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Sweet Potato Rounds

3-4 medium sweet potatoes peeled and cut into 1/2" slices

1 tablespoon butter olive oil*

dash sea salt*

1 tablespoon sugar

1/2 teaspoon cinnamon*

Topping

4 oz goat cheese

1 tablespoon cream or half and half

1 tablespoon honey*

1/4 cup chopped candied pecans

1/4 cup chopped dried cranberries

2 tablespoons honey for drizzling

1 tablespoon cinnamon pear balsamic vinegar*

Fresh rosemary sprigs to garnish, optional

Instructions

Preheat oven to 400°

Brush olive oil on each side of the sweet potato and sprinkle with a little salt and cinnamon sugar mixture.  Place on a parchment lined baking sheet and bake for about 15 minutes, flip over and continue to bake another 10-15 minutes.

In a mixing bowl combine the goat cheese, cream and honey.  Set aside.

Remove sweet potatoes from oven and allow to cool about 10 minutes.  Add a dollop of the cheese mixture on top of each sweet potato and, sprinkle with pecans and dried cranberries

Drizzle with a bit honey and balsamic vinegar. Serve immediately.

*Items available at The Olive Twist

 

Savory Pistachio Mushroom Cheese Cake Appetizer

For the Crust:

1/2 cup pistachios, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

2 tbsp butter olive oil*

For the Filling:

2 cups mushrooms, finely chopped

1 tbsp wild mushroom and sage olive oil*

2 garlic cloves, minced

16 oz cream cheese, softened

1/2 cup sour cream

2 eggs

1/4 cup Parmesan cheese, grated

1 tsp Garlic & Herb Blend*

Salt and pepper to taste*

Fresh thyme for garnish

 

Fig Balsamic Vinegar to drizzle*

Wild Mushroom and Sage Olive Oil to drizzle*

 

Preheat oven to 350 degrees

In a bowl combine pistachios, feta, parmesan, bread crumbs and olive oil.  Press the incorporated mixture into a springform pan to form a crust.  Place in preheated oven and back about 10 minutes until golden brown.  Remove from oven and set aside.

Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until soft and moisture has evaporated, about 5-7 minutes. Allow to cool

In a separate bowl, beat softened cream cheese, sour cream, eggs, and grated Parmesan until smooth. Stir in the sautéed mushrooms and add seasonings.  Pour the mushroom mixture over the pistachio crust and bake for 30-45 minute, until cheesecake is golden brown and set.

Remove from oven and allow to cool about 10 minutes before garnishing with fresh time, drizzle of balsamic and olive oil and some sauteed mushrooms.  Serve at room temperature.  Serve with toast points or garlic crackers.

*Items available at The Olive Twist

Salami Veggie Bites

 

1 pkg salami thinly sliced

1 Cucumber, diced

½ cup Olives, sliced*

½ cup Cherry Tomato, cut into small wedges

3-4 Chives, chopped

4 Fresh Basil, chopped

¼ pound Feta, cubed or crumbled

Pre-heat oven to 350 degrees.

Place salami in muffin tin, place in pre-heated oven and bake for 5-8 minutes until salami holds its shape.  Remove from oven and place salami cups on a paper towel to absorb the excess grease.  Set aside and allow to cool.

In a medium bowl, placed chopped vegetables, drizzle and toss with the vinegarette then spoon into salami cups.  Serve cold or at room temperature.

Vinaigrette

¼ cup Pomegranate Quince Balsamic Vinegar*

¼ cup Madagascar Black Pepper Olive Oil*

Slowly whisk the olive oil into the balsamic and drizzle over the vegetable cups

*Items available at The Olive Twist

Baked Feta and Olives

8-ounce block feta

1 cup pitted olives, drained

1/2 cup sun-dried tomatoes, drained

1/3 cup olive oil choice* (we like Tuscan Herb, Garlic, Leek, Rosemary or Herbs de Provence)

3 cloves garlic, thinly sliced

 

1 1/2 tablespoon Mediterranean Blend*

Himalayan salt*

fresh cracked pepper*

For serving: fresh parsley, crostinis and a drizzle of fresh olive oil.

 

Pre-heat oven to 350 degrees. 

Place feta onto a small baking dish.  Add olives and sun-dried tomatoes to the baking dish around the feta.  Poor over the feta/olive block.  Bake for 18-20 minutes.  Change oven setting to broil and broil for about 1-2 minutes.  Remove from oven and garnish.

Moroccan Meatballs with Pomegranate Glaze

MEATBALLS:

1 large shallot, very finely chopped – reserve 1/3 for the sauce.

