Flavors of the Week, November 1

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This week's pairings provide lots of inspiration for your Thanksgiving menu planning.  From side dishes to entrees to desserts, we have a pairing for your holiday feast.

 

Pumpkin Pie Two Ways:  We've paired our Cinnamon Infused EVOO with both our white and dark Pumpkin Pie Spice Balsamic Vinegar.  All 3 of these can be used in baking or with roasted sweet potatoes, carrots, or winter squash.  Drizzle a little Pumpkin Pie Spice Balsamic Vinegar over your scones, muffins, cheese cake, or ice cream.

Harvest Pear:  Combine Rosemary EVOO and Pear White Balsamic for a memorable treat.  Baste your turkey with this heavenly pairing or use it as a dressing on a spinach salad.  Put a little of the Pear Balsamic Vinegar in your tea for an afternoon snack.

Fall Fig:  Add a little sophistication to your Thanksgiving Dinner with this pairing of White Truffle EVOO and Fig Dark Balsamic Vinegar.  These flavors will complement not only your turkey, but also roasted potatoes and vegetables.  They also taste great as a bread dipper.  

Raspberry Cobbler:  This pairing,  of Butter Infused EVOO and Raspberry Ginger White Balsamic Vinegar ,will warm you up on a crisp Fall day, assuming we got one.  This pairing will give an unexpected and delicious twist to your turkey.  You can also use Butter Infused EVOO in place of butter both at the table and in your cooking.  

Stop by the store this week for more ideas for your Thanksgiving Dinner.  We would love to help you find the perfect flavors for your holiday celebrations.

 

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  • Lisa Emmert
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