The Model Bakery Pecan Pie
Makes 8 servings

The Model Bakery make plenty of pecan pies for their restaurant clientele as well as the bakery display case.

This recipe has a touch of bourbon, which seems to bring out the other flavors without tasting boozy.
Anyone who loves pecan pie will tell you to always serve it with vanilla ice cream or whipped
cream to balance the pie’s sweetness.

1 recipe Pie Dough
Pie Dough
Makes one 9-in/23-cm piecrust

Every bakery has a proprietary recipe for pie dough. Their recipe includes butter and vegetable
shortening. Since butter tastes so good, why do many recipes use shortening or lard? Unlike
butter, these last two fats contain very little water. Since liquid toughens the gluten in flour, the
less water in the dough ingredients, the flakier the dough. Ours uses butter and shortening for a
light and tender crust, which will improve any pie. For a double crust pie, just double the recipe.

1 1/2 cups/220 g unbleached all-purpose flour
1/2 tsp sugar
1/4 tsp fine sea salt
5 Tbsp/75 g unsalted butter, cut into 1/2-in/12-mm cubes, chilled
1/4 cup/55 g vegetable shortening, cut into 1/2-in/12-mm chunks, chilled

1/4 cup/60 ml ice-cold water, as needed

1. Whisk the flour, sugar, and salt together in a large bowl. Add the butter and toss to coat with
flour. Using a pastry blender, cut the butter into the flour mixture until the pieces are about half
their original size. Add the shortening and toss to coat. Continue cutting in the butter and
shortening until the mixture looks like coarse bread crumbs with some pea-size pieces of the fats.
Do not overmix. While stirring the mixture with a fork, gradually add enough of the water so
dough begins to clump together. Gather up the dough into a thick disk and wrap in plastic wrap.
Refrigerate for at least 1 hour and up to 1 day. If the dough is well chilled and hard, let stand at
room temperature for about 15 minutes before rolling out.

Filling
1 cup/200 g packed light brown sugar
3/4 cup/180 ml light corn syrup
4 large eggs
4 Tbsp/55 g unsalted butter, melted and cooled slightly
2 Tbsp bourbon
3/4 tsp pure vanilla extract
1/2 cup/85 g chocolate chips (optional)
2 cups/230 g coarsely chopped pecans

1. On a lightly floured work surface, roll out the dough into a round about 13 in/33 cm in
diameter and 1/8 in/3 mm thick. You will see flakes of flattened butter and shortening in the
dough—perfect. Fit the dough into a 9-in/23-cm pie pan. Trim the overhanging dough so it only
extends 1/2 in/12 mm beyond the rim; discard the trimmings. Working around the perimeter of
the pan, fold the dough under so the fold is flush with the rim of the pan, and flute the dough.
Freeze for 15 to 30 minutes.

2. Position a rack in the bottom third of the oven and preheat to 400ºF/200ºC/gas 6.

3. Place the pie shell on a large rimmed baking sheet. Line the pie shell with aluminum foil and
fill with pastry weights or dried beans. Bake until the exposed dough looks set and is just
beginning to color, about 15 minutes. Remove the pie from the oven on the baking sheet.
Remove the foil and pastry weights. Continue baking, pressing down the dough with the back of
a fork if it puffs, until barely browned, about 5 minutes. Remove from the oven.

4. To make the filling: Whisk the brown sugar, corn syrup, eggs, melted butter, bourbon, and
vanilla in a medium bowl until well combined. Stir in the chocolate chips, if using. Pour into the
pie shell. Sprinkle the pecans over the syrup mixture.

5. Return the pie, on the baking sheet, to the oven. Reduce the oven temperature to
350ºF/180ºC/gas 4. Bake until the pie filling is puffed all over, about 50 minutes. Transfer the
pie to a wire cooling rack and let cool completely. Cut into wedges and serve.

