How about something different this year for your customers and friends? Let us customize a bottle of our wonderful

olive oil and/or balsamic for you! Give the gift that will remind them of you  everytime they use it! Call for details and pricing 901-861-7218

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RECIPES

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Tequila and Balsamic Cocktail

1/2 oz simple syrup

3/4 oz lime juice

1 teaspoon Bazaar Pineapple, Coconut or Mango Balsamic

2 oz silver tequila

1 sprig mint

( to make simple syrup combine 1 cup water and 1 cup sugar in a small saucepan and heat over medium heat until sugar is dissolved. Cool before using) 

Combine simple syrup, balsamic lime juice and tequila in a cocktail shaker and fill 2/3 full with ice. Shake until well chilled. Pour into glass filled with ice. Garnish with a sprig of mint. Cheers!

Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes

2 teaspoons finely ground coffee

1 teaspoon Bazaar Chipotle Chili Powder

3 teaspoons kosher salt divided

1 1/2 teaspoon brown sugar divided

1 teaspoon Bazaar Ground Coriander divided

2 (8-10oz) New York Strip steaks

1/4 cup Bazaar Chipotle Olive Oil plus more for brushing

2 ears corn, husked

1 pint cherry tomatoes

2 heads romaine lettuce hearts torn

1/2 cup crumbled Cotija or Feta Cheese

1/2 cup Chopped Cilantro

Combine coffee, chili powder, 2 tsp salt, brown sugar and 1/2 tsp coriander in a wide shallow bowl. Coat steaks evenly with  mixture. Let rest at room temperature 1-2 hours.

Prepare grill for medium high heat . Grill steaks, turning occasionally, until lightly charred and thermometer in center registers 120 F. Transfer to cutting board and let rest 15 minutes before slicing.

Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often until tender, 5-10 minutes for tomatoes and 10-15 for corn. Let cool slightly. Transfer tomatoes to large bowl. Cut kernels from corn and add to bowl with tomatoes.

Mix lime juice, remaining oil, 1 tsp salt, 1/2 tsp brown sugar and 1/2 tsp coriander in a small bowl. Pour over tomatoes and corn. Add romaine, cheese and 1/2 cilantro. 

Top with sliced steak and add cilantro to garnish.

Roasted Blueberry Balsamic Goat Cheese Ice Cream

12 ounces Blueberries (fresh, frozen or thawed)

1/4 cup Bazaar Blueberry Balsamic

3/4 cup sugar divided

1 1/4 cup Whole Milk divided

pinch of salt

3 egg yolks

4 oz goat cheese, softened at room temp

Juice of small lemon

1 1/2 cups Heavy Cream

Preheat oven to 425.

Toss blueberries with 1/4 cup sugar and balsamic. Place on roasting pan and roast for 30 minutes.

While blueberries are roasting, prepare custard base. Beat egg yolks in small mixing bowl and set aside. Whisk together 1 cup milk, salt and remaining sugar in a small saucepan. Heat on medium high until milk begins to steam. Pour 1/4 cup milk mixture into egg yolks, while whisking constantly. Pour tempered eggs into saucepan with milk and whisk constantly until thick enough to coat back of spoon. Remove mixture from heat and transfer to large mixing bowl.

Whisk goat cheese into the hot custard until no lumps remain. Add the remaining milk and lemon juice. 

When blueberries have finished roasting, scrape into blender with heavy cream and puree until smooth.

Push blueberry mixture through mesh sieve over bowl of custard. Discard solids. Mix the blueberry custard mixture together and chill several hours or overnight.

Freeze mixture in ice cream maker according to directions. Scoop ice cream into an airtight container and freeze until solid. 

Allow ice cream to sit at room temp for 5 minutes before scooping. 

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                  August Savings Coupon

Expires August 31, 2016

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Spend $50-------------Get 10% off total purchase

Spend $75-------------Get 15% off total purchase

Spend $100+----------Get 20% off total purchase

(may not be combined with any other discounts) 

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As always, we appreciate your business! If there is an item you would like to see us carry, or a class you would like to have, please let us know. You can call 901-861-7218 or email [email protected]