This recipe for Tomato Tart not only uses up a good amount of any tomatoes you may be growing in your garden, but is simply divine to eat. The secret ingredient is an easy-to-find condiment called Sriracha, a hot sauce you can find in the Asian aisle of your market.
Pastry for a single crust pie (Pillsbury)
5 slices thick bacon, cooked, crumbled or cut
1 1/2 cups shredded mozzarella cheese, divided
5 to 6 fresh tomatoes
1 cup loosely packed basil leaves
4 garlic cloves
1/2 cup mayonnaise
Sriacha to taste
1/4 cup grated Parmesan cheese
1/8 tsp pepper
Roll pastry to fit a 9 inch tart pan or pie plate. Do not prick. Line pastry shell with two pieces of aluminum foil. Bake at 450 for 5 minutes. Remove foil; bake 8 minutes more. Remove from oven. Reduce heat to 375. Sprinkle 1/2 cup mozzarella over hot crust.
Cut each tomato into slices, arrange over cheese. Top with cut/crumbled bacon bits.
In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
Combine mayonnaise, Sriacha, Parmesan, pepper and the remaining mozzarella. Spoon over basil mixture. Bake, uncovered for 20-25 minutes or until the cheese is browned and bubbly. Serves 4.
When the weather is hot, my thoughts turn to ice cream. In fact, July is National Ice Cream Month, don’t you know! My family thought the 4th of July was a good excuse to get out the ice cream maker and make our favorite recipe for vanilla ice cream. This recipe is adapted from one the Food Netwook chef Alton Brown wrote. As if the ice cream wasn’t sublime enough on its own, we topped it off with some of Marisolio’s Dark Chocolate Balsamic!
Vanilla Ice Cream
3 cups half and half
1 cup heavy cream
8 large egg yolks
1 heaping cup of white sugar
2 teaspoons pure vanilla extract
Place the half and half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently,until the mixture thickens slightly and coasts the back of a spoon and reaches 170-175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 F. or below.
Pour into an ice cream maker and process according to the manufacturer’s instructions. This should take approximately 25 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden.
The staff at Marisolio has been playing around with some new Olive Oil and Balsamic pairings we would like to share with you.
The number one favorite so far has been pairing the Rosemary Olive Oil with our Aged Red Apple Balsamic. These flavors are absolutely incredible together and would be a great marinade for pork, or a splendid bread dipping sauce.
Another pairing that got a lot of votes was the Blood Orange Infused Olive Oil paired with the Black Currant Balsamic.
This would make a great bread dipping sauce as well, but my first choice would to use this pairing as a salad dressing.
This combination is tried and true, but one of our favorites any time of the year. Blackberry Ginger Balsamic paired with our Persian Lime Olive Oil. Try it as a salad dressing, or as a basting sauce for grilled salmon.
Stop by the shop at 488 Main Street, Murphys, CA, or give us a call at (209) 728-8853, or order on line at www.marisolio.com. As a matter of fact, if you order six of our small 200 ml size bottles (one of each!) we will ship them to you for free.
Marisolio has just received a new shipment of the amazing Olive Pit olives. Have you ever stopped off at the Olive Pit while heading up to Oregon? It is just off Highway 5 in the town of Corning, CA, and well worth a visit. This place has to be seen to be believed, with an incredible selection of olives, pickled garlic, jams, honey, and a cafe if you would care for a bite to eat. We are delighted to carry a number of their stuffed olives, which are extremely popular with our customers.
Right now we have in stock their Smoke Flavor Olives, Texas Hot Chili Pitted Olives and the following stuffed varieties: Almond, Spicy Pepper Jack, Jalapeno, Galic, Mushroom, Pimiento, and Anchovy.
Don’t miss out! These are such a tasty appetizer offering. Come by the shop at 488 Main Street, Murphys, CA.
Marisolio is excited to tell you about the items we have on sale for the month of July. We are offering our new Wild Fernleaf Dill Olive Oil, our ever popular Chipotle Olive Oil and our Ultra Premium Portuguese Cobrancosa Extra Virgin Olive Oil at 10% the regular price. The balsamics we have discounted are Wild Blueberry and Strawberry. We have one vinegar on sale, our Spicy Serrano Honey Vinegar.
