Way Beyond Butter - 4 Microwave Popcorn Recipes

By Linda Davis Siess
on April 08, 2017

Way Beyond Butter - 4 Microwave Popcorn Recipes

Way Beyond Butter - 4 Easy Microwave Popcorn Recipes in 3 Minutes or Less!

 

Do you like popcorn? How about crisp, super-easy to make popcorn in flavors that are fresher and better than store-bought? Popcorn you can't stop eating? You can make it whenever you want, fast!

Here's how I make it – and you can, too!

 I use the Lekue Popcorn Popper, for sale at Port Plums (in The Tannery Marketplace, or online at PortPlums.com, for $22 plus tax and shipping). The platinum silicon bowl squishes nearly flat for storage but I never put mine away. I keep it washed (by dishwasher or just by hand) and ready for my next craving. . . that's every day.

 

Buy it Here

 

You can always pop your corn without oil, but why not add flavor by using Port Plum's flavor-fused and infused olive oils? Start with the classic Butter Olive Oil, then go beyond. . . try savory Garlic, mellow Blood Orange, or hot Chipotle-Infused Olive Oil, or whatever flavor catches your taste buds.

 For extra savor, mix or match any Salt Traders flavored sea salts, try a Salt Traders flavored sugar, or indulge in crave-able Black Truffle Sea Salt. Experiment with salty, sweet, bitter, sour, and “umami” - the five tastes that bring us satisfaction. It's all good!

 The master recipe calls for a little less than ½ cup of popcorn kernels (a full ½ cup leaves too many unpopped kernels), 4 teaspoons of oil, and a ½ teaspoon or more of salt or sugar. . . always adjusting “to taste” - however you like it best.

General rule: Use the Lekue popcorn popper. Pour a scant ½ cup of popcorn kernels into the bottom of the bowl. Stir in oil(s) and seasonings. Place the lid on the popper. Put the popper in your microwave and turn it on. My microwave takes a little less than two minutes until popping slows – yours will vary.

Before the popcorn stops popping completely, remove the bowl from the microwave. (If you wait too long, the popcorn will burn. Better to underpop than overpop!) You will get the hang of your own microwave's capabilities quickly, adjusting timing for the best result.

Take out the bowl, remove the lid (look out for steam - lift the lid away from yourself), pour the popcorn into a serving bowl if you'd like, stir in any additional ingredients, and enjoy! Share the deliciousness, or keep it all for yourself. . . you can always make more!

Here are some easy recipes. Soon you'll be the Popcorn Master, enjoying your own custom-created, fresh, delicious popcorn to enjoy whenever you wish.

 

Cha Cha Chili Popcorn – this one has a hot kick

scant ½ cup popcorn kernels

1 tsp Cayenne Chili Infused Olive Oil

3 tsp mild to medium Extra Virgin Olive Oil

½ tsp Aleppo Chile Salt

 

Chocolate Orange Popcorn – sweet and crunchy

scant ½ cup popcorn kernels

4 tsp Blood Orange Olive Oil

½ tsp Vanilla Salt

stir together and pop, then remove from microwave and stir in until melted:

mini chocolate chips or grated chocolate, to taste

grated orange zest, optional

 

Rosemary Parmesan Popcorn – savory!

scant ½ cup popcorn kernels

4 tsp Rosemary Infused Olive Oil

½ tsp Nordur Icelandic Sea Salt

stir together and pop, then remove from microwave and stir in:

grated Parmesan cheese, to taste

 

The Port Plums Classic – sooooo good

scant ½ cup popcorn kernels

4 tsp Garlic Olive Oil

1/2 tsp Black Truffle Sea Salt, or more to taste

 

Come to Port Plums in The Tannery Marketplace for more recipes and delicious samples at our free demonstration: our next event is Saturday, April 22, from 2 to 4 pm. Leighann – our Popcorn Master - will walk you through the easy instructions, give out take-home recipes, and offer plenty of samples. I'll be the one sneaking tastes! See you then!

 - Linda

 

Cardamom-Soy Chicken Thighs (or Shrimp!)

By Linda Siess
on February 25, 2017

Cardamom-Soy Chicken Thighs (or Shrimp!)

