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Strawberry Cucumber Salad

Strawberry Cucumber Salad

2 cups fresh strawberries, slice

1 cup cherry tomatoes, halved

1 cup cucumbers, sliced

1 cup mixed greens

½ red onion, thinly sliced

Dressing

2 Tbsp OT Cara Cara Orange and Vanilla balsamic

2 tsp Dijon mustard

1 Tbsp pure maple syrup

1 Tbsp OT Gravenstein Balsamic

In a large bowl combine the first 5 ingredients.

For the dressing:  in a small bowl whisk together the last of the ingredients.

Pour over the salad and toss.  Serve immediately.

Fun Easter Baskets for Adult Kids, Family, or Friends

What a great way to give a fabulous Easter Basket!  Nothing better than customizing it the things they would love to use in their kitchens.  Come into the shop and customize your Adult Kid Easter Basket!

Cauliflower Ceviche

Cauliflower Ceviche

1 head of cauliflower rinsed and cut into florets, (optional use white, purple and green)

½ red onion, diced

3 tomatoes seeds removed and diced 1 jalapeño finely diced

2 scallions diced

4 tablespoon fresh cilantro chopped

1 juice from one lime

2 Tbsp OT mango balsamic

2 Tbsp OT lime olive oil

1 tsp OT Brazil Blend

salt and pepper to taste

tortilla chips

Put water to a large stock pot that would cover the cauliflower and bring to a boil.  Add cauliflower florets and cook for 5 minutes.

Drain cauliflower in a colander, then transfer to a bowl of iced water to stop the cooking process.  Drain again.  

Chop the cauliflower into smaller pieces and then add the rest of the diced vegetables. Chop the cilantro and toss with the vegetables.

Pineapple and Pepper Jelly Glazed Ham

Pineapple and Pepper Jelly Glazed Ham

1 -8-10# bone in ham

1 cup water

1 jar Grandma’s Hot Pepper Jam

1 -8 oz can crushed pineapple

2 Tbsp Pineapple balsamic

¼ cup brown sugar, firmly packed

Pre-heat oven to 325 degrees

Bring ham to room temperature, score the outside of the ham lightly in a diamond pattern.  Place ham in roasting pan with 1 cup of water.

In a blender process the pepper jelly, pineapple, brown sugar and balsamic, until smooth.  Brush the pineapple mixture over the ham and loosely cover with foil.

Place in oven and bake for 1 hour at 325 degrees.  Remove foil and continue to bake until the internal temperature registers 145 degrees (about 1- 1 ½ hours).  Basting occasionally with the mixture and adding more water if needed.

Remove from oven and allow to rest for 20 minutes before slicing and serving.  Serve with juices drizzled over the top.

Citrus Olive Oil Cake by itself or with Berrys and Cream

I absolutly love the idea of  how simple this cake looks, tastes and sounds like a huge labor of love.  Trust me with the premade ingedients from The Olive Twist it is made simple.

Citrus Olive Oil Cake with Berries 

1 Olive Twist Olive Oil Cake Mix (prepare as directed)

Zest from 1 lemon

A pinch of sea salt

1 lb blackberries, raspberries, blueberries or mixed berries of choice

1/4 cup edible flower blossoms, optional

1 jar Mamma Duck Berry Jam

1 jar American Spoon Lemon Curd

Mascarpone Cream

4 large egg yolks organic pasture raised

4 tbsp granulated sugar

3/4 lb mascarpone cheese

1.5 cup whipped cream (until Stiff)

zest from 1 lemon

Make the Mascarpone Cheese Filling:

Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk cream the sugars and egg yolks until fluffy and pale in color.

Add the lemon zest and spoonsful of the mascarpone cheese and mix until incorporated.

Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use.

Baking:

Bake cake as directed and allow to cool.

Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.

Assembly:

Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.

Extra carefully slice the cake in half using a serrated knife.

Place the bottom part on a plate or cake stand.

Using a small spatula spread the lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top. Then top it with half of the berry jam and some of the fresh blackberries.  Repeat with the next layer.

Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.

Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

Florentine Cod

Florentine Cod

2 Tbsp olive oil (butter, Tuscan herb, Milanese, or flavor of choice)

Salt and pepper 

4 portions white fish (haddock, cod, mahi-mahi, snapper) 

Sliced lemon for serving 

1 tbsp butter olive oil

1/2 cup thinly sliced sweet yellow onion 

2 cloves garlic, minced 

1/4 cup heavy cream 

1/4 cup dry white wine

6 oz. fresh spinach 

1/4 tsp salt 

1/2 tsp red pepper flakes

Pat excess moisture from fish with a paper towel. Season both sides with salt and pepper.

