Great Ideas for Mother’s Day Brunch with The Spicy Olive
http://wdtn.com/2017/04/26/the-spicy-olive-7/
Melanie Cedargren, owner of The Spicy Olive, was on Living Dayton with Delicious Ideas for Brunch to surprise your mom on Mother’s Day! The Spicy Olive’s fresh and flavored olive oils and balsamic vinegars add wonderful flavors to our recipes and ease to preparing a meal sure to delight mom on her day! Melanie prepared a Mimosa featuring our Cara Cara Orange Vanilla balsamic to give the cocktail a hint of an orange vanilla creamsicle! The Cara Cara Orange Vanilla balsamic was also used to dress a fruit salad. We also made moist Lemon Bread with our Lemon olive oil. Rounding out the brunch is a Wild Mushroom and Smoked Cheese Omelette.
Recipes From March 2016 Newsletter
March Recipes Featuring the Flavors of the Month:
Lemon Blueberry Mini Bundt Cakes
For The Cake
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)
For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Serves 8-10
The Spicy Olive’s Strawberry Spinach Salad
19 oz. package of baby spinach leaves
1 cup strawberries, sliced thick
1/3 cup red onion, sliced thin
1/2 of a cucumber, seeded and sliced
1/4 cup toasted sliced apmonds
1/2 tsp. lemon zest
1 tsp poppy seeds
2 Tablespoons The Spicy Olive’s Lemon olive oil
4 Tablespoons The Spicy Olive’s Strawberry balsamic
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar, poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!
The Spicy Olive’s Strawberry Pork Tenderloin
One of our mosst popular recipes!
3 lb. package of pork tenderloins
1/2 tsp black pepper
2 tsp sea salt
10 bacon slices
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup strawberry preserves
1/2 cup quartered fresh strawberries
1 Tbsp. The Spicy Olive’s Garlic olive oil
Preheat grill to 400-500 degrees. Sprinkle pork tenderloin with sea salt and pepper. Wrap each pork tenderloin with bacon slices and secure with toothpicks- 3-4 bacon sliced should cover a tenderloin.
Turn off one side of the grill and arrange pork loins on unlit side of grill. Let the pork cook on the grill for 30 minutes, turning once after 15 minutes.
Meanwhile, place garlic oil in a saute pan over medium high heat. Add strawberry balsamic and allow to come to a simmer, cook 5 minutes and then add strawberry preserves. Reserve 1/2 of the mixture to baste the tenderloins. Cool the other half and add the fresh strawberries.
After 30 minutes, put the tenderloins on the hot side of the grill and cook each side for 2-3 minutes, basting each side with the strawberry balsamic mixture.
Tenderloins should reach on internal temperature of 165 degrees. Take them off the grill and allow to rest for 10 minutes before slicing. Slice and drizzle with the strawberry and balsamic vinegar sauce before serving!
Enjoy!
Recipes From January 2016 Newsletter
The Spicy Olive’s Tuscan Pot Roast
A delicious dinner for a cold January day:
A delicious dinner for a cold January day:
4 Tbsp The Spicy Olive’s Tuscan Herb olive oil
1 4 lb. beef chuck or pot roast
1/2 cup red wine or beef broth
1/2 cup water
1 shallot, minced
4 potatoes, cubed
1 cup carrots, in chunks
1 1/2 cups portabella mushrooms
2 tsp. A 1 Sauce
1- 28 oz. can crushed tomatoes
1 clove garlic, minced
sea salt & pepper to taste
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium high heat. Place beef roast in pan and brown on all sides. Add shallots and garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours, Crock pot on low for 8 hours or Oven set at 300 degrees for 2-3 hours. Roast will be very tender when done. Serve with red wine, a salad and a crusty loaf of bread with Tuscan Herb olive oil for dipping.
The Spicy Olive’s Asian Chicken and Rice
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!
