Fun Winter Recipes Using Celladora Market products!

Fun Winter Recipes Using Celladora Market products!

Fun Winter Recipes Using Celladora Market products! 

If your family is like ours, they get sick of the same appetizers, meals and desserts every week so we hope this gives your meal planning a boost this Holiday Season! We included a few appetizers, meals and desserts! We are most excited about the Fundelina Cookies as we are HUGE Fundelina fans in our home. 

 

Appetizers: 

Warm Sautéed Olives with Lemon & Rosemary

  • 8 oz mixed olives, drained (Try combining Kalamata and Black Olives)
  • 2 tablespoons extra virgin olive oil 
  • 4 strips lemon peel (or substitute regular olive oil with a few drops of Lemon Infused Olive Oil)
  • 2 sprigs rosemary, cut into pieces 

Instructions

  • Heat olive oil in a skillet over medium heat. It should coat the bottom of the skillet in an even layer, so use more or less as needed, if using lemon infused only add a few drops of it to regular oil as the taste is strong!
  • Add olives, lemon peel (unless using lemon oil) and rosemary and sauté for 3 to 5 minutes or until olives are sizzling and heated through; rosemary and lemon should be softened but not falling apart.
  • Transfer to a serving dish and serve immediately.

Tuscan Herb Roasted Potatoes

Ingredients: 

  • 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
  • 1/2 tablespoon infused tuscan herbs olive oil (very strong flavor)
  • 1 teaspoon garlic powder
  • ¼ teaspoon fine salt
  • Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
  • Optional garnish: 2 teaspoons finely chopped fresh parsley
  • Freshly ground black pepper, to taste

Instructions:

    1. Preheat the oven to 425 degrees with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
    2. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
    3. Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, use a little more regular olive oil.
    4. Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
    5. Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper 
    6. Serve promptly.

Meals: 

Baked Chicken Topped With Blood Orange Olive Oil, Dates, Apples, Apricots Recipe

Ingredients:

  • 3 tablespoons Ariston  Blood Orange Infused Virgin Olive Oil  (plus enough to brush on chicken to bake)
  • 1/4 cup dates, pitted and chopped.-1 small apple – peeled, cored and chopped.
  • 2 tablespoons chopped dried apricots
  • 2 tablespoons raisins
  • 2 (6 ounce) skinless, boneless chicken breast halves

Instructions:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the dates, apple, apricots, raisins, Blood Orange Infused Olive Oil, in a small bowl. mix well.
  • Brush chicken breasts with blood orange olive oil.
  • Bake for 15 minutes on each side or until chicken is opaque in color and juices no longer run pink (160°F).
  • Spoon on fruit mixture on to each chicken breast and serve. 

Orange Marmalade Skillet Roasted Chicken Breasts

Ingredients:

  • 1/4 cup orange marmalade
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 large or 2 small oranges, thinly sliced
  • 8 to 10 garlic cloves, peeled
  • 2-3 sprigs fresh rosemary
  • a few sprigs fresh thyme
  • 2 large (about 1 1/2 pounds) bone-in chicken breasts
  • 2 tablespoons extra virgin olive oil (or replace garlic gloves with a few drops of garlic infused olive oil
  • salt and freshly ground black pepper

Directions:

  • Preheat oven to 375 degrees F.
  • To make glaze, whisk together marmalade, vinegar, honey, thyme, salt and pepper in a small bowl and set aside.
  • Arrange orange slices in a single layer in the bottom of a 10-inch cast iron skillet (alternatively you can use an oven-safe baking dish or casserole if you don’t have a skillet). Scatter garlic cloves and thyme and rosemary sprigs over top.
  • Rub chicken breasts all over with olive oil; season generously on both sides with salt and pepper. Arrange in skillet, skin side up, so the breasts aren’t touching each other or the edges of the skillet.
  • Bake for 30 minutes or until chicken is beginning to brown. Generously brush tops with about half of marmalade mixture (use a clean utensil or spoon out half the marmalade into a separate dish, you don’t want to contaminate the glaze with under-cooked chicken).
  • Return to oven and bake for another 10 to 20 minutes or until skin is browned and internal temperature in the thickest part of the breast registers 165 degrees F. Remove from oven and brush with remaining marmalade glaze.

Desserts: 

 3 Ingredient Fundelina Cookies Recipe

  • 1 cup (5oz/150g) all-purpose flour (or substitute gluten free flour) 
  • 1 cup (8oz/240g) Fundelina (experiment with all 4 flavors!)
  • 1 large egg (or egg substitute )

Instructions

  • Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
  • Add the Fundelina, flour, and egg to a large bowl. Mix until well combined.
  • The mixture will form a thick dough but should be moist enough to roll into balls.
  • Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
  • Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!

Jam Bars with Oat Crumble Topping

Ingredients:

For the base:

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter (1-1/2 sticks) chilled and cut into small pieces
  • 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-1/2 cups quality jam or fruit preserves (try Fig, Strawberry Rhubarb, Cherry or any of the Trappist Preserves!)

For the crumble topping

  • 1-1/2 cups all purpose flour
  • 1/2 cup light brown sugar , lightly-packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom (optional)*
  • 1/2 cup rolled oats (not quick-cooking)
  • 3/4 cup unsalted butter (1-1/2 sticks), chilled and cut into small pieces
  • powdered sugar for dusting (optional)

Instructions:

  • Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.

Make the base

  • In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs. (See Notes for food processor instructions.)
  • In a small measuring cup, stir together milk and almond extract. Pour over the flour mixture and combine until moistened throughout. Mixture will remain crumbly. For a tender shortbread base, don’t overwork dough. 
  • Press dough into the prepared baking pan in an even layer. Bake 12-15 minutes, until center is just set and edges are just beginning to turn light brown. Remove from oven to assemble bars and leave the oven on.

Make the oat crumble topping

  • While the base is baking, whisk together flour, light brown and granulated sugars, salt, baking powder, cinnamon, cardamom (if using), and oats. Using the same process as you did for the crust, cut butter into the flour mixture until crumbly.

Assemble the bars

  • Spread preserves over hot crust layer. Sprinkle crumble topping in an even layer over preserves (the crumble layer will be thick). 
  • Return to oven and bake 25-30 minutes, until crumble topping is light golden brown. Let stand at room temperature in the baking pan until completely cooled. 
  • Dust with powdered sugar, slice into bars, and serve.

Conclusion:

We hope you enjoy these recipes! We are very excited to try a lot of them and would love to hear from all of you when you try them! If you have any suggestions to make them better we love that feedback as well! Happy Cooking and Baking as well as Happy Holidays from Celladora Market! 

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