On the first day of Christmas, The Sacred Olive paired for me:
Blood Orange Olive Oil & Dark Chocolate Balsamic Vinegar
• -1/4 cup The Sacred Olive Blood Orange Olive Oil
• -1 cup white sugar
• -1 teaspoon vanilla extract
– 2 eggs
• -1/2 cup all-purpose flour
• -1/3 cup unsweetened cocoa powder
• -1/4 teaspoon baking powder
• -1/4 teaspoon salt
• -1/2 cup chopped walnuts (optional)
• Dark Chocolate Balsamic Vinegar (used as a finishing agent)
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×9 inch baking pan using our Extra Virgin Olive Oils or our Butter Olive Oil.
In a medium bowl, mix together the blood orange olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
After brownies have been baked drizzle The Sacred Olive Dark Chocolate Balsamic Vinegar on top of each brownie for a sweet and delicious finish!
On the second day of Christmas, The Sacred Olive Paired for me:
Butter Olive Oil, Cinnamon Pear Balsamic Vinegar, & The Sacred Olive Truffle Salt
• 2 T of The Sacred Olive Butter Infused Olive Oil
• 1/3 c The Sacred Olive Cinnamon Pear Balsamic
• 4 medium sweet potatoes, washed, peeled & cut lengthwise into 8 wedges
• 1 t Sicilian Sea Salt or Truffle Sea Salt
• 1. Preheat oven to 400F. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
• 2. Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.
On the third day of Christmas, The Sacred Olive paired for me:
Roasted French Walnut Oil & Aged Fig Balsamic Vinegar
1 1/2 cups spelt flour
1/2 cup granulated sugar
1 teaspoon of The Sacred Olive ground cinnamon
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup peeled and shredded pear
3/4 cup of chopped fresh figs
1/4 cup chopped walnuts
1/4 teaspoon of The Sacred Olive Aged Fig balsamic vinegar
1 large egg, lightly beaten
1/4 cup The Sacred Olive EVOO (Extra Virgin Olive Oil)
Chopped figs, walnuts and raw sugar for topping
Preheat oven to 375 degrees. Coat an 8 inch loaf pan using The Sacred Olive EVOO or Butter Olive Oil and set aside. In a large bowl, combine flour, sugar, cinnamon, baking powder and baking soda. In another bowl combine pear, egg, balsamic vinegar and oil. Add liquids to dry ingredients and stir just until moistened. Gently stir in chopped figs and walnuts. Pour into the greased loaf pan and top with more chopped figs, walnuts and sugar. Bake for about 30 minutes or until a knife inserted into the center comes out clean. Cool slightly before slicing.
Read more at http://www.ibreatheimhungry.com/2011/10/fig-pear-and-walnut-bread.html#YUwHfPc76z0TkiMv.99
On the fourth day of Christmas, The Sacred Olive paired for me:
Vanilla Balsamic Vinegar & The Sacred Olive Nutmeg
12 large egg yolks
2 cups sugar
4 cups cold milk
1 cup heavy cream
1 1/2 cups bourbon
1 teaspoon The Sacred Olive Vanilla Balsamic Vinegar (or until desired flavor is reached)
Add The Sacred Olive ground nutmeg, for garnish
In a large bowl, whisk the yolks and the sugar until smooth and frothy. Whisk in the milk, cream, bourbon and vanilla extract. Transfer into a pitcher or punch bowl for serving.
Top each individual serving with The Sacred Olive ground nutmeg.
On the fifth day of Christmas, The Sacred Olive paired for me:
Dill Olive Oil & Sicilian Lemon White Balsamic
4 tsp. Dill olive oil
6 (4 ounce) pieces of salmon
1 cup water
¼ tsp. dried dill weed
½ cup sour cream
Package of Victoria’s Toasted Onion Dip
Sicilian Lemon Balsamic Drizzle
Heat dill olive oil in a large skillet and brown salmon, turning once, until almost thoroughly cooked, about 4 minutes.
Stir in water Victoria’s Gourmet Toasted Onion Dip and dill. Bring to a boil. Reduce heat and simmer covered, stirring sauce occasionally, until salmon is thoroughly cooked, about 5 minutes. Remove salmon to a serving platter and keep warm.
Remove skillet from heat and stir in sour cream. Spoon sauce over salmon and drizzle Lemon Balsamic and serve.
