Recipes

DOUGH

Himalayans
–2 ½ cups whole wheat flour, plus additional for dusting
–2 ¼ teaspoons active dry yeast
–1 teaspoon kosher salt
–1 cup warm water
–2 tablespoons extra virgin olive oil
-½ tablespoon sugar
*Or use one 16-ounce ball of store-bought pizza dough, room temperature.

TOPPINGS
–½ pound pancetta, diced
–10 Brussels sprouts, roughly chopped (approximately 3 cups)
–1 cup crumbled goat cheese
–1 sweet red apple (such as Fuji), very thinly sliced
–½ cup grated parmesan
–Extra virgin olive oil
–Kosher salt and freshly cracked black pepper
–Cornmeal, optional (for work surface)

1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded)
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, roughly chopped
Nonstick 41 Olive Tuscan Herb Olive Oil with Misto Spray Bottle
1/4 cup (1/2 stick) unsalted butter, room temperature
Coarse salt and ground pepper
2/3 cup 41 Olive 18 Year Aged Balsamic Vinegar
1/2 cup packed dark-brown sugar
1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice

1. Let turkey sit at room temperature 30 minutes.
2. Preheat oven to 425 degrees, with racks in upper and lower thirds.
3. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with 41 Olive Tuscan Herb Olive Oil.
4. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper.
5. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees.
6. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour. Meanwhile, in a small saucepan, bring 41 Olive 18 Year Aged Balsamic Vinegar, brown sugar, and orange juice to a slight boil over high, stirring occasionally.
7. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest. When thermometer reads 125 degrees, brush turkey with glaze.
8. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ cup (packed) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon 41 Olive Himalayan  Salt
• 3 large eggs, separated
• 2 cups buttermilk
• ½ cup 41 Olive Blood Orange Olive Oil
• 1 teaspoon 41 Olive Vanilla Balsamic
• 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
• Nonstick 41 Olive Blood Orange Olive Oil using Misto Oil Pump Spray
• Unsalted butter, warm pure maple syrup and peanut butter (for serving)

1. Preheat oven to 250°.
2. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and 41 Olive Himalayan salt in a large bowl.
3. Make a well in the center and add egg yolks, buttermilk, Blood Orange Olive Oil, and Vanilla Balsamic.
4. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
5. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form.(It took about 6 min)
6. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
7. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack and keep warm in oven until ready to serve.
8. Serve waffles with butter, syrup and peanut butter.
9. Eat and Enjoy our 41 Olive Recipe of the Week !