Sweet Potatoes With Sage Vinaigrette

Posted on Oct 19, 2012 in Blog, Recipes, Side Dishes

Sweet Potatoes With Sage Vinaigrette

Sweet Potatoes With Sage Vinaigrette
adapted from Southern Living

Ingredients
8 cups peeled, cubed sweet potato (about 4 large potatoes)
2 tablespoons ♥ Olive My Heart♥ olive oil
1 bunch green onions, sliced diagonally
1 tablespoon sesame seeds
3 tablespoons ♥ Olive My Heart♥ Champagne balsamic vinegar
1 tablespoon sugar
2 tablespoons chopped fresh sage
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ♥ Olive My Heart♥ olive oil
2 tablespoons ♥ Olive My Heart♥  Japanese Roasted Sesame oil
Garnish: fresh sage sprigs

Directions
1. Line a 15- x 10-inch cookie sheet with aluminum foil; coat foil with cooking spray.
2. Toss potato with 2 tablespoons olive oil, and place in prepared pan.
3. Bake at 450° for 30 to 40 minutes or until potato is tender. Place in a large bowl; stir in green onions and sesame seeds.
4. Whisk together champagne vinegar and next 4 ingredients in a small bowl; gradually whisk in 1/3 cup olive oil and sesame oil. Pour over potato mixture, and toss gently. Garnish, if desired.

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Honey-Serrano Vinegar Pickled Heirloom Beets

Posted on Oct 16, 2012 in Blog, Recipes, Salads

Honey-Serrano Vinegar Pickled Heirloom Beets

Honey-Serrano Vinegar Pickled Heirloom Beets

This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of handcrafted honey-serrano vinegar.

That being said, you could substitute the honey-serrano vinegar with many other options including champagne, white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic.  Experiment and see what you like best.

Ingredients
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon ♥ Olive My Heart♥  high polyphenol extra virgin olive oil
Approximately 2 cups honey-serrano vinegar

Directions
Preheat the oven to 375.  Line a baking sheet with aluminum foil.  Wash and scrub the beets thoroughly.  Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil.  Roast the beets for approximately an hour, depending on size.  If using large beets, it may take up to 2 hours for the beets to roast.  Check to see if they’re done by piercing the beet with a paring knife.  If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1″ wedges, circles, or crinkle cut.  Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover.  Refrigerate the beets for 24 hours, and enjoy.

 

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Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

Posted on Oct 15, 2012 in Appetizers, Blog, Recipes

Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

‘Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.

Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

Ingredients
2 cups ♥ Olive My Heart♥ Oregano White Balsamic
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced

Directions
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2″ from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio or Coratina.

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Peach Pie Filling

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Peach Pie Filling

Peach Pie Filling
adapted from Food.com

Ingredients
12 cups peeled, pitted and chopped peaches
1 (3 inch) stick cinnamon
3 teaspoons whole cloves
2 2/3 cups granulated sugar
2 cups peeled and finely chopped apples
1 1/2 cups golden raisins
1/2 cup lemon juice
1/4 cup ♥ Olive My Heart♥ Ripe Peach white balsamic vinegar
2 teaspoons grated fresh lemon rind (no white)
1 teaspoon ground nutmeg

Directions
1. Tie cinnamon stick and whole cloves in a cheesecloth spice bag.  Combine all ingredients in a large stainless or enamel saucepan.  Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.

2. Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.  Remove bubbles.  Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

 

 

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‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler
‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler
from http://prairiemother-prairiemother.blogspot.com 

IngredientsPie Dough:
3 c flour
1/4 c. sugar
1 t. salt
1 c. shortening
1/2 ice water

Liquid:
1/4 c.  ♥ Olive My Heart♥ Red Apple balsamic vinegar
2 c. water
1 c. sugar

Directions

1.  Blend dry ingredients; cut shortening to rice grain size 3. Continue to cut in and slowly pour in water until rough ball is formed (may not use all water). Let dough ball rest in very cool place for 20 minutes.

2.  While rolling out dough, bring liquid mixture to boil. Separate dough into 3 equal balls. Roll out 2 balls (reserve 1 in cool place) to 1/4 inch thick. Cut into 1 inch squares and slowly add to liquid. Boil until liquid thickens, stirring constantly.

3.  Pour mixture into 12-inch diameter pan. Roll last dough ball to 1/8″ thick and top cobbler. Pierce breathing holes, then bake at 350 until top is golden brown. Let cool and serve.