This blog post features a recipe and photo from Runamok Maple. See the original recipe HERE

You can purchase Cardamom Infused Maple Syrup online or in our store.

 

 A Quick, Beautiful, Delicious Chinese-Inspired Entree, featuring Runamok Maple Syrup

“One bell that American Chinese food always rings is to satisfy that craving for sweet and salty over fried whatever.” That quote comes from the recipe blog of Vermont's award-winning Runamok Maple Syrup at RunamokMaple.com, where co-owner and French Culinary Institute-trained chef Laura Sorkin offers a simple, quick, and very delicious riff on craveable American Chinese cuisine. Laura  hits the nail on the head: sweet-salty-fried; that's exactly why I love to order Chinese!

The featured recipe is “Sauteed Shrimp with Soy-Cardamom Maple Glaze” and, just as Laura claims, it could hardly be easier. Prep your shrimp, coat it in cornstarch, have your glaze (and cooked rice!) ready. Heat oil in the pan, toss in the shrimp, followed shortly by the soy-maple syrup-ginger glaze, spoon it over your rice, and – wow! - dinner is served. Sweet. Salty. Fried. Heaven.

Laura visited Port Plums the other day, and prepared this recipe for us in our Demo Kitchen. It took six minutes to cook on our Fagor induction burner, and only a few minutes more for us to eat it all up. We took a bite, stopped for a moment to smile, nod, and go, “Mmmm!”- savoring the flavors – and then we gobbled it up!

The subtle but important key to this dish's tastiness is, of course, Runamok's exquisite maple syrup. Laura prepared our shrimp using the cardamom infused maple syrup. Exotic but versatile, certified organic, and addictive, this blend of warm spice and luscious maple is simply yummy. Laura suggests adding this infused syrup to curry recipes, or a mixed drink, or as an ingredient in “Cheater's Chai” (find that recipe on her blog). That warm-sweet combination invites all kinds of delicious speculation: how about adding it to apple pie? Or bread pudding? Or pork roast? Salmon? Hmm!

Anyway, today is Valentine's Day, and I've chosen this recipe for supper. I want to make something special, but it can't be complicated, because I'll be at work all day. The table is set and my rice is ready (I made it in the Lekue Grain Cooker, which we sell in the store. You fill it with grains and liquid, pop it in the microwave, and walk away: awesome! I can add more water or extra minutes if it's needed, with no worries about burning or stove-top boilover.) My ingredients are prepped and I'm ready to cook – but with a twist: I'm substituting chicken thighs for the shrimp.

 I pounded boneless, skinless chicken thighs with a meat tenderizer (probably an unnecessary step), chopped them up, and proceeded exactly according to Laura's recipe, taking extra minutes to make sure the chicken was cooked through. Then I swerved from the recipe one more time! I added chopped, frozen spinach to the pan, and a couple handfuls of cashews. As soon as the spinach was hot, dinner was ready. It looked beautiful, and it was ready in a flash!

And the verdict? My Valentines (husband and two sons) and I agree: “Yum, yum, yum!” Warm cardamom compliments the rich dark meat; the complex sweetness of maple is a perfect foil for salty soy sauce. Add the slight sour/bitterness of spinach plus the crunchy umami of cashews and it hits all the notes for a perfect dish: sweet-salty-bitter-sour-umami, wow!

As one son (a person of very few words) said with a grin: “That turned out well.” Thanks, Runamok, for an easy-going keeper of a recipe, for Valentine's Day and any time you crave quicker-than-takeout sweet-salty-fried satisfaction!

 

Linda Davis Siess

Events Coordinator and Staff Associate, Port Plums

Dress That Salad!

By Katie Shernan
on February 19, 2017

Dress That Salad!

Sometimes the simplest combos are the most delicious! Here are a few of our favorite dressing recipes:

 

Yield for each dressing is approximately 1/4 cup. Pour ingredients into a jar, close the top, shake, and pour your delicious dressing!

