November 6, 2013 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon

Roasted Butternut Squash Soup

 

2 medium butternut squash, halved lengthwise & seeds removed

1 tbsp. BOOC Organic Butter Olive Oil
1 yellow onion, diced
4 cloves garlic, minced
2 peeled carrots, diced
1 oz. orange flavored cognac
1 quart half & half
1 quart heavy cream
½ tbsp. ginger minced
½ tbsp. white pepper
1/2 tsp. cinnamon extract

sea salt, to taste

chopped sage

toasted pepitas

BOOC Chipotle Olive Oil

 

Preheat oven to 375° F. Place butternut squash halves on a large baking sheet flesh side up. Brush butter olive oil over the tops and insides of the squash halves. Season with salt and black pepper. Roast 30 minutes, until flesh is fork-tender. While the squash is cooking, heat 1 tbsp. butter olive oil in a large saucepan over medium high heat. Add onions, garlic, and carrots and sauté until fragrant, about 8 minutes. Add orange flavored cognac to deglaze the pan and add remaining ingredients, bring to a boil, reduce heat to low and let simmer for 20 minutes.

 

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop out the flesh into the saucepan. Continue to simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Using an immersion blender, blend soup until smooth and creamy. Adjust seasoning with salt & pepper, if needed. Ladle into soup bowls and garnish with chopped sage, pepitas, and chipotle olive oil.

 

Beef Taco with Pumpkin Spice Slaw

Marinade

8 oz. chuck flap

2 tbsp. soy sauce

4 garlic cloves, minced

1 yellow onion, diced

1 tbsp. BOOC Toasted Sesame Oil

2 tbsp. BOOC Robust EVOO, like the South African Coratina or Greek Koroneiki

1 tsp. coriander, ground

1 tsp. allspice

1 tsp. Chinese chili paste

2 tsp. fresh ginger, minced finely

salt & pepper

 

Pumpkin Slaw

1 peeled carrot, peeled & shredded

1 red bell pepper, julienned

1 stalk fennel, shredded

1 red apple, julienned

1 bunch green onion, thinly sliced

1/2 jicama, peeled & julienned

1 small bag Brussels sprouts, shredded

 

6 oz. BOOC Pumpkin Spice White

Balsamic Vinegar

3 oz. BOOC Organic Butter Olive Oil

10 oz. BOOC Mild Extra Virgin Olive Oil, like the fruity Australian Manzanillo

or the creamy Chilean Leccino

1 tsp. anise

1 tsp. allspice

1 tsp. nutmeg

1 tsp. ginger

salt & pepper, to taste

 

flour tortillas

BOOC Chile Verde Salt

 

Place meat and all marinade ingredients in a gallon Ziploc bag, mix well, squeeze air out and seal. Refrigerate overnight or up to 24 hours. During this time, turn the bag several times to make sure all surfaces are well marinated.

 

Preheat oven to 300°F. Remove beef from the marinade, bring an oven-safe skillet to high heat on the stove and sear beef. Pour marinade into skillet and bring to a gentle simmer. Remove from stovetop, cover, and bake in the 300°F oven for 2 hours or until tender.

Place all prepped vegetables and fruit for the slaw into a large mixing bowl. Incorporate dressing ingredients together in a separate bowl with a whisk. Pour the vinaigrette over the slaw and toss to incorporate.

 

Warm the tortillas individually in a skillet over medium high heat, with just a dab of butter olive oil, for about a minute or two. Place sliced beef on top of tortilla and top with pumpkin spice slaw. Finish with a sprinkle of Chile Verde Salt.

