PUMPKIN PEAR CRANBERRY BREAD PUDDING
Recipe by Veronica Foods Ingredients 8 slices cinnamon bread, cut into 1-inch cubes 4 large eggs, beaten 2 cups 2% milk 1 cup canned pumpkin puree 1/4 cup packed brown sugar ¼ cup of Butter Infused Olive Oil 4 tablespoons of Vermont Maple Balsamic Vinegar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup dried cranberries 1 cup of thinly sliced pears ¼ cup of walnuts / pecans (optional) Directions Preheat oven to 350 degrees F. In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely …
PUMPKIN PEAR CRANBERRY BREAD PUDDING
Recipe by Veronica Foods Ingredients 8 slices cinnamon bread, cut into 1-inch cubes 4 large eggs, beaten 2 cups 2% milk 1 cup canned pumpkin puree 1/4 cup packed brown sugar ¼ cup of Butter Infused Olive Oil 4 tablespoons of Vermont Maple Balsamic Vinegar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup dried cranberries 1 cup of thinly sliced pears ¼ cup of walnuts / pecans (optional) Directions Preheat oven to 350 degrees F. In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely …
PUMPKIN, SPICE & BOURBON BREAD
Recipe by Veronica Foods Ingredients 2 cups all-purpose flour 1 cup cup whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 4 large eggs 1 cup Picual Extra Virgin Olive Oil 1 cups granulated sugar 1/2 cup of brown sugar 1/4 cup of bourbon 1 teaspoons vanilla extract 1 teaspoon of all spice ½ teaspoon of ground cardamom 1 ¾ cup of pureed pumpkin 1 cup chopped walnuts (optional) Grease and flour two 8 x 4 inch pans. Directions Preheat oven to 350degrees F. Sift flour, with all your dry ingredients …
PUMPKIN, SPICE & BOURBON BREAD
Recipe by Veronica Foods Ingredients 2 cups all-purpose flour 1 cup cup whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 4 large eggs 1 cup Picual Extra Virgin Olive Oil 1 cups granulated sugar 1/2 cup of brown sugar 1/4 cup of bourbon 1 teaspoons vanilla extract 1 teaspoon of all spice ½ teaspoon of ground cardamom 1 ¾ cup of pureed pumpkin 1 cup chopped walnuts (optional) Grease and flour two 8 x 4 inch pans. Directions Preheat oven to 350degrees F. Sift flour, with all your dry ingredients …
SPICY FRIED CHICKEN
Recipe by Veronica Foods Ingredients 6 chicken thighs 6 chicken drumsticks 3 cups buttermilk 2 teaspoons salt 1 teaspoon pepper 3 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried basil 1 teaspoon white pepper 1 cup of Baklouti Green Chile Fused Olive Oil ½ cup of Sage Fused Olive Oil 1 cup of Whole Fruit Lemon Fused Olive Oil 2 cup of Butter Infused Olive Oil Directions In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken …
SPICY FRIED CHICKEN
Recipe by Veronica Foods Ingredients 6 chicken thighs 6 chicken drumsticks 3 cups buttermilk 2 teaspoons salt 1 teaspoon pepper 3 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried basil 1 teaspoon white pepper 1 cup of Baklouti Green Chile Fused Olive Oil ½ cup of Sage Fused Olive Oil 1 cup of Whole Fruit Lemon Fused Olive Oil 2 cup of Butter Infused Olive Oil Directions In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken …
DARK CHOCOLATE – BLOOD ORANGE BUNS
Recipe by Veronica Foods Ingredients 3 teaspoons active dry yeast 3 1/2 cups flour 1 1/2 teaspoons salt 1/3 cup lukewarm cream or half & half 1/3 cup warm lukewarm water 2 large eggs 1/3 cup sugar 1/2 cup of Blood Orange Fused Olive Oil 1 teaspoon fresh grated orange zest 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun 1 egg beaten for glazing the buns Sweet Orange Glaze 1 cup (4 ounces) confectioners’ sugar 1 tablespoon half and half 1 tablespoon fresh orange juice Directions Follow the directions for your bread machine, …
DARK CHOCOLATE – BLOOD ORANGE BUNS
Recipe by Veronica Foods Ingredients 3 teaspoons active dry yeast 3 1/2 cups flour 1 1/2 teaspoons salt 1/3 cup lukewarm cream or half & half 1/3 cup warm lukewarm water 2 large eggs 1/3 cup sugar 1/2 cup of Blood Orange Fused Olive Oil 1 teaspoon fresh grated orange zest 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun 1 egg beaten for glazing the buns Sweet Orange Glaze 1 cup (4 ounces) confectioners’ sugar 1 tablespoon half and half 1 tablespoon fresh orange juice Directions Follow the directions for your bread machine, …
TURKEY – PESTO MEATBALLS
Recipe by Veronica Foods Ingredients 2 Tablespoons Spicy Calabrian Pesto Olive Oil 2 Tablespoons grated Parmesan cheese 1 large egg 1 Teaspoon Black pepper 3 leaves fresh basil 1 Teaspoon of salt 1 ½ pounds of ground turkey 1 chopped garlic clove ¼ cup chopped yellow onion Directions In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat. Put the meatballs in the heated oil and brown on all sides. …
TURKEY – PESTO MEATBALLS
Recipe by Veronica Foods Ingredients 2 Tablespoons Spicy Calabrian Pesto Olive Oil 2 Tablespoons grated Parmesan cheese 1 large egg 1 Teaspoon Black pepper 3 leaves fresh basil 1 Teaspoon of salt 1 ½ pounds of ground turkey 1 chopped garlic clove ¼ cup chopped yellow onion Directions In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat. Put the meatballs in the heated oil and brown on all sides. …
