April Recipe Ideas
Easter Dinner Ideas
Balsamic Glazed Ham
Juicy, sweet and savory
Ingredients
8-10 lb ham shank fully cooked
½ cup brown sugar
½ tablespoons SLO Olive Reserve Aged Balsamic vinegar
1½ tablespoons Dijon mustard
Directions
Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
Preheat the oven to 325 degrees. Line a large roasting pan or a heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove.
Remove the ham from the oven and baste generously with the glaze, using about ¼ of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
Transfer the ham to a large platter and let rest for 10-15 minutes prior to slicing.
Originally posted from barefeetinthekitchen.com
Honey-Mustard Brussels Sprout Salad
Ingredients
1 pound fresh Brussels sprout, trimmed and shredded
2 medium tart apples, chopped
2 cups fresh spinach
1 medium red onion, chopped
1 small sweet orange pepper, chopped
1/2 cup chopped walnuts (optional)
1/2 cup green grapes, sliced
1/2 cup crumbled Blue cheese
3 bacon strips, cooked and crumbled
1/4 cup SLO Olive Tuscan Blend Extra Virgin olive oil
2 tablespoons SLO Olive Aged Red Wine vinegar
2 tablespoons honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Originally posted from www.tasteofhome.com
Cheese-Stuffed Sweet Onions
Sweet and decedent
Ingredients
4 large Vidalia or other sweet onions
3/4 cup crumbled goat cheese
3/4 cup crumbled blue cheese
1 teaspoon minced fresh thyme
2 cups vegetable stock
1 tablespoon SLO Olive Koroneiki olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Romano or Parmesan cheese
Fresh thyme leaves
Instructions
Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions.
Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Berry Olive Oil Cake
Ingredients
1 cup granulated sugar
2 large eggs, room temperature
pinch of orange zest
3/4 cup SLO Olive Arbequina Extra Virgin olive oil (or for a different take try Blood Orange or Meyer Lemon Oil)
2 teaspoons vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups berries, fresh or frozen
Instructions
Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper. Set aside.
In a stand mixer on medium speed, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk!
Keeping the mixer going at a medium low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.
Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix. Last, fold in the berries gently.
Pour the batter into your prepared pan and bake for 45 -55 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean. Dust with powdered sugar and enjoy!
Originally posted from bromabakery.com
