Creamy, cheesy, smoky with a hint of spice, these puffs can be served as a side dish or an appetizer. A real crowd pleaser!
Preheat the oven to 400°F.
Wash potatoes and cut into 1-2” chunks. Bring a pan of salted water to boil and add potatoes. Cook until fork tender but still firm, about 10-15 minutes. Drain water. Add cream or sour cream, salt and pepper, olive oils and salt/pepper to potatoes then mash until consistency is rich and creamy. Let cool for 10-15 minutes.
Combine mashed potatoes, beaten eggs, cheddar cheese, bacon bits and chives. Mix well.
Grease a standard muffin pan (use more of our Smoked olive oil if possible, which gives a great flavor) and mound a spoonful of potato mixture into each cup. You can use different sizes of muffin pans but will need to adjust baking time accordingly.
Sprinkle each cup with a bit of parmesan cheese.
Bake 30-35 minutes or until golden brown. If using convection or non-standard sized muffin pans, adjust time accordingly.
Cool for 5 minutes. Serve warm.
Optional: top with a dash of sour cream and chive.
An easy and delicious Holiday favorite!
Preheat the oven to 325°. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking around 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour as mentioned above, remove the ham from the oven and increase the oven temperature to 350°.
Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
Moist with crispy corners. Fudgy and delicious!
- 6 tablespoons Fresh Harvest mild and fruity extra-virgin olive oil, plus more to grease pan. You can also use our Blood Orange or Mandarin olive oil.
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup Dutch-processed cocoa powder
- ¼ cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup mini or regular chocolate chips
- Flaky sea salt, such as Maldon, as needed
Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons olive oil, melted chocolate, egg and vanilla.
Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
The brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
A delicious and easy recipe! Keep frozen cranberries from the holidays to have this anytime of the year! Cranberries are a great source of antioxidants and they freeze well.
Using a ninja, food processor or blender, process garlic, balsamic, olive oil, soy or Worchester sauce and ½ cup of the cranberries until smooth.
Place chicken pieces in a bowl and pour marinade over chicken. Stir well and cover. Refrigerate for 30 minutes to 1 hour or more. Stir occasionally. Marinate up to 2 day tightly covered and chilled.
Preheat oven to 375°F. Lightly grease a large cast iron skillet or casserole dish with nonstick spray.
Remove the chicken from the bag, reserving the marinade. Place chicken pieces in the skillet or dish, skin side down, and season with salt and pepper (optional) I usually don’t. Sprinkle the remaining 1-cup cranberries around the pan.
Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. Raise oven temperature to 425°F, garnish with rosemary (optional) and cook until chicken is well browned, about 10-15 minutes more or until done. Serve immediately.
A delicious Holiday treat!
- 5 oz Sky Pear Vodka
- 1 oz MerletCreme de Poire (easily ordered at your favorite liquor store or comparable Pear Liqueur)
- ½ oz Fresh Harvest Cranberry Pear Balsamic
- 1 oz Cranberry Juice
- Cranberry Sugar (optional)
Rim martini glass with Pear Liqueur and cranberry sugar before serving. Pour ingredients into a cocktail shaker over ice, shake and strain glass.
A crafty and unique way to use fresh fruit and Fresh Harvest olive oil. Did you know olive oil burns clean in lamps, etc?
Step 1. Decide which citrus you’d like to turn in to a candle. Half a standard size lime filled with olive oil will burn for about 1 hour, while half a lemon will burn for about 2 – 2 1/2 hours, and orange filled with olive oil will burn for about 3-3 1/2 hours, and a grapefruit for 4-5 hours.
Step 2. Cut your favorite citrus in half reserving the half that is connected to the long, white string-like pith that runs through the center of citrus fruits. It is very important that this remain intact and connected to the citrus, as this is your candle “wick”.
Step 3. You can be meticulous and remove all the flesh of the citrus down to the white pith, or you can be lazy like me and simply get most of it out. It will not affect the performance of your citrus candle.
