Tag: Black Currant Balsamic

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Black Currant Roasted Butternut Squash Risotto

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Black Currant Roasted Butternut Squash Risotto

Ingredients

  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot minced
  • 2 T Olivia's Herbes de Provence Olive Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Olivia's Black Currant Balsamic

Instructions

  • Simmer stock in pot.
  • In large saucepan, sauté chives, mushrooms, shallots in Herbes de Provence Olive Oil for 5 mins. Add squash, 2 mins.
  • Add rice and coat 1 min.
  • Add wine, stir until evaporated.
  • Add stock, ladle at a time, stirring until each has evaporated.
  • Add salt and pepper.
  • Cooking total should be about 20 min until rice is done.
  • Add 2T butter, stir in parmesan.
  • Serve immediately. Drizzle with Black Currant Balsamic.

Notes

Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!
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Herbes de Provence Turkey w/ Black Currant Sauce

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Herbes de Provence Turkey w/ Black Currant Sauce

Ingredients

  • 1 14 to 15-pound turkey, neck and giblets reserved
  • 1 orange cut into wedges
  • 1 lemon cut into wedges
  • 1 onion cut into wedges
  • 6 fresh rosemary sprigs
  • 6 fresh sage sprigs
  • 6 fresh oregano sprigs
  • 2 tablespoons unsalted butter
  • 2 tablespoons Olivia's Herbes de Provence Olive Oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 cups canned low-salt chicken broth approximate amount

Black Currant Sauce

  • 3 Tbsp mint jelly
  • 1 Tbsp Olivia's Herbes de Provence Olive Oil
  • ¼ cup Olivia's Black Currant Balsamic Vinegar
  • 1 tsp honey or agave nectar
  • ¼ tsp kosher salt optional

Instructions

Make the Turkey

  • Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  • Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
  • Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
  • Tie the legs together to hold the shape of the turkey.
  • Stir 2 tablespoons of butter, the Herbes de Provence Olive Oil and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
  • Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
  • Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  • Cover the turkey breast with foil. Roast for 20 minutes.
  • Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
  • Roast the turkey for 40 minutes.
  • Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
  • Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.
  • Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.

Black Currant Sauce

  • Mix together ingredients for the sauce in a small saucepan.
  • Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
  • Serve the sauce on the side or drizzled over the turkey when plated.