Maple + Butter

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This month’s J. Olive Co. pairing is the perfect flavor combination for the holidays! The J. Olive Co. Maple Balsamic smells exactly like maple syrup and the J. Olive Co. Butter Olive Oil is something I cook with daily. Check a few holiday inspired recipes using this yummy combo. We have “Beans in a Bundle,” and Butternut Stuffing, and a Warm Maple Vinegar Tea to keep you healthy through the cold months!

First up,  an idea you probably never really thought about using your dark balsamic vinegars for.

Maple Balsamic Tea

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I started thinking about this idea because I like to drink an Apple Cider Vinegar Tea occasionally. ACV is known for it’s health benefits, but did you know that other fruit based vinegars are just as beneficial? Let’s holiday this up and get cozy! It taste and smells like Apple Cider! You could even substitute the maple out for other J. Olive Co. Balsamics!

Servings: 2

  • 1 cup hot water
  • 1 tbs maple balsamic
  • 1 tbs unfiltered apple cider vinegar
  • 1 /2 tbs honey
  • dash of cinnamon

“Beans in a Bundle”

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I LOVE “Beans in a Bundle” with Catalina Dressing. We have every year around holiday meals. Here is a healthier twist on using other dressings, with hint of maple!

Fresh

  • Turkey bacon
  • 12 oz fresh steamed green beans or 2-3 cans of whole green beans

Pantry

  • 1/4-1/2 cup J. Olive Co. Maple Balsamic
  • 1 tbs J. Olive Co. butter olive oil
  • 1/4 tsp salt
  • 3 tbs course grain Dijon mustard

You may have some dressing left over. Use it for the salad below!

Directions

  1. Preheat oven to 375 degrees.
  2. Mix the dressing.
  3. I like a lot of “sauce” and this is one you can dial back or make more of depending on preference. For the dressing mix together the Maple Balsamic, butter olive oil, salt and course grain dijon mustard. Set aside.

Assemble the bundles.

  1. I slice the bacon slices in half. Use one “half slice” per 5-6 whole green beans. You can secure the bundle with a toothpick if needed.
  2. You can use canned or fresh green beans. I have used both. My family prefers the softer texture of the canned green beans. If you have fresh you can simply steam them before assembling the bundles.
  3. Place bundles in a greased, oven-safe baking dish and then pour dressing on top.
  4. Bake at 375 degrees for about 45 minutes.

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Maple Dijon Vinaigrette Salad

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Fresh

  • Mixed greens
  • Sliced strawberries
  • Fat free feta cheese
  • roasted pecans (spritz with cooking oil, kosher salt, roast in over 375 degrees for 5-8 minutes)
  • sliced red onion

Maple Dijon Vinaigrette 

  • 1/4 cup J. Olive Co. Maple Balsamic
  • 1 tbs J. Olive Co. butter olive oil
  • 1/4 tsp salt
  • 1 tbs course grain Dijon mustard

Butternut Stuffing with CK Turkey Sausage

CKStuffing

This is a twist on stuffing using cubed butternut instead of bread, and loading it up with some CK Turkey sausage. This is a perfect guilt-free holiday recipe! I highly suggest getting some J. Olive Co. Maple Balsamic vinegar to turn that turkey sausage into “maple” sausage :). I have made this with both regular balsamic and with the Maple balsamic. Both are equally delicious!

Veggie Mix Ingredients

Fresh

  • 4 cups cubed butternut — 1 medium butternut or two 16 oz bags pre-chopped
  • 12 oz Frozen Seasoning Blend or one large onion chopped
  • 8 oz mushrooms — any kind
  • 1 cup chopped celery
  • 2 garlic cloves minced or 1 tsp dried minced

Pantry

 

CK Italian sausage mix Ingredients

Fresh

  • 1 pound ground turkey

Pantry

  • 1 tsp Italian seasoning
  • 2 tsp minced garlic (I used dried minced)
  • 1 teaspoon minced onions (or omit if using fresh)
  • 1/2 tsp fennel
  • 1/2 tsp rubbed sage
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • red pepper flakes (optional)
  • 1 teaspoons kosher salt

Directions

  1. Pre-heat oven to 375 degrees.
  2. Veggie pot: Heat 1 tbs of butter olive oil in a large, deep pan or stock pot over medium to high heat. You want something good a wide to start cooking the veggies in.
  3. Turkey Sausage pan: In a separate pan, heat another tbs of olive oil over medium to high heat.
  4. Add all chopped veggies, frozen seasoning blend to the veggie pan. Cook for about 15 minutes, stirring occasionally, until veggies are softened and start forming brown bits around the edges. Do not worry about the butternut being completely soft. It will finish in the oven!
  5. Add spices to veggie mix.
  6. Brown turkey meat over medium to high heat. Do not drain juices.
  7. Add spices to turkey meat.
  8. Add turkey sausage to veggie pot and mix.
  9. Then add balsamic to entire mix and stir.
  10. Transfer entire mix to oven safe, greased baking dish.
  11. Sprinkle top with 1/2 cup shredded parmesan cheese.
  12. Bake at 375 degrees for 30 minutes.

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