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© 2015-2019 by Carmine & Lucia's

RECIPES

Do you need a little inspiration for your next cooking sensation?  Our recipes include Carmine & Lucia’s Fine Olive Oils and Balsamics in various recipes.  Please feel free to share.  We encourage you to submit your own recipe and photo that includes the use of our fine olive oils and balsamics.   You may submit it to carmineandlucias@gmail.com.  Happy Cooking!

Strawberry Bruschetta Crostini

Ingredients
2 cups strawberries sliced

½ cup candid pecans chopped

4-5 leaves fresh basil chopped

Baguette sliced into 12+ slices

½ cup of your favorite Carmine and Lucia’s Balsamic

2 teaspoons Olive Oil

1 Wheel Brie cheese (may use goat cheese)

 

Directions
Lightly brush crostini slices with oil and toast until light golden brown. Mix strawberries and candid pecans. Spread cheese on crostini and top with strawberries and pecans. Drizzle balsamic vinegar and garnish with fresh basil. For a thicker glaze, the balsamic may be heated and reduced in just a few minutes.

Caprese Salad

Ingredients
1-2 cups of your favorite Carmine and Lucia’s Balsamic (Fig, Traditional, Espresso are some recommended)

3-4 whole ripe tomatoes

Fresh basil leaves

12 oz. Mozzarella cheese- sliced

Olive Oil for drizzling (Basil, Tuscan Herb, Garlic, or EVOO are some suggested)

Roasted Beet Salad

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional)
8 oz. chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil


Directions
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

Italian Style Blood Orange Cookies

Ingredients

3 cups unbleached organic flour
2 cups granulated cane sugar...
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish

 

Directions

Preheat the oven to 350 F.  In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange Agrumato oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.  Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.  Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

 

Yields about 48 cookies

Recipe Provided by Rachel Bradley-Gomez

 

Asiago and White Truffle mashed potatoes

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Ghiggeri's White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

 

Directions

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

 

Recipe Provided by Patty Destefano

Sparkling Gravenstein Apple White Balsamic Shrub

Ingredients

2 ounces vodka (chilled)

1/2 ounce Gravenstein Apple White Balsamic (chilled)

3 ounces club soda or seltzer (chilled)

 

Directions

Fill a tall glass with ice. Add vodka, Gravenstein Apple White Balsamic, and soda. Stir gently to mix and serve immediately.

 

Recipe Provided by Rachel Bradley-Gomez

 

Truffle Butternut Squash Trottole & Cheese

Ingredients

2 cups butternut squash peeled, cubed in 1" pieces

1-pound dry Trottole or Macaroni pasta

2 cups shredded gruyere cheese

2 cups shredded white cheddar

1/2 cup Pecorino Romano cheese

3 cups milk

1 cup heavy cream

1/2 cup AP flour

1+ 4 tablespoons Garlic Infused Olive Oil

1 tablespoon Truffle Infused Olive Oil

1 large shallot finely minced

2 teaspoons salt

Fresh ground pepper to taste

 

Directions

Preheat the oven to 375 F.  Grease a 13" x 9" baking dish with garlic olive oil. 

Place the cut up butternut squash in a large saucepot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is, fork tender.  Drain and reserve.  Bring a large stockpot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.  In a large stockpot, heat the garlic olive oil over medium heat.  Add the shallot and sauté for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.  Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.  Take 1 cup of the béchamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the béchamel whisk to combine.  Add all of the cheese to the béchamel, reserving 1 cup of gruyere cheese.  Stir to melt and combine.  Taste for seasoning, adjust with salt, and pepper if desired.  Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.  

 

Serves 6-8. 

Recipe Provided by Rachel Bradley-Gomez

Aged Espresso Balsamic Tiramisu

Ingredients

5 large egg yolks

2/3 cup + 2 Tbs. granulated sugar

16 oz. mascarpone - softened

1-cup heavy whipping cream

1/4 cup sweet Marsala wine

3/4 cup strong brewed coffee or espresso

24 lady fingers

3 tablespoons rum

3 tablespoons Espresso Balsamic

1/3 cup ground chocolate 

 

Directions

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heatproof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow cooling for 10 minutes.  In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum, and espresso balsamic until the sugar dissolves. Working with 1 cookie at a time, dipping 8 cookies into the espresso per layer.  Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

 

Serves 12 

Recipe Provided by Rachel Bradley-Gomez

Pan Seared Fresh Halibut

Ingredients

4 - 4 oz. fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish, or cod

1 1/2 cups assorted heirloom tomatoes cut into 1" pieces

1 cup assorted baby squash cut into 1" pieces

3-tablespoons fresh coarsely chopped flat leaf parsley

1 small shallot thinly sliced

2 tablespoons Neapolitan Herb Dark Balsamic

2 tablespoons mild to medium olive oil such as UP Hojiblanca (Australia)

Salt and fresh ground pepper to taste

 

Directions

Place a heavy sauté or grill pan over medium heat.  Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash.  Sauté for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside. Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper.  To the same pan, add the fillets, sear until just cooked through.  Place a warm fillet on a plate, ladle a scoop of the tomato-squash salad along with any juices over the fillet, and serve.  Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.

 

Serves 4

Recipe Provided by Rachel Bradley-Gomez

Carrot and Zucchini Gingerbread

Ingredients

1 1/2 cups whole-wheat flour

1 cup finely grated zucchini

1 cup finely grated carrot

1/2 cup toasted almond oil

1/2 cup molasses  

2 large eggs

1 1/2 cups brown sugar

1 tablespoon freshly grated ginger

1-teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon baking soda

1-cup hot water

 

Glaze

1 cup powdered sugar

1 tablespoon honey ginger white balsamic 

 

Directions

Preheat oven to 350 f. Grease a 9-inch-by-5-inch loaf pan with toasted almond oil. Combine flour, baking soda, cinnamon, salt, allspice, cloves and baking soda in a large bowl. Whisk well and set aside. In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add carrots and zucchini. Add flour mixture in three parts alternating with hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean (about 45 minutes). Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely. Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.

 

Recipe Provided by Rachel Bradley-Gomez

 

Gravenstein Apple White Balsamic Mustard

Ingredients

1/2 cup plus 3 tablespoons yellow or brown mustard seeds
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
1/2 cup Gravenstein Apple White Balsamic vinegar
1/2 cup flat hard apple cider
1 1/2 teaspoons kosher salt
1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated

 

Directions

Soak mustard seeds.  Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.  The mustard will be very pungent at first.  Cover and refrigerate for a few days (or to taste) before using.

 

Recipe Provided by Rachel Bradley-Gomez

 

Sweet Summer Corn Bisque with Crispy Fried Shallots and Alonso Coratina

Ingredients
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra fresh, herbaceous, peppery olive oil such as Alonso Coratina
fresh ground pepper and salt to taste

 

Directions
Optimally, this recipe is made in pressure cooker.  However, excellent results can be achieved on the stovetop.  Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl.  Cut the cobs in half and reserve.  In a 8+ quart pressure cooker or stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice.  Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown.  To the pressure cooker or stockpot add the stock, cut corn, and cut cobs.  If using a pressure cooker, cook under pressure for 15 minutes.  If cooking via stovetop, simmer the pot gently over low heat for 45 minutes.  Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil until caramelized, fragrant, and reserve.  At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using).  In a food processor or blender, process the entire contents of the pressure cooker/pot in batches.  The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste.  Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of extra Virgin Olive Oil.

 

Serves 4-6

Recipe provided by Rachel Bradley-Gomez

Neapolitan Herb Balsamic Marinated and Grilled Eggplant

Ingredients

1/3 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup Neapolitan Herb Dark Balsamic

1/4 cup extra virgin olive oil + 2 tablespoons

Kosher salt and freshly ground black pepper to taste

1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

 

Directions

In the bowl of a food processor or blender, add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.  Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.  Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well-marked, 3 to 6 minutes, then turn the slices over.  Cook until tender, about 3 minutes more.  Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate.  Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.  Spoon the rest of the marinade over the cooked eggplant, then cover the dish with plastic wrap, and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.

Neapolitan Herb Balsamic Bloody Mary

Ingredients
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached

 

Directions
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.

Garnish with a celery stalk.

 

Serves 4

Recipe provided by Rachel Bradley-Gomez

Blueberry Agrumato Lemon Paletas

Ingredients

2 cups fresh whole blueberries, washedBlueberry 
1 teaspoon grated lemon zest
2 tablespoons lemon Agrumato (fused) olive oil
1 cup whole milk yogurt
1/2 cup honey

 

Directions

Place the blueberries in a medium saucepan over medium heat along with 2 tablespoons of water, lemon zest, and honey. Heat until the blueberries are simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 Popsicle (or paleta) molds and freeze.

 

Recipe provided by Rachel Bradley-Gomez

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