Valentine Day Cocktail Party Menu

8 years ago

Oven
Roasted Boneless Chicken Thighs in a baste of St. Helena Lemon Extra
Virgin Olive Oil and St. Helena Olive Oil Co. Sherry Vinegar

Rustic Artisan Baquettes broiled with a trio of St. Helena Olive Oil Co. flavored oils

Valentine's
Salad - a chop of romaine,radish, endive , red onion and chives
finished with a swirl of St. Helena Olive Oil co. Walnut and Lemon
Extra Virgin Olive Oils.

Pinzimonio with broccoli and red pepper

Marinated Black and Green Olives

 Chocolate Trufflles


Oven Roasted Boneless Chicken Thighs in a baste of St. Helena Lemon
Extra Virgin Olive Oil and St. Helena Olive Oil Co. Sherry Vinegar

15 chicken thighs
1/2 cup St. Helena Olive Oil Co. Rosemary Oil
1/2 cupSt. Helena OLive Oil Co. Lemon Olive Oil
1/4cupSt. Helena Olive OIl Co. Sherry Vinegar
4 whole garlic bulbs
1/4 cup minced [ prepared ] ginger
1/4 cup crushed freh rosemary
 kosher salt and coarsely ground pepper

Put
the thighs in a large baking dish. Combine the oils and seasonings in a
measuring cup. Cut the tops off the garlic exposing the tops of the
cloves. Pour the oils over the thighs. roll the garlic bulbs to coat
them. Roast at 360.until cooked through and browned. Remove to pretty
platter and garnish with the garlic, fresh parsley and cherry tomatoes

Rustic Artisan Baquettes broiled with a trio of St. Helena Olive Oil Co. flavored oils

3
baquettes: Cut baquettes in half lengthwise. Place on cookie sheets.
Brush one loaf with St. Helena Olive OIl Co. Tuscan EVOO, the second
loaf with St. Helena Olive Oil Co. Rosemary oil and the third loaf with
St Helena Olive Oil Co. Sevillano oil. Next mix a few drops of cognac,
some chopped pine nuts and mix with gorgonzola. Spread this mixture on
the first loaf. On the 2nd loaf spread some crushed red pepper chopped
chives and parsley and on the third loaf pieces of mozzarella. Reserve
until near time to serve and then put under broiler and lightly brown.
Remove from oven and cut into 3 inch slices on the diagonal.

Valentine's Salad - a chop of romaine,radish, endive , red onion and
chives finished with a swirl of St. Helena Olive Oil co. Walnut and
Lemon Extra Virgin Olive Oils.

2 heads of romaine washed, spun and finely chopped
2 to 3 heads of endive finely chopped
1 red onion finely sliced
8 radishes finely sliced
1/2 cup St Helena Olive co. Walnut Oil
1/2 cup St Helena Olive Oil Co. Lemon Oil
1/8 cup St Helena Olive Oil Co. Balsalmic Vinegar Di Modena

Mix oils and vinegar well and toss salad in large bowl adding ground pepper and salt to taste.

Pinzimonio with broccoli and red pepper

Combine
1/2 cup of St. Helena Olive Oil Co.Sevillano EvOO and 1/8/ cup St
Helena Olive Oil Co. Balsamic DI Modena in a bowl and place with some
washed and sliced red pepper and broccoli florets[ for dipping] on the
buffet table.

Marinated Black and Green Olives

6 ounces of Kalamata olives
6 ounces Greek green olives
1 1/2 cups St Helena Olive Oil Co.Tuscan EVOO
4 1by2 inch orange strips
4 1by2 inch lemon strips
1tables. crushed fennel seeds
1 teas. crushed red pepper

Rinse
the olives and crush each olive with flat side of knife until the skin
starts to break. Place in bowl. Combine all remaining ingredients in a
pan and heat until oil bubbles. Pour over olives in bowl. Let stand
overnight. Drain oil from olives and put into bowl. Serve olives &
oil and place by baquettes for further dipping.

Chocolate Truffles

You are on your own! :)  We love Woodhouse Chocolates in St. Helena!

Bon Appetit!

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