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Multigrain Apple Crisps

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Multigrain Apple Crisps

Multigrain Apple Crisps
from SmittenKitchen.com
Makes 8 small crisps

Ingredients
4 large or 5 small-medium apples (about 2 pounds)
1 Tbsp. cornstarch
3 Tbsp. plus 1/4 cup raw or Turbinado (often sold as Sugar in the Raw) sugar
1/4 cup plus 3/4 cup rolled oats
1/4 cup sliced or slivered almonds
1/2 cup whole wheat flour
1/4 cup light or dark brown sugar
1/4 teaspoon ground cinnamon
Two pinches sea salt
1/2 teaspoon baking powder
2 Tbsp. unsalted butter
1/4 cup♥ Olive My Heart♥ olive oil
OR
sub 1/4 cup + 2 Tbsp. ♥ Olive My Heart♥ Butter flavored olive oil for unsalted butter and plain olive oil


Directions

1.  Preheat oven to 350 degrees. Arrange eight 6-ounce ramekins on a baking tray. Peel, halve and core apples, then chop them into a small (about 1/2-inch) dice. The smaller the pieces, the faster the crisps will bake and the less they’ll “deflate” as they cool. Toss apples with 1 tablespoon cornstarch and 3 tablespoons raw sugar until evenly coated, then divide apples between ramekins.

2.  Grind 1/4 cup oats with almonds in a food processor until powdery. (If you have both almond meal and oat flour, you can replace this with 1/4 cup of each.) In a medium bowl, mix oat/almond mixture with remaining rolled oats, wheat flour, remaining 1/4 cup raw sugar, brown sugar, cinnamon, sea salt and baking powder. Melt butter in a small saucepan (or in microwave), then stir in olive oil. Pour mixture over dry ingredients and stir until crumbly. Divide crumbs over each dish of apples, packing them on with your palms if needed to get them all on (don’t worry, the apples will deflate a bit when they bake).

3.  Bake apple crisps for about 30 to 40 minutes, or until you can see the juices from the apples bubbling around the crumbs. If tops brown too quickly, put a sheet of foil over the whole tray for remaining baking time. Let cool on rack and serve when lukewarm. Store remaining crisps in fridge. They are quite excellent with a dollop of plain yogurt.

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Roasted Spaghetti Squash

Posted on Oct 8, 2012 in Blog, Recipes, Side Dishes

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Ingredients
1 spaghetti squash (about 2.5 pounds), halved lengthwise, seeds removed
1/2 Tbsp. ♥ Olive My Heart♥ extra virgin olive oil, plus more for brushing
1/2 Tbsp. brown sugar
coarse salt and freshly ground pepper
1 Tbsp. ♥ Olive My Heart♥’s Alden Mill House Italian Seasoning
1/4 cup parmesan cheese
1/4 tsp. garlic powder

Directions

1.  Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2.  Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add olive oil, salt and pepper, Italian seasoning, cheese and garlic powder.  Toss, and serve immediately.  Optional: drizzle with any Olive My Heart balsamic vinegar for a splash of extra flavor!

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Pumpkin Spice Balsamic Pork Tenderloin

Posted on Oct 8, 2012 in Blog, Entrees, Recipes

Pumpkin Spice Balsamic Pork Tenderloin

Pumpkin Spice Balsamic Pork Tenderloin
adapted from AllRecipes.com

Ingredients
2 Tbsp. Laszlo’s Steak Seasoning Blend
1/2 cup ♥ Olive My Heart♥ Pumpkin Spice balsamic vinegar
1/2 cup ♥ Olive My Heart♥ extra virgin olive oil
2 lbs. boneless pork loin roast

Directions
1.  Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

2.  Preheat oven to 350 degrees F (175 degrees C).

3.  Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.


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Peach Cobbler with Olive Oil Crumble

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Peach Cobbler with Olive Oil Crumble

Peach Cobbler with Olive Oil Crumble
Serves 8
from www.duodishes.com

Ingredients
4 large peaches, peeled and sliced
2 tablespoons fresh chopped ginger
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/4 teaspoon kosher salt, divided
1 lemon, zested
1 teaspoon pumpkin pie spice
1 tablespoon milk
2 tablespoons unsalted butter, cut into small pieces
2/3 cup flour
2/3 cup almond meal
2/3 cup rolled oats
1 teaspoon cinnamon
1/2 cup ♥ Olive My Heart♥ extra virgin olive oil

Directions
1. In a large bowl, toss the peaches with the ginger, sugar, cornstarch, vanilla, salt, lemon zest and pumpkin pie spice. Drizzle the milk on top and toss again to combine well.

2. Slide the peach mixture into a 9 inch x 12 inch baking dish. Randomly spread the cubes of butter over the peaches. Set aside.

3. In the bowl of a food processor, blend the flour, almond meal, oats and cinnamon. As the machine runs, slowly drizzle all of the olive oil into the dry mixture until the topping begins to clump together.

4. Evenly sprinkle the crumble topping over the peaches. Bake the cobbler in a preheated oven at 375 degrees for 35-40 minutes or until the filling begins to bubble, and the topping turns golden brown. Allow to cool slightly before serving.

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