Share Recipe | in Autumn, Salad | tagged Beets, Ohio Honey, The Olive Orchard | Email Article | Print Article Hills Own Recipes
Roasted Beet Salad with Orange Vinaigrette (as seen on Fox 28)
Ingredients:
3 medium beets
1 ½ teaspoons Ohio honey
1 ½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons minced shallots
½ cup Olive Orchard Orange Extra Virgin Olive Oil
salt and freshly ground black pepper
4 cups fresh spinach
4 oz. Ohio goat cheese
4 oz. walnuts, chopped
Preparation:
Preheat the oven to 350 degrees. Wrap the beets in foil and raost for about 1 ¼ hours, or until tender. Let cool, then peel the beets and cut them into ¼ inch dice.
In a bowl, whisk together the honey, vinegar, mustard, shallots and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the spinach on a large plate and top with the beets, goat cheese and walnuts.
Share Recipe | in Autumn, Salad | tagged Beets, Ohio Honey, The Olive Orchard | Email Article | Print Article Eggs in a Basket with Frisse, Kimchee Fuji Apples, Bacon Lardons and Sherry Vinaigrette - Latitude 41
Eggs in a Basket
Serves 6
6 slices brioche
6 eggs
Slice the brioche and using a ring mold, cut a hole in the brioche. Place brioche on the griddle and drop the egg in the hole.
Sherry Vinaigrette
Serves 15
½ cup sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 shallot, minced
juice of one lemon
1 ½ cup grapeseed oil
Combine first 5 ingredients in a blender then slowly emulsify the oil in at medium speed.
Frisee, Apple & Bacon Lardon Salad
Serves 6
1 cup frisee
2 apples cut into slices (2 slices per serving)
8 oz. Sherry Vinaigrette
1/2 cup rendered bacon lardons
Combine ingredients and toss. Serve alongside Eggs in a Basket.
Share Recipe | in Appetizer, Pork | tagged Apples, Bacon, Eggs, frisse | Email Article | Print Article Duxelle Stuffed Beef Shoulder Tender with Sherry Reduction - Inn at Cedar Falls
Serves 6
1 tbsp. olive oil
1 shallot, chopped
1 teas. garlic, minced
1/2 lb. mixed wild mushrooms, finely chopped
1 sprig fresh thyme
1 teas. lemon juice
1. Place all ingredients in a sauté pan over medium heat and cover for 3-4
Shoulder Tenders
6 - 6 oz. beef shoulder tenders
kosher salt and pepper
extra virgin olive oil
steel knife
butcher knife
Preheat the oven to 400
1. Take the butcher knife and insert it into the end of the tender. Do the same on the other end of the tender trying to make a single hole, making a tube.
2. Using the steel (which has been cleaned of debris), insert into the slit made by the knife and rotate making the hole larger, being careful not to tear the meat.
3. Stuff the tenders with the mushroom duxelles. Season with salt and pepper.
4. In a heated sauté pan over medium-high heat, place the tenders in and brown on all sides. (Do in batches of 2 or 3 if you have a smaller pan) Use the pan for you Sherry reduction.
5. Place the tender on a baking pan and place in the oven for 7-8 minutes for a medium rare to medium doneness. Remove from the pan and let rest on a cutting board for a couple of minutes before slicing to plate. Place the mashed potatoes in the center of the plate and the sliced tender around them. Spoon the sauce over.
Sherry Reduction
1 shallot
2 garlic cloves
¼ cup red wine vinegar
2 cups sherry
1 cup veal demi
extra virgin olive oil
kosher salt and pepper
1. Saute the shallots and garlic in olive oil until golden being careful not to burn the garlic.
2. Add the vinegar and reduce by half. Add the sherry and reduce in half. Add the veal demi and bring to a boil. Let simmer for 5 minutes. Season to taste
3. Remove from heat until ready to plate
Share Recipe | in Beef, Condiment, Main Course, Sauce | tagged Inn at Cedar Falls, Mushrooms | Email Article | Print Article Crabcakes with Aioli - Inn at Cedar Falls
Serves 6
1 can backfin crabmeat – drained (1 lb. can)
½ small red onion – finely diced
3 each garlic cloves – mashed
3 tbsp. red bell pepper – finely diced
2 tbsp. chopped herbs (parsley, thyme, rosemary)
¼ cup mayo
2 tbsp. bread crumbs
kosher salt and pepper
extra virgin olive oil
Aioli
½ cup mayo
3 tbsp. orange juice
pinch ground cayenne pepper
1. Place all the crab cake ingredients in a mixing bowl and mix well but gently as not to break up the crab meat too much. Season to taste.
2. Divide the mixture into six parts. Form portions into cakes.
3. Heat a sauté pan over medium heat and add a tbsp of olive oil to the pan. Place the cakes in the pan and turn the heat down to low for about a minute or so. Turn carefully and place the whole pan in the oven for about 5 or 6 minutes to heat through.
4. While the cakes are in the oven, make the aioli. Place all the ingredients in a small mixing bowl and mix thoroughly. Season to taste.
5. Remove the cakes from the oven and place on a bed of mixed greens and drizzle the aioli across and serve.
Share Recipe | in Appetizer, Seafood | tagged Inn at Cedar Falls, crabcake | Email Article | Print Article Josephine's Quick Italian Meatloaf
1 package (about 1.5 lbs.) of Hills Own Meatloaf Mix (in the meat case)
1/2 cup Zapico Pasta Sauce for cooking, plus 1 cup to cover
2 eggs
2 tablespoons Italian Seasoning
1/2 cup breadcrumbs
Preheat oven to 375 degrees. Mix ingredients together in a large bowl, either by hand or with the paddle attachment on your mixer. Shape into a loaf (whatever your preference of size or shape) and place on a cookie sheet.
Bake for 35 minutes and carefully remove from oven. Ladle the add the additional cup of Zapico Pasta Sauce over the meatloaf and return to oven for 20 more minutes, or until the internal temperature reaches 165 degrees.
Share Recipe | in Beef, Main Course | tagged Italian, Ohio, Zapico, meatloaf | Email Article | Print Article Savory Pan Seared Pork Loin
2 lb. pork tenderloin, cut into bite-size chunks
1 16 oz. jar Country Kettle Soya Savory Meat Roast Sauce
2 tablespoons olive oil
Heat olive oil in skillet over medium heat. When sizzling, add pork and sauce. Bring heat to a simmer and cover for about 20 minutes. Remove cover and continue to simmer on low until liquid is reduced. Serve immediately.
Share Recipe | in Main Course, Pork, Winter | tagged Country Kettle, Ohio | Email Article | Print Article Cranberry Waldorf Salad with Goat Cheese
Recipe courtesy of Lucky Penny Farm
Serving Size: 6 to 8
For dressing:
1 can jellied cranberry sauce
4 oz. Lucky Penny Farm Chevre (goat cheese)
1/4 cup sour cream
1/4 cup orange juice
For salad:
2 crisp apples, diced medium
2 stalks celery, diced
1 cup grapes
1 cup dried cranberries
1 cup pecans or walnuts, toasted
2 Tbsp. fresh mint (optional)
Directions
Place all ingredients in the bowl of a food processor or blender. Blend until completely smooth. Toss all the salad ingredients in a bowl. Add dressing and stir well to coat. Salad should be served the day it is made.
Share Recipe | in Autumn, Salad, Thanksgiving | tagged Goat Cheese, Lucky Penny Farm | Email Article | Print Article 
