Guest recipe: Raz Mo Punch

RazMo Punch by Alicia Molina

This is a non-alcoholic mojito-like punch filled with a burst of fresh herbal and citrus flavors. Enjoy this on a hot summer day or anytime you are in the mood for a refreshing and light drink. While this version is non-alcoholic, you can always add your favorite rum or even vodka to this drink.

Single Serving Ingredients (more like the traditional mojito):
3 TB raspberry-lime flavored sparkling water
2 TB Quail and Olive Raspberry Basil vinegar*
2 tsp. mint-infused raspberry shrub (see below)
Fresh mint and basil leaves
Fresh raspberries
Juice from ½ fresh lime
Small handful of crushed ice (cubed ice is okay, but crushed is better)
Use a tall clear highball type glass and add 1-2 each fresh basil and fresh mint leaves and several fresh raspberries and lime juice. With a wooden muddler, mash the mint, basil, berries and lime juice together at the bottom of the glass. Add your ice, sparkling water, vinegar, and shrub, stir gently to blend. You can garnish your glass with fresh raspberries and mint on a toothpick or long wooden stir stick. *note, use less vinegar to start and adjust the amount according to your taste preference. Less vinegar makes drink less tangy.

Large Batch Recipe
1 liter raspberry-lime sparkling water
1 c shrub (or sweeten to taste) Recipe listed below
Juice of 2 limes
Mix all ingredients in a pitcher or small punch bowl
Serve in chilled glasses and garnish each glass with fresh raspberries and sprig of mint/basil on toothpick or long wooden stir stick.
Yield – 8 servings

Mint-Infused Raspberry Shrub
1 pound fresh raspberries
1 bunch fresh mint
2 to 3 cups sugar
Pinch salt
2/3 to 1 cup Quail and Olive Raspberry Basil vinegar
Start with one pound of ripe (or even overripe) raspberries and a bunch of fresh mint. Wash berries and mint and place in a large glass bowl. Add one or two cups of sugar, depending on how sweet you want it. Work the sugar in with your hands, but not so much the fruit becomes a pulp. A pinch of salt will accent the flavors, and also help draw out liquid. Let the mixture macerate on the counter for two to three days, stirring a few times a day. (You may want to cover your container with cheesecloth so air circulates but keeps your contents protected). You want the mixture to start to ferment, and you’ll see bubbles start to appear. Strain the mixture and add your vinegar of choice to taste. This recipe used the Quail and Olive Raspberry Basil vinegar. Start with less vinegar and add more if you want the vinegar flavor to be more prominent or subtle. Note, sherry and balsamic vinegar will add their own flavors. After adding the vinegar, combine and, bottle, and store refrigerated. Then add amount of your shrub according to your recipe. Enjoy. Keeps in the refrigerator a few weeks.

Taste California Olio Nuovo 2014 With Us

Taste Oilio Nuovo 2014 with Dr. Steve Brabeck from 10 a.m. to 6 p.m. Saturday December 20, 2014! 

California Olio Nuovo is not a genteel EVOO you dip bread in. This is intense. Olio Nuovo is a peppery (some would say fiery) fresh-from-the-mill oil that is packed with polyphenols and acetic acids. For centuries the Italians have sworn by its medicinal and cosmetic benefits that scientists have now proven to support our cardiovascular system, longer life span and quenches our skin and hair.

The Quail & Olive's Olio Nuovo hails from a farm in Southern Monterey. This annual treat is good for 3-6 months and if you want to kickstart your New Year's health goals, start with Olio Nuovo! You can take it straight or serve over a strong Italian cheese.

We will also be sampling the 2014 Koroneiki and Arbosana from our California olive groves.

Photo Bottle Of Olive Oil With Olives" by m_bartosch Free Digital Photos

Guest recipe: T4

Thank you Alicia Molina for sharing this great holiday tea with us! Cheers!

Tummy Taming Turmeric Tea

This is a wonderful tea to drink during winter months and especially during the holiday season as a substitute for the high fat eggnog drinks. Eggnog is approximately 223 calories for one cup and this drink is approximately 110 calories with 50% more calcium than milk! The tea paste is very warming, soothing to your tummy, and loaded with antioxidants. The addition of Pacific Spice Vinegar adds another palate-pleasing layer of flavor!