1 lb. ground lamb, beef, Pork or a combo

4–5 large garlic cloves, minced

2 eggs

1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend

1 teaspoon ground cumin*

1 teaspoon coriander, ground*

1 teaspoon ground cinnamon*

1 teaspoon salt, more to taste*

1/2 teaspoon freshly ground pepper, more to taste*

1/4 cup to 1/2 cup toasted bread crumbs

 

Pomegranate Glaze

1/3 of a shallot – finely chopped

1-1/2 cup pomegranate juice, (find at The Fresh Market or Trader Joes)

1 tablespoon honey or maple syrup, local*

1 teaspoon pomegranate balsamic vinegar*

pinch salt and pepper*

1/8 teaspoon ground allspice*

Garnish with fresh herbs, pomegranate seeds and parsley

 

Start the Pomegranate Glaze. In a small sauté stainless pan or pot (do not use cast iron) sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, salt and pepper, honey/maple, balsamic, and spices. Bring to a simmer, reduce heat to medium, then simmer uncovered for 15-20 minutes, until it reduces to ½ cup. Remove from heat 

While its simmering, make the Meatballs, place ingredients in a medium bowl, using your hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

Wet hands, and roll mixture into 1 ½- 2” balls and set aside. Makes about 12-16.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t overcrowd) brown the meatballs, turning to brown on all sides. Turn the heat down to low, cover and cook through for just a couple of minutes.

Place in an oven-proof dish, pour glaze over top and keep warm until ready to serve.

Garnish with fresh herbs and pomegranate seeds.

*Items available at The Olive Twist

Smithey Dutch Oven Dinner Rolls

Making dinner rolls in our Smithey Dutch Oven.  This is another great Smithey Recipe we wanted to share.  Stop in the shop and check out our Smithey Iron Skillets in person. 

Smithey Dutch Oven Dinner Rolls

3 CUPS ALL-PURPOSE FLOUR, MORE AS NEEDED

2 TEASPOONS (1 PACKET) INSTANT YEAST

1 1/4 TEASPOON SALT

1 CUP PLUS 1 TABLESPOON MILK, DIVIDED

2 TABLESPOONS HONEY

4 TABLESPOONS UNSALTED BUTTER, DIVIDED

1 EGG

1/2 TEASPOON FLAKY SEA SALT

Preheat oven to 400˚F.

 

In the bowl of a stand mixer fitted with the dough hook, stir together flour, yeast, and salt.

 

Combine 1 cup milk and 1 tablespoon butter in a small pot (or a microwaveable dish) and heat until butter melts, about 95˚F. Whisk in honey.

 

With the mixer on low speed, slowly add warm milk mixture to the dry ingredients until dough starts to come together. If dough is very wet and sticky, add a bit more flour, 1 tablespoon at a time, until it comes together.

 

Knead dough on medium speed for 5 minutes until smooth. Transfer to a large mixing bowl coated in softened butter or nonstick spray and cover. Let rise in a warm spot on the counter until doubled in size, about 60-90 minutes.

 

When the dough has doubled in size, turn onto a clean counter and divide into 12 equal (2-oz) pieces. Cup your hand on top of one piece of dough. Gently press it against the counter in a tight circular motion until you have a smooth ball. Repeat with remaining dough. Arrange rolls on top of the melted butter in the bottom of the 3.5 QT Dutch Oven; they should not quite touch. Cover with plastic wrap and then the lid and let rise in a warm spot on the counter until they have doubled in size and are now snug against one another, about 1 hour.

 

Whisk together egg and remaining 1 tablespoon milk. Brush the top of the rolls with egg wash and sprinkle with sea salt. Bake uncovered until fluffy and golden brown, about 25-30 minutes.

Smithey’s Spinach & Artichoke Dip with Jumbo Lump Crab

We love cooking with our Smithey Cast Iron Skillets.  This is one of my favorite appetizer recipes from the Smithey Kitchen.  Of course you could add a little OT Garlic and Herb Blend to this dish to make it even more yummy!

Smithey’s Spinach & Artichoke Dip with Jumbo Lump Crab

10 OUNCES FROZEN CHOPPED SPINACH

1 (14-OUNCE) CAN QUARTERED ARTICHOKE HEARTS

2 TEASPOONS OLIVE OIL

1 SHALLOT, FINELY CHOPPED

1/4 TEASPOON CRUSHED RED PEPPER

4 OUNCES CREAM CHEESE

1/4 CUP SOUR CREAM

1/4 CUP MAYONNAISE

3/4 CUP GRATED PARMESAN CHEESE, DIVIDED

OPTIONAL: 3 OUNCES JUMBO LUMP CRAB MEAT, PICKED OVER CAREFULLY FOR SHELLS

COARSE KOSHER SALT AND BLACK PEPPER, TO TASTE

CROSTINI, CRACKERS, RAW VEGETABLES, FOR SERVING

 

Preheat broiler

 

Thaw frozen spinach fully and squeeze dry. Drain and rinse artichokes. Pat dry and chop into 1/2-inch pieces.

