Archive for August, 2018

Recipes Revisited: Summer Food Fest

Posted on: August 21st, 2018

As many of you know, we made a TON of food for our most recent Third Thursday party! Some recipes were new and written specifically for the event; some were old favorites. All of them — except for Seth’s secret pulled pork rubs, which are, well, secrets — are compiled below so they’re in one easy-to-find place! (Click each title to be taken to each recipe’s individual page for easier printing.)

Miss out on Third Thursday? Don’t worry, we throw them every third Thursday of every month*! Sign up for our monthly email or visit us in the store for more information.

Harvest Cast-Iron Cornbread
Ingredients:

  • – 1 1/4 cup yellow cornmeal
  • – 3/4 cup all-purpose flour
  • – 1/4 cup white sugar
  • – 1 tsp kosher salt
  • – 2 tsp baking powder
  • – 1/2 tsp baking soda
  • – 1/3 cup whole milk
  • – 1 cup buttermilk
  • – 2 eggs, lightly beaten
  • – 1/4 cup Harvest Olive Oil of your choice, plus more for greasing skillet

Heat oven to 425 degrees and place a medium cast-iron skillet inside to heat while you prepare the batter. In a bowl, whisk together cornmeal, flour, sugar, baking powder and soda, and salt. Mix in milk, buttermilk, eggs, and Olive Oil. Carefully remove hot skillet from the oven and reduce heat to 375 degrees. Prepare the bottom and sides of the skillet with the extra Oil, wiping away the excess. Pour batter in and return skillet to oven. Bake until the center is firm and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool slightly before serving.

Korean BBQ Sauce
Ingredients:

  • – 2 Tbs Harvest Garlic Olive Oil
  • – 1/2 small yellow onion, finely diced
  • – 1 cup chicken stock
  • – 1/2 cup ketchup
  • – 2 Tbs Korean chili flakes or Sriracha
  • – 3 Tbs Harvest Honey Ginger White Balsamic Vinegar
  • – 2 Tbs soy sauce
  • – 2 tsp honey
  • – 1 tsp Chinese five-spice powder
  • – 1 tsp Harvest Toasted Sesame Oil

In a medium saucepan, heat Garlic Olive Oil over medium heat and cook onion until soft, about 5 minutes, stirring occasionally. Stir in chicken stock, ketchup, Korean chili flakes or Sriracha, Balsamic Vinegar, soy sauce, honey, and five-spice powder. Continue to simmer, stirring frequently, about 15-20 minutes or until desired consistency has been reached. Remove from heat and stir in Sesame Oil. Transfer mixture to a blender and puree until smooth. Strain through a fine-mesh strainer and refrigerate in an airtight container.

Peach-Chipotle BBQ Sauce
Ingredients:

  • – 2/3 cup ketchup
  • – 1/2 cup Harvest Peach White Balsamic Vinegar
  • – Scant 1/4 cup light brown sugar
  • – 1 chipotle pepper in adobo, minced, plus 2-3 Tbs adobo sauce
  • – 1 1/4 tsp ground cumin
  • – 1 tsp kosher salt
  • – 1 tsp black pepper

Combine all ingredients in a small saucepan and whisk until smooth. Bring to a simmer over medium heat and allow to cook for 5 minutes, stirring periodically. Allow to cool, transfer to an airtight container, and refrigerate until ready to use.

Smoky Maple-Strawberry BBQ Sauce
Ingredients:

  • – 1 Tbs Harvest Olive Wood-Smoked Olive Oil
  • – 1/4 yellow onion, finely chopped
  • – 1 clove garlic, minced
  • – 1/2 cup Harvest Vermont Maple Balsamic Vinegar
  • – 1/2 cup Harvest Strawberry Balsamic Vinegar
  • – 1/4 cup light brown sugar
  • – 1 Tbs Harvest Neapolitan Herb Balsamic Vinegar
  • – 1 Tbs mustard powder
  • – Salt & pepper, to taste

Heat Olive Oil in a small saucepan over medium heat. Add onion and sautee until soft, about 5 minutes; add garlic and cook, stirring, until fragrant, about a minute. Add all other ingredients and stir until smooth. Simmer about 20 minutes or until sauce reaches desired thickness. Transfer to a blender and puree until smooth, strain through a fine-mesh strainer if desired, and refrigerate in an airtight container.

Amazing Apple Slaw
Ingredients:

  • – 2 heads cabbage, shredded
  • – 1-2 apples, diced
  • – 1 small red onion, diced
  • – 1/2 cup fresh cilantro, chopped
  • – 1/4 cup Harvest Cilantro & Roasted Onion Olive Oil
  • – 1/4 cup Harvest Gravenstein Apple White Balsamic Vinegar

Combine all ingredients in a large bowl, mix well, and chill at least an hour before serving.

