Authors: Eric Prum,Josh Williams

Infuse: Oil, Spirit, Water (9 page)

Featuring a mix of sliced heirloom tomatoes, creamy burrata, and basil and finished with our Basil Oil, this is our take on the classic Italian caprese salad. Hello, summer. You rock.

2 large heirloom tomatoes

1 cup of mixed cherry tomatoes

8 oz burrata cheese

Sea salt

Freshly ground black pepper

Basil Oil

1 bunch of basil leaves

i.
Slice the heirloom tomatoes into 1/2 inch rounds and arrange in a layer on a plate. Halve the cherry tomatoes and arrange on top of the base layer.

ii.
Place the burrata in the middle of the plate on top of the tomatoes. Add salt and pepper to taste and drizzle Basil Oil over the tomatoes.

iii.
Finish with leaves of basil and an extra dose of Basil Oil. Serve with good crusty bread.

Serves 2

A quick-and-easy way to amp up your next
movie night? A sweet and spicy infused butter to top fresh homemade popcorn.

4 tablespoons of butter

1 tablespoon of honey

1 teaspoon of sriracha hot sauce

1/4 cup of popcorn kernels

2 tablespoons of canola oil

Sea salt

i.
Place the butter and honey in an 8 oz Mason jar and microwave, uncovered, for 30 seconds.

ii.
Add the sriracha and stir to combine.

iii.
Combine the popcorn kernels and canola oil in a heavy bottomed pan and cook on the stove, covered, over medium-high heat, shaking occasionally. Remove from heat once the popping stops.

iv.
Place in a bowl and top with the infused butter. Sprinkle with sea salt and enjoy.

There are few better things than an alfresco dinner shared with great friends. Since backyards are hard to come by in our Brooklyn neighborhood, we head to the roof to grill up an Italian-inspired meal for our crew. There’s grilled pizza bianca with spicy chili oil, caprese salad with basil oil, and steak with charred lemon and garlic confit oil. Oh, and some fresh limoncello we made the night before. Soak it all in—it’s the best time of year.