 

Heat olive oil in a medium pot over medium heat. Add shallot and cook, stirring until softened and fragrant, about 2 minutes. Add crushed red pepper, thawed spinach, and prepared artichokes. Season with salt and pepper. Continue to cook, stirring frequently, until any residual liquid from the spinach has evaporated and vegetables are seasoned and warmed through, about 5 minutes.

 

Turn off heat. Fold in cream cheese, sour cream, mayonnaise, and 1/2 cup of the parmesan cheese. Stir until melted. Taste and season with salt and pepper as needed. Gently fold in crab, if using, careful not to break up the large lumps.

 

Mound the warm dip into the No. 6 Skillet and top with remaining 1/4 cup parmesan cheese. Broil until cheese is melted and golden brown and dip is bubbling hot, 2-3 minutes. (Watch carefully so it does not burn.)

 

Remove from broiler and serve hot with crostini, crackers, or raw vegetables.

 

Beef Wellington

Beef Wellington

2-pound beef fillet, room temperature

2 Tbsp Olive Oil (choice Rosemary, Garlic, Tuscan Herb or your favorite)

Salt and pepper to taste

2 cloves garlic, minced

1 shallot, finely chopped

½ pound wild mushrooms (or choice), chopped

2 Tbsp fresh thyme leaves, chopped

2 Tbsp Dijon mustard

1 sheet puff pastry

1 egg, beaten for egg wash

 

Preheat your oven to 420°F

Season the beef fillet with salt and pepper, then sear all sides in a hot frying pan with olive oil. Set aside to cool.

In the same pan, add the chopped mushrooms, garlic, shallots, and thyme. Cook until the mushrooms have released their moisture and the mixture is dry.

Brush the cooled fillet with Dijon, set aside.

Roll out the puff pastry and place the wrapped beef in the center. Fold the pastry over the beef and seal it. Brush the pastry with the beaten egg.  You can make it fancy with a pastry puff design on top, by cutting slits.

Bake on a baking sheet for 25-45 minutes or until the pastry is golden brown. Allow to rest for 10 minutes before slicing. Cover with foil and bake longer for a more well-done center.

Sticky Toffee Tart

For the Crust:

12 cups all-purpose flour (I actually use Italian Organic Flour)

1/4 cup cold butter, cubed

1/8 cup OT butter olive oil

1/8 cup white sugar (I use cane sugar)

1/4 cup brown sugar

 

For the Filling:

1/4 cup butter softened

2 large eggs

1 tsp baking powder

1 tbsp flour

1 tsp vanilla

1 tsp salt

6-8 dried dates, seed removed (chop the date)

Topping:

½ cup milk chocolate chips, of quality

½ cup Heath Toffee bits

 

Pre-heat oven to 350 degrees.

 

For the crust, in a large bowl, mix flour, cold butter pieces, salt sugars and using a paster blender mix until crumbly texture.  Put in mixture into your baking tart pan (I use a rectangular tart pan with a removal bottom.  I place foil under the pan and fold the edges to retain any leaking liquid during the baking process.  Set aside and mix the filling.

 

In a large mixing bowl place soften butter and sugar, mix well.  Add the eggs baking powder and flour.  Once combined stir in vanilla.  Pour over crust.

Place in preheated oven and back for about 30 minutes until it is golden brown and the middle is slightly jiggly.  Remove from oven and let cool for 5 minutes.

 

Top with chocolate and toffee bits.  Place back in oven for another 5 minutes for the chocolate to melt.  Remove from oven and use a knife to smooth the chocolate across the top.  Allow to set for about an hour before cutting. 

 

Best served with Vanilla Bean Ice Cream with a sprinkle of cinnamon.

 

Plaid Friday Replacing Black Friday for Small Retailer's

This was first Published: Nov 10, 2020, 11:50 PM  https://www.escalontimes.com/209-living/fabric-and-meaning-observing-plaid-friday

The holiday season sometimes arrives with a frenetic pace. At the dawn of the holiday season, there seems to be so much to fit into a relatively short period of time, including planning celebrations and shopping. The rush often begins the Friday after Thanksgiving on a day called Black Friday.

Plaid Friday was born out of a recognition that the frenzied nature of Black Friday may not be for everyone. The event was created in Oakland, California, to transform holiday shopping for family and friends into a more connected, pleasurable activity than Black Friday. Plaid Friday promotes the diversity and creativity of local and independent businesses. On Plaid Friday, customers are urged to shop locally and enjoy choosing gifts in a more leisurely fashion.

According to event organizers, the name ‘Plaid Friday’ was chosen from the idea of weaving individual threads of small businesses together to create a strong fabric that celebrates independent businesses.