December Recipe Ideas
Let the Holidays begin….
Pesto Pizza Stuffed Star Bread
Ingredients
1.5 lb store-bought or homemade pizza dough
9 Tbsp pesto, divided
3/4 c shredded mozzarella, divided
1 Tbsp SLO Olive Basil extra-virgin olive oil
2 Tbsp grated Parmesan
Marinara Sauce, for serving
Directions
Preheat oven to 375°. Divide dough into 4 equal pieces. Roll each piece to an 11" circle. Place one circle on a parchment-lined baking sheet. Spread 3 tablespoons pesto over dough in an even layer, then top with 1/4 cup mozzarella. Top with a second piece of dough. Repeat with remaining pesto, mozzarella, and pizza dough, leaving the top layer of dough bare. Brush top layer with oil and sprinkle with Parmesan.
Place a bowl or glass with a 3" diameter in the center of dough. Using a sharp knife, cut circle into 16 equal strips, starting at bowl and going all the way to edge, making sure to cut through all of the layers. Remove bowl.
Take 2 strips next to each other and twist away from each other 4 times. Pinch edges together to create a point. Repeat with remaining strips to create 8 points.
Bake stuffed bread until golden brown, 20 to 25 minutes. Serve warm with marinara alongside.
Originally posted from Delish.com
Cranberry Cream Cheese Spread
Ingredients
2 c fresh or frozen cranberries, thawed
5 Tbsp granulated sugar
1 Tbsp SLO Olive Cranberry Balsamic
2 Tbsp brandy
2 (8-oz.) pkg. cream cheese, room temperature
6 Tbsp heavy cream
2 tsp finely grated lemon zest
1/4 tsp kosher salt
1 Tbsp sliced almonds or crushed walnuts
2 tsp finely sliced scallions
1/2 tsp freshly ground black pepper (optional)
SLO Olive Extra-virgin olive oil, for drizzling
Assorted crackers or bagel chips, for serving
Directions
In a small saucepan over medium-high heat, bring cranberries, sugar, and 1/2 c. cold water to a simmer. Cook, stirring occasionally, until liquid has reduced into a thickened saucy consistency and cranberries have burst, 12 to 14 minutes.
Add brandy and cook, stirring occasionally, until most of the liquid is evaporated, about 2 minutes more. Transfer to a medium heatproof container or bowl and let cool.
Meanwhile, in a large bowl, using a handheld mixer on low speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese, heavy cream, lemon zest, and salt, increasing speed to high, until smooth and fluffy, about 1 minute.
Dollop cream cheese mixture into a serving bowl. Spoon cranberry sauce over. Sprinkle with almonds and scallions; season with pepper (if using). Drizzle with oil. Serve with crackers alongside.
Originally posted from Delish.com
Bacon Wrapped Dates
Ingredients
24 Medjool dates
4 ounces blue cheese, crumbled
4 ounces cream cheese, at room temperature
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup walnut halves, toasted and halved lengthwise
6 thin slices of bacon, each cut crosswise into 4 pieces
Fresh thyme leaves, for garnish
Honey and SLO Olive extra-virgin olive oil, for serving
Instructions
Cut a lengthwise slit in the side of each date and remove the pits.
In a medium bowl, combine the blue cheese with the cream cheese, salt and pepper. Using a hand mixer, beat at medium speed until thoroughly blended and fluffy, about 3 minutes. Refrigerate the blue cheese filling until firm, about 30 minutes.
Preheat the oven to 425°. Place a rack over a rimmed baking sheet. Using a small spoon, stuff each date with 1 1/2 teaspoons of the blue cheese filling, then tuck in a piece of toasted walnut. Wrap each date with a piece of bacon, secure it with a toothpick and transfer to the rack.
Bake the wrapped stuffed dates for about 15 minutes, turning them with tongs once or twice so the bacon crisps on all sides. Transfer the dates to a platter, garnish with thyme leaves and serve warm, with a drizzle of honey and olive oil.
Originally posted from Food&wine.com
Italian Meyer Olive Oil Cake
Ingredients
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
3 large eggs
1 ¾ cups white sugar
1 cup SLO Olive Meyer Lemon extra-virgin olive oil, plus more for greasing
1 cup whole milk
1 tablespoon honey
2 tablespoons freshly grated orange zest (2 oranges)
1 tablespoon powdered sugar for dusting (Optional)
Instructions
Gather all ingredients. Preheat the oven to 350 degrees F.
Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not over mix.
Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not over bake.
Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
Serve and enjoy!
Originally posted from allrecipes.com