SPICED BUTTERNUT SQUASH BUNDT CAKE
Recipe by Veronica Foods Ingredients 1 1/2cups white sugar 1 cup Chiquitita Extra Virgin Olive Oil 1 teaspoon bourbon vanilla extract 2 cups cooked, pureed butternut squash or canned pumpkin 4 eggs 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup chopped walnuts (optional) For the glaze: 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon bourbon 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). …
SPICED BUTTERNUT SQUASH BUNDT CAKE
Recipe by Veronica Foods Ingredients 1 1/2cups white sugar 1 cup Chiquitita Extra Virgin Olive Oil 1 teaspoon bourbon vanilla extract 2 cups cooked, pureed butternut squash or canned pumpkin 4 eggs 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup chopped walnuts (optional) For the glaze: 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon bourbon 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). …
HONEY & BLOOD ORANGE BAKLAVA
Recipe by Veronica Foods Ingredients 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2″ strip of blood orange zest Directions Preheat oven to 350 degrees F and grease the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato. …
HONEY & BLOOD ORANGE BAKLAVA
Recipe by Veronica Foods Ingredients 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2″ strip of blood orange zest Directions Preheat oven to 350 degrees F and grease the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato. …
BASIL & CHEVRE SPREAD
Recipe by Veronica Foods Ingredients 8 oz. Fresh Goat Cheese 1/4 cup Garlic Infused Olive Oil 1 cup washed and dried fresh basil 1 teaspoon A-Premium Balsamic or lemon juice 1 teaspoon sea salt (or add salt to taste) Directions Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
BASIL & CHEVRE SPREAD
Recipe by Veronica Foods Ingredients 8 oz. Fresh Goat Cheese 1/4 cup Garlic Infused Olive Oil 1 cup washed and dried fresh basil 1 teaspoon A-Premium Balsamic or lemon juice 1 teaspoon sea salt (or add salt to taste) Directions Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
SHRIMP ETOUFFEE
Recipe by Veronica Foods Ingredients ¼ cup Garlic Olive Oil ¼ cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing 1/2 cup all-purpose flour 1 1/2 cups diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 2 large garlic cloves, minced 1 (8-ounce) jar clam juice or chicken stock 1 (14-ounce) can diced tomatoes, undrained 1 1/2 teaspoons Cajun seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried thyme 2 pounds shrimp, peeled and deveined green onions, sliced white …
SHRIMP ETOUFFEE
Recipe by Veronica Foods Ingredients ¼ cup Garlic Olive Oil ¼ cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing 1/2 cup all-purpose flour 1 1/2 cups diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 2 large garlic cloves, minced 1 (8-ounce) jar clam juice or chicken stock 1 (14-ounce) can diced tomatoes, undrained 1 1/2 teaspoons Cajun seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried thyme 2 pounds shrimp, peeled and deveined green onions, sliced white …
CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES
Recipe by Veronica Foods Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic Vinegar 2 tablespoons Butter Infused Olive Oil 3/4 teaspoon kosher salt or sea salt Directions Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single …
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CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES
Recipe by Veronica Foods Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic Vinegar 2 tablespoons Butter Infused Olive Oil 3/4 teaspoon kosher salt or sea salt Directions Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single …
Continue reading “CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES”
DARK CHOCOLATE-BLOOD ORANGE MADELEINES
Recipe by Veronica Foods Ingredients 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan Directions Preheat the oven to 375. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, …
DARK CHOCOLATE-BLOOD ORANGE MADELEINES
Recipe by Veronica Foods Ingredients 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan Directions Preheat the oven to 375. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, …
SPINACH, PORTOBELLO – SAGE SALAD
Recipe by Veronica Foods Ingredients 1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms – stems removed 1 medium bulb of fennel (green top removed 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper ¾ cup of Sage Fused Olive Oil ¾ lbs. – 1lb of spinach leaves washed and stems removed. Directions Preheat oven to 400 degrees (F). Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly …
SPINACH, PORTOBELLO – SAGE SALAD
Recipe by Veronica Foods Ingredients 1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms – stems removed 1 medium bulb of fennel (green top removed 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper ¾ cup of Sage Fused Olive Oil ¾ lbs. – 1lb of spinach leaves washed and stems removed. Directions Preheat oven to 400 degrees (F). Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly …
