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Swedish Meatballs

Posted on by The Olive Oil Hunter

A rich cream sauce, enhanced with freshly ground black peppercorns and nutmeg, defines the Swedish take on meatballs. Serve over noodles or mashed potatoes with a helping of lingonberry jam (whole cranberry sauce makes a tasty alternative). These meatballs also make a terrific passed hors d’oeuvre for holiday gatherings.

Ingredients

  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup half-and-half
  • 1 pound​ lean ground beef
  • 1 pound ground pork
  • 2 large eggs, slightly beaten
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly groundnutmeg, plus more for serving
  • 1/2 teaspoon ground allspice
  • 1 small yellow onion, minced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter 
  • 1/4 cup all-purpose or white whole wheat flour
  • 3 cups homemade or low-sodium store-bought beef stock
  • 1/2 cup heavy cream
  • Optional: 2 tablespoons freshly chopped flat-leaf parsley

Directions

Step 1

In a very large bowl, soak the breadcrumbs in the half-and-half. When the breadcrumbs have fully absorbed the liquid, add in the ground meats, eggs, garlic powder, nutmeg, allspice, onions, salt, and pepper. Use your hands to completely mix all the ingredients, then form 1-inch meatballs. 

Step 2

Heat a large skillet over medium heat. When hot, add the olive oil and brown the meatballs on all sides (you may need to do this in batches to avoid cramming them). Transfer the meatballs to a clean dish. Add the butter to the skillet; when melted, sprinkle on the flour and whisk constantly until the roux browns, about 3 to 5 minutes. Whisk in the stock, about a cup at a time, bringing it back to a boil to thicken before adding the next cup. Stir in the heavy cream, then add back the meatballs. Simmer for 5 to 10 minutes, until an instant-read thermometer reaches 165°F in a few meatballs. Top with more nutmeg and, if desired, the parsley.

Yields 6 to 8 servings 

Ultra Creamy Eggnog

Posted on by The Olive Oil Hunter

Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.

Ingredients

  • 2 large eggs plus 4 yolks 
  • 1/2 cup brown sugar 
  • 2 cups milk
  • 1 cup heavy cream 
  • 1 teaspoon freshly ground nutmeg, plus more for sprinkling 
  • 1/2 teaspoon cinnamon, plus more for sprinkling 
  • 1 teaspoon vanilla
  • Pinch of fine sea salt

Directions

Step 1

Whisk the eggs and yolks and sugar together in a medium bowl until well blended; set aside. In a saucepan over medium heat, slowly bring the milk and cream to a simmer. Ladle a small amount into the eggs to temper them, then slowly transfer the egg mixture back to the saucepan. Cook, whisking continuously, until it reaches 160°F on an instant read thermometer (the temperature it takes to “cook” the eggs); don’t let it reach a boil.

Step 2

Take the saucepan off the heat and stir in the nutmeg, cinnamon, vanilla, and salt. For the smoothest eggnog, strain it through a fine sieve into a heat-safe pitcher. When it comes to room temperature, cover and place in the fridge until cold and thickened (you can do this up to three days in advance). 

Step 3

To serve, pour into festive glasses, sprinkle on more cinnamon, and grate more nutmeg right over the top. 

Yields 4 drinks

Jhinga Manchurian

Posted on by The Olive Oil Hunter

This Indian dish with Chinese influences has just enough spice for a nice kick and is a deliciously exotic prep for shrimp. 

Ingredients

For the shrimp:

  • 1/4 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1/4 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon Purple Garlic Powder
  • Pinch of sea salt
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/2 pounds shrimp, peeled and deveined as needed

For the sauce:

  • 1 teaspoon Purple Garlic Powder
  • 1 teaspoon Ground Buffalo Ginger Root
  • 1 teaspoon Ground Sun-Dried Tomatoes
  • 1 teaspoon rice vinegar 
  • 1 teaspoon sugar
  • 2 teaspoons water
  • 1 tablespoon chili garlic sauce
  • 1 cup chopped scallion
  • 1 serrano chile, chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish 
  • 1 teaspoon cornstarch 
  • 1/2 cup water 
  • Optional: 2 cups of steamed broccoli florets

Directions

Step 1

Prep the shrimp: In a bowl large enough to hold the shrimp, add the black pepper, chili flakes, garlic powder, and salt; whisk well. Add 2 tablespoons olive oil and whisk again. Add the shrimp and toss to coat; set aside.

Step 2

Prep the sauce: In a small bowl, mix the garlic powder, ground ginger, ground tomatoes, rice vinegar, sugar, water, and chili garlic sauce; set aside.

Step 3

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and sauté the shrimp for 2 minutes on each side or until pink and cooked through. Use a slotted spoon to transfer the shrimp to a nearby bowl. Add the scallions, serrano, and cilantro to the hot wok and sauté until soft, about 3 minutes. Stir in the reserved sauce and bring to a boil. Mix the cornstarch with the water and add to the sauce; continue cooking until the sauce has thickened. Add back the shrimp and optional broccoli and toss to coat. Garnish with cilantro if desired.

Yields 4 servings

All-American Gingerbread Cookies

Posted on by The Olive Oil Hunter

The dough for these quintessential holiday cookies can be made a day in advance. After baking and cooling, glaze them with simple icing or use thicker royal icing to create fun patterns. 

Ingredients

  • 1 tablespoon Ground Buffalo Ginger Root
  • 1 tablespoon ground Heirloom Vietnamese Cinnamon
  • 1-1/2 teaspoons freshly grated nutmeg 
  • 1 tablespoonallspice
  • 1-1/2 teaspoons freshly ground Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons dry mustard 
  • 4 cups all-purpose flour, more if needed 
  • 2 cups white whole wheat flour 
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter at room temperature 
  • 1-1/4 cups dark brown sugar 
  • 2 large eggs 
  • 2 tablespoons extra virgin olive oil
  • 1 cup molasses 

Directions

Step 1

In a small bowl, whisk together the ginger, cinnamon, nutmeg, allspice, black pepper, and dry mustard. In a large bowl, thoroughly whisk together the flours, baking soda, baking powder, and salt, then whisk in the spice mix (this helps to ensure even distribution).

Step 2

Cream the butter and sugar until light and smooth. Beat in the eggs, olive oil, and molasses. When fully incorporated, add the flour mixture at a very low speed, in two or three batches, and mix until a dough forms. If the dough is too wet, add more all-purpose flour, 1 tablespoon at a time. Transfer the dough to a large piece of parchment paper and flatten it, then wrap it up in the paper and chill until firm, about 3 hours. 

Step 3

To make the cookies, heat your oven to 350°F. Working with half the dough at a time, roll it out on a large piece of parchment paper dusted with flour to about 1/4-inch thick. Use cookie cutters to make your desired shapes and a large metal spatula to transfer the cookies to ungreased cookie sheets. Bake for 12 to 15 minutes depending on size. Cool for 10 minutes before transferring the cookies to racks to finish cooling. Ice as desired.

Yields approximately 50 3-inch cookies