At least the grills are hot…
Tis’ Grillin Season
Hey there friends…
New month, new flavors. I’m super excited about all the fun things happening at Bumble! We have brought on a ton of new spices and popcorn seasonings.
While the weather is too cold to swim, but we have been grilling up a storm (I’m sure like the rest of you) with the spices and using some of the balsamic vinegars as our mop. This adds a ton of flavor to the various meat’s we’ve been throwing into our smoker! Vinegar isn’t only for salad dressings.
We’ve been playing around a lot and hope you enjoy some new recipes featuring our flavor of the month!
Pulled Pork with Pomegranate Glaze
3/4 cup Bumble Smoked Paprika
1/3 cup Bumble Sel Gris Sea Salt
2 T Bumble Creole Mustard powder
2 T Fresh Cracked Bumble Black ground pepper
1 T Dijon mustard
1/4 cup Bumble Pomegranate Balsamic
1/2 cup Granulated sugar
1/4 cup Honey
2 t Ground coriander
1/4 cup Sun-dried tomato
1/4 cup Toasted almonds
1/4 cup Grated Manchego cheese (or other sharp cheese)
1/4 cup Garlic
1 cup Organic Bumble Butter Olive Oil
For Dry Rub: Season the pork butt liberally, all around with paprika, salt, mustard powder and ground black pepper. Let sit while you preheat oven to 300 °F. Wrap the pork tightly in aluminum foil and roast for between 6-7 hours or until it can be easily pulled apart. Take out of the oven and allow to cool while being wrapped. When the pork reaches a temperature at which it can be comfortably worked with but without cooling fully, shred the pork using your hands or two forks.
For Glaze: Place dijon mustard, Bumble Pomegranate balsamic, granulated sugar, honey, and ground coriander in a pan and simmer on low (about 20 minutes) until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, and butter olive oil in a food processor. Slowly add the olive oil, salt to taste and serve over pulled pork. Enjoy!
White Chocolate Grapefruit Upside down Cake
3/4 cup Bumble Grapefruit White Balsamic
1 cinnamon stick
1 tsp honey
1/2 lemon, juiced
pinch of salt
1 cup Fresh Pineapple Slices
1/2 cup Bumble Turbinado Sugar
1/2 cup Greek yogurt
1/2 cup Bumble Hojiblanca Extra Virgin Olive Oil
1 cup pastry flour
2/3 cup almond flour
2 t baking powder
1 t baking soda
1/4 cup white chocolate chunks
1/2 cup grapefruit slices (Garnish)
Preheat the oven to 350 degrees. In a small sauce pan, place the balsamic, cinnamon, honey, lemon and a pinch of salt and bring to a low simmer, reducing by half.
Coat the inside of a spring form pan with butter. Place pineapple rings at the bottom of the pan snuggly and in a circular fashion and pour the syrup over the fruit.
Then, in a bowl, whisk together the eggs and sugar until mixed. Adding yogurt and the olive oil of choice.
Next, in a clean bowl, sift in the pastry flour and add the remaining dry ingredients. Slowly fold the dry ingredients to the wet. Add the white chocolate.
Pour the batter over the pineapple and bake for 30 minutes and a light golden color. Cool slightly. When slightly cool, flip cake onto platter.
Tons of items
(extending sale through July 15th)
*while supplies last*
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