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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.

Happy Birthday to my Mom!

Today I would like to write about my mom.  She is the first person to introduce me into cooking.  She is the basis of my food driven existence.  My mom was born in Allen County and grew up on a farm.  Like most good farm families, the table was always full of comfort food, made from what they grew or raised.  The pantry had home canned vegetables and fruit from the garden and orchard.  The freezer was full of chicken, beef and pork.  The refrigerator always had fresh free-range eggs, a jug of ice tea and fresh turned butter.

I grew up living off the land and still appreciate the simple way of cooking with a little twist of flavor depth and complexity as my food journey has advanced.

Growing up my mom was the best cinnamon roll baker on earth.  To this day, I have a hard time eating cinnamon rolls from a bakery, they seem to have an artificial taste to them and dry in texture.  My mom could whip a batch of cinnamon rolls like no tomorrow.

Every dinner we had a meat (protein), vegetable and some sort of potato dish.  Most of the time it was just simple home-grown items on our table.  I would have to say my mom to this day still likes sweet things and if you go to her house, you can usually sniff out a cookie, brownie, a slice of pie or some sweet treat of some sort.  Each meal usually had something sweet to eat after we finished off our meal we could have dessert.  I usually loved all of mom’s meals, except liver and onions.  Yuck!  To this day just the mention of liver and onions turn my tummy.  There is not enough ketchup in the world to mask the flavor of liver, that was cooked to death and covered up with onions.  I actually was a bit sneaky; I found a shelf under our dining table right where I sat.  Somehow that liver would jump off my plate, onto my napkin and on to the shelf unseen by my mom.  To this day I have no clue how I got away with that one.  In all those 20 years of living with her, did I ever get caught disposing of the liver.  I would go back after the dishes were cleaned up and gave the liver a proper burial down the toilet.

We had chores we had to do each day and each week.  We didn’t get paid for those chores in form of money, but in a form of respect to our parents, education on how a house was to be cleaned, ran and enjoyed, let alone the food in our tummies, a roof over our heads and clothes on our backs.  If we wanted to earn extra money we had to do extra chores.

Most of the daily chores was helping make meals.  At a young age my mom had us kids bellied up to the stove, counter, sink, whatever to help out in the kitchen.  We knew at a young age how to use a knife, how to whip, stir, or mix a recipe.  We were taught how to read a recipe and how to adjust the recipe to taste even better.  At this point I think is where I learned to cook without a recipe, but cooked by seeing, by texture and by taste.  A little bit more of this or that became a part of the recipe I engraved in my mind.

My mom didn’t allow us to make the mess in the kitchen without cleaning up after ourselves.  Ask my nieces, I sure can make a mess of the kitchen, but I put a whole lot of love into the recipe.  We took turns one week I would help cook and the next week I had to help do dishes.  I suppose I probably tried to get out of doing the dishes more times than not, but I sure did enjoy working beside my mom making dinner each night.  It is funny, I don’t really remember her actually teaching us how to do it, we just worked beside her and pick up on what she was doing.  To this day I still call her for cooking advise, or could you text me grandma’s recipe for X?  Also, to this day I still can’t make her potato salad.  I have made it side by side with her, made sure I had the right brands of ingredients, and I guess I just don’t’ have the love she puts into it, because mine never taste as good as hers.

In my teenage years I remember thinking, man I wish I could go into town with my friends and hang out at the pool, go to ball park or just walk around and have fun.  Instead, I was stuck at home wrapping the meat that was just butchered (it cost less if you wrapped it yourself back in the day), tending to the garden, canning the fresh vegetables or fruits for the winter meals or making homemade bread or a yummy apple pie.  I was jealous back then, thinking all I do is work, I never get to do what my friends are doing.  Well one of mom’s favorite lines was if you friends jumped off a cliff are you going to be dumb enough to follow them?  The answer was always no, with a little bit of disappointment in my voice, knowing my mom was right. 

Mom was our 4-H leader and she made sure we learned how to lead and how to take instruction to follow, accept correction gracefully, and to do the best you can do.  We wore homemade clothes, hand me downs and things that were not in style, but what my parents could afford.  They were always clean and never had a hole.  She taught us to sew, mend, how to garden, how to can.  How lucky was I to have this background?  I think pretty darn lucky!

Mom taught me to do a job well and to accept shortcuts end up taking more time in the long run, so just do it and do right the first time.  Make time for family because you never know what tomorrow will bring and to make sure you are kind, Godly, respectful and helpful.