4 chicken thighs
2 Tbsp The Spicy Olive’s Garlic olive oil
1 onion, minced
1 tbsp garlic, minced
1 1/2 cups rice
3 1/4 cups chicken broth
1/4 cup The Spicy Olive’s Honey Ginger white balsamic
Brown chicken thighs in a large, oven proof, straight sided skillet. Remove chicken and saute onion and garlic, add more Garlic olive oil if needed. Stir in 1 1/2 cups rice and coat with olive oil. Add 3 1/4 cups chicken broth and 1/4 cup Honey Ginger balsamic. Bring to a boil and return chicken to skillet. Cover and bake in a 375 degree oven until chicken is cooked through and liquid is absorbed about 25 minutes. Drizzle with a little Honey Ginger balsamic before serving.
The Spicy Olive’s Butter Cinnamon Rolls
uses the January oil of the Month : Butter Olive oil
uses the January oil of the Month : Butter Olive oil
( a great family activity for a cold weekend day)
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Spicy Olive’s Butter Olive Oil
2 large eggs
2 tablespoons The Spicy Olive’s Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Spicy Olive’s Butter Olive Oil
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
The Spicy Olive’s Cinnamon Rolls
The Spicy Olive’s Cinnamon Rolls
Nothing’s better on Christmas morning than fresh baked Cinnamon Rolls!
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup Certified Organic Butter Olive Oil
2 large eggs
2 tablespoons Certified Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Certified Organic Butter Olive Oil
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Ramekin Baked Eggs
The Spicy Olive Tuscan Herb Extra Virgin Olive Oil
1/2 c. plain breadcrumbs
1 3/4 c tomato sauce
6 large eggs
1/2 c. grated fontina cheese
Ciabatta bread, sliced and toasted
Preheat the oven to 375F. Brush the inside of 6 ramekin baking dishes with The Spicy Olive Tuscan Herb Extra Virgin Olive Oil and sprinkle with breadcrumbs.
Set the ramekin baking dishes on a baking sheet. Spoon the tomato sauce into each ramekin. Break 1 egg into each ramekin, scatter with cheese and bake for about 10 minutes until the cheese is bubbly and the egg white has just set.
At the same time, brush the ciabatta bread with additional Tuscan Herb EVOO and toast in the oven alongside the ramekin eggs. Serve together as soon as they come out of the oven.
Frittata al forno
3 tablespoons The Spicy Olive Harissa Extra Virgin Olive Oil
4 large eggs, lightly beaten
3 tablespoons freshly grated parmesan cheese
1.5 tbsp. chopped flat parsley
small handful basil leaves, coarsely torn
1/4 lb. mozzarella cheese, sliced thin
1 large roma tomato, sliced thin
Preheat the broiler. Heat the oil in a medium frying pan over moderately low heat. Combine the eggs, parmesan, parsley and basil in a bowl and season with salt and pepper. Pour the mixture into the pan and cook 5 minutes or until the bottom has set.
Remove the pan from the heat and divide the mozzarella over the dish. Top with tomato slices and place under the broiler for 3-5 minutes, until the cheese is bubbly and starting to melt.
The Spicy Olives recommend their Harissa Extra Virgin Olive Oil to give this recipe a little kick of spice. If you’d rather enhance the herbal flavors, we also offer a Basil or Tuscan Herb EVOO. To be entirely neutral and let the dish stand alone, try our Butter EVOO.
Baked Cheese & Proscuitto Brunch
6 large eggs, lightly beaten
4 tablespoons The Spicy Olive Butter Extra Virgin Olive Oil
1/4 c. prosciutto, chopped
1/4 c. grated fontina or gruyere cheese, plus 1.5 tbsp. extra for the top
3 tbsp. grated parmesan cheese, plus 1.5 tbsp. extra for the top
Preheat oven to 400 degrees F, and butter a gratin dish large enough to hold the omelettes.
Break the eggs in a bowl and season with salt and pepper. Whisk until the yolk and whites are just combined. Heat with 1.5 tablespoons of The Spicy Olive Butter Extra Virgin Olive Oil in a small frying pan and add 2 heaping tablespoons of the eggs. Cook over moderate heat until the underside is set. Flip and lightly cook the other side. Set aside. Repeat this to make 12 small omelettes.
Place the omelettes on a flat surface and scatter each with the prosciutto and a little of the combined cheeses. Roll up and place in the buttered gratin dish. Scatter with the remaining cheeses and bake 10 minutes, or until the cheese has melted.
