Welcome Cocktail: Cranberry Pear Prosecco Sparkler

Ingredients:

• Prosecco or Sparkling wine
• 1 tsp Cranberry Pear Balsamic per glass
• Pomegranate seeds
• Orange Twist

Directions:

Add Cranberry Pear balsamic and pomegranate seeds to a glass. Top the glass off with Prosecco. Garnish with orange twist and enjoy!

 

Starter to Impress: Burrata, Citrus & Pistachio Crostini

Ingredients: 

• 1 Baguette
• 1 ball of Burrata 
• 1 Orange 
• 1/4 cup Pistachios
• 3-4 Tbsp Blood Orange Olive Oil
• 1-2 Tbsp Cranberry Pear Balsamic

Directions:

1) Make Crostini Base

• Preheat oven to 400°F
• Brush baguette slices with Blood Orange Olive Oil.
• Bake 8-10 minutes until golden and crisp

2) Prep the Toppings 

• Tear burrata into small pieces
• Segment citrus into bite-sized pieces
• Chop pistachios

3) Assemble

• Place a spoonful of burrata on each crostini
• Top with 1-2 citrus pieces
• Sprinkle with pistachios
• Drizzle with Cranberry Pear Balsamic and enjoy!

 

Salad: Kale & Pomegranate Salad

Ingredients:

For the Salad

• 1 bunch of kale, stemmed and finely chopped
• 1 Large pear, thinly sliced
• 1/2- 1 cup pomegranate seeds 
• 1/2 cup candied pecans
• 1/2 cup goat cheese 

For the Dressing

• 3 tbsp Baker & Olive Persian Lime Olive Oil
• 2 tbsp Baker & Olive Pomegranate Olive Oil
• 1 tsp Dijon mustard
• 1 tsp honey 
• salt and pepper to taste

Directions:

1) Prep the Kale

• Finely chop kale and place in a large bowl.
• Drizzle with a teaspoon of Persian Lime Olive Oil and a pinch of salt.
• Massage the kale for 30–60 seconds until it softens and darkens.

2) Make the Dressing

• Whisk together all the dressing ingredients. Taste and adjust sweetness as needed.

3) Assemble the Salad

• Add dressing and toppings to salad. Toss and serve! 

Holiday Mains: Cranberry–Orange Balsamic Roast Chicken with Herb-Infused Potatoes

Ingredients:

For the Roast Chicken

• 1 whole chicken (4-5 lbs)
• 3 tbsp Baker & Olive Blood Orange Olive Oil
• 2 tbsp Baker & Olive Cranberry Pear Balsamic
• 4 cloves of garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 large orange, sliced
• 1 cup fresh cranberries
• 1 small onion quartered

For the Herb Potatoes 

• 2 lbs potatoes, halved
• 2 tbsp Baker & Olive Tuscan Herb Olive Oil
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried rosemary 

Directions:

1. Preheat & Prep

Preheat oven to 425°F. Pat chicken dry with paper towels.

2. Make the Citrus Balsamic Marinade

In a bowl, combine:

• Blood Orange Olive Oil

• Cranberry Pear Balsamic

• Garlic

• Rosemary

• Thyme

• Salt & pepper

Brush all over chicken, including under the skin if possible.

3. Stuff & Scatter

Stuff chicken cavity with:

• Orange slices

• Onion pieces

Scatter fresh cranberries and remaining orange slices around the chicken in the roasting pan.

4. Toss the Herb Potatoes

Mix potatoes with:

• Tuscan Herb Olive Oil

• Salt, pepper, garlic powder, rosemary

Spread them around the chicken.

5. Roast

Roast for 75–90 minutes, basting halfway with pan juices.
Chicken is done when internal temp reaches 165°F.

 

Sweet Ending: Cinnamon Pear Balsamic Poached Pears

Ingredients: (serves 4)

• 4 firm pears
• 2 cups water
• 1 cup cranberry juice
• 1/2 cup Baker & Olive Cinnamon Pear Balsamic
• 1/4 cup sugar or honey
• 1 cinnamon stick
• 2-3 strips of orange peel
• 1 tsp vanilla extract
• fresh cranberries for garnish
• whipped cream (optional)

Directions:

1. Prep the Pears

• Peel pears, keeping stems intact for presentation.

• Slice a small piece off the bottom so they stand upright.

• Optional: Scoop out the core from the bottom using a melon baller.

2. Make the Poaching Liquid

In a medium pot, combine:

• Water

• Cranberry juice

• Cinnamon Pear Balsamic

• Sugar or honey

• Cinnamon stick

• Orange peel

• Vanilla

Bring to a gentle simmer.

3. Poach the Pears

• Add the pears gently to the pot.

• Simmer on low for 20–30 minutes, turning pears occasionally so they color evenly.

• Pears are done when easily pierced with a knife but still hold their shape.

4. Reduce the Sauce

• Remove pears and set aside.

• Bring remaining liquid to a boil and reduce for 8–10 minutes, until syrupy and glossy.

5. Serve

Plate pears upright and spoon warm balsamic syrup over them.
Garnish with fresh cranberries, orange zest and whipped cream if desired.

Enjoy our Holiday Menu!