Our latest blog is here to inspire you with delicious Thanksgiving dinner recipes that feature olive oils and vinegars from Janesville’s very own Bodacious Shops of Block 42 collection. From savory sides to sweet cocktails, discover how this local shop can elevate your holiday table.
Big Apple Bourbon Cocktail
Ingredients:
2 1/2 oz Apple Juice
1 1/2 oz Bourbon Whiskey
1/2 oz Calvados (Apple Brandy)
1 tsp Bodacious Olive Red Apple Balsamic Vinegar
Apple Slice (thin, to garnish)
Fresh Mint (to garnish)
Cinnamon Sugar (for rim)
Instructions:
1. Rim glass with a small amount of Red Apple Balsamic Vinegar and dip into cinnamon sugar. Chill for 10 minutes.
2. Fill cocktail shaker halfway with ice and add apple juice, bourbon, calvados, and Red Apple Balsamic Vinegar. Shake to blend well, strain into chilled glass filled with crushed ice. Garnish with fresh mint and an apple slice!
Homemade Housewarming Loaf
Ingredients:
1 cup 2% Milk
5 cup All-Purpose Flour, divided
2 tbsp Granulated Sugar
1 tbsp Quick-Rising Yeast
1/3 cup Chopped Rosemary Leaves
2 tsp Course Sea Salt
1/4 cup Rosemary Olive Oil
1 tbsp Rosemary Olive Oil
Instructions:
1. In a small pot, heat the milk with 1 cup of water to 115 degrees F.
Stand mixer method: 1. In the bowl of a stand mixer fitted with a dough hook, combine 2 1/2 cups of the flour with the sugar, yeast, rosemary, and salt. 2. Start the mixer on low speed, and slowly pour in the water/milk mixture and the 1/4 cup olive oil. 3. When the dough begins to come together and pulls away from the bowl, sprinkle in the remaining flour and continue to mix low until all the flour is combined and the dough is soft and elastic to the touch.
Hand mixing method: 1. In a large bowl, combine 2 1/2 cups of the flour with the sugar, yeast, rosemary, and salt. 2. Make a well in the flour, add the water/milk mixture and 1/4 cup olive oil, and mix with a wooden spoon until the flour is well combined. It should be pulling away from the bowl but still be sticky. 3. Place 1 cup of the remaining flour on a clean work surface, turn out the dough, and knead until all the flour is absorbed. 4. Dust with the remaining flour and continue to knead until it is smooth and elastic, about 10 minutes, dusting with more flour as you knead.
2. To make the bread, shape the dough into a ball, rub all over with the remaining 1 tbsp of olive oil and place in a large, lightly oiled bowl.
3. Roll the dough around a bit to pick up the oil then cover with a damp kitchen towel or plastic wrap and set in a warm, draft-free spot until doubled in size, about 10-15 minutes.
4. Once the dough has risen, cut it in half and shape each half into an oval loaf.
5. Dust the tops with a little flour and cover with a damp towel. Let rise until doubled again, about 40 minutes.
6. Preheat the oven to 400 degrees F with a baking stone or 2 stacked sheet pans set upside down in oven (doubling the sheet pans will help prevent the loaves from burning on the bottom).
7. Once the dough has doubled again, spritz the loaves with water and score the tops with a sharp knife in a crisscross fashion.
8. Carefully place the loaves on the hot stone/sheet pans, spritz one more time with water, and bake for 20 minutes.
9. Spritz the loaves again with water, turn down the oven to 350 degrees F, and bake for an additional 20 minutes until the bread sounds hollow when tapped.
10. Let cool on a wire rack before cutting or brush with extra virgin olive oil while it’s warm.
Glazed Japanese Turkey Meatballs
Ingredients:
1 1/2 lb Ground Turkey
1 tbsp Minced Shallot
1 tsp Minced Ginger
1 tsp Kosher Salt
1 tsp Basil EVOO
1/4 cup Honey Ginger Balsamic Vinegar
8 Bamboo Skewers
Scallions (to garnish)
Sesame Seeds (to garnish)
Instructions:
1. Preheat the grill for 10 minutes, preparing to grill over moderately high heat, and soak skewers in water.
In a bowl, use your hands to mix together all of the ingredients except for Honey Ginger balsamic vinegar, the sesame seeds, and scallions.
2. Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
3. Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until outside of meatballs looks cooked.
4. Brush the Honey Ginger Balsamic Vinegar over the meatballs, flip and brush the other side. Flip and brush again with the Honey Ginger Balsamic Vinegar for about 1 minute, until glazed and cooked through. If the glaze darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
5. Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.
Bodacious Brussel Sprouts
Ingredients:
1.5 lb Fresh Brussel Sprouts, trimmed at end and cut in half
1/4 cup Mushroom & Sage Bodacious Extra Virgin Olive Oil
1 Medium Shallot
2 tbsp Blackberry Ginger Bodacious Dark Balsamic Vinegar
1 tsp Sea Salt
Black Pepper (to taste)
Instructions:
1. Heat a heavy-duty 12″ saute pan, add the olive oil.
2. Add the shallot and saute over medium until translucent.
3. Add Brussel sprouts and saute over medium-high heat until the Brussel sprouts begin to caramelize.
4. Add the 2 tablespoons of Blackberry Ginger Balsamic Vinegar to the pan, stirring and scraping to de-glaze.
5. Season with salt and pepper to taste. Serve immediately.
Olive the Morning Muffins
Ingredients:
2 cup All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 cup Granulated Sugar
4 Eggs
1 tsp Pure Vanilla Extract
3 tbsp Cranberry Pear Balsamic Vinegar
2 tbsp 2% Milk
3/4 cup Lemon EVOO
Instructions:
1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. Using a handheld mixed, beat the sugar, eggs, and vanilla on high speed until frothy, pale, and creamy for about 2-3 minutes. Add the balsamic and milk and continue to beat for 1 minute. Switch off the mixer and slowly drizzle in the olive oil.
4. Use a wooden spoon or a spatula to gently fold it into the flour mixture until just combined. Fill the muffin cups three-quarters full.
5. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
*Each recipe is from the Bodacious Shops of Block 42 website.