 

Katie’s Classic

2 Tbsps Traditional Balsamic

3 Tbsps Garlic Olive Oil

1 tsp Dijon Mustard

Salt & Pepper to taste

 

Sesame Ginger

2 Tbsps Honey Ginger Balsamic

2 ½ Tbsps Extra Virgin Olive Oil

½ Tbsp Toasted Sesame Oil

½ tsp Grated Ginger 

Salt & Pepper to taste

 

Apple Walnut

2 Tbsps Red Apple Balsamic

3 Tbsps Roasted Walnut Oil

 

The Gloria

2 Tbsps Champagne Vinegar

2 Tbsps Lemon Olive Oil

1 Tbsp Basil Olive Oil

Salt & Pepper to taste

 

Strawberry Basil

2 Tbsps Strawberry Balsamic

3 Tbsps Basil Olive Oil

1 tsp fresh basil, minced (optional)

Salt & pepper to taste

Port Plums Thumbprint Butter Cookies

By Katie Shernan
on November 19, 2016

Port Plums Thumbprint Butter Cookies

These are our FAVORITE cookies to make during the holidays. Every year during my childhood, my mom and I had a bake-a-thon that we called "Mrs. Claus's Kitchen" during which we baked ridiculous quantities of cookies to give away to everyone we knew. 

Katie & Karen in the kitchen circa 1995

These thumbprints are based on a butter cookie recipe from Gourmet Magazine. The basic butter cookie dough is extremely versatile (and freezes well!!). Add toasted coconut and dip in chocolate for coconut sticks, stir in some pumpkin spice for seasonal spice cookies, mix in crushed peppermint candies and make pinwheels! We've tried them all but it always comes back to the thumbprints. They are awesome with apricot or raspberry jam but nothing quite compares to the Port Plum Jam filling.

Port Plum Jam is made especially for us by RE Kimball of Amesbury. They combine the Wild Beach Plum Jam with a dash of Jewell Towne Vineyards Port Wine. The jam lends a lovely sweet-tart, almost cranberry flavor that compliments the rich, buttery cookie base. It's a must try recipe for the holiday season...trust me :) 

 

Port Plums Thumbprint Butter Cookies

Ingredients

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 1/2 sticks (6oz) unsalted butter, softened

1 cup sugar

1 large egg, at room temperature

1/2 tsp vanilla

Port Plum Jam, for filling

 

Directions:

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract. Mix until incorporated. Add flour 1 cup at a time, turning the mixer off while you do so. Blend until a uniform dough is formed.

Preheat oven to 375°F. Scoop dough onto a plate. (We use a 1 3/4" scoop.) Cut dough balls into 1/2 or 1/3 and roll to form a small sphere. If the dough is sticky and difficult to work with, chill for 1-4 hours. Place the balls on a parchment lined cookie sheet 2-3 inches apart. Using the end of a wooden spoon or your thumb, make an indent in the middle of the dough ball. 

Stir jam to soften and spoon into a clear, plastic baggie. Cut a small piece off the corner to form a makeshift pastry bag. Squeeze a small amount of jam into each indent. 

Bake 8 to 10 minutes, until lightly golden around the edges. Transfer to wire racks to cool. 

Award-Winning Turkey & Sweet Potato Chili

By Katie Shernan
on October 15, 2016
1 comment

Award-Winning Turkey & Sweet Potato Chili

We were honored to participate in The Grog's 9th Annual Chili Cook-Off on Saturday, October 8th. Not only did we get to share some yummy chili with lots of attendees, we also helped raise money for several local food pantries!
To top off a fun day, we also won the Grand Prize after competing against
13 wonderful, local restaurants.
Here is our prized chili recipe:

Award-Winning Turkey & Sweet Potato Chili

Makes 6-8 servings

 

Ingredients:

2 – 3 tbsp garlic or chipotle olive oil

1 head garlic (roasted per instructions below)

1lb – 1.5lbs ground turkey

1 large onion, peeled & diced

2 medium sweet potatoes, peeled & diced

2 8oz canS black beans, rinsed & drained

1 8oz can kidney beans, rinsed & drained

1 can chickpeas, rinsed & drained

2 8oz cans fire roasted tomatoes

2 – 4 cups chicken stock

1-2 tsps garlic powder

1 tbsp onion powder

1-2 tbsp smoked paprika

¾ tbsp. cumin

¼ tsp chipotle powder

¾ tsp smoked salt

¼ oz unsweeted baker’s chocolate – chopped

3 tbsp Vermont Maple Balsamic Vinegar

2 – 4 tbsp Boston Red Sauce

 

