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La Truffiere White Truffle Oil - 250 ml

La Truffiere White Truffle Oil - 250 ml
SKU:  TOW102
Price: $28.00 $18.50 ends 12/31/2014

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Blue Hills Tasmanian Leatherwood Honey - 255 g

Blue Hills Tasmanian Leatherwood Honey - 255 g
SKU:  SWH802
Price: $9.50 $3.00 ends 12/31/2014

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Dried Medjool Dates - per lb

Dried Medjool Dates - per lb
SKU:  FDD101
Price: $8.45

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Earthy Delights Balsamico Oro - 250 ml

Item #: VNB104
Our Price: $149.00
11 units available


Earthy Delights Balsamico Oro is a truly fine aged balsamic vinegar with a slightly thick, honey-like texture and exceptional flavor. Suitable for your very best dishes - or try sipping a little as an after dinner digestif.

Aged for a minimum of 30 years.
Bottled in Modena, Italy exclusively for Earthy Delights

8.5 fl oz (250 ml)


Sauteed Duck Foie Gras
The Classic!
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Aged Balsamic Vinaigrette
This is an unbelievably simple and really delicious way in which to enjoy an excellent quality aged balsamic vinegar. The best way to use this recipe is as a beginning. Add your own touches: a splash of lemon juice, freshly grated Parmesan cheese, a dash of Tabasco, some pressed garlic, or a bit of fruit juice.

Make a signature dressing that's truly your own!
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Robert's Instant Salad
This wonderful recipe is adapted from one by Curtis Aikens. It requires practically no work. On a scale of one to ten, one being easy, this rates approximately minus five. On the other hand, with some fresh fruit, cheese and crackers, it makes a lovely light dinner. If you want just a little more substance, throw in some sliced avocado. It also goes very well with cold soup. This yields four servings. Don't forget the wine.
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Medallions of Pork with Dried Cherry Sauce
Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Sautéed Scallops with Chanterelles and Frisee
This dish is remarkably simple to prepare, and it's special enough to serve for company.

With its combination of colors and textures, this unusual salad looks beautiful on the plate and tastes exotically delicious.

Put the sea scallops in the pan and DON'T MOVE THEM. They'll cook all the way through without being turned over or tossed or messed with in any way. Just make sure that the temperature isn't so high that it burns them.
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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 •