Easy Avocado Toast (EVOO)
/For a quick and satisfying snack, all you need is some good bread, ripe avocado and tomato, and EVOO!
Read Moreenfuso Recipe Blog
Welcome to a blog filled with tons of cooking featuring enfuso products, written by owner Anne Yee. Most of the reciepes were created, cooked and photographed by me but a few recipes were shared by customers. Disclaimer … SORRY for the photos on some of my earlier efforts. I have much to learn about food photography but I am getting better!
How to find recipes
BY CATEGORY: Category links are listed below for you to click on.
BY PRODUCT:
The easiest way is to go to the page for the product. In the product description will be a link to a list of recipes from the blog. This is in development, soon we will have this feature for all products.
Products used in a recipe are listed in parenthesis of the recipe title, so if you are scrolling through the recipes and one catches our eye, you will know what it used by reading the title.
Recipe Categories …
Tangy Banana Split (Chocolate or Espresso Balsamic)
/Sometimes you need to add some sophistication to your banana split. Toss out the chocolate sauce and use a rich and tangy balsamic to satisfy this crave.
Read MoreHerb Pan-Grilled Pork Loin Medallions (Lavender Melange, Tarragon or Rosemary Olive Oil)
/Using flavored olive oils to pan grill chops adds tons of flavor. We love this recipe with Lavender olive oil, but it is also delicious with some of our favorite her olive oils like Rosemary or Tarragon.
Read MoreArugula Salad (Pear, Peach, Orange Guava or Strawberry Balsamic)
/This simple and light but elegant salad is a wonderful complement to a hearty meal.
We use the fresh fruit to complement our fruity white balsamic vinegar flavors. The light color of the balsamic is attractive on the salad and does not overpower the fresh fruit.
Read MorePre-biotic Salad (Raspberry Pear Balsamic & Basil Olive Oil)
/This salad is chock full of gut feeding goodies!
Bitter greens are on the top of the list for great pre-biotics. The problem with bitter greens is ... they are BITTER. So adding rich nuts, dried fruits and tossing in a warm raspberry basil dressing to slightly wilt the leaves will take care of that.
Read MoreQuinoa and Parsley Salad (Fig Balsamic & Tuscan Herb or Lemon Olive Oil)
/We have made a similar recipe with kale, but have recently fallen in love with the tangy flavor of Italian parsley and thanks to a great farmer friend who grows it organically and profusely, we can happily integrate it into more recipes.
Read MoreRoasted Fig Flatbread (Fig Balsamic & Tuscan Herb Olive Oil)
/Fig with figs, what could be better than that? Well, fig with figs and cheese of course.
This sweet and tangy flatbread is great as an appetizer or makes a meal along side a bowl of soup.
Marinated Jumbo Prawns with Reduction Sauce (Pineapple Balsamic)
/When you marinate shell fish in acid, the acid will start to cook the shell fish which is how ceviche is made. So in this recipe be careful not to over-cook the shrimp by marinating too long.
Since the marinade is full of flavorful yummies and picks up a bit of shrimp taste while “cooking” it, you can use your marinade to make a reduction sauce with rich delicious seafood flavor.
Read MoreSpring Caprese Appetizer/Salad (Pear, Mango, Strawberry or Orange Guava Balsamic)
/It's fun to change out the traditional components of a caprese appetizer to create something just a bit different.
This time we used golden beets in addition to tomato and swapped out arugula for fresh basil.
Street Taco with Fruit Salsa (Peach or Strawberry Balsamic)
/Sometimes fresh fruits can be hard to come by in the Winter. You can preserve some for special occasions by freezing. When defrosted they will be broken down, but they still have great flavor and can be used in sauces and salsas. When you combine them with a matching fruit balsamic vinegar, the fruit flavors pop even more and you get that tangy bite for contrast that vinegar can add.
In this sample, we used fresh peaches and peach balsamic vinegar to make peach salsa. Strawberries also freeze well and can be used for this recipe too with white strawberry balsamic vinegar.
In summer this recipe can be used with fresh fruit too!
Read MoreSummer & Winter Fruit Compote (Peach or Strawberry Balsamic)
/White balsamic adds that vinegar tang to fruit compote while adding its own fruity intensity making a delicious warm topping on ice cream, crusty bread and cheese, and braised pork or poultry.
Balsamic fruit compote can be made with frozen fruit in the Winter and fresh fruit in the Summer. My favorite all year fruits for this dish are strawberries and peaches.
The example here is using peaches over crusty bread and cheese. Substitute strawberries and white strawberry balsamic for the alternative.
Read MoreTwice Baked Winter Squash (Honey Ginger Balsamic)
/We love twice baking … potatoes, squashes, all of it. It bakes all of the flavors into a integrated soft delicious mass that is warm and homey and satisfying.
This product features a personal favorite seasonal product, Honey Ginger Balsamic Vinegar. We also think of honey and ginger as natural cold strategy which is perfect for the cold weather months, so maybe it is a coincidence that it also is a delicious flavor combination with Fall and Winter foods like squashes and yams.
Read MoreChicken Tenders (Orange Pomegranate Balsamic)
/This recipe features a Fall/Winter seasonal balsamic, Orange Pomegranate. I love the Fall colors that come together in this recipe. The whole pomegranate seeds add this interesting crunchy tangy explosion to selective bites. The fork tender nature of the chicken is a plus as well.
Read MoreDirty (or Filthy) Martini (enfuso Martini Mix and Stuffed Olives)
/A "Dirty Martini" is a vodka or gin martini that is made with a splash of olive juice. Martinis were traditionally made only with gin, however there has been a shift towards vodka, so either are okay to use in this recipe.
