Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium-high heat. Add 4-5 tablespoons single varietal olive oil. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add 18 year traditional balsamic and stir through. Season with salt and pepper, if desired. Reduce heat to low and simmer 10 minutes. Stir in 1/4 teaspoon butter olive oil. Allow to cool. Drain and serve (reserve the liquid). Can store remaining mushrooms in marinade in refrigerator.

Mix together and serve over a mixed green salad with orange and grapefruit segments on top!

Whisk mustard and balsamic together. Heat the olive oil in a nonstick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side. Add the mustard and balsamic mixture. Cook another minute or two, turning port to coat evenly.

Heat ove to 350 degrees. In a large bowl combine sugar, butter and orange extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low and add flour in small batches. Beat until well combined. Cover and chill dough for 1 hour. Shape dough into small balls (no larger than 1 inch). Place cookies 2 inches apart on cookie sheet. With thumb, make an indentation in center of each cookie. Fill indentation with 1/4 tsp of FROG jam. Bake for 14-18 minutes or until edges lightly browned.

Mix together glaze ingredients, until very smooth. (May need to add more water). Drizzle over cookies.