Step 4. Choose the type of Fresh Harvest Olive Oil you’d like to fill it with. Any single cultivar extra virgin olive oil, fused olive oil or infused olive oil will burn in the candle, however I suggest staying away from burning the chili olive oils such as Baklouti, Cayenne, or Harissa. Fill the citrus about 3/4 full, but make sure the wick is not fully submerged in the oil and at least 1/4″ is available to light.
Step 5. Gently coat the citrus pith or the “wick” with olive oil. Using a stick lighter begin the process of lighting the wick. This will take a minute or two as it is necessary to dry out the wick and char it to some degree. Once it’s lit, it will stay so until all the oil is gone.
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breasts.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms work too)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Fresh Harvest Traditional Style Balsamic
- 2 tablespoons of Fresh Harvest Wild Mushroom-Sage olive oil
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodles, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the Fresh Harvest Wild Mushroom & Sage olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute’ the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the chicken in the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and Fresh Harevst Balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens.
Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains. Enjoy! This is comfort food at its best!
by Kelly Clarke
- 6 oz. freshly grated white sharp cheddar cheese
- 8 oz. block cream cheese, softened
- 8 oz. goat cheese
- 4 oz. mascarpone cheese
- 20 oz. can crushed pineapple, thoroughly drained
- 1/3 cup sliced almonds
- 3 tbsp. Fresh Harvest Pomegranate Balsamic Vinegar
- Crackers / Chips of your choice
Combine the cheeses and the pineapple in a bowl and mix well. For a creamier dip, you can use an electric mixer. Add the almonds and pomegranate balsamic and mix. Shape into a ball, cover, and refrigerate for 30 minutes.
Meanwhile, remove the pomegranate arils and allow them to dry on a paper towel. (Tip: Removing the arils can be time-consuming; a quick and easy way to remove them is to cut the pomegranate along it’s median and use the back of a wide spoon to strike the rind with the open part of the pomegranate facing a bowl.)
Cover the cheese ball with the arils and serve with crackers or chips of your choice.
A wonderful recipe for left-over Turkey, or anytime! Substitute chicken for classic Chicken and Dumplings. This is an easy, homestyle recipe sure to please.
- 8 medium carrots, cut into 1/4 inch chunks
- 4 celery ribs, cut into 1/4 inch chunks
- 1 cup chopped white or yellow onion
- 1/2 cup Fresh Harvest Butter Olive Oil
- 1 can (10-1/2 ounces) condensed beef consommé
or a little over a cup left-over turkey gravy.
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cooked turkey, cubed or hand shredded into bite size
- 2 cups frozen cut green beans or corn
- 1/2 cup all-purpose flour
- 2 teaspoons Fresh Harvest Traditional Balsamic
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup whole milk
- 1 egg
In a Dutch oven, saute on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings: combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
This fresh cranberry sauce is the bomb! Made with dark rum and balsamic. We use honey to help sweeten without too much processed sugar. Try different flavors of our balsamic for a different taste!
- 1 package (12 ounce) whole, fresh cranberries
- 1/4 cup sugar
- 1/2 cup your favorite, authentic honey
- ¼ cup Fresh Harvest Raspberry Balsamic
- ½ cup water
- ½ cup good quality dark rum
- 1 beautiful orange, zest and juice
- Rinse off fresh cranberries, drain and put into saucepan.
- Zest and juice the beautiful orange.
- Add all ingredients to berries and stir well.
- Bring mixture to a boil and stir well. Reduce heat to low. Cover loosely and let simmer on low for 30 minutes or more.
- You want all the cranberries to ‘pop’ and the mixture will eventually thicken.
- Stir frequently and stir well.
- When mixture is nice and thick, and the berries have all ‘popped’ take off heat and let cool for 10 minutes. Transfer to bowl for serving, or chill. It is best when chilled and will thicken more in the refrigerator.
Note: if all the berries don’t ‘pop’, that is fine. You can use a spoon to crush them or leave them whole for a chunkier sauce. If sauce gets too thick, add a bit more water. This can simmer for quite a while and will get thicker and better as it cooks.