Optional for Serving:

sour cream

shredded cheese

chopped scallions

more hot sauce

 

Directions

  1. Cut off top of garlic head, drizzle with oil, wrap in aluminum foil, bake in oven or toaster oven at 350 degrees for about 40 mins or until garlic becomes soft and squeezable
  2. Drizzle olive oil in large pot over medium heat. Add ground turkey, breaking into smaller pieces with a wooden spoon. Stir occasionally so the meat browns evenly but does not cook completely. Set aside.
  3. Drizzle more olive oil in the pot and add onions. Sauté until they become translucent and soft. Then add turkey sweet potato, fire roasted tomatoes, 2 cups chicken stock, beans, garlic powder, onion powder, smoked paprika, cumin, chipotle powder, and smoked salt. If there is not enough liquid to cover the beans & sweet potato, add more chicken stock. Simmer for about 20 minutes, stirring occasionally. When the garlic is fully roasted, squeeze and mash then add to the chili and stir. Once the sweet potatoes are soft, removed chili from heat and stir in chocolate, maple balsamic, and hot sauce.
  4. At this point, the chili is ready to be eaten but we recommend waiting until the next day (if you can stand it!) The flavors meld together deliciously when allowed to sit for several hours. This chili also does well in the slow cooker on low for several hours. Season to taste one more time before serving as the flavors change and develop over time.
  5. Serve & enjoy!

 

 

8 Ways to Use That Avocado

By Katie Shernan
on August 03, 2016

8 Ways to Use That Avocado

I LOVE avocados – especially in the summer. Something about the cool, creamy goodness just can’t be beat. And it’s good for you too! But if you are like me, as soon as the avocado is ripe (which lasts for what feels like 30 seconds) your mind goes blank! Now what do I do with this avocado before it goes bad? Here are 8 quick and easy recipes to help you make use of that avocado.

 

1. Avocado Toast

Avocado Toast has taken the social media world by storm. You’ll find hundreds upon hundreds of out there on the internet. This our favorite, simple, avocado toast recipe:

Ingredients

1 avocado

½ lemon

1 green onion

1 tbsp olive oil

salt

pepper

 

Directions

Roughly mash avocado with spritz of lemon juice, good olive oil, salt, and pepper to taste. Spread on toast of your choice and sprinkle with green onion. It’s so easy and so delicious!

 

2. Salad Dressing

Ingredients

1 Avocado

1 clove Garlic, peeled

¼ cup roughly chopped cilantro

¼ cup low-fat sour-cream or greek yogurt

1 tablespoon fresh lime or lemon juice (or white vinegar)

3 tablespoons Olive Oil

¼ teaspoon Kosher Salt

¼ teaspoon Ground Black Pepper

Water

 

Instructions

Place all the ingredients In a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency. Keep in an airtight container for 1-2 weeks.

 

3. Creamy Avocado Pasta Sauce

This rich, creamy pasta sauce is one of my very favorites! And it couldn’t be easier to put together. This recipe makes enough sauce for 2-3 servings of pasta (unless you are me in which case it’s about 1.5 serving’s worth.) I also love it as a dip for roasted veggies and crackers – just omit the water for a thicker sauce. For a lighter entrée, serve over spiralized zucchini noodles or spaghetti squash.

 

Ingredients

2 cloves garlic, to taste

1/4 cup lightly packed fresh basil leaves, plus more for serving

1 to 2 tablespoons fresh lemon juice, to taste

1 tablespoon extra-virgin olive oil, plus more if needed

1 ripe medium avocado, pitted

1 tablespoon water

1/4 to 1/2 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

 

Directions

In a food processor or good blender, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

 

4. Black Bean, Corn, and Mango Salad with Avocado

You’ll be the hit of the BBQ with this yummy salad! You can always sub out the frozen mango and corn for fresh but this recipe keeps it as simple as possible.