Heat olive oil over medium heat in a large skillet. When hot, add fish and sear for 3 minutes. Flip fish using tongs and sear 3 minutes longer. Transfer to a plate.

Add tablespoon of olive oil to skillet. Add onions and sauté for 5 minutes to soften. Stir in garlic, spinach salt, and red pepper flakes. Sauté 1 more minute. Reduce heat to low. Add cream and wine to skillet. Stir well.

Add fish back to skillet. Simmer for 3 minutes, spooning sauce over fish occasionally. Serve hot with lemon slices and over pasta if you would like.

Did Someone Say SPRING BREAK?

It is that time again!  Getting the family ready for that crazy spring break!  Heading to an Airbnb, a Time Share, a Florida condo on the beach?  No matter where you end up, be sure to stop by The Olive Twist for some simple kitchen ingredients that will save you time and money, but best of all give you some great flavor while you are on vacation.  

You don't need to take everything and the kitchen sink!  All you need is some sample size ingredients that you can stuff into a pocket of a backpack.  A small package with a big punch of flavor your family will enjoy the whole week.  The best part is hopefully by the time you leave; you don't have anything left to haul back home.  But hey that wouldn't really be a bad thing either.  

Stop by either shop and let our staff help you plan menus, give you recipes and put together the perfect Spring Break Kitchen Flavor Kit for your Spring Break Plans.

My favorite is building a fire on the beach and preparing a seafood boil on the beach!  An experience the whole family will remember and neighboring Spring Breakers will envy!

Whisky Glazed Corn Beef

Whiskey Glazed Corned Beef

1 -4lb Beef brisket, submerged in water and simmered (see below)

2 T pickling spice of choice

BBQ Whisky Glaze

¼ cup ketchup

¼ cup whisky

¼ cup apple cider vinegar

2 T brown sugar

2 T soy sauce

1 t dry mustard

½ t ground ginger

¼ t red pepper flakes

Olive oil

Brining the beef brisket-in a pot of water add 2 T pickling spice.  Make sure the brisket is fat side up and completely covered with liquid.  Cover and simmer on low heat until beef is tender about 3-3 ½ hours.

Pre-heat oven to 450 degrees.  Foil line a rimmed baking dish and coat with olive oil and place a cooling rack over the top.  Remove brisket from pot and remove any excess fat.  Set aside to prepare the glaze.

In a medium sauce pan whisk together remaining ingredients and bring to a boil on high heat for about 3-4 minutes until thickened.  Spoon the glaze over the roast and place in oven and roast 10 minutes, or until the glaze is dark and sticky.  Remove from the oven and let rest for 10-15 minutes.

Transfer the brisket to a cutting board and thinly slice against the grain.  Serve with roasted carrots, potatoes and cabbage.

Reuben Tater Tots

Reuben Tater Tots

2 cups Corned beef (finely diced)

1 bag frozen shredded hash brown potatoes (thawed)

1 ½ Cup Swiss Cheese (shredded)

2 pounds Sauerkraut (well drained)

1 Egg

⅓ cup bread crumbs

1 Tablespoon dried parsley

1 teaspoon OT Garlic and Herb Blend

Salt and pepper to taste

Olive oil for drizzling

Oil for frying, optional

1000 island dressing (for dipping)

Finely chopped corned beef.

Combine the Corned beef, shredded hash brown potatoes, Swiss Cheese, Sauerkraut, egg, bread crumbs, parsley, and Garlic & Herb blend in a large bowl combining well.

Using a medium cookie scoop, portion out the tater tots.

Form your tater tots by squeezing the Reuben tot mixture into a tater tot form.

Line a baking sheet with parchment paper.

Pre-Heat oven to 425 F.

Give each tater tot a drizzle of olive oil before you place them in the pre-heated oven. The oil will help make them crisp.

For extra crispy tater tots, fry them is 400-degree oil for about 20 seconds.  This would work in an air-fryer too!

Spring Pea Pasta Salad

Spring Pea Pasta Salad

1 lemon (zest and juice)

8 ounces uncooked orzo pasta

1/4 cup minced shallot or red onion

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1/2 teaspoon Himalayan salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups cooked fresh or frozen peas

1 cup snow peas or sugar snap peas, blanched and chopped

1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)

1/2 cup sliced almonds, toasted

Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon to equal 1/2 cup.

Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.