 

Duck Confit with Root Vegetable Hash

Duck

1 whole duck

8 oz. rendered duck fat

1/2 cup kosher salt
3 garlic cloves
3 tbsp. black pepper
5 bay leaves
2 sprngs of thyme

 

Root Vegetable Hash
1 carrot, peeled & diced into ½” cubes
1 sweet potato, peeled & diced into ½” cubes
1 yellow onion, diced
1 turnip, peeled & diced into ½” cubes
½ rutabaga, peeled & diced into ½” cubes
2 yukon gold potatoes, peeled & diced into ½” cubes
2 purple potatoes, peeled & diced into ½” cubes
½ butternut squash,

      peeled, seeded, & diced into ½” cubes
3 sage leaves, chopped
1 tsp. fennel seed
1 tsp. red pepper flake
1 tbsp. sugar
1 tbsp. salt
1 tbsp. black pepper
¼ cup BOOC Organic Garlic Olive Oil
¼ cup BOOC Harissa Olive Oil

 

Fig Duck Jus

1 tbsp. BOOC Mild Extra Virgin Olive Oil

1 gallon duck stock
5 cipollini onions, roughly diced
1 carrot, peeled & roughly diced
1 cup dry red wine
12 oz. BOOC Black Mission Fig Balsamic Vinegar

 

fried quail egg (or chicken egg)

crispy Serrano ham

 

For the duck:

Mix ingredients and cover duck overnight or up to 24 hours. Rinse duck off, place in a dutch oven, cover with duck fat, and cook at 150°F for 12 hours; or in a crockpot on the low setting for 12 hours.

 

For the root vegetable hash:

Heat a large skillet over medium-high heat. As it’s heating, add both the garlic and harissa olive oils to the pan. Allow the olive oil blend to get hot (about 2 minutes) and then add all the root vegetables and seasoning, mix well. Cook until all vegetables are tender and golden brown, about 20 minutes, stirring occasionally.

 

For the fig duck jus:

Heat the extra virgin olive oil in a large saucepan over medium-high heat, add the onions and carrots and caramelize. Deglaze the pan with red wine. Add duck stock to the pan, simmer, and reduce by half. Add fig balsamic and reduce by another third. Pour jus through a fine mesh strainer. Season with salt & pepper to taste.

 

When duck is finished cooking, pull meat off bones. Place pulled duck and about a cup of the root vegetable hash on each plate. On top of the root vegetable hash carefully place a fried quail or chicken egg and a piece of crispy Serrano ham. Drizzle with the fig duck jus and serve.

 

Orange Cranberry Tart with Blood Orange Olive Oil Ice Cream

Crust

1 ¼ cup all-purpose flour
1 tbsp. sugar
½ tsp. salt
½ cup almonds, finely ground in a food processor
6 tbsp. BOOC Organic Butter Olive Oil
4-6 tbsp. ice water

 

Filling             
3 cups dried cranberries

½ cup sugar

1 tsp. salt

1 cup merlot

6 tbsp. apple cider vinegar
3 oranges, juiced & zested

1 ½ cups BOOC Vanilla Balsamic Vinegar

 

Ice Cream

3 egg yolks

1 whole egg

1 cup heavy cream

1 ½ cups half & half

½ cup sugar

½ cup BOOC Blood Orange Olive Oil
1 tsp. vanilla extract

pinch salt

 

BOOC pure ocean sea salt

BOOC Blackberry Ginger Balsamic Vinegar

 

Incorporate all crust ingredients together in a food processor. Transfer to a large bowl, cover, and place in refrigerator for 30 minutes. Preheat your oven to 300°F. Once chilled, remove crust dough from fridge. On a very lightly floured work surface, roll the crust out very thinly and then place in a pie pan. Poke the bottom of the crust with a fork, cover with parchment paper and fill with uncooked rice or dry beans (this weighs down the crust so it does not bubble). Bake for 15 to 20 minutes and allow to cool.

 

While the crust is baking, prepare the filling. Add all filling ingredients to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer until reduced; the liquid should be thick and tight. After the crust has cooled a bit, add the filling, return to the oven and bake for another 15 to 20 minutes at 300°F.

 

In a medium saucepan, combine heavy cream, half & half, and blood orange olive oil. Bring to a simmer over medium high heat. Using a mixer, whip together egg yolks, egg, sugar, vanilla extract, and salt until the egg mixture appears pale yellow and creamy. Slowly temper cream into eggs. Chill until cold, and then follow directions on your ice cream maker.

 

Serve a slice of the cranberry orange tart with a generous scoop of blood orange olive oil ice cream. Finish the plate with a quick drizzle of blackberry ginger balsamic vinegar and a pinch of pure ocean sea salt.

 

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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