Stop by the shop at 488 Main Street, Murphys, give us a call at (209) 728-8853, or place your order online at www.marisolio.com
Marisolio staff member Mary had a brilliant idea for a quick and easy appetizer. She likes to grill sausages on the barbeque to serve as tasty bites before a meal. She cuts the sausages into chunks, and spears them with toothpicks for easy dipping into assorted mustards. Do give this a try next time you fire up the grill!
Marisolio has a terrific selection of Murphys Mustards for your enjoyment. We have Claim Jumper, Mother Lode, Miners, and Gold Strike in stock. All these wonderful mustards are made right here in Murphys. Stop by the shop and pick up some for your next barbeque. We are located at 488 Main Street in Murphys, CA.
July is National Blueberries Month, but we don’t need an excuse to enjoy this delicious and good-for-you fruit.
Blueberries are very low in calories. 100 g fresh berries provide only 57 calories. However, they possess notable health benefiting plant-nutrients such as soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness. In addition, blueberries are among the highest anti-oxidant value fruits.
Summertime entertaining is the perfect occasion to serve a Blueberry Crumb Pie. Give this recipe a try–we think you and your guests will love it. The recipe is adapted from one on the Allrecipes.com website, and features Marisolio’s Wild Blueberry Balsamic.
1 9 inch unbaked refrigerated pie crust (Pillsbury)
3/4 cup white sugar
1/3 cup all purpose flour
2 tsp grated lemon zest
1 T. lemon juice
1 T. Marisolio Wild Blueberry Balsamic
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all purpose flour
1/2 tsp ground cinnamon
6 T. butter
Preheat the oven 375. Line the pie plate with the pie crust. In a large bowl, stir together the sugar and the flour. Mix in the lemon zest, lemon juice, and Wild Blueberry balsamic. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in the butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in a preheated oven, or until browned on top. Cool over a wire rack.
All of us here at Marisolio Tasting Bar would like to wish you and your families a very happy and safe 4th of July. The little town of Murphys loves to celebrate, so if you are making a long weekend out of the 4th, do stop by and visit the shop while you are in town. We are located at 488 Main Street, Murphys.
We have loads of products that would make your 4th of July barbeque a big success, so let us share our olive oils and balsamic with you! We have Wildleaf Fern Dill Olive Oil to add to your potato salad, Tuscan Herb Olive Oil and Lemon Balsamic for your steak marinade, Cara Cara Orange Vanilla Balsamic to dress your honeydew melon and blueberry salad, Fig Balsamic drizzled over your fresh sliced garden tomatoes…The list goes on and on. Come on by and strike up a conversation with our friendly, knowledgeable staff. We would love to assist you.
If it isn’t possible for you to stop by the shop, visit our website or give us a call at (209) 728-8853 to order.
This is my husband’s favorite salad. It makes a wonderful side dish with any type of grilled entree–steak, chicken, fish. Add some fresh sliced tomatoes and a platter of sweet boiled corn on the cob and you will have a feast of a summer meal. The recipe has been around for decades, but lately I have jazzed it up with a drizzle of Marisolio’s Honey Ginger Balsamic just to be different. It is a great dish to take to a potluck as well. You make the basic salad earlier in the day, and transport to your event, adding the bacon and cashews just before serving.
Pea Salad with Bacon and Cashews
10 slices bacon, diced
2 (10 oz.) pkg. frozen peas, thawed
1 c. chopped onion
2 c. sliced celery
2 c. sour cream
Salt and pepper
1 c. salted cashews
Cook bacon until crisp; drain and set aside. Mix peas, onion, celery and sour cream. Season to taste. Refrigerate several hours to blend flavors. Before serving, stir in bacon and cashews.
Wedding Season is upon us now that June is in full swing. The staff at Marisolio can offer loads of suggestions for gift giving for all your wedding related needs. We have just the right things for shower gifts, more elaborate wedding packages, and even wedding favors.
Our sample size bottles in their adorable little gift bags make terrific wedding favors, and we offer a discount on orders of 50 or more. The bags can be color coordinated to your decorating scheme.
Stop by the shop at 488 Main Street, Murphys, and let our knowledgeable staff assist you, or give us a call at (209) 728-8853 to place an order by phone. Our website makes ordering our 200 ml and 375 ml size bottles easy. We ship Priority Mail, so you should receive your order in about two days. This makes last minute gift shopping a breeze!