Feeds:
Posts
Comments

Archive for September, 2010

Texas Olive Ranch Harvest & Gold Crush

Open to Visitors Sept. 14-15


Texas Olive Ranch will be open for visitors to observe the largest olive harvest in Texas history on September 14-15, 2010 from 9 am to 2pm. The 2010 Gold Crush Texas Olive Harvest is expected to be the most abundant in Texas olive agriculture history. During visitors hours, mechanical harvesting and the complete process of pressing extra virgin olive oil will be open for view: harvester operation, weighing fruit bins, filling the mill hopper, and milling the new oil, or ‘Oliva Nueva,’ the Tex-ified version of the Italian “Olio Nuovo.” We will be sampling remarkably spicy, flavorful Oliva Nueva as it is produced. Hats and boots are recommended. Texas Olive Ranch is between Asherton, Texas and Carrizo Springs, Texas on CR 1557, about two hours southwest of San Antonio by car. Overnight visitors are encouraged to make reservations for accommodations early as space is limited.

On Tuesday, September 14, the USDA and Texas Olive Oil Council are sponsoring Olive Oil Field Day, a seminar to provide information about olive agriculture in Texas (agenda). Todd Staples, Texas Agriculture Commissioner, will be speaking at noon. After the seminar, there will be a soapmaking demonstration by Kathy White, KatNip Natural Bath & Body, Clear Lake. Orchard and presshouse tours will be ongoing during the day both days.

During the harvest event, PBS will be filming a documentary about the Texas olive industry. Texas Olive Trails follows the emergence of olive agriculture in the historically innovative agricultural Winter Garden region of the Middle Rio Grande in South Texas, along with the challenges of weather, water availability, rocks, varmints and more.

Read Full Post »

Dove Pie.

White Winged Doves

Dove season has started in South Texas, so you know what that means: Lots of little birds stuffed and wrapped in jalapenos, bacon and cream cheese. Come December, if you are looking for something special to do with those dove breasts in your freezer, try this tasty warming recipe. Perfect for a Sunday afternoon with friends and bottles of Becker Vineyards 2008 Barbera.  Nummy…

Dove Pie with Madeira Sauce
(Adapted from Brian Turner)

Ingredients:
* 450 g puff pastry
* 8 dove breasts
* 25 g butter
* 55 g button mushrooms, finely diced
* 350 g pork sausage meat
* splash Worcestershire sauce
* splash tabasco
* 1 egg
* 1 egg yolk

For the sauce
* 75 g butter
* 2 shallots, finely chopped
* 60 ml madeira, Rich Old Bual
* 60 ml white wine
* 300 ml thickened beef stock
* 1 tbsp chopped parsley

Method
1. For the pie: preheat the oven to 400F.
2. Roll out the pastry dough on a floured surface and cut into 2 pieces 12 x 30cm.
3. Heat the butter in a frying pan and quickly seal the dove breasts until lightly browned. Remove from the pan and allow to cool.
4. Add the mushrooms to the pan and cook until tender. Drain and allow to cool.
5. Mix the sausage meat with the cooled mushrooms, then add the Worcestershire sauce and Tabasco sauce and season with salt and pepper.
6. Beat the egg with the egg yolk. Brush over the edges of one piece of dough.
7. Lay the sausage eat mixture down the centre of the dough. Lay the dove breasts on top.
8. Carefully fold the remaining piece of dough in half lengthwise and cut halfway through in 1cm spaces. Lay this on top of the filling and seal the edges well. Crimp the edges and brush with the egg wash.
9. Put on a baking tray and bake in the oven for 10 minutes, and then reduce the oven temperature to 375F and cook for a further 15 minutes. Remove from the oven and allow to rest.
10. For the sauce: heat 25g butter in a medium pan and gently cook the shallots until soft.
11. Add the Madeira and cook steadily until reduced by half. Add the white wine and cook until reduced by two-thirds.
12. Add the stock to the pan and cook for a few minutes until the sauce is hot. Remove from the heat and beat in the remaining butter. Season with salt and pepper and stir in the parsley.
13. To serve: slice the pie at an angle and serve with the sauce.

Read Full Post »

%d bloggers like this: