Lemon Garlic Finishing Sauce

Bittersweet Herb Farms

Join The New England Trading Company in this culinary journey of fresh, natural, organic ingredients cleverly combined into mouth-watering recipes such as Wasabi and Ginger Finishing Sauce and Wild Blueberry with Limoncello Jam. 

Bittersweet Herb Farms began as just a tiny herb shop overflowing with exotic spices, medicinal herbs, potpourri, and more.  Its owners spent hours in the garden and kitchen ��� growing and blending herbs to create unique cooking spices and herbal vinegars which they sold at county fairs throughout New England. As their popularity grew, they expanded into fine gourmet and gift shops  - and now The New  England Trading Company!

Made with only the finest ingredients available, choose from all-natural finishing sauces, oils, balsamic vinegars, seasonings, and specialty jams. Each gourmet delight artistically pairs the wholesomeness of small town America with worldly sophistication by presenting unique flavor combinations in chic Italian glass bottles.

Finishing Sauces ��� no longer for the last few minutes of cooking! Use them as marinades, basting sauces on meats and fish, dipping sauces, and accents for rice or potatoes.

Balsamic Oil Collection -  high quality vinegar from Modena, Italy, paired in five delicious flavor combinations as well as traditional balsamic flavor.

Herbal Oils ��� each feature a touch of essential oils and are bottled with dried herbs for full bodied flavor and an attractive display.

Seasonings - Bittersweet Herb Farm also produces gourmet dried seasonings in packets for use as rubs on meats or to enhance everyday cooking.

Specialty Jams ��� discover their creative combinations of fruit and exotic spices.

Each elegant bottle makes a wonderful gift ��� both to display in a kitchen and to delight anyone who appreciates fine foods.

Dynamite Brussel Sprouts

1 lb Brussel sprouts

2 T Bittersweet Herb Farm Lemon Pepper Oil

3 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce

Preparation:

Blanch brussel sprouts 3 minutes, drain, and slice in half. Heat Bittersweet Herb Farm Lemon Pepper Oil and add sprouts to the hot pan. Saut� until the tips are just beginning to brown, reduce heat to low, and add Bittersweet Herb Farm Lemon Garlic Finishing Sauce until heated through. Serves 4.

Lemon Garlic Salmon

1 lb Salmon filets

2 T Bittersweet Herb Farm Lemon Pepper Oil

4 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce

Preparation:

Rub salmon with Bittersweet Herb Farm Lemon Pepper Oil and marinate for 10-15 minutes. Preheat grill to high, then reduce heat to medium and place fish skin-side down on the grill for 3 minutes. Turn. The skin should have bubbled up and be easy to remove. Brush Bittersweet Herb Farm Lemon Garlic Finishing Sauce on each side as you turn the fish twice more, cooking 3 minutes each side. Remove from grill, brush on the remaining finishing sauce. Serves 4.

Grampy Buffalo's Venison Chops

1 lb Venison chops (about 4 chops)

1 medium onion, shredded

1 Granny Smith apple, shredded

2 T Bittersweet Herb Farm Lemon Pepper Oil

4-6 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce

1 Egg, well beaten

4 T Milk

1 cup Flour

1 Strip of Bacon

Salt & Pepper

Preparation:

Rub Venison with Bittersweet Herb Farm Lemon Garlic Finishing Sauce, seal in a ziplock bag and marinate for 1 full day. In a frying pan, cook off the bacon strip over medium heat, retaining the fat in the pan, setting the bacon aside for garnish. Mix beaten egg and milk, then dredge each chop in flour, dip in egg mixture, then again in flour. Add Bittersweet Herb Farm Lemon Pepper Oil to the pan, heat, then place chops in to cook for 4 minutes each side. Reduce heat and add onion and apple, cover and cook an additional 10 minutes. Garnish with crumbled bacon, slice and serve. This recipe is equally good with pork chops. Serves 4.

1�_ -2lbs Fillet Steak �_ inch thick, cut into bite size pieces

1 oz butter

2 T Bittersweet Herb Farm Lemon Pepper Oil

4-6 T Bittersweet Herb Farm Lemon Garlic Finishing Sauce

�_ lb Shiitake Mushrooms

1�_ T Onion, finely chopped or grated

2 T Cognac (optional) or water

2 T Parsley, chopped

1 lb. fresh Asparagus, steamed

Preparation:

Mix and cook off a batch of Kicked-Up Crepes using Bittersweet Herb Farm Sundried Tomato with Horseradish Seasoning and set aside. Heat butter and Bittersweet Herb Farm Lemon Pepper Oil. Fry beef for 1-2 minutes, browning thouroughly. Remove from pan and keep hot. Add onion, parsley, and mushrooms to butter and oil in the pan, and saut� slowly for 1 �_ minutes. Reduce heat and add Bittersweet Herb Farm Lemon Garlic Finishing Sauce and cognac (or water). Warm through, stirring vigorously and scraping the bottom of the pan. Set aside �_ of sauce for garnish. Mix second half with the beef and spoon into crepes along with 2 asparagus spears for each crepe. Roll up two crepes per serving and top with a few spoonfuls of sauce mix and a sprig of parsley. Serve immediately. Serves 6.