Most of the time the “olive juice” that is used is whatever brine is in the jar when you purchase martini olives which are typically green olives, sometimes stuffed with pimento. However, there is a dirtier olive-ier option that enfuso uses for its unique product offering based on using real curing brine.
Read MoreSalmon with Olive Tapenade (Lemon Olive Oil & Stuffed Olives)
/Baked salmon with a flavorful olive tapenade style topping perfectly blends flavors of the land and the sea to make a heart healthy dish.
Read MoreZucchini Quiche (Tarragon Olive Oil)
/This recipe is full of zucchini and light on egg producing a fluffy but satisfying result. Tarragon is is known to pair well in tomato and egg dishes. It has both a bitter and sweet aspect to it with anise tones due to having essential oils that are in the same class as anise. It adds a distinctive flavor easily achieved by the use of our tarragon infused olive oil.
Read MoreOlive Oil Ice Cream Delight (Traditional Balsamic & Basil Olive Oil)
/We have tasted olive oil drizzled over ice cream; something we would never have imagined would make sense, and were very surprised and happy with the result. The olive oil adds unexpected richness that really works; it’s fat on fat, so of course it’s yummy. The first one we tasted used lemon olive oil which was delicious, so we were inspired to try herb olive oil based on recent trends to use herbs in desserts with great results. We selected a favorite herb - basil.
Read MoreSpicy Glazed BBQ Chicken Thighs (Espresso, Fig or Double Black Balsamic(
/
We have glazed our BBQ with espresso balsamic before, but a recent foodie trend suggesting adding spices to coffee convinced us to change it up using our WTF#!? Spicy Jalapeno Olive Oil. Whisking together balsamic with olive oil to make an emulsion is a great way to create a BBQ glaze that will not burn.
Read MoreBalsamic Berry Trifle (Dark Chocolate Balsamic & Blood Orange Olive Oil)
/Trifle is a classic dessert made by layering cake (like angle food or pound cake), sweet fruit in its own syrup, and whipped cream. It is commonly made in a tall glass so that you can see the layers for a visual effect.
Balsamic vinegar is a great tool for helping to pull the sweet syrup from fruit and with its bit of tang adds a balance to the other sweet parts of this dessert.
Bottom line, balsamic based trifle is beautiful, delicious and so easy to make.
Read MoreRoasted Fruit Bruschetta (Chocolate, Fig, Strawberry or Plum Balsamic & Flavored Olive Oil)
/Bruschetta is classically made with a fresh tomato/basil mixture over toasted french bread.
If we change it up too much, can we still call it bruschetta? Maybe we can call it twisted bruschetta. In any case, this “twist” on traditional bruschetta using fruit will wake up your tastebuds!
Note: read to the end for the epilogue for some great substitutions!
Preheat oven to 375 degrees
Prepare your oven toasted bread.
Use a long narrow loaf (baguette) of french bread. I prefer a loaf that is a bit chewy with more moisture and body than one with thin crust on the outside and fluffy bread on the inside. But either style will work.
Slice the bread into ovals about 1/2 inch thick by slicing at a slight angle using a bread knife.
Liberally coat the bread with extra virgin olive oil. I place the olive oil in a small dish and use a small basting brush to really get olive oil all over the bread. My favorite style is a silicon brush because it does not shed hairs and is easy to clean.
Place slices on a baking sheet
Prepare your roasted plums
Use golden plums or pluots for this recipe. The plums should be just slightly tend to the touch but still crisp. These plus are not eaten soft, but are sweet and ready to eat like apples.
Slice the plums. Layer them on a baking sheet brushed lightly with extra virgin olive oil
Bake the plums and bread for about 5-7 minutes and check them. Bread should be slightly golden and plums should be turning slightly gooey until slightly crispy on the edges. If plums are done, pull them, if not leave them in for the next 5-7 minutes. For the bread/toast, flip each slice and bake the other side also for 5-7 minutes until slightly golden.
Once plums and toast are finished baking, make your twisted bruchetta as follows.
Place 2-3 slices of roasted plums on each piece of toast.
Top with some grated Romano and 3-4 chunks of blue cheese
Place back in the oven for a few minutes to melt the cheese and then remove from the oven.
Drizzle each slice with dark chocolate balsamic vinegar.
Serve warm!
Epilogue:
After making this I realized there were many themes on this recipe that I could easily achieve with simple substitutions. Here are some suggestions:
Figs, Strawberries and Apples all work as great substitution for the Plums. They each need different levels of roasting so watch for this.
Figs and strawberries roast quicker.
Apples can take longer to roast.
Fresh and flavorful Extra Virgin Olive Oil makes amazing toast, but you can also add some great flavor by using a flavored olive oil. Citrus olive oil like lemon or blood orange will always work. But you can try some fun herb combinations if you want to get super creative. Some suggestions are:
basil olive oil with strawberries,
rosemary olive oil with figs, and
garlic olive oil with apples.
Chocolate balsamic works great with all of the fruit, but matching balsamic vinegar flavor to the fruit is a good idea, i.e. using
plum balsamic with the plums,
fig balsamic with figs,
dark strawberry balsamic with strawberries, and
apple cinnamon balsamic with the apples.
I especially recommend using a matching balsamic if you add the complexity of an herb flavored olive oil.
Blue cheese works with every substitution because it goes well with fruit, but not everyone loves blue cheese. A great substitution that always works is chevre goat cheese. It will melt quickly though so watch carefully when melting when you use this substitution
Bottom line; this is a crunchy, cheesy, sweet and savory treat- all in one bite.
