Recipes — Butter Olive Oil RSS

Roasted Cinnamon Pear Bruchetta

Ingredients: (Serves 4-6) 1 whole grain baguette, sliced into rounds 2 pears, chopped (Red Bartlett) 1 TBSP Olive Sprig Butter Olive Oil 1/4 TSP salt 1/2 TSP cinnamon Pinch of nutmeg 2 TBSP Olive Sprig Cinnamon Pear Balsamic 1/2 cup mascarpone 1 TSP honey Directions: Preheat the oven to 400 F. Lay the baguette rounds on a baking sheet and bake them for 5-7 minutes, or until they are golden brown and toasted. Set the rounds aside.  Heat a skillet over medium-low heat and add Butter Olive Oil. Add the chopped pears to the skillet and sprinkle them with salt, cinnamon, and nutmeg. Allow them to caramelize slowly for about 10-15 minutes. In a bowl, combine the mascarpone and honey....

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German Spaetzle w/ Caramelized Apples & Cranberrie

Ingredients: 2 cups of prepared Spaetzle 2 TBSP Olive Sprig Blood Orange Olive Oil 2 large tart apples, peeled and chopped 2 TBSP Olive Sprig Butter Olive Oil 1/2 cup dried cranberries 1/4 cup Olive Sprig Cinnamon Pear Balsamic 1/4 cup Olive Sprig Maple Balsamic Pecans, toasted and chopped Directions: Prepare spaetzle according to directions. After the spaetzle is drained, toss it with Blood Orange Olive Oil. While the spaetzle is cooking, peel and chop the apples. Sauté them in Butter Olive Oil until they are tender and starting to turn brown (about 5 minutes). Add the dried cranberries and both balsamics to the pan and simmer until the mixture reduces and thickens. Serve with chopped pecans sprinkled on top.  

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