Ingredients:
1 cup vanilla-flavored almond milk
1 teaspoon turmeric tea paste
1 teaspoon honey
1 tablespoon Quail and Olive Pacific Spice vinegar

In a small stainless steel saucepan, heat 1 cup vanilla-flavored almond milk until very warm (not boiling). Add turmeric tea paste and honey and stir to blend. Froth in pan with a whisk or electric immersion mixer. Pour into mug and add vinegar. Gently stir to combine. Top with grated whole nutmeg. Enjoy.
If you prefer to not have spice grounds at bottom of mug, you can strain tea before frothing. Return to pan to froth once you have strained tea and follow next steps.

Note, if you are using regular dairy milk, do not add the vinegar as this will curdle the milk.

How to make the turmeric tea paste
6 T ground turmeric
1 T ground cardamom
1/4 tsp ground ginger
1/2 tsp ground coriander
1 T ground cinnamon
1/8 tsp ground clove
1 C water

Combine all the ingredients in a stainless steel saucepan. Turn on low heat and stir until the mixture creates a thick paste. Cool, and spoon into a glass jar with a tight fitting lid. Store in the refrigerator. Makes 48 servings.

Paste recipe compliments of  www.purehomeandbody.com. To read more about the healing spices used in this recipe please visit their web site.

Health News: British Medical Journal study finds Mediterranean diet may lead to longer life span

This Quail has been spreading the word about the link between eating well and wellness for a long time. When the British Medical Journal published a compelling study that the Mediterranean diet may support a longer life span in its impact on telomere length, I just couldn't keep it to myself!

Telomeres mark the aging process. The anti-inflammatory and antioxidant properties of extra virgin olive oils may support longer telomeres, in addition to many other health benefits.

Here is the introduction from the study and a link to British Medical Journal:

"Given that fruits, vegetables, and nuts, key components of the Mediterranean diet, have well known antioxidant and anti-inflammatory effects, and that telomere length is affected by both of these processes, we hypothesized that greater adherence to the Mediterranean diet would be associated with longer telomere length. Therefore, the main objective of this study was to examine the association between greater adherence
to the Mediterranean diet and leukocyte telomere length in US women within the Nurses’ Health Study cohort. For comparison, we also evaluated the association between other existing dietary patters (prudent pattern, Western pattern, and Alternative Healthy Eating Index) and leukocyte telomere length."

Read the article here

Guest recipe: Wild Hibiscus Royale Shrub

Wild Hibiscus Royale

Alicia Molina introduced us to the shrub, a sweet tangy syrup made with fruit, sugar and vinegar. She used the best - Chapparal Gardens fruit vinegars - to make these light, delicious mocktails that you should definitely serve at your next gathering!

Alicia wrote: This drink is a non-alcoholic and lower calorie twist on the traditional Kir Royale. The addition of the wild hibiscus flower makes for a beautiful presentation that your guests will enjoy seeing as well as eating! Yes, the flower is edible and a deliciously sweet. You will save about half the calories when you use the sparkling water and vinegar instead of champagne.

Ingredients:
4 oz. lemon-flavored sparkling water
2 TB Quail and Olive Champagne Mimosa vinegar
1 Wild Hibiscus flower*
1 TB Wild Hibiscus flower syrup (optional if you like your drink sweeter)

Pour the sparkling water into a chilled champagne glass
Add vinegar
Drop your wild hibiscus flower into the glass and watch it settle to the bottom of your glass and slowly unfurl as the carbonation dances on the petals.
Add syrup if desired
*You can find the Wild Hibiscus flower at most online gourmet cooking stores. Google “Wild Hibiscus flower in syrup”

Arbosana EVOO and Winter Ambrosia Succotash

This is a great side to accompany any meal. The Winter Ambrosia definitely shines in this recipe, all the vegetables are excellent when combined together. Get ready for another exquisite dish!


Arbosana EVOO and Winter Ambrosia Succotash


Ingredients:

1/4 cup Arbosana EVOO
1 red onion, cut into wedges
1 package ( 20 oz) butternut squash chunks
4 cloves garlic, minced
5 sprigs fresh thyme
4 cups corn kernels
12 oz edamame
1/4 cup Winter Ambrosia
2 Tablespoons Dijon mustard
salt and pepper to taste


Preheat oven to 425*. Toss butternut squash chunks and onions with 2 Tablespoons EVOO. Place mixture on a bar pan. Roast mixture for about 15-20 minutes, make sure you toss mixture one half way through roasting. Set aside

Meanwhile, in saucepan heat 2 Tablespoons Arbosana on medium heat. Add thyme, salt, garlic, saute for about 2 minutes until fragrant. Add edamame and corn. Cook an additional 5 minutes. Remove mixture from heat.