Tomato Ketchup
Ingredients:

  • – 4 pints grape tomatoes, cut in half (about 3 lbs)
  • – 2 cups Harvest Red Barrel-Aged Wine Vinegar
  • – 2/3 cup light brown sugar
  • – 4 tsp salt
  • – 2 tsp black pepper
  • – 1 tsp Harvest Neapolitan Herb Balsamic Vinegar

In a wide, high walled skillet or large saucepan, bring first 5 ingredients to a simmer over medium heat. Continue to cook, stirring periodically, until liquid evaporates and mixture becomes thick and jammy, about an hour. Remove from heat and stir in Neapolitan Herb Balsamic. Transfer mixture to a blender and puree until smooth. Strain through a fine-mesh sieve, discard solids, and repeat. Transfer to airtight containers and chill completely before using.

White Wine Mustard
Ingredients:

  • – 1 cup yellow mustard seeds
  • – 1 cup dry white wine
  • – 2/3 cup Harvest Champagne Wine Vinegar
  • – 2 Tbs white sugar

Slingshot Beer Mustard
Ingredients:

  • – 1 cup yellow mustard seeds
  • – 1 cup Backpocket Slingshot dark lager, or similar
  • – 1/3 cup water
  • – 4 Tbs Harvest Gravenstein Apple White Balsamic Vinegar
  • – 2 Tbs Harvest Red Barrel-Aged Wine Vinegar
  • – 2 Tbs Harvest Vermont Maple Balsamic Vinegar

For both mustards: Combine all ingredients in a stainless steel or glass bowl, cover, and soak for 2-3 days at room temperature. Transfer to the bowl of a food processor and blend until a mustard paste forms, adding a tablespoon of water at a time as necessary until your desired consistency has been reached. Transfer to airtight containers and allow to rest in the refrigerator a couple days before using.

Dill & Lemon White Bean Spread
Ingredients:

  • – 3 (15.5-oz) cans white cannellini beans, drained
  • – 2 cloves garlic
  • – 1/3 cup Harvest Wild Dill Olive Oil
  • – 1 Tbs lemon juice
  • – Salt, to taste
  • – Additional Harvest Olive Oil of your choice, for drizzling (optional)

Place beans, garlic, Olive Oil, and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning and refrigerate until the bean spread thickens.

Mediterranean Summer Salad
Ingredients:

  • – 1 cucumber, diced
  • – 1 cup cherry or grape tomatoes, cut in half
  • – 2 Tbs Harvest Champagne Wine Vinegar
  • – 1 tsp salt)
  • – 1/4 cup Harvest Olive Oil of your choice, plus more for drizzling
  • – Pepper, to taste
  • – Dill & Lemon White Bean Spread (see recipe above)
  • – 2 Tbs fresh dill, chopped
  • – 2 Tbs fresh basil or lemon basil, chopped
  • – 1/2 cup feta cheese, drained if necessary

Place vegetables in a sealable container and set aside. In a bowl, whisk Vinegar together with salt until salt is dissolved. Add Olive Oil and black pepper and whisk to combine. Pour over vegetables and allow to marinate, refrigerated, for no more than an hour. To assemble, spoon Dill & Lemon White Bean Spread into a wide, shallow bowl. Top with marinated vegetables and sprinkle with chopped herbs and feta. Drizzle with additional oil and serve.

Ginger-Hibiscus Punch
Ingredients:

  • – 2 cups dried hibiscus flowers
  • – 8 cups boiling water
  • – Zest of one orange
  • – 1 inch fresh ginger, grated (optional)
  • – 1 cup Harvest Honey Ginger White Balsamic Vinegar
  • – 1 cup white sugar
  • – 2 Liters ginger ale

Quickly rinse hibiscus flowers under cool water and drain. Remove boiling water from heat and stir in flowers, orange zest, and fresh ginger if using; let steep for 10 minutes. Pour into a pitcher through a fine-mesh strainer to remove solids, which should be discarded. Stir in Balsamic Vinegar and sugar and allow to cool completely. To serve, fill a glass with ice and half-fill with hibiscus mixture. Top with ginger ale and stir.

Harvest Mai Tai
Ingredients:

  • – 1 1/2 oz white rum
  • – 1 Tbs Harvest Coconut White Balsamic Vinegar
  • – 3 oz pineapple juice
  • – 2 oz orange juice

In a cocktail shaker with ice, combine all ingredients and stir to combine. Strain into a glass and serve over ice.

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*Some exceptions may apply.