 

Ingredients

1 avocado, cubed

1 can black beans, rinsed

1 cup frozen mango chunks

1 bell pepper, chopped

½ cup cherry tomatoes, halved

½ cup frozen sweet corn

2 tbsp lime juice

1 tsp chipotle powder

 

 Directions

Combine black bean, mango, corn, tomatoes, bell pepper, and with lime juice, chipotle powder, and salt to taste. Gently fold in cubed avocado. Let sit to marinade until the mango is no longer frozen. Serve on its own or as a side to grilled flank steak or chicken.

 

5. Rachel's Berry & Avocado Smoothie

Here is a great avocado smoothie recipe from our resident Health Science student, Rachel:

 

Ingredients 

½ medium avocado

½ cup frozen or fresh kale or spinach

½ frrozen strawberries

½ frozen blueberries

Dollop plain greek yogurt

Water (to taste)

 

 Directions

Blend avocado, kale or spinach, berries, and greek yogurt in blender or food processor until smooth. Add water to taste until you reach desired thickness. If you choose to use fresh berries over frozen, you may want to add a few ice cubes. Warm smoothies just don’t have the same appeal.

 

6. Avocado BLT

Smash some avocado on our BLT sandwich instead of mayo. It’s healthier, colorful, and delicious! The ingredients are rather self-explanatory but our favorite bacon comes from Tendercrop Farm

 

7. Avocado Chicken Salad

Ingredients

1 cup finely chopped cooked chicken

1 avocado

1 apple, peeled, cored, and finely chopped

2 Tbsp chopped parsley

1 Tbsp lemon juice

1/2 teaspoon kosher salt

Pinch of freshly ground black pepper

 

Directions

Mash avocado with lemon juice, salt, and pepper. Stir in chicken apple, and parsley. Serve on a bed of greens or on bread as a sandwich.

 

8. Simple Guacamole

Ingredients

3 avocados

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

 

Directions

In a large bowl, place the avocado and lime juice, toss to coat. Add the salt, cumin, and cayenne and mash. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. For best flavor, let sit at room temperature for 1 hour and then serve.

 

Speaking of guacamole, Molcajetes are 25% off at Port Plums now through August 7th or while supplies last.

 

 

Farmstand Creamy Goat Cheese Pasta & Dancing Goats Dairy

By Katie Shernan
on July 09, 2016

Farmstand Creamy Goat Cheese Pasta & Dancing Goats Dairy

Have you heard about Dancing Goat's Dairy? If not, you're missing out! We first met owner Erin Bligh at the Newburyport Farmer's Market (every Sunday 9am-1pm) and immediately fell into food love. Erin puts an incredible amount of love and care into her goats and her cheese! And just look at this sweet baby goat face:
We had the opportunity to visit with some friendly goatie friends too!
The amazingly clean, light, rich flavor of Dancing Goat's Sea Salt Chevre inspired me to make a yummy, veggie-packed pasta dinner. This filling dish features tangy, fresh, goat cheese in a rich sauce. There is ample opportunity to use up some of that CSA share by topping the pasta with lots of seasonal veggies. Use a high protein pasta or add some Tendercrop free-range chicken for a complete, easy, and healthy meal that is sure to please.
Farmstand Creamy Goat Cheese Pasta
Serves 4

 

Ingredients

2 tbsp. olive oil

1 large onion, chopped roughly

1 cup cremini mushrooms, sliced

8oz Dancing Goat’s Dairy Sea Salt Chevre

1-2 cups chicken stock

4 cups cooked pasta of your choice

 

Optional: Garnish with fresh chopped parsley Top with other seasonal veggies such as the roasted broccoli, sautéed golden zucchini, and fresh sugar snap peas depicted below

 

Instructions

Drizzle large sauté pan with olive oil and set heat to medium-high. Add chopped onions and cook until they start to soften and brown, about 10 minutes, adding 1 tablespoon of water if they being to burn. Add chopped mushrooms and cook until they start to release their juices; another 5 minutes or so. Turn heat down to low and stir in goat cheese until melted. Add ½ cup of chicken stock and stir until evenly mixed. Continue adding stock until the desired thickness is reached. Serve over pasta and top with fresh parsley and vegetables if desired. Enjoy!

