Recipe Dish Type: Appetizer & Snack

Hearty White Wine Turkey Stew

  • Season turkey all over with salt and pepper. Heat half of the oil in large Dutch oven set over medium-high heat; brown turkey in batches, adding more oil as needed, until golden. Using slotted spoon, transfer to plate; set aside.
  • In same pan, cook onion, mushrooms, garlic, sage and rosemary for 7 to 10 minutes or until softened. Stir in 1 cup broth, and wine, scraping up any browned bits; bring to boil. Cook, stirring occasionally, for 12 to 15 minutes or until liquid evaporates. Sprinkle flour over vegetables and stir to combine; cook for 2 minutes. Gradually whisk in remaining broth.
  • Stir in sweet potatoes; bring to simmer. Return turkey and any accumulated juices to pan. Cook, stirring occasionally, for about 45 minutes or until turkey is very tender and sauce is thickened. Add peas; cook for 2 minutes. Stir in cream and vinegar. Remove from heat. Garnish with parsley.

 

Tip: Stew can be made up to 3 days ahead, cooled, covered and refrigerated, then warmed gently before serving.

Crunchy Parmesan Roasted Chickpeas

Enjoy roasted chickpeas as a wholesome snack, salad topping or pasta garnish.

 

  • Preheat oven to 400°F. Line baking sheet with parchment paper.
  • Lay chickpeas in single layer between layers of paper towel; let stand for 20 minutes or until very dry. In bowl, whisk together oil, paprika, salt and pepper; add chickpeas, tossing gently to coat.
  • Spread chickpeas on prepared pan; bake, stirring every 10 minutes, for 35 to 40 minutes or until golden brown and crisp. Let cool completely on pan.
  • In large bowl, toss chickpeas with Parmesan. Store in an airtight container at room temperature for up to 3 days.

Vanilla Bean Olive Oil Semifreddo

  • Line 8- x 5-inch loaf pan with enough parchment paper to overhang edges. Set aside.
  • Using electric mixer, whip cream to medium peaks; refrigerate. In separate bowl, using electric hand mixer, beat together sugar, egg yolks and vanilla bean seeds. Place bowl in hot water bath; beat until light and fluffy and temperature registers 165ºF on instant-read thermometer.
  • Remove bowl from hot water bath. Place bowl on stand mixer; using whisk attachment, beat until thickened and light in color. Whisk in olive oil until emulsified; gently fold in whipped cream. Spoon mixture into prepared pan. Freeze for at least 8 hours or overnight.

Italian Wedding Soup

Meatballs:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. In large bowl, stir together breadcrumbs, Parmesan, parsley, egg, salt and pepper. Crumble in ground chicken and sausage; mix gently until combined.
  • Roll into 3/4-inch balls; arrange on prepared pan. Brush with olive oil; bake for 8 to 10 minutes or until lightly golden brown and almost cooked through. Let cool slightly.

 

Soup:

  • Meanwhile, heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, carrots and celery, stirring occasionally, for about 10 minutes or until softened. Add garlic, salt, pepper and hot pepper flakes; cook for 3 minutes.
  • Pour in broth and add bay leaf; bring to boil. Add meatballs and reduce heat to simmer; cook for about 30 minutes or until slightly reduced. Stir in pasta and Parmesan. Cook for about 10 minutes or until pasta is tender and soup is slightly thickened. Stir in spinach; cook for about 2 minutes or until wilted. Discard bay leaf.
  • Ladle into soup plates. Drizzle with olive oil and sprinkle with additional Parmesan before serving.

 

Tip: Add a piece of Parmesan rind to the broth to release its flavor during simmering. Discard before serving.

Olive Oil and Cornmeal Stone Fruit Cobbler

  • Preheat oven to 375°F. Grease 8-inch square baking dish with 1/2 tsp of the oil. In bowl, toss together fruit, sugar, cornstarch, orange zest, vanilla and cinnamon until evenly coated; spoon into baking dish in even layer.
  • In separate bowl, stir together flour, cornmeal, granulated sugar, baking powder, salt and baking soda. Drizzle remaining oil and milk over top; stir until mixture forms sticky dough. Drop spoonfuls over fruit. Sprinkle with coarse sugar.
  • Bake for 50 to 60 minutes or until fruit is bubbling, and topping is golden brown and no longer doughy when lifted in center of dish. Let stand for 1 hour. Serve with dollops of whipped cream.

Tips:

  • Substitute mixed berries, apples or pears for the stone fruit if desired.
  • Add 1 tbsp additional cornstarch if using frozen fruit.

Strawberry Balsamic Granita

  • In small saucepan, stir sugar with 1 cup water; bring to boil. Simmer until sugar is dissolved; let cool slightly.
  • In food processor, combine balsamic vinegar, sugar mixture, strawberries, and basil (if using); purée until smooth. Pour into metal tray and cover with foil.
  • Freeze for 4 hours, stirring with a fork to break up pieces of ice every 20 to 30 minutes. Serve in small dessert cups or martini glasses. Garnish with small fresh basil leaves if desired.

 

Tip: Substitute fresh mint for basil, or raspberries for the strawberries.

Pappardelle with Sage, Chestnuts and Pancetta

  • In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
  • Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
  • Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.

 

Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.

Parmesan Oven Fries with Classic Balsamic Glaze

  • Preheat oven to 450°F. Cut potatoes into 1/2-inch thick fries. Rinse under cold running water. Arrange in single layer on tea towel; top with another tea towel and dry well.
  • Transfer potatoes to large bowl. Whisk together olive oil, garlic and salt; drizzle over potatoes, tossing until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
  • Bake, turning halfway through, for about 30 minutes or until lightly browned and tender. Transfer to large stainless steel bowl; add Parmesan, tossing to coat. Sprinkle with parsley and pepper. Transfer to large serving platter; drizzle with balsamic glaze. Serve immediately.

 

Tip: To achieve the best browning and crispness, be sure to arrange fries in single layer on baking sheet without touching, so that all edges are exposed and can brown in the hot oven.

Raspberry Balsamic Brownie Sundae

Brownies:

  • Preheat oven to 350°F. Grease 9-inch square baking dish with 1/2 tsp oil. In large bowl, whisk together remaining oil, balsamic glaze and sugar until well combined. Whisk in eggs, one at a time, until just combined. Stir in vanilla.
  • In separate bowl, stir together flour, cocoa powder, salt and baking powder; stir into oil mixture just until moistened. Stir in almonds. Scrape into prepared pan.
  • Bake for about 20 minutes or until sides begin to pull away from pan and top is set. Let cool in pan for about 30 minutes or until completely cooled. Cut into portions.

 

Topping:

  • Arrange each portion on dessert plate. Top with scoop of ice cream, shaved chocolate and almonds. Drizzle with balsamic glaze. Serve immediately.

 

Tip: Store brownies in an airtight container at room temperature for up to 3 days.

Balsamic Berry Crumble

  • Filling: Preheat oven to 375°F. Grease 9-inch square baking dish with olive oil. Stir together balsamic glaze, berries, granulated sugar, brown sugar, cornstarch and lemon juice. Spread in prepared dish in even layer.
  • Topping: Toss together oats, almonds, flour, brown sugar, pecans, cinnamon and salt. Drizzle olive oil over mixture; toss until evenly moistened. Sprinkle over berries.
  • Bake for 45 to 50 minutes or until topping is golden brown and crisp, and filling is bubbling. Let cool for at least 1 hour.
  • Drizzle with glaze just before serving.

 

Tip: Substitute peeled, chopped ripe pears or sliced peaches for the berries if desired.