Recipes

Garlic Focaccia

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/3 cup water, warm
• 1 1/3 tsp Dry Active Yeast
• 1/2 tsp honey
• 1 1/3 cup AP flour
• 1/2 tsp salt

Instructions:

• In a small bowl, combine the olive oil, minced garlic, dried rosemary, and black pepper. Set aside.
• In a separate bowl, combine the warm water, dry active yeast and honey. Allow to sit for 5 minutes or until the yeast begins to foam.
• Add half of the flour to the bloomed yeast mixture and stir together until the flour is moistened.
• Continue by adding half of the garlic olive oil mixture to the dough and combining well. Finish the dough by adding the remaining flour and stirring until the dough comes together. Once a ball is formed, transfer the dough to a work surface and knead until smooth. Place the dough in a well-oiled bowl, cover with a damp cloth and allow to proof for 1 hour.
• Preheat the oven to 450F. Transfer the dough to a well oiled 8x8” baking pan. Press the dough down into the pan, using your fingers to dimple the dough. Add the remaining garlic oil atop the focaccia and allow to rise for an additional 15-20 minutes.
• Place the focaccia into the preheated oven and bake for 15-20 minutes or until golden.

Whipped Feta Dip

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 8 oz feta cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Zest and juice of one lemon
• 2 garlic cloves, minced
• Salt & freshly cracked black pepper, to taste

Instructions:

• In a food processor, combine all of the ingredients and blend until smooth.
• Taste and season with salt & pepper.
• Remove from the blender and transfer to a serving platter.
• Top with the room temperature Caramelized Shallots & California Raisins. Serve with fresh bread for dipping.

Caramelized Shallots & California Raisins with Bacon

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 1/4 cup butter
• 3 tbsp olive oil
• 2lb peeled shallots, halved
• 1/2lb bacon, cut into pieces
• 1/2 cup California Raisins
• 2 tbsp sugar
• 1/4 cup sherry vinegar
• 1 bunch flat leaf parsley, chopped
• 1/2 tsp kosher salt
• Freshly cracked black pepper

Instructions:

• Preheat the oven 400F.
• In a large oven safe frying pan over medium high heat, cook the bacon until almost crispy, and drain most of the fat from the pan.
• Add the butter, olive oil and sugar and stir to combine.
• Remove from the heat and add the vinegar, salt and pepper and stir to combine.
• Add the shallots and raisins and toss to coat.
• Place the pan in the oven and roast until the shallots are tender, about 25 minutes depending on the size of the shallots.
• When the shallots are fully cooked, the raisins have plumped up and the liquid has reduced. Remove them from the oven and allow them to cool.
• Season again with salt and pepper and sprinkle with parsley.

California Raisin Glaze & California Raisin Aioli

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

California Raisin Glaze

Ingredients:

• 1 cup California Raisins
• 2 cups water
• 1 tbsp sugar

Instructions:

• In a small saucepan over high heat, bring the water and sugar to a boil.
• Add the raisins and turn off the heat. Let the raisins stepe and plump in the hot water.
• Allow the raisins to cool and transfer the whole mixture to a blender or food processor. Puree until smooth
• In a bowl, pour the raisin mixture into a sieve and strain, reserving the syrup.
• Press gently on the raisin pulp to extract all of the liquid.
• Reserve the raisin pulp to make aioli and put the raisin syrup into the saucepan to reduce to a syrup-like consistency.

Pickled California Raisins

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 1/2 cup California Raisins
• 1 cup Lula Kombucha Vinegar
• 2 tbsp sugar
• 1/2 tsp crushed red pepper flakes

Instructions:

• Place the raisins in a glass jar.
• In a medium sized saucepan, combine the vinegar, sugar and crushed red pepper.
• Cook over medium-high heat. Bring to a boil, then remove from heat.
• Carefully pour the hot liquid over the raisins, covering them entirely.
• Leaving the jar uncovered, allow the mixture to cool to room temperature, then cover with a tight fitting lid.
• When kept refrigerated, the pickled raisins will keep well for about 1 month.