Quick Summer Grilling Tips

By Karen Shernan
on June 08, 2016

Quick Summer Grilling Tips

It’s Grilling Season! Who is excited as we are? And we’re not talking about the same old hamburgers, hot dogs, and potato salad. There is nothing wrong with old favorites but let’s dive into something fresh and new!

 

In preparation, we wanted to review some safety tips and procedures to ensure an optimal grilling experience:

Grill Preparation & Safety

  • Is it in a safe spot, far enough from the house?
  • Is the drip tray clean?
  • Is your propane connection tight?
  • Scrape down any remaining residue from last year
  • Season liberally with oil
  • Keep fire proof oven mitts and a spray bottle of water nearby in case of flare-ups

 

Now for the good stuff…

 

Easy & Delicious Grilling Ideas

Brush on some oil for flavor!

Veggie

Oil

Asparagus

Lemon EVOO

Zucchini

Tuscan Herb EVOO

New Potatoes

White Truffle Oil

Cherry Tomatoes

Basil EVOO

Peppers

Garlic and/or Chipotle EVOO

Corn

Butter EVOO & Truffle Sea Salt

Baby Bok-Choy

Toasted Sesame Oil

Beets

Blood Orange EVOO

 

 

Marinate or glaze with balsamics* to turn up the volume on FLAVOR

 

Food

Balsamic

Sweet Potatoes

Maple Balsamic

Skirt Steak

Green Chili Oil & Espresso Balsamic

Chicken

Harissa EVOO & Pineapple Balsamic

Pork

Red Apple Balsamic

Salmon

Rosemary EVOO & Traditional Balsamic

Peaches

Sicilian Lemon White Balsamic

Fruit Kebabs

Chocolate Balsamic

Watermelon & Feta or Goat Cheese

Fig Balsamic

Pineapple w/ Cinnamon

Cara Cara Orange-Vanilla Balsamic

 

*When grilling with balsamics, be sure to apply the vinegar near the end of cooking. Otherwise, the naturally occurring sugars will burn and you’ll end up with charcoal instead of a delicious meal

 

Refreshing Infusions and Cocktails

For a thirst quenching and kid-friendly treat:

  • Add fresh fruit to water, and let stand overnight in the fridge
  • Freeze fruit and juice or water in an ice cube tray

 

For a light (not too sweet) cocktail…

  • 1oz of any fruit balsamic
  • 1oz Vodka or Gin
  • 2oz carbonated beverage (Seltzer, Perrier, Tonic, Ginger ale…)
  • Muddled or grilled fruit (optional)

Olive Oil Waffles: Too Good to Be True?

By Katie Shernan
on May 01, 2016

Olive Oil Waffles: Too Good to Be True?

Think it's too good to be true? It's not! You can replace butter with olive oil in most recipes. Here is a conversion chart to help you out:

Butter/Margarine

Olive Oil

1 teaspoon

3/4 teaspoon

1 tablespoon

2 1/4 teaspoons

2 tablespoons

1 1/2 tablespoons

1/4 cup

3 tablespoons

1/3 cup

1/4 cup

1/2 cup

1/4 cup + 2 tablespoons

2/3 cup

1/2 cup

3/4 cup

1/2 cup + 1 tablespoon

1 cup

3/4 cup

 

I received a Belgian Waffle Iron over the holidays and have had a blast playing with it. One of my favorite creations thus far is brownie waffles with peanut butter sauce. But that is a recipe for another time...

It takes about as much time and effort to put together a batch of waffles as any other breakfast staple at my house (i.e. French toast, eggs & toast, eggs & hash) so they are now a Sunday favorite. The following recipe is by far my favorite to use. Every time it produces a crisp, fluffy waffle that is just begging to be loaded with indulgent toppings like Wood’s Bourbon Barrel Aged Maple Syrup or some Chocolate Raspberry Jam. And the most surprising part? I made this with olive oil! In my recipe, I used a plain oil that I had around the house but it would also be delicious with the Butter Olive Oil, Blood Orange Olive Oil, or Eureka Lemon Olive Oil. Don't let the whipped egg white through you off - it's simple to do and makes a huge difference in the waffles.