In a small bowl, mix the Winter Ambrosia, Dijon mustard, and a pinch of salt and pepper.

Combine corn and butternut squash mixture. Pour Winter Ambrosia mixture over the succotash and mix to combine. Enjoy!!

Blood Orange Olive Oil and Pacific Spice Grilled Shrimp

Are you ready for another recipe? How about a tantalizing shrimp appetizer, that could possibly even double as a main entree,,, let's say if you were having tacos. I found a very special relationship with the Pacific Spice Vinegar and the Blood Orange olive oil,,,oh and the salt block as well!

Blood Orange Olive Oil and Pacific Spice Grilled Shrimp

Ingredients:

Shrimp
1/3 cup Blood Orange Olive Oil
1/8 cup Pacific Spice Vinegar
1/2 cup Italian flat leaf parsley, chopped
1 teaspoons chopped garlic, or to taste
1 jalapeno, sliced ( seeds removed if wanted)
salt ( if not using a salt block) and pepper to taste

Combine blood orange olive oil, pacific spice, parsley, garlic, jalapeno, and s/p. Pour on top of shrimp, let marinate for 1-4 hours or over night.

Place salt block on grill, preheat grill on med-high. Add shrimp to salt block. Grill for about 8-10 minutes, or until shrimp is done.

Or, to bake in the oven:
Preheat oven to 375*
Bake in oven for 8 minutes or until done.

Serve as an appetizer or have serve with tacos. Enjoy!

Blood Orange Roasted Pork Tenderloin with a Fig Balsamic reduction sauce

Happy Holidays to all of you and your families. I thought that it might be fun to have a countdown to Christmas, each day I will post some great recipes to enjoy during this holiday season. Last year I did a countdown for Thanksgiving and came up with some fantastic recipes that could be used for any holidays, so make sure to check those out under November 2013.

For this countdown, I will start off with a delicious Roasted Pork Tenderloin using the Blood Orange Olive Oil with a combination of fresh chopped sage, yum! This would be a wonderful meal to entertain. With out further ado...


Blood Orange Roasted Pork Tenderloin


Ingredients:

2 pork tenderloins
1/4 cup chopped fresh sage
1/3 cup Blood Orange Olive Oil
salt and pepper to taste
1 garlic clove, minced


Preheat oven to 375*

Combine Blood Orange Olive oil, sage, garlic and salt and pepper in bowl. Lay pork tenderloin in casserole pan. Pour mixture and spread over pork. Bake in oven 45 minutes or until inside measures 165*.

Meanwhile make reduction sauce:

Fig Balsamic Reduction sauce

3/4 cup Fig Balsamic
1/4 cup Merlot
3-4 fresh figs ( or 1 persimmon sliced)


Combine ingredients in small stock pot. Place pot over medium heat. Reduce mixture by one half.

When pork is done, set out to stand for about 10 minutes. Pour reduction sauce over pork and serve.

Guest recipe: KISS Dressing

Joan Smith from Castle Ridge Olive Oil shared her KISS Dressing - Keep it Simply Scrumptious!

After that Thanksgiving production, you'll want something light and delicious.

In your salad bowl:

Add 1 T Castle Ridge Olive Oil

Add 1 T of Chaparral Gardens Vinegar (plum basil balsamic, blackberry balsamic, or any other

Shake garlic salt lightly on surface (probably about 1/4 t)*

Add 1/4 t lemon pepper

Add 1/8 t dried yellow mustard or 1/4 t Dijon

Add ½ t fresh honey (or agave or chicory syrup or maple syrup)

Whisk lightly in bowl. Add salad greens, tomatoes, cucumber, garbanzo beans, grated carrot, chopped celery, jicama, or whatever you have available.  Toss and serve. 

*If you are avoiding salt, add a quick squeeze of lemon juice and 1/8t lemon zest.           

Guest recipe: Olive Oil Appetizer

Joan Smith from Castle Ridge Olive Oil shared this great recipe with us!

