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Monthly Archives: November 2012

  • Sweet Garlic Mustard Roast Chicken

    November 19, 2012

    Let the mustard do the work! The mouth-watering combination of sweet and savory makes this recipe novel enough for a holiday meal, but it's easy enough to prepare for a week-night.

    Ingredients:

    1/2 cup Little Thief Sweet Roasted Garlic Mustard
    3-pound whole chicken
    2 Tbs. Lucero Certified Extra Virgin Olive Oil
    Kosher salt and freshly ground black pepper, to taste

    Directions:

    Heat the mustard and olive oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.

    Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.

    Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.

    We chose to serve our chicken on a bed of rosemary and pomegranate- for an extra infusion of flavors- but the mustard marinade makes this dish extremely versatile. It pairs easily with almost any favorite side-dish, like the Squash and Corn Layered Dish or Meyer Lemon Broccoli. Enjoy!


  • Chocolate Olive Oil & Hazelnut Brownies

    November 19, 2012

    A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions:

    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.


  • Balsamic Caramel Corn

    November 19, 2012

    A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.

    Ingredients:

    2 bags plain, unbuttered microwave popcorn
    8 oz. unsalted butter
    2 cups packed light brown sugar
    1 tsp. kosher salt
    1/4 cup Lucero Traditional Balsamic Vinegar
    1/4 cup light maple syrup
    1 tsp. baking soda

    Directions:

    Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

    In a large saucepan, combine the butter, brown sugar, salt, vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

    Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

    Adapted from Sauce Magazine.


  • White Lemon Balsamic Flat Apple Pie

    November 19, 2012

    Ingredients

    • 5 Granny Smith apples, peeled and sliced
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1 tablespoon of Lucero White Lemon Balsamic Vinegar
    • Juice of 1/2 lemon
    • 4 tablespoons butter
    • 1 box of rolled refrigerated pie crust

    Directions

    Preheat the oven to 375 degrees F.

    In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and Lucero White Lemon Balsamic Vinegar. On parchment paper over a baking sheet spread both pie crusts. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

    Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

    Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!

    White Lemon Balsamic Flat Apple Pie


  • Black Olive Feta Spread

    November 19, 2012

    Ingredients:

    • 1 pound of feta cheese
    • 1 jar of Lucero Black Olive Tapenade
    • 1 baguette
    • Lucero Koroneiki Olive Oil
    • Garlic salt to taste
    • Rosemary and kalamata olives for garnish

    Directions:

    Cut baguette in to ΒΌ inch slices, brush with Koroneiki Olive Oil, sprinkle with garlic salt and toast until golden brown. Bring feta cheese to room temperature. Mix in Black Olive Tapenade and Koroneiki Olive Oil. Serve on a platter, garnish with rosemary and kalamata olives.

    Black Olive Tap Spread


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