recipes

Smoked Hummus

2/8/2020

Ingredients:

1 1/2 cups cooked or canned no-salt-added chickpeas, plus 3 tablespoons reserved cooking liquid or can liquid
1/3 cup tahini
2 or 3 cloves garlic, coarsely chopped (about 1 heaping tablespoon)
2 tablespoons Hickory Smoked Olive Oil, plus an optional drizzle for serving (see headnote)
1 teaspoon sea salt or kosher salt
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Sweet paprika, for garnish (optional)

Directions:
Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.

Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.

RECIPE SOURCEFrom Smoke Signals columnist Jim Shahin

Baked Camembert Cheese with Rosemary & Figs

1/22/2020

Ingredients:

8 ounces Camembert cheese
2 tablespoons Rosemary Olive Oil
1 tablespoons fresh rosemary, roughly chopped
2 tablespoons Fig Balsamic Vinegar
2 tablespoons dried figs, sliced
2 tablespoons pine nuts, toasted
2 tablespoons Fig Balsamic Vinegar, reduced to make syrup

Directions:

Preheat oven to 350 degrees.
Place Camembert on ovenproof pan. Drizzle the Rosemary Olive Oil, fresh rosemary, Fig Balsamic Vinegar and the dried figs over the top of the cheese.
Place into the hot oven until browned, 8 to 10 minutes.
Remove from the oven and top with the pine nuts and the balsamic fig syrup and serve with crackers.

Arugula, Apricot, and Pistachio Salad

1/2/2020

Ingredients:

2 tablespoons Champagne white balsamic vinegar
2 tablespoons Pistachio Oil
4 tablespoons Avocado or Greek Koroneiki EVOO
-Optional- ½ teaspoon sweet-hot mustard
1 heaping teaspoon minced shallot
1 pinch Herbs de Provence Seasoning
Salt and pepper to taste

Directions:

Combine the shallots, herbs, and salt and pepper with the vinegar and allow the flavors to marry for 10 minutes, then whisk in the mustard if using.
Drizzle in a slow thin stream the pistachio oil, whisking vigorously the whole time. When the pistachio oil is gone, whisk in the olive oil as you did the pistachio until the dressing is emulsified.
Taste the dressing and adjust seasonings if needed, and if the dressing is thin or still quite sharp, whisk in more oil.
Drizzle over a salad of arugula, dried apricots (rough minced), and shelled / lightly salted pistachios.

Yield: 1 cup of dressing

Butternut Squash Soup with Squash Seed Oil

12/4/2019

Ingredients:

1 T Butter Infused Olive Oil
1 sweet onion, chopped
1 head of garlic, peeled and chopped fine 4 c butternut squash, cubed
1 cinnamon stick
Vegetable broth, or water
Himalayan Pink Sea Salt
1/2 c heavy cream (optional)
Butternut Squash Seed Oil, for drizzling
toasted pumpkin seeds
Creme fraiche, for serving

Directions:

Sweat onions and garlic in Butter Olive Oil until translucent and then add squash and cook for a few minutes.
Add cinnamon stick and cover with 1 inch of broth or water. Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.
In a blender, blend soup in batches being careful not to fill more than half way with hot liquid. Hold lid tightly with a towel to ensure that the top is sealed.
When finished, whisk in heavy cream. Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds and crème fraiche.

Pecan Praline Balsamic Roasted Carrots

11/25/2019

Ingredients:

1 16-ounce bag baby carrots
1 tablespoon 30A Butter EVOO
2 tablespoons 30A Pecan Praline Balsamic, plus more for drizzling
1/4 cup chopped pecans
sea salt and black pepper for seasoning
fennel fronds, for garnish

Directions:

Preheat the oven to 400 degrees.
Spray a large roasting pan with cooking spray.
Toss your baby carrots in a large bowl with the 30A Butter Olive Oil. Add the 30A Pecan Praline Balsamic Vinegar, and stir together until the carrots are evenly coated.
Pour carrots and their balsamic glaze onto the roasting pan and make sure they are spread out evenly in a single layer.
Roast the carrots in the oven for about 15 minutes.
Remove the roasting pan from the oven. Toss carrots with chopped pecans, drizzle with another light layer of balsamic vinegar (about 1/2 tablespoon). Stir the carrots together once more, making sure the carrots and pecans are evenly covered with balsamic.
Add a light sprinkle of sea salt and black pepper to taste.
Put the carrots back into the oven to roast for five minutes. Once done, top with fennel fronds if you like. Let cool slightly, and enjoy!

