November 5th, 2014 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon

First Course

Roasted rutabaga soup / applewood smoked bacon / toasted pumpkin seeds / crispy sage / white truffle olive oil

 

1 rutabaga, peeled & diced

1 onion, diced

4 cloves garlic, chopped

1 tbsp. BOOC Butter Olive Oil

1 quart chicken stock

1 quart heavy cream

salt & pepper, to taste

 

Heat butter olive oil in a large saucepan over medium high heat. Add onions, season with salt & pepper, and cook until onion is soft, about 8 minutes. Add rutabaga and garlic and cook, covered, for about 20 minutes, until rutabaga is fork tender. Add chicken stock and heavy cream, bring to a boil, reduce heat to low and let simmer for 20 minutes, uncovered. Using an immersion blender, blend soup until smooth and creamy. Adjust seasoning with salt & pepper, if needed. Ladle into soup bowls and garnish with applewood smoked bacon, toasted pumpkin seeds, crispy sage, and white truffle olive oil.

 

 

Holiday Snack

Turkey breast / sweet potato / apple & cranberry gel / stuffing / collard greens / turkey gravy

 

Turkey breast – rub turkey breast with BOOC Wild Mushroom & Sage Olive Oil and salt & pepper. Roast at 300° for approximately an hour and a half, or until done.

Sweet potato – peel and quarter sweet potatoes and boil until fork tender. Mash sweet potatoes with sorghum, brown sugar, cinnamon, nutmeg, and salt, to taste.

Apple & cranberry gel – boil BOOC Red Apple Balsamic, dried cranberries, sugar, and water together over medium heat, until thickened.

Stuffing – make rye bread croutons in the oven. Cook onion, celery, and pear in turkey drippings, then add chicken stock, salt & pepper, Italian seasoning, and BOOC Cranberry Pear White Balsamic. Add rye bread croutons.

Collard greens – season & fry

Gravy – sauté onion, celery, and carrots. In the same pan, make a roux with BOOC Wild Mushroom & Sage Olive Oil and flour. Slowly pour in turkey drippings while whisking constantly and cook for several minutes until thickened.

 

 

Second Course

Garlic & harissa marinated pork tenderloin / spiced pumpkin gnocchi / Brussels sprouts / cranberries / smoked bacon

 

Equal parts BOOC Garlic & Harissa Olive Oils, fresh chopped garlic, crushed red pepper, salt & pepper, thyme, and sage, and marinate pork tenderloin 12 hours or overnight. Remove from marinade and grill until the internal temperature reaches 140 degrees. Halve and seed small pie pumpkin, rub with BOOC butter olive oil & season, then roast at 350° for an hour or until fork tender. Scoop pumpkin flesh. Mix with 2 tablespoons butter olive oil, salt & pepper, brown sugar, cinnamon, nutmeg, ginger, allspice, 1 small egg, and mix. Add flour to pumpkin mixture (approx.. 2 cups), mix in a mixer with a dough hook, and mix until dough ball forms. Roll gnocchi and cut into uniform pieces, boil for a minute or two, until gnocchi float. Sauté gnocchi in butter olive oil to finish. Quarter Brussels sprouts and blanch until tender, cool in ice water. Render bacon fat, add chopped onion, Brussels sprouts, dried cranberries, brown sugar, and salt & pepper, cook for a few minutes.

 

 

Third Course

Brown butter Rice Krispie treats / vanilla bean sea salt / bourbon ice cream / spiced candied walnuts / espresso balsamic reduction

 

1 stick unsalted butter

1 10oz bag marshmallows

Heaping ¼ tsp BOOC vanilla bean sea salt

6 cups Rice Krispie cereal

Brown butter, stirring constantly, being careful not to let it burn. Turn off heat and stir in marshmallows (if the residual heat of the butter is not enough to melt to marshmallows, turn to low heat). When marshmallows are melted, add vanilla bean sea salt. Incorporate Rice Krispie cereal and quickly spread into a greased pan.

 

10 egg yolks

1 quart cream

1.5 cups sugar

0.5 cup bourbon

1 tsp. vanilla bean paste

1 tsp. vanilla bean sea salt

In a medium saucepan, combine heavy cream, bourbon and sugar. Bring to a simmer over medium high heat. Separate 10 egg yolks, whisk, then temper eggs into cream and sugar mixture, bring back up to 150-180 degrees. Add vanilla paste and vanilla bean salt. Chill until cold, and then follow directions on your ice cream maker.

 

Spiced Candied walnuts – 1 cup walnuts, 1 cup brewed coffee, 1 tbsp. butter, 1 tsp. nutmeg, ¼ tsp. cayenne, ½ tbsp. cinnamon, 1 tbsp. coffee grounds. Toast walnuts in a dry pan. Add all ingredients and cook over medium heat, reduce until mixture becomes dry. Add enough powdered sugar to coat, approx. 1-1.5 cups. 

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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