Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Ingredients:
1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry or chive blossom vinegar
½ teaspoon salt
2 tablespoons chive blossoms
Method:
1. In a blender or food processor, drop in the egg and chopped garlic and process until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. (The sauce should be creamy and mayonnaise-like and will have a nice garlic bite.)
2. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. Refrigerate until ready to use.
Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.
Ingredients:
2 tablespoons salted butter
1 large minced garlic clove
3 cups torn pumpernickel bread
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Microwave the butter and minced garlic clove in a microwave-safe bowl on high until butter is melted, about 30 seconds.
2. Spread the torn pumpernickel bread on a baking sheet. Drizzle with the butter mixture; toss to coat. Bake in a preheated oven for 8 to 10 minutes, until crisp. Season with salt and pepper; store in an airtight container until ready to use.
Very Merry Recipes
Pour yourself a glass of wine, invite over a few friends, and cuddle up on the couch to enjoy a festive sampling thanks to this week’s lineup of antipasti-ready bites—think housemade eggplant caponata spooned over crackly crostini, smoky-and spicy crepinette salami, Marcona almonds and imported Italian charcoal parchment crackers, plus wintery produce that ranges from Cara Cara oranges and Brussels sprouts to mixed radicchio and Robin’s Koginut squash. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs, and even a petite gingerbread house kit to make it a holly jolly evening indeed.
Here are a few recipe ideas for the week:
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
