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.

Savory Thanksgiving Sheet Pan Turkey with all the Fixings

Thanksgiving Sheet Pan Turkey Breast with all the fixings

Ingredients

5 cups Brioche bread cubed

2 Tbsp Butter Olive Oil

1 Tbsp The Olive Twist House Dipping Blend

3 tbsp unsalted butter, at room temperature

2 tbsp Butter Olive Oil

3 cloves garlic, minced

1 onion, diced

2 celery ribs, diced

⅓ cup dry white wine

¼ cup dried sweetened cranberries

2 tbsp dried black currants

¼ cup chopped fresh parsley leaves

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

2 ½ cups seasoned stuffing box mix of choice

½ cup pecans, chopped

1 ½ cups chicken stock

Himalayan salt and freshly ground black pepper

For the turkey

2 tablespoons unsalted butter, at room temperature

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon lemon zest

1 2-pound boneless, skin-on turkey breast

Himalayan salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees F.

      

Lightly oil a 9 x 13 baking dish with olive oil.

Place bread cubes in a bowl and drizzle with olive oil and season with OT House Dipping Blend and toss together.  Spread bread cubes in a single layer on a baking sheet and place into oven, bake until crisp and golden, about 10-12 minutes; set aside.

 

Melt butter and olive oil in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add wine and cook, stirring occasionally, reducing the liquid, about 2 minutes. Stir in cranberries, currants, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.

 

Stir in bread, stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and combined completely.

Spread bread mixture into the prepared baking dish.

 

In a small bowl, combine butter, garlic, thyme and lemon zest.

Carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Using toothpicks to secure the skin, then salt and pepper the outside of the turkey breast to season.

 

Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.

 

Serve immediately.

 

 

Using your senses to find qualtiy olive oil

Don’t get stuck on this is the “country” where your olive oil should come from.  In reality quality fresh olive oil comes from all over the world.  Every single olive oil producer will tell you theirs is the best and better than any other country.  On the contrary, good quality fresh olive oil can actually come from some very unexpected countries.  The important part is having traceability, third party testing and knowing a little bit of how to properly taste olive oil and be given some clues on what to look for in good vs bad olive oil.

 

Using your senses:

Use your eyes:  First good olive oil comes in green or golden yellow.  If your olive oil is almost clear, I would say that is suspicious!  The color depends on the type of olive variety and when they pick the olives.  Early harvest will tend to be greener in color and have a higher polyphenol count, which is a healthy benefit.

 

Use your nose:  If the olive oil smells like fresh cut grass, or like walking through an herb garden, chances are you have a fresh quality product.  If it smells greasy, moldy, musty, chances are it is defective or old and has turned rancid.  Avoid those smells all together.

 

Use your sense of taste:   Taste the olive oil, if it tastes green and dissipates off your tongue and doesn’t leave a sticky film, you most likely have a fresh olive oil.  Old or poor-quality olive oils will taste a bit off and will coat your tongue with a heavy oil feeling.

 

Use your fingers: Put a drop of olive oil on your thumb and use your index finger to rub together if it isn’t sticky, you most likely have a quality olive oil.  A quality olive will absorb right into your skin and will feel like a moisturizer.  If you have an old olive oil it will feel sticky like your fingers are going to stick together.

 

See you can tell a difference in fresh quality olive oil.  If you are still unsure, come see us and we will let you look, smell, taste and touch the olive oil and help you understand the differences.

 

Herb Roasted Olives with Burrata Cheese

Herb Roasted Olives with Burrata

 

1 cup plain green olives, pitted

1 cup Kalamata olives, pitted

4 cloves garlic peeled, smashed

1 small yellow onion peeled, thinly sliced

1 sprig fresh rosemary

3 sprigs fresh thyme

1 medium lemon peels only

½ tsp red pepper flakes

⅔ c extra virgin olive oil

2-3 balls burrata cheese room temperature

Fresh dill and basil for garnish

1 loaf baguette (sliced and toasted), or purchase our bread mixes and make your own homemade

 

Preheat the oven to 450℉

2-3 balls burrata cheese, Remove the burrata from the liquid and place onto a paper towel to remove moisture, and set aside until later.

 

Slice half of the olives in half, leaving half whole for a variety of shapes and sizes, and place in an oven safe dish that will work as a serving dish too!

Autumn Harvest Salad

1- 2 bunches kale center ribs removed and torn into small pieces about 6 cups

1 delicata squash de-seeded and cut into half moons

1 c cooked farro or wild rice

4 oz soft goat cheese chevre

seeds from one pomegranate about 1 cup

2 tbsp olive oil

1/2 tsp Spanish Blend

salt

pepper

For Dressing:

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp pomegranate quince balsamic

1 tbsp pure maple syrup

1 garlic clove pressed or finely minced

1/4 tsp Spanish Blend

pinch of salt and pepper

 

Preheat oven to 400°F

Toss delicata squash in 2 tablespoons olive oil, salt, pepper and seasoning, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes or until golden and tender, to touch of a fork. Set aside to cool.

 

Whisk together all ingredients for dressing using an Olive Twist Salad Dressing Mixing Jar.

In a large bowl, add kale, delicata squash, farro/rice, goat cheese and pomegranate seeds. Pour dressing over and toss to fully coat everything in the dressing.

 

A Community: Downtown Auburn

A wonderful community supporting local businesses.  We welcome both visitors and newcomers to the community to shop and experience our store and our neighbors.  (click the picture for Auburn businesses & then our logo for information about our shop)

SNOW DAY SPECIAL

 

Shipping Special EXTEND!

Both locations are OPEN!! For those that do not want to venture out, or want to save on shipping! Here is a special for YOU! Purchase an on-line order of $65 or more and receive FREE shipping! Please note: EXCLUDES LG BOTTLES.   use code SNOWGLOBE at check out.  

 Ends 1/27/23 11:59 pm

Doing the planning now to be Home for the Holidays!

2022 Gourmet Gift Guide

Thank you for considering our gift selections.  Customization of flavor, size and accessories, can personalize a gift to your recipient.  Our helpful and knowledgeable staff can assist in customizing a gift: Please allow twenty-four hours to two weeks advance notice, based on size of the order.  Please contact us for a price quote.  260.436.3866 

Click on the photo to view guide

Snow Day FREE shipping with $75 purchase

Snow DAY!  2021

Order $75 worth of product on our website and we will ship for FREE!  Today and tomorrow ONLY.  

use CODE:  SNOWDAY21  at check out

expires 2/17/21