I tell as many of you as I meet, to TRY THIS!
They are simply delicious and a great way to use Peaches coming off the trees any day now.
Cut peaches in half. Take out stone. On a warm BBQ, for dessert, grill each peach cup side up. Fill each peach cup with Balsamic Bliss Hot Habanero.
The peaches will be done in a few minutes( look for the little bubbles rising up and that says its is poached through).
Slide these little sweet morsels off the BBQ and serve with a vanilla bean ice cream!
Happy Days of Summer!
This summer head out on a picnic with a great dinner dish all in one. This simple pasta salad is garnished with feta, fresh garden basil, mint, chives, oregano, and dill. I dice up cucumbers, peppers, and tomatoes if ready.
I take a bottle of my Balsamic Bliss Herb & Garlic in the cooler, and drizzle over just before I serve to my guests and family. There is always someone who asks for a bit more Bliss!
I have also tried gluten free pasta which is equally as delicious. This is a regular go-to menu for all our outings. Hope you agree!
Dear Made here Okanagan:
I love your Balsamic Bliss. I used the Garlic & Herb, with a little olive oil, to roast my left-over veggies at the end of the week, in this case potatoes, yam, onion and garlic. To make the Balsamic Bliss Buddha Bowl, I combined the roasted veggies with cooked quinoa,, topped it with half an avocado and sliced green onion, and dressed it another teaspoon of Herb & Garlic Balsamic Bliss and , for my taste, a splash of hot sauce. Sometimes I add protein, like smoked tofu or chopped hard-boiled egg. This can be eaten hot or cold. It’s an adventure. Next week, I am going to try it with the Hot Habanero. Thanks for your amazing products! Sincerely, Crystal Buchan
Thank you Crystal for sharing that incredibly yummy way to use my Balsamic Bliss!
OFF THE GRID ORGANIC WINERY
3623 GLENCOE ROAD, WEST KELOWNA
Feast of Fields, a 4 hour wandering harvest festival, is our annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, farmers, fishers, ranchers, food artisans like Made Here Okanagan!, vintners, brewers, distillers and other beverage producers from across the province. Feast of Fields highlights the connections between farmer and chef, field and table, and farm folks and city folks. Feast of Fields is a gastronomic journey towards a sustainable, local food system. Come celebrate with us!
Super easy to do this summer, and delicious! Slice peaches in half and remove pit. On a warm BBQ quickly sear top and flip over so the skin side is down.Fill the hole where the pit was with Balsamic Bliss ( my favorite for peaches is the Hot Habanero Balsamic Bliss) and watch carefully as the bubbles start to rise and the peach begins to caramelize. Slide off after four or five minutes and serve with Vanilla Bean ice cream ( or your fav flavour). Your guests will be wanting seconds….yay!
Our Balsamic, matured with time honoured techniques of barrel aging, is then infused with “just picked” Okanagan organic sun- kissed orange Habanero Peppers to create a thick, rich full bodied Balsamic that is best described as simply Bliss! Smooth, with a sweet heat, and NO ADDED SUGAR, this velvety Balsamic is about to be your most prized condiment.