Thank you, mom, for all you have done for us preparing us for life!  Hope your Birthday is a good one! Happy 84^th Birthday to the best mom!

Lobster Bisque with Puff Pastry

Lobster Bisque with Puff Pastry

2 tablespoons extra-virgin olive oil

2 medium shallots, diced

1 medium leek, chopped

2 medium carrots, peeled and diced

1 stalk celery, diced

2 tablespoon sherry vinegar

1 tablespoon tomato paste

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups seafood stock (chicken stock will work too)

1 tablespoon fresh thyme, chopped

Kosher salt, as needed

Freshly ground black pepper, as needed

A drizzle of Lobster Oil, available at The Olive Twist while supplies last

½ cup heavy cream

¼ cup dry white wine

¾ pound chopped cooked lobster meat, tail and claws

1 sheet puff pastry, thawed

1 egg, beaten

Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots,

leeks, carrots, celery and sauté, stirring occasionally until the vegetables are

tender, about 6 minutes.  You can cool and process to make a smoother bisque.

Pour in the sherry, wine and continue to cook until it has almost all evaporated, about 5 minutes.

Add butter and allow to melt then stir in the flour and cook, stirring constantly, until lightly browned, about 1 minute. Add the tomato, stock and the thyme, lobster oil and bring to a simmer over medium low heat, until the sauce thickens, about 10 minutes.  Taste and adjust the flavor.

Stir in the seasoning to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.

Heat oven to 400ºF (200ºC). 

Add to 4 (8-ounce) oval baking dishes or 1 large 12" oval baking dish. On a lightly

floured surface, roll out the puff pastry dough so that it is ¼-inch thick.

Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval

(for steam to escape). Lay the dough over the top of each baking dish so the edges hang over

the side.

Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up,

about 25 to 30 minutes. Serve hot.

America's Test Kitchen Mac & Cheese with a little Olive Twist

America’s Test Kitchen Stove Top Mac and Cheese, with an Olive Twist …Twist

1 ½ cups water

1 cup milk

8 ounces elbow macaroni

4 ounces American cheese, shredded (1 cup)

½ tsp. Dijon mustard

Small pinch cayenne pepper

4 ounces extra-sharp cheddar cheese, shredded (1 cup)

⅓ cup panko bread crumbs

1 tbsp. extra-virgin olive oil

Salt and pepper

2 tbsps. grated Parmesan cheese

Procedure

Add water and milk to a medium-sized sauced pan and boil over high heat. Stir in the macaroni then reduce the heat to medium-low. Let it cook for about 6-8 minutes or until the macaroni is soft and in that time, remember to stir frequently so that all the macaroni pieces are evenly cooked. Considering that the liquid used here is in small quantities, ensure that the elbow macaroni you use are of the same shapes and sizes.

After that, melt in the American cheese and in that you can also add the mustard and cayenne. Cheese can take some time to melt, a process you can speed up by stirring constantly for about 1 minute. It also helps in ensuring that the dish is not lumpy. Once done, turnoff the heat and stir in the cheddar cheese only enough for it to be evenly distributed, but then it should not melt. Cover this mixture and set is aside for about 5 minutes.

As it sits, you can get the topping ready. Combine panko bread crumbs, virgin oil, 1/8 tbsp. of salt and 1/8 tbsp. of pepper in a large skillet until the bread crumbs are evenly moistened.  Bring the mixture to cook over medium heat for about 3-4 minutes or until it’s evenly browned. You can also save time by having the bread crumbs pre-roasted in the oven and only adding the spices to an already browned set. Once brown, turn off the heat and add the parmesan cheese to the mixture and once combined, transfer this to a small bowl.

Stir in the macaroni sauce until it is smooth. At this point, it sometimes can be runny or too thick. Either way, you have the option of adding in milk to dilute it a bit, or adding extra cheese to get it to the desired paste. At the same time, the sauce usually tend to thicken as it cools, meaning that you can also be patient and see how it goes. With the perfect sauce at hand, season with extra salt and pepper to your perfection then transfer to a serving dish. Season this with the panko mixture and serve immediately.

The Olive Twist ….Twist

Spicy Mac & Cheese-Add 1-2 Tbsp OT Green Chile Olive Oil

Herb Mac & Cheese-Add 1-2 Tbsp OT Tuscan Herb Olive Oil