- 1/2 ounce pure maple syrup or Georgetown Olive Oil Maple Balsamic Vinegar
- 1/2 ounce fresh orange juice or Georgetown Olive Oil Bourbon Balsamic Vinegar
- 1/4 ounce fresh lemon juice
- 4 dashes of Angostura bitters
- 1/2 orange wheel
- 2 ounces bourbon
- 1 1/2 ounces chilled seltzer
In a rocks glass, combine the maple syrup or maple balsamic vinegar with the orange juice or bourbon balsamic vinegar, lemon juice and bitters. Add the orange wheel and lightly muddle. Add the bourbon and stir well. Fill the glass with ice and top with the chilled seltzer.
Cheese and Walnut Stuffed Dates
Serving Size: 1 date
- 1 pitted date (or you can pit the date yourself by cutting the date down the middle)
- ½ tsp goat cheese
- 1 shelled walnut
- Sprinkle of cinnamon
Slice the date partially down the middle so that you can see the inside but so that the bottom is still attached.Take a ½ tsp of goat cheese and use a knife to place it in the date, then stick the walnut inside and partially close the date to avoid the ingredients from falling out.Sprinkle a dash of cinnamon on top.
Caramelized Onion Tarts with Apples
- 2 tablespoons Extra Virgin Georgetown Olive Oil
- 2 medium onions, sliced
- 2 red apples cut into small pieces
- Georgetown Olive Oil French Grey salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- ½ cup creme fraiche or sour cream
Heat oven to 400º F. Heat the extra virgin olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
Butternut squash soup with crispy Pancetta
- 4 medium butternut squash (6 pounds)
- 6 tablespoons unsalted butter, cut into 8 pieces
- Georgetown Olive Oil French Grey salt and freshly ground pepper
- 12 very thin slices of pancetta (about 3 ounces)
- 2 tablespoons Extra Virgin Georgetown Olive Oil, plus more for drizzling
- 1 large Spanish onion, chopped
- 6 thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or low-sodium broth
- 2 tablespoons heavy cream
Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.
In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.
Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired).
Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.
Asiago and White Truffle Mashed Potatoes
- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 medium cloves garlic
- 1 cup half & half
- 1 tablespoon Georgetown Olive Oil White Truffle Oil
- 1 cup grated Asiago Cheese
- Sea salt & fresh cracked black pepper to taste
- Optional: Finely minced, fresh chopped flat leaf parsley for garnish
Brussels sprouts with Bacon
- 6 slices uncured bacon, cut in 1-inch pieces
- 2 lbs Brussels sprouts, trimmed, halved
- 3 Tablespoons Butternut Squash Seed Oil
- Salt and pepper to taste
Preheat oven to 375 degrees F. Heat large ovenproof skillet on medium-high. Add bacon; cook, turning occasionally, until crisp, 5 minutes. Remove from pan; place on paper towel and set aside. Drain drippings from pan.
Add Brussels sprouts to skillet and toss with squash seed oil; season to taste with salt and pepper. Roast in oven about 30 minutes until sprouts are browned.
Remove from oven; stir in cooked bacon. Return to oven about 10 minutes.
Optional - drizzle Georgetown Olive Oil Black Cherry Dark Balsamic Vinegar before serving for extra flavor.
Grilled Asparagus with Mushroom-Lemon Vinaigrette
- 1 pound fresh asparagus, woody stems removed
- 1 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
For the vinaigrette:
- 3 tbsp Mushroom & Sage Olive Oil
- 1 tbsp Champagne wine Vinegar (could substitute with 2 tbsp lemon juice instead)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp capers, chopped
- 1/4 parsley, chopped
- sea salt and freshly ground pepper to taste
- To grill the asparagus:
Combine asparagus, salt, pepper and olive oil. Mix well. Grill for 5 to 10 minutes until tender but still firm and moist. You can also use a cast iron skillet to do the same job.
- To roast asparagus in the oven:
Preheat the oven to 400 degrees F. Combine asparagus, salt, pepper and olive oil. Mix well. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
To make the vinaigrette combine all ingredients, mix well. Pour the vinaigrette over the asparagus as soon as you take them off the grill/oven. They need to be piping hot to absorb the vinaigrette. Let it rest for at least 5 minutes and serve.