Ingredients:

-2 tbs Fig Balsamic Vinegar

-1 fine sliced red onion

-1 egg

-Brie wheel

-2-3 sheets phyllo (more if more crust is desired)

Directions:

-Preheat oven to 325

-Saute onion until caramelized, add Fig Balsamic and cook until syrupy.

-Place Brie wheel in the center of Phyllo and add onion mix to the top of the Brie wheel. Slice edges of phyllo and wrap around the wheel until covered.

-Brush with egg wash and bake until golden brown. Drizzle Fig Balsamic before serving.

Ingredients:

-2 sliced garlic cloves

-1 tbs oregano

-2 tbs mustard

-1/2 cup Twisted Aged Balsamic

-1 cup Twisted Traditional EVOO

-3lb Flank Steak

-Salt and pepper to taste

Directions:

-Blend garlic, rosemary, oregano, mustart, and vinegar: puree

-Gradually add Twisted Tradtitional EVOO and blend til creamy.

-Place meat in glass/ceramic dish and pour on all but 1/4c of mix.

-Cover wih wrap and refridgerate for 4-24 hours.

-When grill is ready, remove steak and let excess marinade drip off.

-Season with salt and pepper and grill over medium heat. Turn occasionally an cook until thickest part reaches 125 (about 10-12min)

-Transfer to carning board and rest 5min, thinly slice against the grain. Drizzle with remaining marinade mix.

Ingredients:

-2tbs Twisted Aged Balsamic Vinegar

-18oz bittersweet chocolate

-1tbs room temp butter

-1/4 cup cream

-1/3 cup cocoa powder (for rolling)

Directions:

-Grind Chocolate in processor until fine

-Warm cream in a small pan, pour over chopped chocolate in processor and blend until smooth and shiny.

-Add butter and vinegar and mix until smooth

-Place in covered bowl in the fridge overnight

-Make any size truffle you’d like from this and roll in cocoa powder to finish.

Ingredients:

-2 cups of peeled garlic cloves

-3 bay leaves (or other herb)

-3 dried red chilis (optional)

-2 cups Twisted Traditional EVOO

Directions:

-Combine everything in saucepan and simmer on low heat until garlic is tender (30 min or so)

-Let cool

-Transfer solids to glass jars and pour cooking oil on top

-Seal and refridgerate

-Usually stays good for around 4 months