Recipes

• Smoked Salmon
• Crackers

• Cream Cheese
• Scalions

Slice the Smoked salmon and serve it up on small toasts or crackers with a bit of cream cheese mixed with scallions.

Pairing Recommendation: Sparkling Grapefruit or Clementine

• 3 lbs. center-cut pork loin, trimmed and tied with butcher twine
• 2 large carrots, peeled and cut into ½ inch pieces
• 8 large shallots, peeled and cut in half
• 2 parsnips, peeled and cut into ½ inch pieces
• 1 celery root peeled, and cut into ½ inch pieces
• 2 Yukon gold potatoes, peeled and cut into ½ inch pieces
• ½ lb. spinach

• 2 large rosemary sprigs
• 1 tsp finely chopped rosemary
• 1tsp finely chopped chives
• 1tsp minced shallots
• 3 T grape seed oil
• Sea salt and cracked pepper
• 1 lemon

Pre heat oven to 325F and let pork temper for 30 minutes outside the refrigerator.
Heat a large sauté pan over high heat and add grape seed oil. Season pork with sea salt and pepper and sauté each side of the pork till golden brown. This may take 10-15 minutes. Remove pork and add carrots, shallots cut in half, parsnips, celery root, Yukon potatoes and rosemary sprigs. Place the pork on top of the vegetables and place in the 325F oven for approximately 1-1 ¼ hours or till the pork temperature is 120 F in the center.
Pull pan out of the oven and allow the pork to rest for 15 minutes before slicing. Stir raw spinach into the hot vegetables. Season the vegetables with sea salt and pepper and drain any excess fat. Add chopped herbs and minced shallots to the vegetables and pour onto a platter. Slice pork loin and lay over top. Finish the dish with a little squeeze of fresh lemon juice and serve.
Pairing Recommendation: Sparkling Pomegranate or Blackberry

• 1 (12 oz) bottle of IZZE Blackberry
• 1 cup mixed berries

• 1 (6 oz) container vanilla yogurt

In a blender, combine IZZE Blackberry (start with about 4 oz) with (about 3 oz) vanilla yogurt and mixed berries to taste. Blend, pour mixture into a glass and enjoy.

• 1 cup olive oil
• 1 cup wine vinegar with raspberry juice
• 1 1/2 tsp fresh tarragon, chopped

• 1 (12 oz) container of blackberries, blended
• 1 (12 oz) bottle of IZZE Blackberry
• 1/2 cup sugar

In a blender, add blackberries and 1/2 cup IZZE Blackberry and blend, then strain. In a bowl, combine blended ingredients with olive oil, wine vinegar, tarragon, sugar and 1/2 cup IZZE Blackberry. Mix and then serve.

• 1-2 (12 oz) bottle of IZZE Sparkling Juice
• 1 box gelatin

• your favorite IZZE flavor

When making the gelatin replace the water the recipe calls for with your favorite flavor of IZZE Sparkling Juice. We also recommend adding some sliced fruit to the mix for a delicious dessert.

• 1 (12 oz) bottle of IZZE Clementine
• Ground clove (to taste)

• Brown sugar (to taste)
• Corn starch (thickening agent)

In a pan, pour in IZZE Sparkling Clementine. Add ground clove and brown sugar to taste. Bring mixture to a boil. Add corn starch until desired thickness is achieved. Pour over meat and cook meat as directed.

• 1 (12 oz) IZZE Sparkling Juice
• 1 (8.4 oz) can IZZE Sparkling Juice

• 1 box plain Knox gelatin
• 1/2 cup cold water

Follow the directions for making the white cake, replace water with IZZE Sparkling Juice. Bake cake and allow it to cool.

In a separate pan, add can of IZZE, Knox gelatin and bring it to a boil. After gelatin dissolves, add 1/2 cup cold water.

Use a fork to poke holes in the cake. Pour the IZZE gelatin mixture over the top of the cake. Put the cake in the fridge to set. Top with whipped topping and fresh berries or mandarin oranges and enjoy.

• 1 cup ricotta
• 6 oz la tur
• 1 T minced chives

• Sea salt/ pepper
• 1 cup of montasio chopped into crumbs (parmesan cheese would work as well)

Place ricotta in a food processor and blend till smooth. Add La Tur and spin again to incorporate. Season with a pinch of sea salt and a few cracks of black pepper. Fold in the montasioand the chives. Store in a glass jar and spread on toast then top with prosciutto for finish.
Pairing Recommendation: IZZE Sparkling Pomegranate

• 1-2 (12 oz) bottle of IZZE Grapefruit (more if for a group)

• 1 container of lime sherbet (size varies based on servings needed)

Pour IZZE Grapefruit into a glass or punch bowl. Add several spoonfuls of lime sherbet to taste and enjoy.

• 1-2 (12 oz) bottle of IZZE Clementine or your favorite IZZE flavor

Pour your favorite IZZE flavor into a popsicle tray. Ice cube trays with tooth picks also work great. Place the filled popsicle tray in the freezer until frozen, then enjoy.

Try creating stripes. Add one flavor of IZZE and let it freeze until solid, then add another flavor. Continue this until the tray is filled. You’ll have striped popsicles with lots of delicious flavor!

• 1 box yellow cake mix
• 1 (12 oz) IZZE Sparkling Juice, any flavor

• 1 cup brown sugar
• 1/2 stick butter

Follow the directions for making the yellow cake, replace water with IZZE Sparkling Juice.

In the bottom of a 9x13 cake pan put your fruit of choice (such as pineapple, mandarin oranges or fruit cocktail) drained. Sprinkle brown sugar over fruit. Put pats of butter over brown sugar on fruit. Pour cake mixture over fruit, brown sugar, butter layers. Bake per cake instructions.

To serve, flip the cake onto a serving plate, so the bottom is the top. Add whipped topping and serve.

• 2 cups sugar
• 3 cups IZZE Sparkling Juice of your choice

• 2 cups water

Heat sugar and water in saucepan until sugar is melted and liquid is clear. Add IZZE. Remove from heat. Chill overnight. Spin according to your ice cream maker.

• 8 oz. IZZE Sparkling Clementine
• 4 clementines (juice & zest)
• 4 oz. cider vinegar

• 3 tbs. Dijon mustard
• pinch powdered ginger (optional)

Combine all in a blender. Add 1 1/2 cups blended oil slowly. Add salt & pepper to taste.