Tag Archives: Christmas

Five Fresh Ideas For Your Holiday Table

Got a full house for the holidays? Lucky you! The holidays are one of our favorite times of the year because friends and family come together to enjoy each other’s company and a delicious feast while creating special memories that will last a lifetime.

We’ve got some ideas to help you add elements to your holiday feast that are both traditional and tasty. You’ll impress your hungry holiday guests with these creative serving ideas:

Kalamata Cranberry Chutney

Delicious on holiday turkey or ham or on a turkey sandwich made from Thanksgiving leftovers.
kalamata-cranberry-chutney-020hr
Prep Time: 1 minutes
Total Time: 15 minutes
Serves: 6

INGREDIENTS

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 shallots, thinly sliced
  • 12 ounces fresh or frozen whole cranberries
  • 1 naval orange, zested and juiced
  • ½ cup sugar or to taste
  • ¼ cup champagne vinegar
  • 1/3 cup Organic Sliced Greek Kalamata Olives
  • Fresh cracked black pepper

PREPARATION
In a medium sized heavy saucepan, cook shallots in olive oil over moderate heat, stirring occasionally, until softened. Stir in cranberries, orange zest and juice, sugar and vinegar. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then add olives, black pepper, stir and serve.

Blood Orange Kalamata Martini

blood-orange-kalamata-martini-020
Prep Time: 3 minutes
Total Time: 5 minutes
Serves: 1

INGREDIENTS

  • 2 ounces Blood orange vodka (see chef’s note)
  • ½ ounce Triple Sec or Cointreau
  • 1 ounce fresh squeezed Blood orange juice, reserve orange peel for garnish
  • Ice for shaking
  • Organic Pitted Whole Greek Kalamata Olives with Orange Zest, rinsed, to garnish

PREPARATION
Add vodka, triple sec and orange juice to a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a few kalamata olives and an orange peel.
Chef’s note: If blood orange vodka is unavailable in your local grocery store, you can substitute for citron flavored or regular orange vodka.

Olive & Sun-Ripened Dried Tomato Ricotta Dip

olive-and-sun-ripened-dried-tomato-ricotta-dip-011hr
Prep Time: 6 min
Total Time: 18 min
Serves: 6

Ingredients

Directions:
Preheat oven to 400°F.

In a medium-sized bowl, add the ricotta cheese, parsley, and garlic. Combine well. Season with salt and pepper. Gently mix in the tomatoes and olives, until just incorporated.

Spread the ricotta mixture in a shallow medium baking dish in a 3/4″ thick layer. Bake about 12 minutes or until slightly browned along the edges and hot.

Remove from the oven and let rest for a few minutes. Serve warm.

Stuffed Acorn Squash

stuffed-acorn-squash-027hr
Prep Time: 20 minutes
Total Time: 40 minutes
Serves: 4

INGREDIENTS

  • 2 acorn squash, halved and seeded
  • 1 box couscous, cooked to package instructions
  • ½ pound Italian sausage, crumbled and cooked
  • ½ jar Sun-Ripened Dried Tomatoes, rough chopped
  • ½ jar Roasted Bell Pepper Strips drained and roughly chopped
  • ¼ cup toasted pine nuts
  • Extra Virgin Olive Oil for drizzling
  • Optional: balsamic glaze to drizzle

PREPARATION
Preheat oven to 425°F.
Season squash with salt and pepper and drizzle with olive oil. Lay on a sheet pan, open side face down and bake about 20 minutes or until squash is fork tender and edges are nicely golden. Remove from oven and set aside.

To prepare the filling, combine the couscous, sausage, sun-ripened tomatoes, roasted peppers and stir together. Place a generous amount of the mixture into each squash, lightly pressing the filling in. Sprinkle with pine nuts, and finish with a drizzle of olive oil and balsamic glaze. Serve hot.

Roasted Olive and Grape Crostini

roasted-olive-and-grape-crostini-015hr
Prep Time: 5 minutes
Total Time: 25 minutes
Serves: 6

INGREDIENTS

  • ½ baguette, cut into ½” slices
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 1 cup whole milk ricotta
  • 1 teaspoon minced fresh rosemary
  • 1 cup seedless red grapes
  • 1 cup Organic Pitted Whole Greek Kalamata Olives
  • Fresh thyme leaves to garnish
  • Salt and fresh cracked black pepper

PREPARATION
Heat oven to 450°F.