For a fun brunch party or special event, build a waffle bar with creative toppings. Some of my favorites are coconut jam, toasted coconut, pistachios, fresh berries, and Dark Chocolate Balsamic soaked strawberries.

 

Makes 4 Waffles

 

Ingredients

1 cup flour

2 tsps baking powder

1/8 tsp salt

2 tbsp sugar

1 egg, separated

¼ cup oil

1 cup milk 

1 tsp vanilla extract

 

Directions

  • Mix together flour, baking powder, salt, and sugar in a medium bowl.
  • Separate the egg. In a small bowl, beat the egg white until frothy. You can do this by hand with a fork or whisk or with an electric beater.
  • Stir together milk, oil, vanilla, and the egg yolk until mostly combined.
  • Add milk mixture to dry ingredients and mix well.
  • Fold in egg whites, careful not to over mix.
  • Pour batter into preheated waffle iron and cook according to directions.

 

Enjoy!

 

A Few of Our Favorite Pairings

By Katie Shernan
on April 26, 2016
3 comments

A Few of Our Favorite Pairings

So you walk into Newburyport Olive Oil and are immediately faced with 70+ oils and vinegars.

 

What now? After asking our friendly and knowledgeable staff for a tasting tour, you can consult this list of recommended pairings. There are countless options so don't limit yourself to those on this list. Have a favorite pairing that you don't see here? Share it in the comments below! Happy Tasting!

  

A Few of Our Favorite Pairings…..

  • Lemon White Balsamic + Tuscan Herb EVOO
  • Strawberry Balsamic + Basil EVOO
  • Peach White Balsamic + Tuscan Herb EVOO
  • Grapefruit White Balsamic + Lemon EVOO
  • Blackberry Ginger Balsamic + Persian Lime EVOO
  • Dark Chocolate Balsamic + Blood Orange EVOO
  • Tangerine Balsamic + Blood Orange EVOO
  • Mushroom Sage EVOO + Lemon Balsamic
  • Blueberry Balsamic + Lemon EVOO
  • Dark Chocolate Balsamic + Chipotle EVOO
  • Fig Balsamic + Garlic EVOO
  • Grapefruit White Balsamic + Herbs de Provence EVOO
  • Strawberry Balsamic + Eureka Lemon EVOO
  • Red Apple Balsamic + Roasted Walnut Oil
  • Cherry Balsamic + Lemon EVOO
  • Espresso Balsamic + Blood Orange EVOO
  • Oregano White Balsamic + Garlic EVOO
  • Oregano White Balsamic + Lemon EVOO
  • Coconut White Balsamic + Butter EVOO = Coco-butter
  • Coconut White Balsamic + Lime EVOO
  • Garlic EVOO + Butter EVOO
  • Vanilla Balsamic + Blood Orange EVOO
  • Chocolate Balsamic + Blood Orange EVOO
  • Vanilla Balsamic + Chocolate Balsamic
  • Chocolate Balsamic + Espresso Balsamic
  • Chocolate Balsamic + Coconut White Balsamic
  • Coconut White Balsamic + Lemon EVOO
  • Raspberry Balsamic + Lime EVOO
  • Blueberry Balsamic + Basil EVOO
  • Blueberry Balsamic + Rosemary EVOO
  • Oregano Balsamic + Basil EVOO
  • Garlic EVOO + Basil EVOO
  • Garlic EVOO + Traditional Balsamic
  • Dark Toasted Sesame Oil + Pineapple Balsamic
  • Pineapple White Balsamic & Chipotle EVOO
  • Pineapple White Balsamic & Harissa EVOO

 *Please note that we do not have every flavor on this list at all times. Some are rotated in and out for variety. Ask us if you do not see the flavor you are looking for. 

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From the Blog

Way Beyond Butter - 4 Microwave Popcorn Recipes

Way Beyond Butter - 4 Micro...

April 08, 2017

Way Beyond Butter - 4 Easy Microwave Popcorn Recipes in 3 Minutes or Less!   Do you like popcorn? How...

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Cardamom-Soy Chicken Thighs (or Shrimp!)

Cardamom-Soy Chicken Thighs...

February 25, 2017

This blog post features a recipe and photo from Runamok Maple. See the original recipe HERE.  You can purchase Cardamom...

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