In our most recent newsletter, we shared some of The Olive Press‘ favorite ways to celebrate grilling season. From searing corn and adding some amazing Sriracha butter, (just mix up their Olive Press Sriracha spice), dousing Portabello mushrooms with their classic balsamic to marinading your best meats with their Italian blend, up your grill game with their line-up of spices, oils and vinegars.

But they’re not done sharing more delicious inspiration:

Basil-cally

 

 

Nothing says summer quite like basil does, whether that means you’re whipping up a Caprese salad, making bruschetta, pesto, or simply using some basil olive oil in your cooking, basil always adds a signature summer freshness to every dish. Try the infused basil olive oil on pasta dishes or the Arbequina EVOO for pesto and the heritage mission EVOO for bruschetta!

Need to perfect Caprese recipe? Here you go. 

Colorful Summer Tables

 

 

One of our favorite things about summer is that ALL the best produce is in season, and that means colorful tables! From cucumbers, radishes, tomatoes, and peppers, to zucchinis, carrots, and beets. This rainbow of food helps us not only eat healthier, but tastes delicious, and makes for some pretty pictures too! Our favorite place to stock up on the freshest ingredients from the garden? Hudson Greens and Goods of course. Their produce aisle is looking resplendent right now!

Olive Oil, Not Just For Dinner

 

Napa summer is definitely here and that means it’s hot and dry! Give your skin some relief with The Olive Press spa products, all handcrafted and made with extra virgin olive oils to help lock in hydration and nourish your skin.

Try Something New

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Try our new favorite duo: ice cream and olive oil! You may think we’re crazy, but trust us, this is a showstopper. Drizzle any Extra virgin olive oil over plain vanilla ice cream, top with sea salt – and thank us later!

What do you give the bride and groom who have everything? Jerky, of course! This June Fatted Calf’s Jerky of The Month is a Korean style beef jerky, known as yukpo, typically given as a ceremonial wedding gift. The happy marriage of pear juice, soy, honey and Korean gochugaru chile give this beef jerky a perfect salty, tangy, sweet and mildly spicy balance. For the special occasion, they’ve dressed this June bride with a gorgeous veil of crunchy sesame seeds, making it as beautiful to behold as it is fun to eat. It will be available all month long at The Fatted Calf or you can learn to make this irresistible meaty treat using the recipe for The Wedding Present in Fatted Calf’s new book Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods.

Fatted Calf corned beef is ready just in time for St. Patrick’s Day. You don’t need the luck of the Irish to nab one of these succulent beauties. Just reserve one for pick up by emailing napashop@fattedcalf.com or order by phone at (707) 256.3684.

Cooking Fatted Calf Corned Beef
Corned beef is the dish that keeps on giving. We always cook a corned beef twice as big as we think we might reasonably need in hopes that the next day there will be a hot corned beef sandwich heaped with sauerkraut and caramelized onions and possibly enough shredded end bits for a hearty red flannel hash.

Choose a pot that is wide and deeper than your hunk of beef is tall (or possibly a deep roasting pan). Into your cooking vessel toss a leek, roughly chopped, a couple of carrots peeled but left whole, a clove or three of garlic, a stalk of celery and sprigs of thyme and parsley. Situate the corned beef brisket atop this aromatic bed and cover with cold water and perhaps a generous splash of beer. Bring to a simmer then place all of this in a low oven, about 300°F (150°C) for three to four hours. Prod the brisket with a meat fork to be sure it is tender and yielding before calling it quits. Let the meat rest in its cooking liquor for twenty or thirty minutes then transfer it to a carving board and slice it against its grain.

Seldom sticklers for tradition we prefer to cook the requisite cabbage and potatoes on the side. Cabbage sautéed with a bit of Fatted Calf bacon until just tender and finished with a ladleful of the braising liquor is far tastier than the long boiled stuff. A steaming bowl of new potatoes with just a bit of butter and parsley will more than do or try a rustic root vegetable mash. A dollup of creamy horseradish sauce and a pot of strong mustard round out this fine Irish-American feast, a meal so good you may need to ration a bit for the next day’s sandwiches.

