarts is going to be cheesecake flavored pudding with GO vanilla-fig balsamic and top with fresh lemon zest. Be thankful for delicious GO olive oils and balsamics. Be thankful for what you have, even small things. As always, make this your own.
Pour. Savor. Enjoy."

Tarts

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Aioli

Jennifer Mac

"Accept that some days you're the pigeon and some days you're the statue." - Roger Anderson
"Lately I am certain I've been more statue than bird and thus, I need comfort food that is especially nice to me. This week I made black bean burgers, french fries, onion rings and aioli to top and dip said food-stuff. If you don't make aioli, give this a go. It will elevate the most basic sandwich, veggies for dip, french fries or salad. I crushed garlic cloves into a paste, added a pinch of salt and blended well. With a whisk, (or food processor), put egg yolks, lemon juice and some dijon mustard (I also added prepared horseradish to this) and the garlic paste together. Whisk in GO-On Tap oo of your choice. I've made this aioli with the meyer lemon, garlic-mushroom and the roasted chili (separately, not together) until the sauce has thickened. Season with salt and pepper and then try to not use the whole batch at once! I like to spread this on a toasty bun for a burger or any sandwich, dip fries and onion rings into or mix it into smashed avocado/guacamole. You could thin this out a bit with more GO-On Tap oo and drizzle over romaine for a ceasar salad or add to hummus for a tangier dip. As always, make this your own. Pour. Savor. Enjoy."

Aioli with Garlic Mushroom Olive Oil

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Cherry Balsamic Jubilee

Jennifer Mac

"Great things are done by a series of small things put together." - Van Gogh

"Ice cream, cherries, GO balsamic and chocolate shavings. Small things make great things. GO fans, you have got to get your hands on this new GO offering of Bordeaux Cherry balsamic! This delightful dessert is just one tasty reason why. I made a simple sauce of butter, a little sugar, a good pour of both GO Bordeaux cherry and cran-orange balsamic and a cornstarch/water mix. I heated this on the stove until thickened then added dark cherries and let cool a bit. I simply poured this over my ice cream and topped with dark chocolate bar shavings. Perfect. It is sweet and tart and refreshing. I bet if you omitted the butter and sugar and just reduced the balsamic, cherries and cornstarch/water mix and add some chopped rosemary, this would be a great glaze over pork. Or, omit the cherries and make a beautiful balsamic reduction glaze. You could add zest from an orange and fresh orange juice for a brighter take on the cherry balsamic. I wonder what this would do on top of brownie batter before baking? I hope this makes you hungry and curious. Discover what you can do with this new GO balsamic. As always, make this your own. Pour. Savor. Enjoy."

Cherry Balsamic Jubilee

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Sunshine Slushie

Jennifer Mac

"Summer is like a fresh glass of lemonade. You want to drink it fast, but you want it to last forever." - Unknown

"August? Already? As we think about kids getting back to school, vacations winding down, sweaty hot days and nights, the easy gait of Summer days drifting away...let me give your tastebuds and spirit one last punch of ahhhhhhh. This lemonade slushie has a secret and it's one of GO-On Tap's newest balsamic vinegars. Believe me, this is a GO gift. I made lemonade ice cubes and blended them with a pitcher of lemonade. When the consistency was right, I poured into a pretty glass and topped with GO-On Tap Bordeaux Cherry Balsamic and a fresh sprig of rosemary as a stir stick. WOW! This is sweet, tart, herby perfection. It's going to be cherry happiness no matter the season. If you are so inclined, this slushie would be delicious blended with gin or vodka. You can chop rosemary and add that to the blender too. If you are one who drinks dark colored soda, with GO you can tone down the sweet and make your own cherry cola. My deck, chaise lounge, good music, book and a warm Summer breeze are beckoning me outside one more time to bask in the sun's fiery rays. Good thing I have lemonade and GO to take with me. As always, make this your own. Pour. Savor. Enjoy."

Slushie

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B.B and A.B. (before braces/after braces)

Jennifer Mac

"I wish I had a perfect quote for braces on teeth, but I think just saying two words, teenager and braces, pretty much says it all. If you've had braces or had to feed someone who has, here's how GO-On Tap will help. First, the night before braces, eat popcorn. Lots of popcorn. Use GO-On Tap oo (I like the lemon, basil combo with parm cheese) for delicious crunchy popcorn. The night of getting braces, there is so much more to eat than ice cream, mashed potatoes and mac n cheese (although you can add GO to those meals as well). I made a creamy lemon risotto that was a huge hit. Soften garlic and shallots in GO-On Tap meyer lemon oo (or your favorite), make your risotto with chicken stock and white wine, add mascarpone cheese, freshly shaved parm cheese, another hit of GO oo, salt, pepper and serve. I added peas to mine, more fresh parm on top, a sprinkle of oregano and a squeeze of fresh lemon. This just might be the new ' my teeth hurt' go-to food at my house. Pour. Savor. Enjoy."

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Southwestern Corn Salad

Jennifer Mac

"I'm a little cornstalk tall and stout, see me grow and watch me sprout. When I'm brown, you can shuck me down. Boil me up and I'm the best in town". - unknown but sing to the tune of I'm a Little Teapot.

