Monthly Archives: November 2012

  • White Lemon Balsamic Flat Apple Pie

    November 19, 2012


    • 5 Granny Smith apples, peeled and sliced
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1 tablespoon of Lucero White Lemon Balsamic Vinegar
    • Juice of 1/2 lemon
    • 4 tablespoons butter
    • 1 box of rolled refrigerated pie crust


    Preheat the oven to 375 degrees F.

    In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and Lucero White Lemon Balsamic Vinegar. On parchment paper over a baking sheet spread both pie crusts. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

    Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

    Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!


  • Black Olive Feta Spread

    November 19, 2012


    • 1 pound of feta cheese
    • 1 jar of Lucero Black Olive Tapenade
    • 1 baguette
    • Lucero Koroneiki Olive Oil
    • Garlic salt to taste
    • Rosemary and kalamata olives for garnish


    Cut baguette in to ΒΌ inch slices, brush with Koroneiki Olive Oil, sprinkle with garlic salt and toast until golden brown. Bring feta cheese to room temperature. Mix in Black Olive Tapenade and Koroneiki Olive Oil. Serve on a platter, garnish with rosemary and kalamata olives.


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