Page 31 - AAA Every Day – AAA Hudson Valley – September/October 2021

Seasonal Savories
from our Friends at Oliva!
Halloween Truffled Devil-ed Eggs
2 teaspoons Olíva! White Truffle Oil
12 eggs
1/4 cup mayo
1 tablespoon butter, softened 2 teaspoon yellow mustard
2 teaspoon Dijon mustard
2 teaspoon pickle juice
Dash of hot sauce
Salt and pepper
About 10 drops orange
food coloring Chives for garnish
1. Gently place eggs in a pot and cover with cold water. Bring to a rolling boil. Once boiling, turn off the heat completely
and cover with a lid. Let the eggs sit covered for 13 minutes. Remove the eggs from the pot and transfer them to an ice bath to prevent further cooking. Allow them to slightly cool and peel.
2. Once your eggs are peeled, slice down the middle lengthwise and gently remove the yolks from the whites. Place yolks into a large mixing bowl and add the Olíva! White Truffle Oil, mayo, butter, yellow mustard, Dijon mustard, pickle juice, a dash of hot sauce, salt and pepper and the orange food coloring. Mix until desired consistency is reached.
3. Spoon the mixture into a zip-close bag and cut the tip from one of the corners, creating a small hole. Pipe the filling into the whites.
4. Insert a chive into one end of the deviled egg to create the ‘stem’ of the pumpkin.
5. Serve and enjoy!
(You can add an additional drizzle of Truffle Oil if desired)
Sweet Potato “Crostini”
Note: This is Oliva’s take on a low-carb ‘crostini’ because the usual bread used for crostini is replaced with sweet potato!
2 tablespoons Olíva! EVOO
2 tablespoons Olíva! Rosemary Olive Oil
1/2 cup Olíva! Maple Dark Balsamic
2 teaspoons Olíva! Cinnamon Chili Seasoning
2 medium sweet potatoes
15 orange supremes (slices of orange with
the pith and membrane removed)
1/4 cup chevre, crumbled 1/2 cup pomegranate seeds Salt and pepper
1. Cut the sweet potato into slices that are 1⁄4-inch thick, leaving the skin on. Arrange the sweet potato slices on a large baking sheet. Brush the side facing up with 1 tablespoon Olíva! EVOO and season with 1 teaspoon Olíva! Cinnamon Chili Seasoning, salt and pepper. Flip over all the slices and repeat on the other side.
2. Preheat the oven to 425 F. Roast the sweet potatoes for a total of 20 minutes, flipping over halfway through the cooking time. Remove from the oven and transfer to a cooling rack so they don’t get mushy. Set aside for later.
3. Add the Olíva! Maple Dark Balsamic to a small, nonstick pot. Reduce over low heat for 10-15 minutes, or until the balsamic gets thick enough for you to run your finger down the back of a spoon without the balsamic immediately running back over the line.
4. Place the sweet potatoes on a large platter and brush each slice with the Olíva! Rosemary Olive Oil. Crumble the chevre evenly over each sweet potato and add one orange supreme to each slice. Add the pomegranate seeds making sure each ‘crostini’ has a few arils on top.
5. Finish with a drizzle of the balsamic reduction and enjoy!
Stop by Oliva! Gourmet Olive Oils & Vinegars to pick up the special ingredients to serve your guests a fall feast that includes these new recipes! Remember AAA members save 5% in-store and online with code AAA5.
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