Holiday Entertaining at Oil & Vinegar

The holidays are right around the corner and Oil & Vinegar offers scrumptious ideas for the tastiest dishes. Whether you need ideas to spice up your Thanksgiving Dinner or easy recipes for an impromptu gathering with friends, we have all the ingredients to make your gathering memorable. This season we have added some amazing new products, so come on in for a taste and let our culinary specialists guide you through a tasteful experience!


Start the party right with these super easy appetizer recipes with some of our favorite ingredients:

Wasabi Deviled Eggs

6 eggs – Hard boiled

2 Tablespoons Wasabi Ginger Dressing

2 Drops Piri Piri Sauce

1/8 teaspoon salt

Piment d’espelette

To hard boil the eggs, place the eggs in a pot of cold water, bring to a boil for 5 or 6 minutes, rinse immediately with cold water. When the eggs are completely cool, peel the shell and slice them in half lengthwise. Remove the yolks and place in a bowl. Add the Wasabi Ginger Dressing, Piri Piri and salt and mash with a fork until well blended. Fill the mixture in a pastry bag with flower tip or a plastic bag with the tip cut off and squeeze into the egg white. Sprinkle the filled egg with Piment d’espelette and serve.

 

Holiday Brie En Croute

1 Puff Pastry sheet

1 Brie cheese wheel

½ to 1 jar fig spread (choose your flavor – plain, orange, cocoa, hazelnut)

1 egg

 

Preheat your oven to 375 degrees. Lightly flour your work surface so the puff pastry doesn’t stick. Roll the puff pastry out flat. Cut the brie wheel in half length wise, so you have two equal wheels. Place one wheel on the puff pastry, spread a generous layer of fig spread even on the brie, and then place the other wheel on top. Make an egg wash with the egg and about 1 tablespoon of water. Brush the edges of the puff pastry with the wash then fold the pastry over so the brie is completely enclosed. Trim the edges if necessary. Place the brie in a Baked Brie Dish and brush the top with a bit of egg wash. Bake in the center oven for 20-25 minutes. Serve warm with crackers or French baguette.

Olive Poppers

1 – 1 ½ jars Feta Stuffed Olives (approximately 24 olives)

3 tablespoons of shredded sharp cheddar cheese

½ cup of all-purpose flour

¾ teaspoon of piri piri sauce

½ teaspoon fleur de sel

3 tablespoons unsalted butter, melted

1 - 2 tablespoons milk, as needed

Drain the Feta Stuffed Olives and pat dry. Set aside.

With a wooden spoon, combine the Cheddar cheese, flour, piri piri sauce, and fleur de sel in a bowl. Add the melted butter and mix. Add the milk, starting with 1 tablespoon and using more as needed, and mix again.

Using your hands, knead the mixture for a minute until a soft dough has formed.

Preheat the oven to 375 degrees F. Pinch off small balls of dough about the same size as the olives and flatten each ball of dough with your fingers, then wrap each olive with it. Place the dough-wrapped olives on a parchment paper-lined baking sheet about an inch apart. Bake until golden brown, about 25 minutes.

 

Serve with Tzatziki Sour Cream Dressing

Mix ½ cup sour cream, 3 tablespoons of heavy cream with 1 to 2 tablespoons of Tzatziki spice mix.

(Items in bold are available at Oil & Vinegar)

Use Your Holiday Leftovers to Create Gourmet Dishes

As the holidays approach, one of the most exciting aspects is all the delicious food. Thanksgiving is a day filled with turkey, stuffing, cranberry sauce, mashed potatoes and of course fun with your family. With this holiday comes a tremendous amount of leftovers, which can be just as tasty the following day. As a way to turn your holiday leftovers into a gourmet feast for your friends and family to enjoy, I have created a few recipes of customized Oil & Vinegar dishes. Below you can find some fantastic recipes to try out this holiday season and surprise your relatives with some new flavors even after Thanksgiving is over. Create Oil & Vinegar’s Savory Potato Pancakes and Turkey Mushroom Risotto and let me know what you think!

Savory potato pancakes

2 cups mashed potatoes
1 egg, beaten
1 small onion, minced
1 Tbsp parmesan dipper
3 Tbsp olive oil

Mix together the mashed potatoes, egg, onion, and parmesan dipper in a bowl. Heat the olive oil in a frying pan. Drop large spoonfuls of the mixture into the frying pan, making sure they don’t touch each other. Cook until the bottom is brown and crisp, turn over and cook the other side until brown and crisp.

Turkey Mushroom Risotto

1 package Boscaiolo Risotto
1 cup white wine
2 cups chicken stock
2 Tbsp Extra Virgin Olive Oil
½ cup parmesan cheese
1 cup chopped turkey

Make the Risotto according to the package directions then add 1 cup chopped turkey, mix well and serve.

Package directions: Put 1 tablespoon Extra Virgin Olive Oil in a pan with 1 package Boscaiolo Risotto, stir over medium heat for 1 minute. Add 1 cup white wine; bring to a boil, stirring occasionally. Reduce to a simmer. As the liquid is absorbed into the rice, add the chicken stock one ladle at a time until absorbed into the rice; about 20 minutes. Remove from heat and stir in the remaining olive oil and parmesan cheese.