Tis the season for indulging in heartwarming recipes with our favorite people! Chef Anthony Marino and Oil & Vinegar (South Hills Village) owner, Angela McMasters, hosted another cooking demo and an oil & vinegar tasting in the Don’s Appliances Experience Center. It focused on three recipes that make great sides to your holiday festivities along with an informational vinegar tasting. Check out our December event, a Junior Chef Holiday Cookie Class, here.
Gather some friends and family and try these delicious recipes for yourself! There are some bonus drink recipes at the end as well.
Pumpkin Sage Soup with Walnut Oil
Ingredients:
-1/4 c. olive oil
-3 large sweet onions, sliced
-3 cloves garlic, chopped
-2 large leaves sage, chopped
-2 tsp. fresh ginger, grated and peeled
-1/4 tsp. ground nutmeg
-2 qt. lower-sodium vegetable or chicken broth
-3 15-oz. cans pure pumpkin
-1 tbsp. lemon juice
Directions:
1. In 5-quart sauce pot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally. Add broth and pumpkin. Heat to simmering on high, scraping up browned bits from bottom of pot. Reduce heat to maintain simmer; cook 20 minutes stirring occasionally.
2. With immersion blender or in batches in blender, puree soup until smooth. Stir in lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Makes about 10 cups. Soup can be made and refrigerated up to 2 days ahead. Reheat on medium. (If soup is too thick, add water or broth for desired consistency. Season to taste.)
Grilled Chicken Cranberry Flatbread with Lemon EVOO, Grapeseed Oil & Marc de Champagne Vinegar
Directions:
1. Make your favorite flatbread dough, let the dough rise and cover with olive oil.
2. Add cream cheese, grilled chicken, cooked cranberries, spinach and mozzarella cheese to your liking.
3. Cook for 13-15 minutes at 425.
House made Ricotta with Pasta over bacon and Roasted Brussel Sprouts with Koroneiki EVOO & Fig Vinegar
House made Ricotta Recipe:
Ingredients:
-1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
-1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
-1 teaspoon salt, optional
Directions:
1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
5. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
6. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Pasta Directions:
1. Make penne pasta
2. Combine pasta with Koroneiki EVOO and fig vinegar
3. Add pieces of bacon to roasted brussel sprouts
4. Put pasta over bacon and brussel sprouts and enjoy!
Razzle Dazzle
2 liters of ginger ale
1 liter club soda
8.5 oz raspberry vinegar
You "Cran" Make This For Everyone
2 liters ginger ale
1 liter lemonade
8.5 oz cranberry vinegar