November 2012

Cranberry-Horseradish Sauce & Turkey Roulades

by Marc Golick on November 28, 2012

Cranberry-Horseradish Sauce & Turkey Roulades
Yield: 12  Hors d’ Oeuvres

Ingredients:
1  sheet of Whole Wheat Lavash Bread
3  Slices  Organic Free Range Turkey
3  Tablespoons  Cranberry-Horseradish Sauce
3  Tablespoons  Whipped Cream Cheese
1  Tablespoon  Orange Extra Virgin Olive Oil
1  pinch  Fleur de Sel Sea Salt

Procedure:
Lay out the sheet of Lavash bread then spread the cream cheese followed by the turkey slices then the cranberry-horseradish sauce.  Roll everything up tightly like a pinwheel then place 12  toothpicks equally across the roll.  Slice in between each toothpick and lay out on a serving platter.  Drizzle with the orange olive oil and a pinch of fleur de sel sea salt.

*Bring to your next holiday party as unique and incredibly tasty small bites!

{ 5 comments }

Cranberry-Orange Dressing

by Marc Golick on November 20, 2012

Cranberry Balsamic-Orange Extra Virgin Olive Oil Dressing
Yield: 1/2  Cup

Ingredients:
1/2  Cup  Cranberry Balsamic Vinegar
1/2  teaspoon  Wild Pear Co. Cranberry-Pomegranate Jam
1/2  Cup  Orange Extra Virgin Olive Oil
1  pinch  Pink Himalayan Sea Salt
1  pinch  Fresh Cracked Black Peppercorns

Procedure:
Combine all ingredients except the Orange Extra Virgin Olive Oil.  Slowly drizzle in the Extra Virgin Olive Oil while whisking until fully incorporated.

*Use as a dressing for all of your holiday salads.  Toss baby spinach and top with sliced pear, crumbled goat cheese and toasted pecans.

{ 2 comments }

Butternut Squash & Fig Crostini

by Marc Golick on November 13, 2012

Butternut Squash & Fig Crostini
Yield: 6  crostinis

Ingredients:
6  Whole Grain Crostinis
6   teaspoons  Butternut Squash Pasta Sauce
3  Organic Figs- cut in half
2  Tablespoons  Methode Tradizionale Balsamic Vinegar
6  thin shavings of Parmesan Reggiano Cheese
1  pinch teaspoon White Truffle Sea Salt
1  pinch Fresh Cracked Black Pepper

Procedure:
Combine the halved figs with the balsamic vinegar and let macerate for 1/2  hour.  Spread the butternut squash pasta sauce equally between the six crostinis.  Spoon a 1/2  fig onto the crostini including some of the liquid, then top with the shaving of the Parmesan cheese and a pinch of truffle salt and fresh cracked black pepper.

*Perfect as a hors d’ oeuvre for your Fall dinner parties and harvest celebrations.

{ 6 comments }

Rosemary Skewered Pear Hors d’oeuvre

by Marc Golick on November 6, 2012


Rosemary Skewered Pear & Prosciutto with Cask 85  Red Wine Vinegar

Yield: 6  Hors d’ Oeuvres

Ingredients:
6  Rosemary Sprigs- cut into 2  inch lengths
1/2  Organic Pear- cut into six equal cube shapes
1  Slice of Prosciutto- cut into six 1/2  inch strips
1/4  Cup  Cask 85  Red Wine Vinegar
1  teaspoon  Branches Citrus Blossom Honey
1  pinch  Fresh Cracked Black Peppercorns

Procedure:
Cut the rosemary sprigs into 2  inch lengths.  Cut the pear in half and then into six equal cube shaped pieces.  Wrap each pear piece w/ a strip of prosciutto, then skewer the pieces onto individual rosemary sprigs.  Combine the Cask 85  red wine vinegar, cracked black pepper & the honey in a small jar.  Add the skewers pear side down into the jar & let soak for about a minute, then remove and enjoy.

*Bring to your next holiday party as a unique hors d’oeuvre display.

{ 5 comments }