I love being a Devo Diva! Just the name along sounds fancy. :-) But, with the name also comes some great perks, like trying out Devo Olive Oil Co.'s flavors each month. Then, I am given the challenge to create unique original recipes incorporating these featured flavors in a recipe. I love this challenge, and always try to think beyond whipping up a basic salad dressing or simply cooking with the olive oil. And, I have to say, so far, I have surprised myself (and my family) with the recipes I have come up. And, November is no different.
November's flavors of the month include Wild Mushroom & Sage Olive Oil and Sicilian Lemon Balsamic. Usually Devo Olive Oil Co. offers at minimum two products, usually an olive oil and a flavored balsamic vinegar. I am always amazed at the different flavors Devo Olive Oil Co. has to offer, and love seeing what they and other Devo Diva bloggers come up in regards to unique and fun ways to use these featured flavors of the month, which you can find in the recipes section over at Devo Olive Oil Co. - http://www.devooliveoil.com/pages/Recipes.html. With that being said, I thought I would share the two recipes I came up with, in case you want to join me and so many other cooks/bakers, who continually pickup these featured flavors of the month and others from Devo Olive Co. And, with the holidays fast approaching, Devo Olive Oil Co.'s products would make for a great gift ideas for foodies, cooks, bakers or even for you to add to your list in hopes Santa will surprise you with some fun flavored olive oils and balsamic vinegars to experiment with and enjoy in your kitchen.
Turn up the flavor on your plain bread stuffing, by adding Wild Sage & Mushroom Olive Oil. During the last few minutes of baking, but the stuffing under the broil to achieve a nice crunchy taste and lightly brown the top of the stuffing.
|Serves||Cook Time||Total Time||Prep Time|
|4-6||40-45 min.||About an hour||10 min.|
- 1 lg. loaf of french bread (day old bread works best)
- 1/3 C Wild Sage & Mushroom Olive Oil
- 1 Tbsp. EVOO
- 1 small yellow onion (diced) -- about 1 cup
- 1 C chopped celery
- 1/4 tsp. marjoran leaves
- 1/2 cup fresh or frozen apple slices
- 1/2 cup fresh or frozen cranberries
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 3/4 - 1C chicken broth
- 1 lg. egg, beaten
- Preheat oven to 350 degrees, and grease or spray a large baking dish. I usually use a 9"x13" pan. And, for this recipe, I rubbed the Wild Mushroom and Sage Devo Oil Olive all along the inside for added flavor.
- Combine seasoning and small bowl and set aside.
- Cube bread, chop onions and celery. Then, heat 1 tbsp. of EVOO in hot pan. When oil appears shiny, add the celery and onions, and cook until tender - about 3-4 minutes.
- To a large bowl, add the softened celery and onions and top with cubed bread. Pour the dry seasoning mix in and stir to combine. Slowly stir chicken broth into bread mixture until moistened. Make sure not to add too much liquid or it will be soggy and not cook up properly. You want the bread to be moist -- not mushy.
- Add cranberry and apple to the bread mixture, and stir to combine.
- Stir in beaten egg to the stuffing mixture, and toss until well blended.
- Pour the stuffing into the prepared pan, cover with foil and bake in the middle of the oven for 40-45 minutes.
- Remove foil and broil for 3-4 minutes longer, to achieve a lightly browned appearance, and slightly crunchy stuffing top. Mmm. Enjoy!
And, for a tasty dessert, how about baked peaches with homemade lemon balsamic whipped cream -- Yum!
|Serves||Cook Time||Total Time||Prep Time|
|4||20-30 min.||55 min.||10-15 min.|
- 4 Ripe Peaches (halved)
- 1/2 stick of butter (brought to room temperature)
- 4-5 Tbsp. of sugar
- For Homemade Lemon Balsamic Whipped Cream
- 1 C whipping cream, chilled
- 2 Tbsp. of Sicilian Lemon Balsamic Vinegar
- 1 tsp. of pure vanilla extract
- 2 Tbsp. of powdered confectioner's sugar or granulated sugar
- Preheat oven to 450°. Make sure oven rack is in center of the oven.
- Place peaches in a lightly greased or sprayed baking dish. I like to use an 9"x13"" non-stick pan.
- Halve the peaches, removing the pits. Then, place face side up in baking dish.
- Melt butter in microwave for 20-30 seconds, until melted. Then, brush the melted butter with a pastry brush over the tops of the peach halves.
- Sprinkle sugar evenly over the peaches.
- Roast on middle rack in oven for 20-25 minutes.
- Remove from oven and let cool completely slightly.
- Add whipped cream to top and enjoy. Brush with butter and sprinkle with salt and 4 Tbsp. sugar. Roast until peaches start to caramelize, 20–25 minutes. Let cool in dish.
- Making homemade whipped cream:
- In a large bowl, add chilled whipping cream, sugar, vanilla and Sicilian balsamic vinegar. Then, with a hand mixer on medium/high setting, whip mixture until soft peaks start to form. Don't over mix, or whipped cream will not stay fluffy. Chill until ready to use.
Click here to purchase the November Featured Flavors, or to browse the current Devo Olive Oil Co. product offering --http://www.devooliveoil.com/.
And make sure to follow Devo Olive Oil Co. on their social media pages to stay up-to-date on upcoming featured flavors, holiday specials/offers, giveaways and more...
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Disclosure: I was sent samples as part of the Devo Diva's Blogger program from the vendor, in exchange for an original recipe. All views shared are mine and mine alone.