Do something special for your loved one and whip up the decadent, ultimate-chocolate-lovers extra virgin olive oil mousse. The delicate extra virgin olive oil used in this recipe adds a heavenly, silky, melt-in-your-mouth texture. Stop by The Olive Press today and knock your Valentine’s day dessert out of the park!

Taste tested and higly approved by The Olive Press employees, this decadent dessert is sure to be your new favorite! The delicate extra-virgin olive oil adds a wonderful, silky, melt-in-your-mouth texture to this heavenly chocolate mousse.

For this recipe, we used our Heritage Misson Extra Virgin Olive Oil which is harvested from Mission olive trees that are 125 years old! These trees can be found in the beautiful Capay Valley of Northern California. They have never seen a pesticide or an herbicide, nor a petroleum based fertilizer. These trees are majestic in their stature, as well as their representation of a pure heritage product, unadulterated by the petrochemical age we all live in.

Extra Virgin Olive Oil Chocolate Mousse
Serves 4

Ingredients
1/4 cup The Olive Press Heritage Mission Olive Oil
6 ounces bittersweet chocolate, finely chopped
3 egg yolks
3 tablespoons warm water
1/4 teaspoon sea salt
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
Chocolate shavings for garnish

Directions
Put finely chopped chocolate in a heat proof bowl and set over a pan of simmering water, making sure not to let the bowl touch the water
Stir chocolate until melted and smooth
Remove from heat and whisk in egg yolks, olive oil, warm water and salt until well blended
In a separate bowl, beat egg whites and cream of tartar with electric mixer until frothy
Add sugar and continue to beat until soft peaks form
Fold 1/3 of the egg whites into the chocolate mixture. Combine gently until no whites streaks are visible, then repeat with the remainder of the egg whites
Divide mousse into ramekins or glasses and refrigerate for at least 4 hours, then garnish with chocolate shavings before serving
Enjoy!

If you are looking for a delicious BBQ sauce to prepare this coming Memorial Day to impress your guests, here is a simple and amazing recipe using Napastak’s ketchups. With four different flavors, you will want to make them all!

Napastak Roasted Garlic Peppercorn BBQ Sauce
Total time: 1 hr 20 min

Ingredients:
2 cups Napastak Roasted Garlic Peppercorn Ketchup
1 cup water
1/2 cup apple cider vinegar
5 Tbs light brown sugar
1/2 Tbs onion powder
1/2 Tbs ground mustard
1 Tbs lemon juice
1 Tbs Worcestershire sauce

Directions:
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. You can replace the Roasted Garlic Peppercorn Ketchup for any other of their delicious flavors: Smoky Bacon Ketchup, Organic Spicy Chipotle or the Classic Ketchup. Enjoy!!

The oak really comes through strong on this one, making it very dry and peppery on the front palate. Only on the finish do you get the cherry, which builds and lingers on the palate. The oak really gives this spirit a rye whiskey character, despite its true brandy nature. An esoteric spirit that eludes definition, it will make a Manhattan like no other. Enjoy some tonight for just $32 a bottle at Napa Valley Distillery.

The Cherry Manhattan
served up in a chilled cocktail glass

2 oz Napa Valley Distillery Cherry Brandy
1 oz Carpano Antica
12 drops maraschino liqueur
12 drops Abbott’s bitters or other high quality aromatic bitters
1 Luxardo cherry for garnish

Fill a cocktail shaker half way with ice. Add cherry brandy, Carpano Antica, maraschino liqueur, and 6 drops of bitters. Stir, DO NOT SHAKE, for 20 seconds. Garnish with Luxardo cherry, and strain contents of shaker into glass. Float 6 drops of bitters on top. Classic Manhattan flavor with a big cherry twist!

*Note: An easy way to remember the proportions of the classic Manhattan: Manhattan’s area code. 2-1-2. 2 oz spirit to 1 oz vermouth to 2 dashes bitters.