She wrote: This appetizer is quite attractive and can be served as an appetizer or on each plate to greet the guests as they are seated for dinner.  Serve in a spoon shaped dish - like the porcelain spoons used for soup. Square shaped spoons are available at Pier One or other specialty shops and plastic appetizer spoons are available on the internet.

Also for a gluten-free alternative, see the note below.

Serves 8 guests

Ingredients:     

½ C Castle Ridge Olive Oil (with a 1/4tsp of lemon zest blended in if you choose!)

1/4 C buttermilk

½ cucumber (be certain it is sweet, not bitter - always taste cucumbers before serving) chopped into small pieces - about the size of a square pea!

16 cherry tomatoes or 2 tomatoes - Sliced into small pieces and seeds/liquid discarded.

½ C toasted Panko (or bread crumbs)  - place crumbs in small pan with 1 t of butter and stir fry for a few minutes until crumbs are buttery and crisp. 
Garnish with a few grains of sea salt.

Assemble: Place ½ t of olive oil in spoon and 3 drops of buttermilk (about 1/4 t).   Place 1tsp of cucumbers, 1 tsp of tomatoes (hopefully they are really sweet tomatoes!), and top with Panko crumbs.

Gluten free alternatives for crumbs: grated red radish, grated daikon radish or chopped cilantro!

            

 Enjoy the left over ingredients on your salad the next day.

Guest recipe post: Chocolate Ganache Dessert with Nut Crust

Joan Smith brought Castle Ridge Olive Oil to our 1st Annual Carmel Valley Olive Growers Festival! She has graciously shared some recipes with us and let's start with the best meal of any day: dessert!

Chocolate Ganache Dessert with Nut Crust

Nut crust for chocolate ganache pie (may be used with pumpkin, fruit, lemon curd, or any other filling.)

1/3 C cashews (preferably raw)

1/3 C almonds (“)

1 C almond flour (or cashew flour, hazelnut flour, or regular flour)

1/3 C rapadura (or any raw sugar or regular sugar)

1/3 C coconut oil

½ t Vanilla

1/4 t salt

Place nuts in food processor and process to medium (consistency of coarse ground coffee)

Add rapadura and flour and process to mix. Add about half of the coconut oil and process. Continue to add oil until the mixture holds together and you could pat it down in a spring-form pan (pan that allows you to remove the rim from the base - it makes it easier to serve). Add vanilla and salt, process for last time. Place crust mixture in spring form pan evenly covering the base and teasing it up the sizes of the pan.  (I use a sandwich bag with my hand inside to pat it down - it works without being sticky and shapes the crust more easily.)

Bake in oven at 350 degrees for about 10 minutes - check - if starting to brown - remove from oven.  It will smell very nutty and buttery - yum!

While the nut crust is baking, prepare your Chocolate Ganache

1 C heavy cream (You may add some culinary lavender or a balsamic or fruit vinegar  reduction.* If you are adding liquid, just reduce the cream amount by 2T and add that amount of syrup. It is fabulous!)
9 oz of chopped dark chocolate (Trader Joe’s dark chocolate bar is the absolute best flavor and least expensive!)

Gently warm the cream in a pan on the stove, just until bubbles start to appear around the edge. Don’t boil it. But - if you do - just skim off top and use it anyway. Chocolate makes things very forgiving!

Remove from stove and place chocolate in pan.  Let it sit for a couple of minutes and then start whisking the mixture.  It will blend very quickly and you will have a satiny chocolate ganache!

Pour the ganache over the baked crust. Let it sit on cool counter to firm up. If you want to hurry things along you may chill it. When you chill chocolate it loses the satiny shine on the top - but still tastes great.             

Note: This pie can be frozen for later use so make two if you want or make ahead for an party! - Once it is frozen, defrost about one or two hours before the party - drizzle some caramel lines on top and grate some chocolate on top or grate some nuts and it will be gorgeous!

This whole process takes me about 30 minutes to complete. Easy dessert and quite elegant to serve.  Be certain to serve very small portions. Drizzle with Castle Ridge Olive oil, balsamic syrup, and sea salt.        

*Balsamic Vinegar reduction: Place ½ C of balsamic vinegar in small sauce pan on low burner. Heat until it starts to boil off. When it is reduced down about half, you will have the consistency you need. At that point watch it because it can burn quite quickly.