Food demonstration and tasting experience

November 30

Kingston Olive Oil Company was proud to sponsor a unique food demonstration and tasting experience with Chef Clark Day from Aquaterra, 1 Johnson Street, Kingston Ontario.

Chef Day demonstrated recipes using Olive Oils and Vinegars from Kingston Olive Oil Company. We invite you to try these recipes for yourself.

Truly Fusion Meatballs

1 lb ground lamb
1/2 cup finely chopped onions
1/2 cup finely chopped parsley
1/2 tsp salt
3/4 tsp pepper
1/2 cup panko
1/2 cup cilantro roasted onion oil
1/4 cup lemongrass mint balsamic

Mix all ingredients together very thoroughly. Use 3/4 oz scoop to measure out 24 meatballs. Have hot pan with cilantro, roasted onion olive oil, gently place meatballs in pan cook until done.

Persian Lime Ginger Cookies

1 1/2 cup flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tbls ground ginger
2 eggs
3 tbls ricotta
1/2 cup brown sugar
1/4 cup Persian lime olive oil
1 tbls vanilla balsamic
Persian lime oil

Mix flour, almond flour, baking powder and baking soda. Whip eggs, sugar,ricotta and vanilla balsamic then drizzle in lime olive oil. Pour wet into dry, add diced ginger and mix. Then use hands and knead until just mixed. Roll into tablespoon sized balls, press down with fork dipped in lime oil and sprinkle with brown sugar bake for 13 minutes at 350 degrees.

Makes 24 cookies

Lemongrass, Mint, Cilantro, and Lemon Mustard

1 cup mustard powder
1/2 cup mustard seed
1 tbls granulated garlic
1 tbls turmeric
1/2 cup lemongrass, mint balsamic
1/4 cup cilantro, roasted onion oil
1/4 cup Sicilian lemon oil
1/8 cup maple syrup
3/4 cup water

Mix wet together add to dry mix completely. Pour into glass container and let sit for a few days before use.

Lemon Balsamic Sabayon

3 eggs
3 tbls sugar
1/4 cup ginger ale
1 tbls Sicilian Lemon Balsamic

Whip eggs, sugar and ginger ale add lemon balsamic and whip over a double boiler until light and frothy. Be careful not to turn into scrambled eggs.



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