Holiday season is upon us. Yes, that wonderful time of year to gather together, celebrate and eat with friends and family! Or, at least that's what happens at our house. Cooking is a wonderful way to bring everyone together and in the Rea household, full participation in meal preparation is mandatory for all.
Extra virgin olive oil and Balsamic vinegar are crucial elements in all of our holiday dishes. Whether we're cooking or baking this holiday season, we always make sure to have plenty of both on hand. To give you a peek into what we'll be serving at our Thanksgiving dinner this year, we've compiled 5 healthy and delicious recipes using EVOO and our seasonal Cranberry White Balsamic Reduction. We hope that you, too, incorporate these family recipes into your annual feast.
Here are our 5 best holiday recipes:
Photo courtesy of Rachel Moger
Fall Salad with Cranberry Vinaigrette
¼ cup Cranberry White Balsamic Reduction
¼ cup dried cranberries
¼ cup Queen Creek Olive Mill Balanced EVOO
⅛ teaspoon Kosher Salt
1 pinch freshly ground black pepper
2 heads Romaine Lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola Cheese
In a saucepan, combine Cranberry White Balsamic Reduction and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add Balanced EVOO, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.Core and julienne one pear, core and dice the other.In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Holiday Cranberry Sauce
A truly unique and fabulous cranberry sauce for the holidays and can even be poured over a block of cream cheese or warmed Brie and served with your favorite crackers for an appetizer.
1 cup water
1 cup cane sugar
1 (12 ounce) package fresh cranberries, rinsed and drained
1/2 cup Queen Creek Olive Mill Cranberry White Balsamic Reduction
Juice of 1 orange
1 apple- peeled, cored and small diced
1 pear- peeled, cored and small diced
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer and stir in cranberries, Cranberry White Balsamic Reduction, orange juice, apples, pears,salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Product Used: Cranberry White Balsamic Reduction
Photo courtesy of The Pioneer Woman
Bacon Olive Oil Braised Brussel Sprouts
1 pound Brussel Sprouts, halved
2 tablespoons Queen Creek Olive Mill Bacon Olive Oil
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
Salt & pepper to taste
2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F. In a large bowl, whisk together Bacon Olive Oil, minced garlic, balsamic vinegar and salt & pepper. Add halved brussel sprouts and toss to coat. Place brussel sprouts cut side up on a baking sheet lined with parchment paper. Bake for 20 minutes until sprouts are cooked but still slightly firm to the touch. Arrange brussel sprouts on a serving platter. Sprinkle with Parmesan cheese and serve.
Product Used: Bacon Olive Oil
Cranberry, Turkey Sausage & Herb Stuffing
1½ cups cubed whole wheat bread
3¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
1 cup chopped celery
5 teaspoons finely chopped fresh sage
3 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 Golden Delicious apple, cored and small chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
¾ cup chicken stock
¼ cup Queen Creek Olive Mill Fresh Crush Rosemary Olive Oil
½ tablespoon kosher salt
Preheat oven to 350˚ F. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet and bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries and parsley. Drizzle with chicken stock, rosemary oil and salt, and mix lightly. Stuff into turkey to loosely fill.
Products Used: Fresh Crush Rosemary Olive Oil
Fresh Herb-Crusted Cranberry Glaze Roast Turkey
Photo courtesy of The Food Network
If you are looking for something to do with the bounty of fresh herbs that grow during the fall months this recipe is perfect. Use this fresh herb paste to coat your holiday turkey before roasting. This is enough paste to slather over a 15-17 LB turkey.
Juice of 1½ lemon
1½ cups of Queen Creek Olive Mill Fresh Crush Rosemary Olive Oil
3 tablespoons Kosher Salt
1 ½ teaspoon fresh ground pepper
¾ cups chopped fresh rosemary
¾ cups chopped fresh Italian Parsley
15 leaves of sage finely chopped
¼ cup Chardonnay wine
½ cup Queen Creek Olive Mill Cranberry White Balsamic Glaze
Note: If you will be stuffing your turkey do it prior to rubbing the paste on the bird.
In a mixing bowl, combine the lemon juice, Fresh Crush Rosemary Olive Oil, salt, pepper, chopped herbs, wine and Cranberry White Balsamic Reduction to form a paste. Rub the inside and outside of the turkey with the paste and roast as normal. Baste several times during roasting.
Incorporating olive oil into your holiday feasts?
Let us know in the comments below!