Make Your Own Mulled Wine With
Spices From Oh Olive at the Chicago French Market
Mulled Wine has been sipped in the
cold winter months in Europe for centuries. This season Oh Olive makes this
European tradition available to you, will its pack of mulling spices. Each is
available for $12.95. You can add these spices to a robust wine, apple cider or
other fruit juices, creating the perfect drink for a chilly night this holiday
season. For more information call (312) 207-1795.
Great Recipe for a Mediterranean Twist on Stuffing from Oh Olive
Ingredients:
§ 1 lb. loaf of rye bread with seeds, cut into 1 inch chunks
§ 2 cups chicken or turkey stock (can be made with vegetable stock)
§ 1 ½ teaspoons of caraway seeds
§ 6 garlic cloves, minced
§ 3 cups celery, chopped
§ 2 Golden delicious (or other) apples, peeled and chopped
§ 1 large sweet onion, chopped
§ ¼ cup Delizia Wild Mushroom & Sage Olive Oil
§ ¼ cup Delizia Butter Olive Oil
§ 1 teaspoon Galena Garlic Stuffing & Dressing Seasoning
§ ½ teaspoon Sonoma Gourmet Sea Salt
§ Pepper to taste
Directions:
Preheat oven to 350 degrees. Place bread chunks on cookie sheet and
drizzle with the Wild Mushroom & Sage oil and toast until lightly browned
and crispy.
Cook caraway seeds in Butter olive oil in sauté pan over medium
heat for about two minutes. Next add celery, chopped apples, garlic and onions.
Stir veggies and sauté until veggies are softened slightly. Add seasoning, salt
and pepper. When all are browned (10 minutes or so), add the chicken stock and
scrape up any of the browned bits to add to the stuffing mix. Pour mixture over
the toasted bread cubes, and toss until coated well. Transfer mixture to a 3
quart casserole dish. Drizzle top with
Mushroom & Sage oil. Bake uncovered for 45 minutes or until stuffing is
crisp on top.
Note: You can make this a day
ahead and refrigerate. Reheat at 300
degrees for about 15-20 minutes. You can also do individual stuffing servings
in a muffin pan.
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