On the sixth day of Christmas, The Sacred Olive paired for me:
Lemon Olive Oil & Apricot Balsamic Vinegar
• 3 clementines, peeled and sectioned
• Seeds from 1 or ½ of a large pomegranate
• 2 kiwis chopped
• ½ pear chopped
• 1 banana sliced into rounds
• 1 Tbs, The Sacred Olive Lemon Olive Oil
• ½ Tbs. of The Sacred Olive Apricot Balsamic Vinegar
• ½ lemon juiced
• 8 drops liquid Stevia, or 1 Tbs. Honey
• Pinch of The Sacred Olive Celtic Sea Salt
• Add all of the sliced fruit into a large mixing bowl
• In a smaller bowl, whisk together the oil, vinegar, lemon juice, stevia/honey, and sea salt.
• Pour over the fruit and coat evenly.
• Serve and enjoy!
On the seventh day of Christmas, The Sacred Olive paired for me:
Maple Balsamic Vinegar & Sweet and Salty Surrender
• Preheat Oven to 400 Degrees.
• Place baking rack on sheet pan with 1” Edges.
• Arrange Bacon in 1 Layer on Baking Rack
• Bake 15-20 minutes or until bacon begins to turn brown.
• Remove the pan from the oven
• Brush Bacon with Maple Balsamic Reduction
• Sprinkle with Sweet and Salty Surrender by Sweet is the Spice
• Bake for another 2-3 minutes until Golden Brown
• 1 Pound – Extra-Thick Sliced Bacon
• 100ml – Sacred Olive Maple Balsamic
• 1oz – Sweet is the Spice – Sweet and Salty Surrender
On the eighth day of Christmas, The Sacred Olive paired for me:
Extra Virgin Olive Oil & Black Current Balsamic Vinegar
• 11/2 cups lower sodium chicken broth (fat-free, divided)
• 4 tsps The Sacred Olive Extra Virgin Olive Oil (divided)
• 1/2 tsp salt (divided)
• 1 cup couscous (uncooked)
• 2 tsps rosemary (minced)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 24 ozs lamb rib chops (trimmed)
• Extra Virgin Olive Oil (substitution for cooking spray)
• 1/3 cup red currant jelly
• 3 tbsps The Sacred Olive Black Currant Balsamic vinegar
• 2 tsps whole grain mustard
• 1/4 cup roasted pistachios (unsalted shelled dry-, coarsely chopped)
• 2 tbsps chopped fresh mint
• rosemary (leaves, optional)
1. Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.
2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.
3. Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
4. Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.
On the ninth day of Christmas, The Sacred Olive paired for me:
Extra Virgin Olive Oil & Black Cherry Balsamic Vinegar
• 1/2 cup cherry preserves
• 1/2 cup port
• 1 tbsp fresh ginger (grated)
• 1 tbsp The Sacred Olive Black Cherry balsamic vinegar
• 3/4 tsp The Sacred Olive Celtic Sea Salt (divided)
• 3 lbs Cornish hens
• 1/4 tsp The Sacred Olive Black Pepper Corns (grind them freshly)
1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.
On the tenth day of Christmas, The Sacred Olive paired for me:
Wild Mushroom and Sage Oil & Cranberry Pear Balsamic Vinegar
• 1/2 cup hazelnuts
• 1/2 cup crème fraîche (see Note)
• 2 tbsps The Sacred Olive Cranberry Pear balsamic vinegar (white)
• 1 tbsp honey
• 1/2 tsp salt
• 3 cups mixed greens (loosely packed gourmet)
• 4 asian pear (or other pears, cut into wedges)
• 1/2 cup dried cranberries
• 2 tbsps sage leaves (fresh, cut into thin strips)
• The Sacred Olive Wild Mushroom and Sage Olive Oil (used as a finishing drizzle)
Place hazelnuts on an ungreased baking sheet. Bake at 350° for 15 minutes or until skins split. Place hazelnuts in a colander. Rub hazelnuts briskly with a kitchen towel to remove skins; discard skins. Coarsely chop hazelnuts.
Whisk together crème fraîche and next 3 ingredients. Arrange salad greens and pear wedges on salad plates. Drizzle evenly with dressing; sprinkle with hazelnuts, cranberries, and sage.
Note: To make your own crème fraîche, stir together 1/2 cup whipping cream and 1 tablespoon buttermilk. Cover and let stand at room temperature 8 hours. Then store in refrigerator up to 10 days.