Whitesburg KY
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The Home Place

Celebrate the Flavors of Fall

 

As chilly weather sets in and days get shorter, comfort food menus. While traditional typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United family farmers work with to produce each can and ensure only the highest quality olives make it from

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

 

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

 Brine:
1/4 cup salt
1 teaspoon whole black peppercorns
2 bay leaves
2 quarts water
3 1/2-4 pounds turkey breast

Turkey:
2 tablespoons extra-virgin olive oil, divided
salt, to taste
pepper, to taste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon orange zest
4 cloves garlic, minced
1/4-1/3 cup dried cranberries
3/4 cup sliced California Green Ripe
Olives, divided
4-5 slices prosciutto

Gravy:
2 tablespoons butter
1-1 1/2 cups chicken broth
salt, to taste
pepper, to taste
orange slices, for garnish

additional water, if needed. Place plastic wrap over

knife, slice into thickest portion of turkey and cut

olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread

olive oil and place prosciutto slices over top of remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest

Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.

cook several minutes, whisking constantly.

When gravy is done, remove from heat and drizzle green olives and orange slices. Serve warm.

 Green Beans with Olive Butter

1/4 cup (1/2 stick) unsalted
butter, softened
20 California Black Ripe
Olives, chopped
2 shallots, chopped
2 cloves garlic, chopped
4 quarts, plus 1/4 cup, water, divided
1 tablespoon salt, plus additional,
to taste
2 pounds green beans, trimmed
freshly ground black pepper, to taste

In food processor, pulse butter, olives, shallots and garlic; set aside.

In large saucepan or stockpot, bring 4 quarts water and 1 tablespoon salt to boil.

Add green beans and boil until tender-crisp, but still bright green, about 3-5 minutes. Work in batches, if necessary. Drain well and immediately plunge into bowl of ice water to stop cooking. In large skillet, add remaining water over medium heat. Add blanched beans and toss until heated through.

Toss beans with olive butter to coat.

Season, to taste, with salt and pepper. Transfer to serving platter.

 

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