Monday, January 12, 2015

Welcome Winter and a Change of Hours

Welcome to Winter!
Please note that our hours have changed. We are open now every day from 11am to 6pm. Beginning February 1st, we will be closed on Thursdays. On Thursdays, we will be at the New Hope Farmers Market, 4-7pm.
See you there! Stay Warm!

Sunday, January 4, 2015

Indoor Farmer's Market This Thursday

Hello again. No, still no new recipes. Sorry. Still busy.

Wanted to let you know that we'll be at the Indoor Farmer’s Market at the Event Center By Cornerstone Located at the New Hope Eagle Firehouse this coming Thursday and for the next few to come. We will have a small selection of our products available. As always, more at the store.

It's a new market and we look forward to making it a weekly tradition. Come on out and see us!



Wednesday, December 31, 2014

Happy New Year!

I wish everyone the best for this coming new year. Be happy, healthy and have a good time!

We will be closed New Year's Day. Reopening on Friday.

Coupons for in-store and one for online only. Be safe tonight!



Sunday, December 28, 2014

Christmas Menu

Sorry, I missed out on individual pictures of everything. But I did get a big group shot of the kitchen in the process.


So, this was the beginning. The ending was everyone passed out on the couch with Christmas in Connecticut on.

Menu:
Turkey, with fresh herbs and Olive Oil Aioli
Stuffing
Mashed Potatoes
Mashed Turnips and Carrots
Roasted Broccoli
Green Bean Casserole
Roasted Butternut Squash
Pumpkin Butternut Soup
Pumpkin Pie
Apple Cranberry Deep Dish Pie
Lemon Butterscotch Snickerdoodles
Rosemary Rolls
Crescent Rolls


Wednesday, December 24, 2014

Happy Holidays!

Happy Christmas from everyone here at the Olive-N-Grape!

We are open Christmas Eve until 6PM. 

We will be closed Christmas Day. But opening bright and early the day after. 

Have a good holiday!


Monday, December 22, 2014

Jalapeno Pineapple Chicken

This combo of flavors is actually one that a customer put together at the store, she said she was going to use it on fish. But as my husband prefers chicken...

Oh my. This chicken was actually a breeze to make. Don't be worried by roasting a chicken, if you don't have the time or the inclination, buy a rotisserie one, cut it up, brush it with the Jalapeno Olive Oil and bake it for twenty minutes or so while you finish up the rest of this dish. I like the bigger flavor you get when you roast it yourself, but nothing beats a rotisserie chicken when you are in a hurry!

And there are much more authentic and, well, better Sticky Rice recipes out there, but this is something thrown together in a pinch, using regular minute rice. We were in a rush.

Jalapeno Pineapple Chicken
1 fryer chicken, cut up and roasted
2 tbsp Jalapeno Olive Oil
2 tbsp Pineapple Balsamic
1 tsp minced tarragon
Garnish:
1 cup shredded coconut, unsweetened
Slivered almonds
Whole tarragon leaves
Lime wedges

Preheat the oven to 350.°

Rub the chicken down with the Jalapeno Olive Oil and the tarragon. Roast for 20 minutes, lightly covered. 

Brush with the Pineapple Balsamic. Garnish with slivered almonds, shredded coconut and tarragon leaves.

Pineapple Sticky Rice
2 cups instant rice
1 1/2 cup full fat coconut milk, canned
2 tsp Jalapeno Olive Oil
1/4 cup chopped pineapple
1/2 pineapple juice
1/4 cup Pineapple Balsamic
pinch of Thai Ginger Sea Salt
1 tsp minced tarragon
Bring the water and coconut mixture to a boil in a medium saucepan with the Oil. Add the tarragon leaves and rice. Cook according to the package directions. 

When you remove it from the heat to let it sit, add in the balsamic vinegar the reserved pineapples and a sprinkle of sea salt.

Top with sliced almonds and coconut shreds

Friday, December 19, 2014

Roasted Rosemary Potaotes

I threw these potatoes together to go along with some pork chops the other day. Unfortunately, they got eaten before pictures were taken. I did remember to grab a shot of the potatoes. Yay!

These were nice and easy. The perfect weeknight side. Although, they were so good, I may make a mass of these with a cool dipping sauce and maybe some melted cheese for an appetizer. Or, just as dinner. That works for me.

Switch up the olive oils how you like it. I was making Rosemary Pork Chops, so the Rosemary Olive Oil was perfect for these.

Roasted Rosemary Potatoes

2 lbs small potatoes
Marsala Rosemary Sea Salt, good sprinkle
2 tbsp Rosemary Olive Oil

Preheat the oven to 400°.

Dice the potatoes and toss with the olive oil to coat. Spread out in a single layer on a baking sheet and give it all a sprinkle of Marsala Rosemary Sea Salt.

Roast for 30 minutes to an hour. The longer you cook them, the crispier they will get.