"Besides a sunny fresh, warm ripe Summer tomato, there is nothing better than fresh corn on the cob. Nothing. As the temps have risen and cooking in the kitchen seems a chore, I have a perfect cool salad for you. This is ideal for outdoor picnics too since there is no mayo involved. I boiled some corn and then quickly grilled it just until slightly browned. I chopped red pepper, scallions and cilantro (use parsley if you don't care for cilantro). When the corn was cool, I cut it off the cob and mixed it with the red pepper and scallions. I made a dressing of GO-On Tap roasted Chili oo, ground cumin, coriander, zest and juice of 2 limes and 1 chopped garlic clove. Pour the dressing over the corn kernels, peppers and scallions then sprinkle parm cheese over (or cotija or queso fresco cheese) with a bit of salt and pepper. Finish by mixing in cilantro and sprinkle some on top. This has fresh lime zing, warm chili oil heat and fresh, delicious corniness. I know I've just got a food staple for my Summer. As always, make this your own. Pour. Savor. Enjoy."

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Sweet Surprises

Jennifer Mac

" Sometimes it ends up different and it is better that way " - Unknown

" I know this simple sweet treat looks like a plain chocolate coated strawberry, but there is an inside surprise. I love when an expectation is actually different than I thought and the result is better. This dessert idea, or special occasion breakfast with eggs benedict treat, is sure to surprise and delight. Poke holes, with a toothpick, into fresh strawberries and then infuse them by resting in a bowl of GO-On Tap coconut balsamic vinegar. You can also use GO-On Tap cran orange, pecan, chocolate or peach balsamic. I put the strawberries in the fridge for a while and then dried them before dipping into melted chocolate and adding a sprinkle of coarse sanding sugar. It's that simple. Serve with freshly whipped cream if you like. As always, make this your own. Pour.Savor.Enjoy."

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Spring on a Plate

Jennifer Mac

"Spring is nature's way of saying 'Let's Party'". - Robin Williams

"Isn't this a pretty springy-colored plate of food? I love these colors and the fresh feeling I get by just looking at it. The flavors are as surprising as finding a bloomed crocus in February, and just as delightful. I'll keep this simple, because it just is. I roasted radishes (just the normal kind) drizzled with GO-On Tap meyer lemon oo. While radishes were in the oven, I cut and cubed an avocado, toasted some white sesame seeds and snipped fresh chives. I put the toasted sesame seeds and some Himalayan salt in a grinder (a mortar and pestle is fine too) and made a fine seasoning dust. When radishes were cooled, I mixed with the avocado, drizzled more GO meyer lemon oo over, topped with chives and the sesame/salt blend. That's it. Delicious. The roasted radishes take on a texture like a roasted potato, in case you wonder. And, the sometimes harsh, peppery taste is diminished. This is a real Spring treat. Serve along a gazpacho and crostini, your favorite grilled protein or even your eggs and bacon. Happy Spring. Pour. Savor. Enjoy."

Radishes

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Oh, The Mystery. Oh, The Possibility

Jennifer Mac

"Here's the teaser....what can olive oil, balsamic, red grapes and whole grain mustard have in common?
The answer, my G& O friends, is a rather interesting, umami-on-the-palate surprise. There is an Italian condiment called Mostarda di Frutta....and what a condiment it is. Even now, I'm challenged to properly describe this pork chop, tenderloin, blue cheese, stilton, brie or crostini topper.
Put red grapes, finely diced shallots and red onion, dried cherries, a little sugar, 3 Tbsp of GO-On Tap Blood Orange oo, fresh thyme, 1/4 tsp crushed red pepper and 2 Tbsp water in a pan on the stove and bring to a solid simmer. Once grapes and onion/shallot soften, I add 3 Tbsp GO-On Tap pomegranate balsamic, stir and let the stove work is magic. This needs to stay at a simmer so the juices and balsamic reduce to a glorious, thick, jammy syrup (about 40-45 minutes).
Once reduced, pull off the heat and add some dried mustard powder and 2 Tbsp whole grain mustard that's mixed into a sharp dijon. Stir and let cool.
This is seriously so interesting. The unique sweet, tart, tangy flavors blend so well together, but they maintain whispers of their individual selves. The depth of the components is wonderful. The blood orange oo and pomegranate balsamic added the perfect warm, citrus tartness to the jammy fruit. The heat of the red pepper adds a nice bite and the mustard/seeds, a textural treat.
Serve this with a sharp, salty cheese and meat charcuterie or mix a dollop into your pulled pork for a sandwich. Just back this fruity/tartness up with some savory. Umami....make it. You'll understand. As always, make it your own (switch up the fruit; apples, apricots, peaches, mango, fig) and continue to Pour. Savor. Enjoy.
"

Mustarda

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Grown-Up Pizza Bread

Jennifer Mac

" I can't turn water into wine, but I can turn pizza into breakfast ". - Unknown

" Luckily, with GO-On Tap and some of your favorite ingredients, you can have pizza for breakfast (or lunch). This came to me mid-morning as I was thinking about what I could make for lunch that was warm, filling, herby, cheesy and a bit crunchy. The answer? Grown up pizza bread. I took a wheat hoagie bun, halved, brushed with GO-On Tap Garlic-Mushroom oo and heated in the oven for a few minutes. I chopped some red and yellow bell pepper and lightly tossed in more GO-On Tap oo. Once my bread in the oven was toasty and crisp, I pulled it out, topped with my oo drizzled peppers, some hard-boiled egg slices, topped with provolone cheese and some Italian spices. I put this back in the oven until the cheese melted. Out of the oven I topped with Italian parsley. This slightly crunchy, warm cheesy, protein-laden, garlic mushroom, pepper treat was perfect for lunch. I made enough to save for tomorrows breakfast, if I can wait that long to eat it. As always, make this your own with your favorite toppings and GO-On Tap olive oils. Pour. Savor. Enjoy."

Grown-Up Pizza Bread

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