Olive~Me & Co.’s Maple Balsamic Glazed Ham

image source www.chowstatic.com

image source www.chowstatic.com

Ingredients

  • 6-8 pound ham
  • 1/3 Cup chicken stock
  • 4 Tsp kosher salt
  • 4 Tsp freshly ground black pepper
  • 1 Cup Olive~Me & Co.  Maple Balsamic Vinegar
  • 1 tbs Sutter Buttes Cabernet Mustard
  • 1 Tsp Cinnamon

Directions

  1. Take the ham out of the fridge and let it sit for about 20-25 minutes, allowing it to come to room temperature
  2. Heat oven to 325ºF.
  3. In a bowl, combine Olive~Me & Co.’s balsamic vinegar, cinnamon and Sutter Buttes Cabernet mustard, set aside.
  4. In another bowl combine the salt and pepper. Set aside
  5. With the fat side up, score the fat of the ham with a sharp knife in 1 inch sections, almost down to the meat.
  6. Rub the salt and pepper mixture into the ham, and don’t skip the scored sections you created.
  7. Pre heat a large pan on medium high heat until water droplets dance around when sprinkled in. Sear the ham, on all sides with fat (about 8 to 10 minutes total)
  8. Transfer the ham and any resulting juices, fat side up, on rack in shallow roasting pan. Add the chicken stock to the bottom of the pan. Slowly pour the glaze mixture over the ham, getting it into the scored sections as well. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 145°F. This usually takes about  18 to 20 minutes per pound  (for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound.).
  9. Remove ham from the oven, baste with the glaze from the pan, and replace the lid. Do this a few times for the next 15-20 minutes as the ham rests.
  10. Transfer ham to a cutting board, carve and serve with the glaze.

Olive~Me & Co’s Squash and Apple Soup with Maple Balsamic

squash-apple-maple-soup

Recipe adapted from https://www.ontario.ca/foodland            Image Source:  http://nutritionstripped.com

Ingredients:

  • 2 Ontario Onions, chopped
  • 1 tbsp (15 mL) butter
  • 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
  • 2 Ontario Apples, peeled, cored and cubed
  • 2 cloves Ontario Garlic
  • 4 cups (1 L) sodium-reduced chicken or vegetable broth
  • 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
  • 1/2 tsp (2 mL) ground nutmeg
  • Pumpkin seeds (Pepitas) *see bottom for more ideas

Preparation:

  1. In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
  2. In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.

Ideas:

  • try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times.  Add on top of the soup while they’re still hot – or let them cool and snack on them later!
  • drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving

 

Olive-Me & Co. Zucchini Scones

zucchini scones

Adapted from www.thehealthyapple.com

Gluten-Free and Vegan!

Ingredients:

  • 1 ½ cups brown rice flour
  • 1/3 cup tapioca flour
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • ½ cup vegan butter
  • 1 tsp. maple syrup
  • 2 tsp. Olive-Me & Co. Balsamic Vinegar (Cinnamon Pear, Maple, Honey Date, Butter Pecan, Espresso, Chocolate, etc.)
  • ½ cup almond milk
  • 1 Tbsp. vanilla extract
  • 2 small zucchini, chopped
  • 2 Tbsp. flax seeds, ground
  • 1/4 cup gluten-free cereal
  • 2 Tbsp. dried fruit leather, finely chopped
  • Topping: 2 tsp. Olive-Me & Co. Balsamic Vinegar

Directions:

  1. Preheat oven to 400 degrees F.
  2. Whisk the flour, baking powder and sea salt in a medium mixing bowl. Mix in butter.
  3. In a small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract. Add to dry ingredients and mix well with hands. Add zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
  4. Roll out golf ball-sized portions onto a cookie sheet.  Drizzle each scone with balsamic vinegar and bake for 15-20 minutes or until golden brown.
  5. Remove from the oven and let cool before serving.

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Ingredients:

  • 1 acorn squash, cut in wedges
  • 3 tbsps. Butter, melted
  • 3 tbsps. Olive~Me & Co. Maple Balsamic Vinegar
  • 2 shallots, sliced
  • 6 sage leaves, chopped
  • 1 tbsp. honey
  • Ground coriander, a pinch
  • Salt and pepper, to taste
  • ½ cup water
  • ¼ cup hazel nuts

 

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Toss squash wedges in a baking dish with melted butter and Olive-Me & Co.’s Maple balsamic vinegar, shallots, sage leaves, honey, coriander, salt and pepper.
  3. Add water and roast in oven for 20 minutes; flip, sprinkle with hazelnuts and roast 20 more minutes.

Olive~Me & Co.’s Maple Balsamic Roast Beef

Olive~Me & Co.’s Maple Balsamic Roast Beef

 

Ingredients:

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup Olive~Me & Co.’s Maple Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped

Instructions:

  1. Place roast beef into your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.

Olive~Me & Co.’s Brie and Apple Blintz with Maple Balsamic

maple blintz

Serves: 8

Ingredients:

For batter:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon Olive~Me & Co’s Extra Virgin Olive Oil

For filling:

  • 3 cups apples, diced
  • 3 tablespoons brown sugar (or more if desired)
  • 1 teaspoon cinnamon
  • Juice of 1 lemon
  • ½ cup finely chopped pecans (or walnuts)
  • 2 tablespoons butter
  • 5 ounces of brie, sliced thin

For balsamic:

  • 1 cup Olive~Me & Co’s Maple Balsamic Vinegar

 

Instructions:

  1. Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain.
  2. Let your batter rest at least 1 hour to let the gluten relax.
  3. Dice apples into small pieces and sauté in 1 tablespoon butter over medium heat until the apples get soft, or about 5 minutes.
  4. Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
  5. Butter your medium nonstick pan with a thin coat of butter until hot on medium-high heat.
  6. Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.
  7. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  8. Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans.
  9. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little burrito!
  10. Add 1 tablespoon butter back to the medium nonstick pan and get it nice and hot (medium high) and cook on each side of blintz until golden brown- or about 2 minutes per side.
  11. Drizzle Maple Balsamic over blintzes and top with more apple filling or nuts if desired.