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Abithat's Tasting Room

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Chard-Wrapped Greek Yogurt Pies


Salt and black pepper
6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
2 cloves garlic, grated
¼ cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Abithat's Meyer Lemon Olive Oil
¼ cup cornmeal
A handful of lightly toasted pine nuts
Sicilian Village Marinated Green and BlackOlives, for garnish


Heat oven to 400º F degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.

Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil and the cornmeal. Taste and adjust seasoning.

Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.

Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives.

Pies may also be served room temperature or baked in advance and reheated briefly.

Adapted from David Tanis
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Today is National French Fry Day! Make some Bistro Garlic Fries with a Balsamic Drizzle.

Bistro Garlic Fries with Balsamic Drizzle

Russet or Sweet Potatoes
Avocado or Fragrant Peanut Oil
Abithat's Bistro Garlic Seasoning
Your favorite Abithat's Balsamic Vinegar

For perfect fries, peel the potatoes and cut into sticks. Place them in a large colander and rinse them off. Put them in a large pot, cover with cold water and soak for at least three hours or overnight.

After they are done soaking, drain the fries, rinse in the colander again and then dry on paper towels. Blot the top of the potatoes with paper towels to remove all the excess moisture.

Heat a few inches of oil in a heavy pot to 300° F. Fry the potatoes for about 4-5 minutes. You are not looking to brown them on the outside, just soften them up on the inside. Test one at the 4 minute mark. If it cuts through easily they’re done. Drain them and place them on new, dry paper towels.

Once all of your fries have been pre-cooked and are drying, increase the temperature of the oil to 400°F. Once the oil has reached temp, start the final cook. Fry until they golden and crisp. Remove from the oil and set them on a paper towel for a final dry. Season the fries while they are still piping hot and a little oily so that the seasoning sticks to the fries.

Drizzle with your favorite Abithat's Balsamic Vinegar & serve.
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Asparagus Salad with Orange Vinaigrette

Salad Ingredients:
8 oz. arugula
1 bunch fresh asparagus
1 cup Clementine or Mandarin orange slices
½ cup slivered almonds
¼ cup shredded Parmesan cheese

Dressing Ingredients:
½ cup Abithat's Blood Orange Olive Oil
1 shallot
juice of half a lemon
juice of one mandarin orange
¼ cup Abithat's Sicilian Lemon Balsamic Vinegar
a pinch of salt

Place all dressing ingredients into a tall bowl or glass. Mix with an immersion blender until very smooth. Set aside.
Place the arugula into a large bowl. Shave the asparagus with a peeler over the arugula, start at the tip and work toward the bottom. Discard the hard ends.
Top with orange slices, almonds, Parmesan and dressing then toss. Serve immediately.

Serves: 4
Adapted from Photo Kitchen
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All you need for a delicious easy meal is a few fresh ingredients along with some exquisite EVOO and gorgeous Balsamic Condimento. I have put together a list of local farmers markets to get you started.

Barefoot Farm
6621 Bluebird Lane Dover PA 17315

Blevins Fruit Farm
16222 West Liberty Road Stewartstown PA 17363

Brown's Orchards
8892 Susquehanna Trail Loganville PA 17342

The Carriage House Market
117 Frederick Street, Rear Hanover PA 17331

Central Market York
34 West Philadelphia Street York PA 17401

Charlie's Produce & Crabs

Delta-Peach Bottom Farmers Market
5 Pendyrus Street Delta PA 17314

Dillsburg Farmers Market
117 North Baltimore Street Dillsburg PA 17019

Eden Garden Farm Market & Orchard
810 Franklin Church Road Dillsburg PA 17019

Fitz’s Farm Market
510 Windsor Road York PA 17402

Flinchbaugh's Orchard & Farm Market
110 Ducktown Road Hellam PA 17406

Fresh & Flavor-Full Market
6550 York Rd Spring Grove PA 17362

Hanover Market House
210 East Chestnut Street Hanover PA 17331

Herr's Fruit Farm
671 Habecker Church Rd. Lancaster, PA 17603

Ilyes Produce Stand
3356 Days Mill Rd York PA 17408

Jacoby Gardens and Mowing
241 Old Cabin Hollow Rd, Dillsburg, PA 17019

Kenmar Farms
335 Indian Rock Dam Road York PA 17403

Knights Family Farm
6900 Cannery Rd Hanover PA 17331


Lehman Orchards
1918 Powder Mill Road York PA 17402

Maple Lawn Farms - Farm Market & Pick Your Own Orchards
2885 New Park Rd New Park PA 17352

Mardale Farms Farm Market
2794 South Queen Street Dallastown PA 17313

Market and Penn Farmers Market
380 Market Street York PA 17403

The Markets at Hanover
1649 Broadway St Hanover PA 17331

McGregor's Garden
39 Creek Road East Berlin PA 17316

Miller Plant Farm
430 Indian Rock Dam Road York PA 17403

Morningstar Market
5309 Lincoln Hwy West Thomasville PA 17364

201 Memory Lane York PA 17402

Newberrytown Peddlers Market
700 York Rd Dover PA 17315

Paulus Orchards
522 East Mount Airy Road Dillsburg PA 17019

Shaw Orchards
21901 Barrens Road South Stewartstown PA 17363

Susquehanna Orchards Inc.
560 Orchard Road Delta PA 17314

Triple"A"Dwarf Acres

Walnut Spring Orchard

Watson Farm Produce

Whitecomb's Farm Market
2410 Roosevelt Avenue York PA 17408

Wolf Fruit Farms
998 South Mountain Road Dillsburg PA 17019

If you would like a printable word doc, message me and I will send it to you.
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Mixed Grill With Grilled Scallion Chimichurri

Ingredients For the Mixed Grill:
2 pounds (8 links) sausage
2 pounds (7 each) tiger prawns
1/3 cup each of Abithat's Blood Orange, Persian Lime & Meyer Lemon EVOO
1 cup (30 cloves) garlic, roughly chopped
1 cup orange juice
¼ cup lime juice
¼ cup lemon juice
2 ½ tablespoon Abithat's Mojo Seasoning
Abithat's Pink Peruvian Salt and Smoked Applewwod Pepper, to taste
Three 1-pound top sirloin steaks

Ingredients For the Grilled Scallion Chimichurri:
1 pound (3 bunches) scallions, trimmed
½ cup parsley leaves, minced
¼ cup Abithat's Scallion EVOO, divided
2 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon oregano, minced
1 Fresno chile—stemmed, seeded and minced


In a large bowl, combine all the mixed grill ingredients, except the steaks, and toss until completely coated. Let marinate for 1 hour. Skewer the steaks on a large metal skewer, curving them to form a C shape.

Light the grill. Cook the scallions, turning often, until lightly charred and slightly wilted, 4 to 6 minutes. Transfer to a cutting board and let cool. Mince the scallions, then transfer to a small bowl. Whisk in the remaining chimichurri ingredient until smooth.

Season the skewered steaks with salt and pepper, and place on the grill with the sausage and prawns. Cook, turning occasionally until all the meats are lightly charred, the prawns are cooked through and the steak is medium rare, about 15 minutes. Transfer to a board and let rest for 5 minutes, then carve and serve with the chimichurri.

Adapted from Jake Cohen
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