It’s that time of year when most of us are eager to welcome the warmth of spring. But we say, embrace the cold and warm up with one of these tasty winter recipes! From crock pot creations to baked treats, her are some of our favorite winter recipes for you to try.
Three Favorite Winter Recipes
Rosemary Olive Oil Slow Cooker Bread
There’s nothing more heavenly than the smell of freshly baked bread; especially if you’ve made that bread yourself! Trust us, it’s easier than you think, especially when you follow this slow cooker recipe from Kitchen Craft Cookware!
- ½ cups all purpose flour
- 1 packet (about 2 ¼ tsp) dry active years
- 1 ¼ cups warm water
- ¼ cup fresh rosemary (chopped)
- 3 tbsp Pairings Tuscan Herb Olive Oil
- 1 tsp sugar
- 1 tsp sea salt or kosher salt
- In a large bowl mix water, yeast and sugar. Let sit for 10 minutes until mixture becomes bubbly.
- Stir in half of the salt (½ tsp), half the rosemary (2 tbsp) and 3 tbsp olive oil. Mix until full combined, working with your hands if necessary.
- Lightly grease a large bowl and place dough in. Cover with a kitchen towel and let the dough rise in a warm, draft-free area for about an hour.
- Remove dough from the bowl and gently roll into a ball on a floured surface. Let sit for another 20 minutes.
- Set your slow cooker to high. Line it with two pieces of parchment paper (leaving at least 2 inches hanging out on each side of the slow cooker). Place the dough in the slow cooker and spring with the remaining salt and rosemary.
- Place paper towels over the top of the slow cooker then place the lid back on. This helps to capture moisture and prevent it from dripping onto your bread.
- Let the bread cook for 2 hours then remove from slow cooker. Bread will be a bit pale but delicious! For a crunchier, darker crust, line a baking sheet with parchment paper and put it under the broiler for 3-5 minutes.
- Slice before serving. We suggest using Pairings Tuscan Herb Olive Oil and Pairings Aged Balsamic Vinegar for delicious dipping!
Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
We love a good salad year round, but this winter chopped salad from How Sweet Eats is one of our all-time favorite winter recipes. This zesty salad is sure to help kick those winter blues with all the vibrant greens and reds and blood oranges. Yum!
Roasted Sweet Potato Ingredients:
- 1 large sweet potato (cubed)
- 3 tbsp Pairings Blood Orange Fused Olive Oil
- 1 tbsp maple syrup
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 6 cups baby romaine leaves or spring greens (chopped)
- 2 blood oranges (segmented and chopped)
- ¼ cup pomegranate arils
- 4 oz feta cheese (crumbled)
Blood Orange Vinaigrette Ingredients:
- ⅓ cup blood orange juice
- ¼ cup Pairings Traditional Aged Balsamic Vinegar
- 1 garlic clove (freshly grated or pressed)
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup Pairings Blood Orange Fused Olive Oil
Roasted Sweet Potato Directions:
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil and maple syrup.
- In a small bowl whisk together the salt, pepper, garlic powder and paprika and toss the sweet potatoes in that mixture.
- Roast for 15 minutes, flip and roast for 10-15 minutes more.
Blood Orange Vinaigrette Directions:
- Combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together.
- Stream in olive oil while whisking until dressing comes together.
- Store in fridge (for up to 1 week).
Italian Lemon Olive Oil Cake
Every winter there’s always neighbors or friends or coworkers who are trying to get rid of the abundance of lemons from their trees. So what do you do when you have lemons? Try making this delicious Italian Lemon Olive Oil cake, courtesy of Modern Honey.
- 1 cup Pairings Lemon Fused Olive Oil
- 3 eggs
- 1 13 cup whole milk
- 1 tbsp fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
Filling and Lemon Vanilla Cream Cheese Frosting Ingredients:
- 1 cup lemon curd
- ½ cup butter (softened)
- 1 x 8 oz package cream cheese (softened)
- 4 cups powdered sugar (may need up to ¼ cup more depending on consistency)
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest (more for garnish, if desired)
- 1 tsp pure vanilla
- Preheat oven to 325 degrees F
- In a large bowl, mix oil, eggs, milk, lemon juice and lemon zest for 2 minutes (until creamy)
- In a separate large bowl, mix sugar, flour, baking powder, baking soda and salt. Stir into egg mixture and fold.
- Spray two 9” or three 8” cake pans with nonstick cooking spray.
- Place batter into pans and bake for 20-26 minutes (for 8” pans) or 30-36 minutes (for 9” pans)
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy.
- Add powdered sugar, lemon juice, vanilla and lemon zest and cream together.
Cake Assembly Directions:
- Remove cakes from pans and spread frosting on top of one cooled cake layer.
- Place other cooled cake layer on top and spread frosting.
- Optional: spread lemon curd on first cake layer and then top with frosting.
- Let chill for 20-30 minutes to let frosting set.
If you loved one of these recipes or have your own favorite winter recipe, please share them with us! We’d love to hear from you.