Brush both sides of sliced bread with olive oil and place onto baking sheet. Bake for about 7 minutes or until toasted and crispy. Remove from oven and set aside.

In a small bowl, combine the ricotta and rosemary. Season with a little salt and freshly cracked pepper and set aside.

On another backing sheet, add the grapes and olives, drizzle with a tablespoon of olive oil and toss to coat evenly. Roast in the oven in 5 minute intervals for about 15-20 minutes.

Each 5 minutes, shake the pan to get even roasting. Remove from oven once olives are slightly blistered and grapes begin to get soft and juicy. Let set for about 5 minutes, and once cool enough to handle, cut grapes and olives in half.

On each crostini, add about a tablespoon of ricotta and spread evenly. Add a spoonful of olives and grapes to each and top with a sprinkle of fresh thyme, drizzle of olive oil, and a light sprinkle of freshly cracked black pepper. Serve immediately.

Jeff's Naturals Olives and Peppers

A Festive Holiday Party Menu

Holiday Party Menu

An uncomplicated holiday menu!  Expecting company this holiday season?  Whether you are expecting a houseful of relatives or a smaller intimate gathering, we know there is a lot to plan and to think about.

While we can’t help with everything, we CAN help uncomplicate holiday entertaining for you! From hand stuffing olives with feta, blue cheese or locally grown garlic to roasting red peppers, we have already have done much the work for you right here in Napa Valley.

Simply pick up your favorite Jeff’s Naturals products at your local food store (or order online), crack open a jar and get creative by pairing our olives and peppers with your favorite appetizers and dishes.

Here are some simple suggestions for a fabulous and easy holiday spread you can serve while relaxing and enjoying with friends and family.

A Festive Holiday Party Menu

Antipasto Platter
Crescent Rolls with Gruyère and Sun-dried Tomato & Basil
Baked Jalapeño Stuffed Olive Cheddar Puffs
Spinach and Feta Olive Turnovers
Spiked Hot Apple Cider
Jeff’s Greek Peperontini
Jeff’s Casteltini

Antipasto Platter

JN Antipasto Platter Grande

Sliced meat: Pick a variety of cured meats such as prosciutto, salami, and bresaola.

Cheese: Choose a variety of cheeses- a hard cheese, soft cheese, and stinky cheese will give your guests nice options. Try Manchego, Brie, and Blue Cheese, fresh Mozzarella or Burrata – the more cheeses the merrier!

Olives & Peppers: It wouldn’t be an Antipasto platter without the right combination of olives and peppers! You can be creative, but we recommend selecting from one or more of the following:
Blue Cheese Stuffed Olives
Whole Castelvetrano Olives
Feta Cheese Stuffed Olives
Roasted Bell Pepper Strips
Garlic Stuffed Olives
Whole Golden Greek Peperoncini
Organic Pitted Whole Greek Kalamata Olives
Jalapeño Stuffed Olives

Be sure to pour some Jeff’s Naturals Spicy Italian Olive Antipasto into a bowl.

Fresh Fruit: A variety of fresh fruit such as a bunch of grapes, slices of cantaloupe, halved fresh figs, and cherry tomatoes.Add sliced baguette and assorted crackers
PREPARATION

Pull cheeses from the refrigerator about one hour prior to guests arriving. Place all the antipasti items on a large platter. Set out serving utensils, toothpicks, and cheese knives for the guests to serve themselves. And of course, wine is a great accompaniment to any antipasti platter also!

Build Your Own AntiPasto Platter

Crescent Rolls with Gruyère and Sundried Tomato & Basil

Recipe: Sun-Ripened Dried Tomato Crescent Rolls
Click Here for Recipe

Baked Jalapeño Stuffed Olive Cheddar Puffs

Recipe: Baked Jalapeño Stuffed Cheddar Puffs

Click Here for Recipe

Spinach and Feta Olive Turnovers

Recipe: Spinach and Feta Olive Turnovers

Click Here for Recipe

Jeff’s Naturals Spiked Hot Apple Cider

Spiked Apple Cider

Click Here for Recipe

Jeff’s Greek Peperontini

Jeff's Greek Peperontini
Click Here for Recipe

Jeff’s Casteltini
Jeff’s Casteltini

Click Here for Recipe