January 28th, 2015 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon

 

First Course

Mixed greens / cinnamon & brown sugar dusted butternut squash / farmers cheese / pine nuts / bergamot crouton / spiced apple & maple vinaigrette

 

Toss roasted butternut squash with Butter Olive Oil and cinnamon, brown sugar, granulated garlic, cayenne, and salt & pepper.

Crouton – cube bread, toss with Bergamot Olive Oil, coriander, and salt & pepper. Bake in 350° oven until golden brown.

Vinaigrette – blend Red Apple & Maple Balsamic, Bergamot Olive Oil, extra virgin olive oil, salt & pepper, cinnamon, allspice, Vintage Bee Spiced Apple Creamed Honey in a blender until homogenized.

 

 

Snack

Tortilla espanola / truffle aioli / alderwood smoked salt / green onion

 

Whisk 3 eggs with ¼ cup heavy cream and salt & pepper. In a non-stick pan, sauté 1 diced par-cooked potato and 1 finely diced onion. Turn heat to low, add egg mixture and cook until set (like you would cook a frittata).

Aioli – take 1 cup mayonnaise and add 1 tbsp. White Truffle Olive Oil, mix until incorporated.

 

 

Second Course

Herb marinated salmon / dried tomato / zucchini & potato cake / asparagus / citrus pesto cream

 

Combine Tuscan Herb Olive Oil, fresh chopped herbs (sage, rosemary, thyme), salt & pepper, and marinate salmon 5-6 hours. Remove from marinade and grill until done.

Dried tomato – slice tomatoes thin, bake in oven on silicone mat at 200° until tomatoes are dry & crisp.

Zucchini & potato cake – make mashed potatoes, add egg, flour & zucchini until mixture is moderately stiff. Chill. Cut into rounds and fry.

Citrus pesto cream – make your favorite pesto using Basil & Lemon Olive Oils. Juice 3 lemons, limes & oranges and reduce juice mixture by half. Add 1 ½ cups heavy cream to citrus juices and reduce by half again. Whisk in ½ stick butter. Add 1 tbsp. of pesto to citrus cream and add salt & pepper to taste.

 

 

Third Course

Blackberry & ginger sorbet / lemon curd / Moravian cookie napoleon / fresh fruit / blackberry ginger reduction

 

Sorbet – sweat ginger, add juice of 1 lemon, 1 cup sugar, 5 cups water, Blackberry Ginger Balsamic, and heat to melt sugar. Chill. Put mixture in ice cream machine.

Curd – Cream 1 ½ cups sugar with 1 stick butter, add 2 tbsp. Lemon Olive Oil and the zest & juice of 3 lemons. Add 4 large eggs, one at a time, until combined. Pout into small saucepan and heat over low until thickened, about 10 minutes.

Reduction – gently simmer 1 cup Blackberry Ginger Balsamic and 2 tbsp. sugar until reduced into desired thickness.

Visit any of our locations:

300 Front Street, Beaufort NC **contact this location for shipping needs including overseas military base shipping**

105 W. Church Street, Swansboro NC

8700 Emerald Drive, Emerald Isle NC 

413 Evans Street, Morehead City NC

oil@beaufortoliveoil.com // 252.504.2474 (Beaufort) // 252.222.3414 (Morehead City) // 910.325.1556 (Swansboro) // 252.354.2868 (Emerald Isle)

 

© 2019 by Beaufort Olive Oil Co. All rights reserved.

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