Quick and Easy Charcuterie Board

1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning

Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.

Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.

Put the mixed olives in a small bowl and place on the platter.

Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.

Place the sharp cheddar and gouda on the board next with the baguette slices nearby.

Then arrange the boursin near the baguette slices with the crackers next.

Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.

Chicken Parmesan Meatballs

11 / 30 / 18

1 # ground chicken
½ cup bread crumbs
¼ cup grated parmesan cheese
2 tablespoons Italian flat leafed parsley, chopped
1 large egg
1 tablespoon fresh ground Italian spices
Sea salt and pepper
Olive oil
28 oz. can crushed tomatoes
1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

Nov. Cooking Demo

10 / 21 / 18

Join us in Seal Beach

Thursday,

Nov. 8th & 15th

6:30 – 8:30, approximately

Citrus & Pomegranate Hamachi with avocado & Pistachio

Duck a ’la apricot

Cranberry & Chestnut Dressing

Balsamic Roasted Brussels Sprouts with Parmesan

Sea Salt Chocolate Mousse

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Applesauce Cake

10 / 17 / 18

A quick and easy cake for fall, don’t expect many leftovers! See the list here for which kind of apples are great for baking.

Applesauce Cake

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 ½ cups cinnamon applesauce
½ cup walnuts chopped walnuts
Frosting:
5 oz cream cheese softened
3 tablespoons unsalted butter, softened
¼ teaspoon pure vanilla extract
1 cup confectioners sugar
½ teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter a baking dish.

Cake:

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Pumpkin Olive Oil Cake

10 / 2 / 1810 / 2 / 18

Pumpkin Olive Oil Cake

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
1 1/2 cups sugar
1 cup olive oil*
3 eggs
1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
Powdered sugar
1 package cream cheese, room temperature

Preheat oven to 350°.

In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.

Combine sugar and oil in a large bowl with a rubber spatula until blended.

Add eggs, one at a time, beating well after each addition.

Add flour mixture to egg mixture alternately with pumpkin in three batches, beating

well after each addition.

Transfer to a greased Bundt cake pan.

Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool for approximately 10-15 minutes before inverting onto a wire rack.

Remove pan carefully from cake and cool completely.

Easy Cream Cheese Frosting

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes

I like to use an orange flavored olive oil for this cake.

Oct. Cooking Demo

8 / 26 / 18

Join us in Seal Beach

Thursday,

Oct. 11th & 18th

6:30 – 8:30, approximately

Fall Harvest Celebration Menu

Gazpacho Shooters

Fall Salad with Oranges and Pomegranate Arils

Santa Maria Style Tri Tip

Ranchero Beans

With Tortillas

Mini Tangerine Olive Oil Cakes

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Photo: Food and Wine Magazine

Sept. Cooking Demo

8 / 10 / 18

Join us in Seal Beach

Thursday,

Sept. 13th & 27th,

6:30 – 8:30, approximately

Italian Summer Chopped Salad

Quick Skillet Chicken Dinner

with Mushrooms, Zucchini, Cherry Tomatoes

Rigatoni with Vodka Sauce

Apple Spiced Coffee Cake

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

August Cooking Demo

7 / 9 / 187 / 16 / 18

Join us in Seal Beach

Thursday,

August 2nd & 16th,

6:30 – 8:30, approximately

Watermelon Radish Tartine

with Boursin Spread

Baby Arugula Salad with Beets, Walnuts & Blue Cheese

with Apple Vinaigrette

Poached Sea Bass with Olives, Baby Potatoes,

Green Beans & Sauce Vierge (a sauce made with olive oil, tomatoes and fresh herbs)

Pina Colada Parfait

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Photo: recipesbnb

July Cooking Demo

5 / 24 / 187 / 16 / 18

Join us in Seal Beach

Thursday,

July 12th & 19th,

6:30 – 8:30, approximately

Caprese Skewers with Fresh

Sprouts & Edible Flower Salad

Couscous with Sautéed Green Beans and Almonds

Balsamic Glazed Pork Tenderloin with Stone Fruit Salsa

Peach Crisp

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

May Cooking Class

4 / 6 / 184 / 7 / 18

Join us on

Thur. May 10th & 17th

6:30 – 8:30, approximately

French Onion Soup

Bistro Salad

Beef Bourguignon

Mini Pixie Tangerine Eclairs with Chocolate Sauce

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Fall Harvest Farm, Food & Wine Tour

3 / 5 / 185 / 12 / 18

Fall Harvest Tour for Oct 26 – 28, 2018

Now Taking Reservations

Stay

Cambria Pines Lodge, Cambria, Ca

Hot Buffet Breakfast Included

Events

Friday Evening

Dinner and Culinary Demo with Chef Debbi and the Debettes

Saturday Farm, Food & Wine Tour

Climb aboard with The Wine Wrangler

We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery

Experience a private Cave Tour with a Barrel Tasting from 3 Cave Barrels

Private Tasting of Halter Ranch’s available vintages in the new Tasting Room overlooking their fabulous vineyards

Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards

Created for you by Chef Debbi & her Debette team

After lunch climb aboard with The Wine Wrangler to travel to

Stepladder Ranch in San Simeon

We’ll visit with their Lamancha goats and taste a variety of cheeses made from their goat milk. This farm is accessible only by invitation and is hidden in the hills above San Simeon and the Pacific Ocean

Our last stop for the day will be a visit (and tasting) at The Hearst Ranch Tasting Room in San Simeon. Step out on the porch for an exquisite view of San Simeon Beach and Harbor

Return to Cambria for late afternoon & evening private time

Sunday Events

The Groves on 41 Olive Oil Farm Tour & Tasting

Picnic Lunch

Don’t Miss The Cambria Scarecrow Contest the month of Oct!

Limited Availability, First Come-First Served

Price is Per Person based on Double Occupancy for all rooms

One Skillet Dinner

2 / 25 / 18

One Skillet Kielbasa, Potatoes, Veg & Sauerkraut

This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.

Serves 6 – 8

4 small red potatoes, cut into slices or chunks
Sea salt and fresh ground pepper
1 ½ cup chicken stock
2 medium carrots, cut into slices or diced
½ medium sized leek, sliced in half and then into half moons
1 red bell pepper, cut into strips
1 kielbasa, cut into ½" pieces
½ cup white wine
1 8 oz. bag Boars Head sauerkraut, drained, you can use a different brand, but I think Boers head is the best I can find
1 tablespoon Italian parsley, minced

Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.