Elevate your Holiday Spread with Olivelle
If you're looking to elevate your holiday spread from "meh" to "magnificent," then buckle up, as we dive into the magical world of Olivelle ingredients that will make your feast truly unforgettable. (Recipe's created by Olivelle with minor edits)
First up, let’s talk turkey!
Brown Sugar Brined Turkey With Zesty Pan Sauce
Ingredients:
For the Turkey Brine
20-26 lb Turkey
1 ¼ cup Brown Sugar
1 Bag Butcher’s Spice Blend
16 Cups Water, divided
½ cup Wild Mushroom & Sage Infused Olive Oil
3 Tbsp Mediterranean Rosemary Rub & Seasoning
Zesty Pan Dressing
4 Tbsp Turkey Pan Drippings
4 Tbsp Wild Mushroom & Sage Infused Olive Oil
6 Tbsp Flour
¼ cup Dark Balsamic Vinegar of Modena
2 cups Chicken Stock, divided
2 tsp Mediterranean Rosemary Rub & Seasoning
Directions
Add turkey to a large food safe container that can be stored in the fridge. In a medium pot boil 4 cups of water. Add sugar and Butcher’s Blend, mix until dissolved, let water cool then add to pot with turkey plus another 12 cups of cold water. Let brine for 12 to 24 hours. Rinse the turkey under cold water and pat dry.
Combine oil with rub and generously rub turkey, including under the skin with the mixture.
Preheat the oven to 450F. Place turkey on a roasting rack and add to the oven uncovered for 20 minutes to obtain color on the skin.
Remove from the oven and reduce the temp to 350 F. Place turkey in the oven uncovered and cook for 3-4 hours or until internal temperature reaches 160F. If skin becomes too dark, cover with foil. Let the turkey rest at least 20-30 minutes before carving.
In a saucepan over medium heat add turkey drippings, olive oil, and flour. Cook for 4-5 minutes to remove flour flavor, but do not let the roux brown. Slowly add vinegar and chicken stock, whisking constantly. Season with rub and stir to combine.
Serve turkey with pan sauce. Enjoy!
Side Dishes that Steal the Spotlight.
Blood Orange & Roasted Root Vegetable Salad
This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruity vinaigrette.
Prep Time 10 minutes / Cook Time 50 minutes
Ingredients
1 Yellow Sweet Potato
1 Orange Yam
4 Beets
6 Tbsp Blood Orange Olive Oil, divided
3 ½ tsp Vanilla Bean Sea Salt
2 Tbsp Harvest Fig Balsamic Vinegar
8 cups Spinach
Pumpkin Seeds or Pecans, for finishing
Goat or Feta Cheese, for finishing
Directions
Preheat the oven to 400 degrees F.
Dice the sweet potato, yam and beets into ¼” cubes. Arrange on a baking sheet (careful not to overcrowd) and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
Roast for 40 - 50 minutes, until golden and tender.
Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar.
Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese.
Cranberries with a twist.
The flavor of apples and chai complements the tartness of cranberries to create a delicious sauce in this recipe. Once you see how easy this sauce is to make, you'll never use canned cranberry sauce again!
Ingredients
4 granny smith apples
1½ cups Fresh or Frozen Cranberries
½ cup Orange Juice
½ cup Brown Sugar
2 tsp Apple Chai Sugar Shaker
¼ cup Cranberry Spice White Balsamic Vinegar*
¼ tsp Vanilla Bean Sea Salt
Directions
Preheat oven to 375.
In a saucepan, combine all ingredients except apples and sea salt. Cook for 15 minutes on medium heat.
While that's cooking, cut lids off apples and core out center to 3/4 down.
(Use a paring knife and spoon.)
Return to sauce, using a potato masher to break apart cranberries as they cook down. Sauce is done when juices have evaporated and sauce has thickened.
Let cool. Spoon cooled sauce into the apples, replacing the lids on each. Place stuffed apples in a baking pan with about 1 inch of warm water in the bottom to keep the apples from getting dry. Bake for 40-45 mins, until apple is a bit soft. Lift lid and finish sauce with a sprinkling of sea salt, replace lids and dust apples with powdered sugar before serving.
*Cranberry Spice White Balsamic Vinegar is a seasonal item! If you don't have this on hand, try replacing with our Harvest Fig Balsamic Vinegar.
Ticket to Flavor Town!
Have Bruschetta on hand anytime with Olivelle's Bruschetta Dried Herb Blend! A mixture of tomatoes, garlic, and Italian Herbs make this seasoning mouthwatering-ly good! Simply add hot water and olive oil to enjoy on a crostini or add into your tomato sauces, marinades, or even eggs!
How to Enjoy
Spoon over chicken or seafood with a sprinkle of cheese.
Season eggs, meats, or vegetables before cooking.
Add to pasta, pizza sauce, or tomato soup for an added zip.
Directions: Mix 3 Tbsp dried Bruschetta with 6 Tbsp hot water. Let stand for 3 minutes. Drizzle with 1 Tbsp of your favorite extra virgin olive oil (we love Caramelized Garlic.) Spread over a crusty Italian baguette or use as a dip with crackers.
Wild Garlic Dried Herb Blend uses ramson (leafy wild garlic) to bring a garlic flavor that is less pungent than garlic cloves. This delicate blend of herbs is a staple for seasoning everything from party dips to scrambled eggs.
How to Enjoy:
Season eggs, chicken, fish, or veggies.
Mix with sour cream to garnish baked potatoes.
Add to meatballs, burgers, soups, or salad dressings.
Directions: Mix 2 Tbsp dried Wild Garlic with 3 Tbsp hot water. Let stand for 3 minutes. Mix with 1/4 cup cream cheese and 1/4 cup mayonnaise and enjoy as a dip with crackers, vegetables, or a crusty Italian baguette.
Miscuglio Italian Dried Herb Blend: this Italian "hodgepodge" of herbs adds exquisite flavor to everyday foods. If you love Italian seasoning, look no further than this jar of Italian Herbs. Perfect for adding flair to veggies, pasta, potatoes, meats, sauces, and more!
How to Enjoy:
Season veggies, chicken, meatballs, or pasta dishes.Mix with sour cream to garnish baked potatoes or omelets.
Enhance sauces and soups.
Directions: Mix 2 Tbsp dried Miscuglio with 1 Tbsp hot water. Let stand for 2 minutes. Mix with 1/3 cup each cream cheese and mayo and enjoy as a dip with crackers, vegetables or a crusty Italian baguette.
Now, go forth and conquer the kitchen! May your roasting season be filled with laughter, love, and a whole lot of flavor.
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