Adapted from luv-cooks.com

Cranberry and Pear Holiday Fizz

11/25/2019

Ingredients:

1/4 cup cranberry juice
1/8 cup 30A Olive Oil Cranberry Pear White Balsamic
5 ounces of Prosecco, recommend 30A's Ca' Fulan Cuveé Beatrice Prosecco

Directions:

Add ice to your favorite holiday glass
Mix ingredients into glass and garnish with cranberries

Makes one serving

Orange Olive Oil Cake with Balsamic Poached Pears

10/11/2019

Ingredients:

Balsamic Poached Pears -
4 each ripe pears peeled, any variety
1 cup Cinnamon Pear Dark Balsamic
1/2 cup water
1 cup sugar
2 bay leaves

Orange Olive Oil Cake -

3/4 cups sugar (divided into 1/2C and 1/4C)
5 egg yolks
1 cup cake flour
3/4 cup Blood Orange EVOO
4 egg whites
1/2 Tsp salt
1/2 Tsp Espresso Sea Salt

Directions:
Balsamic Poached Pears -

In a small sauce pan, combine all ingredients putting pears in last.
Bring to a boil, reduce heat to a simmer and cook uncovered turning pears occasionally, about 20-25 mins or until pears can be pierced easily with a tiop of a knife.
With a slotted spoon, remove pears and rest on a plate.
Use remaining balsamic to drizzle over dessert.

Orange Olive Oil Cake -

Preheat oven to 350F. Generously grease pan with spray and sprinkle bottom and sides of pan with sugar and sea salt. Set aside.
In a stand mixer with whisk attachment, whisk egg whites and salt until foamy. Gradually add 1/4 C sugar to still peaks. Set aside.
With the same mixer bowl, change attachment to whisk and beat together 1/2 C sugar and yolks until thick and pale. Gradually add cake flour on medium speed. Add olive oil in a slow steady stream.
Fold egg whites in three additions.
Pour batter onto greased and sugared pan. Bake for 25 to 30 mins until toothpick inserted comes out clean. Let cool.
Slice cake for serving, top with sliced poached pear, drizzle reserved balsamic on top.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

Panzanella Salad with Greek Seasoning White Balsamic Dressing

10/11/2019

Ingredients:

1 each crusty day old bread, broken up into pieces
1/4 C Tuscan Herb Olive Oil
4 each tomatoes, sliced
1 red onion, sliced thin
1 each cucumber, sliced
1 cup arugula (optional)
4 Tbsp Dressing (see below)
bag of small mozzarella balls (optional)

Dressing Ingredients:

1/4 C Greek Seasoning White Balsamic
2 Tsp Dijon mustard
1 Tsp sugar
1 each garlic clove
1 Tsp shallot, minced
1 1/2 C Tusan Herb Olive Oil
salt and pepper to taste
small bag of mozzarella balls (optional)

Directions:

Toss bread pieces in Tuscan Herb Olive Oil. Place in 350F oven for 5 mins. Set asside.
Make dressing. Place all ingredients except for the olive oil in blender. With blender running, slowly drizzle in olive oil. When using a bowl and whisk, make sure bowl is secured with a damp towel. Place all ingredients in bowl and slowly whisk in oil to emulsify. Season with salt and pepper.
Place bread, tomatoes, onion, cucumber, and arugula in a bowl and toss with dressing. Let marinade for at least 30 mins.
add a few mozzarella balls to each serving (optional)

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

Meyer Lemon Olive Oil-Poached Shrimp

10/11/2019

Ingredients:

1 pound shrimp, peeled and deveined
3 cups or more of Meyer Lemon EVOO
4 each, garlic cloves crushed
4 each thyme sprigs
Smoked Bacon Cajun Sea Salt (optional)

Directions:

Place olive oil, garlic, and herbs in a pot and heat over medium heat until thermometer registers between 165F and 180F.
Pat shrimp dry and season with salt and pepper
Add shrimp and cook until opaque in the center, about 10 mins.
With a slotted spoon, take shrimp out and reserve oil for later use.
Season shrimp with sea salt, if desired.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach

Roasted Pork Loin with Butter EVOO and Cinnamon Pear Balsamic

9/26/2019

Ingredients:

2 -3 T Butter EVOO
2 (12 ounce) Pork Tenderloins, trimmed
1 1/4 t kosher salt
1/4 t ground black pepper
1/3 c Cinnamon Pear Balsamic Vinegar
1 T chopped fresh thyme
1 T chopped fresh sage

Directions:
1. Preheat oven to 375º. Spray a 13”x9” baking dish with non-stick cooking spray.
2. Add Butter EVOO to a large skillet and heat over medium-high heat.
3. Pat tenderloins dry and salt and pepper, add to skillet. Cook until browned on all sides, turning occasionally.
4. Add pork to prepared baking dish and brush liberally with Cinnamon Pear Balsamic. Sprinkle with the chopped sage and thyme.
5. Bake until internal temperature reaches 145º at the thickest part, about. 18-24 minutes. Cover with foil and let rest for 10 minutes before serving. Serve with pan juices.

** For an alternative twist, make this recipe on the grill. Wrapping the tenderloins in foil before heating. Serve with grilled pears which have been halved, brushed with Butter EVOO and grilled at same time as pork loin. Drizzle with Cinnamon Pear Balsamic before serving.

** Also try Roasted Brussels Spouts that have been roasted in Butter EVOO and drizzled with Cinnamon Pear Balsamic before serving.