Enjoy gourmet at its finest ... a collection of small-batch handcrafted balsamic, olive oil, and spice blends from Whidbey Island. This quartet of chef favorites will quickly become your go-to selection when flavor and spice matter. 4 pack includes: Stackable oil, vinegar and 2 spice blends, packed in a small crate.
Rosemary, Garlic, & Mustard Blend, 3.8 oz. Looking for a versatile seasoning that works with lamb, pork, chicken, beef, and tofu? Our Rosemary, Garlic, & Mustard Blend is the perfect answer, especially with its hint of sweetness that creates a beautifully browned and caramelized crust on any protein. For a superbly grilled chicken, liberally rub this blend on, and underneath, the skin of a spatchcock chicken and refrigerate uncovered overnight. Throw on a hot grill and prepare to be amazed at the flavor of the meat and the crispiness of the skin. Combine this seasoning with a bit of olive oil, coat individual lamb chops, and cook in a cast iron pan for a fragrant savory treat. And nothing makes the kitchen more aromatic than roasting potatoes in the oven with this garlicky blend! There's just enough kick, you won't need to reach for any other spices in your cabinet for a full-flavored feast.
- Smuggler’s Cove Seafood Blend, 4.8 oz. While so many seasonings are geared towards pork, poultry, or beef, our Smuggler's Cove Seafood Blend has all you fish fanatics covered! Whether fresh line-caught salmon from the Pacific or jumbo shrimp off the Gulf Coast, this sweet and tangy blend of spices is sure to please. The addition of two unique lemony ingredients, along with all the usual suspects (garlic, onion, celery seed, etc.) makes this an easy all-in-one seasoning, with no need for other fussy ingredients. For the ultimate seafood feast, this would be fantastic to use for a crab or shrimp boil, whether to season the stock or as a finishing salt right before serving. Or, the next time you are lucky enough to have lobster, combine this with melted butter for the ultimate dipping sauce. And use for an ultra-quick seafood spice blend for anything from salmon and halibut to clams and scallops.
- Mandarin & Fig Balsamic Vinegar, 7.8 fl. oz. Walden Lane Gourmet customers really love a balsamic with an orange and fig flavor profile, and when we were no longer able to source all the ingredients for the fan favorite Fig & Tangerine Balsamic Vinegar, we knew we had to go back to the drawing board and concoct another similar creation. We did it! We are very excited to introduce our brand new Mandarin & Fig Balsamic Vinegar. The huge essence of orange that pops in your mouth at first taste then transforms into a rich smooth fig finish is a winning combination! This versatile blend is equally as delicious tossed into a beautiful winter salad as it is drizzled over just about any pork or chicken dish. If you are feeling a little daring in the kitchen, carefully score the fat on a couple of duck breasts (careful to not pierce the actual meat), sear skin-side down to slowly render the fat and crisp the skin, flip and brush with the Mandarin & Fig Balsamic, and finish in oven until you hit your desired internal temp. Sprinkle a little flake salt and you will have a meal fit for your foodie friends.
- Garlic & Scallion Olive Oil, 7.8 fl. oz. While there are many popular ingredient pairings in our culinary repertoire, there may be none as prominent as the humble garlic and onion. Enter the Walden Lane Gourmet Garlic & Scallion Olive Oil, a fragrant oil infused with fresh garlic and scallions, blended in small artisan batches. It will quickly become your "go-to" olive oil of choice. There are very few culinary creations that wouldn't benefit from a little, or a lot, of this tasty combination. In our house, pizza night is always accompanied by an assortment of Walden Lane Gourmet olive oil and balsamic concoctions, and this is one of our favorites drizzled over "pie". This olive oil will also take your dish to the next level when added as a finishing element right before serving!
Note: Ceramic bowls and small wooden trays are not included.