Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic

 

Ingredients

  • 1/2 bottle Californian Chardonnay
  • 2 Bosc pears
  • 1 tbsp honey
  • 2 tbsp sugar
  • 4 tbsp Olive~Me & Co’s Raspberry Balsamic

Directions

  1. Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes.
  2. Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.
  3. Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar and Olive~Me & Co’s Raspberry balsamic vinegar. Stir constantly for several minutes until mixture reduces to a syrupy consistency.
  4. Serve pears in small bowls on top of a little pool of the raspberry-chardonnay reduction. Would be great on top of ice cream as well.