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Archive for January, 2010

Lemon Blueberry Pound Cake

Friday, January 29th, 2010

2 C granulated sugar
3/4 C We Olive Meyer Lemon Olive Oil
4 large eggs
3 C all-purpose flour, divided
2 C fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C sour cream
1 tsp. vanilla extract
1 tsp. lemon juice
Zest of 1 lemon

Glaze

1/2 C powdered sugar
4 tsp. lemon juice

Preheat oven to 350. Beat first 2 ingredients at medium speed.
Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.

Combine 2 tablespoons flour and blueberries in a small bowl and toss well.

Combine remaining flour, baking powder, baking soda and salt.

Add flour mixture to sugar mixture alternately with sour cream.

Fold in blueberry mixture, lemon juice and vanilla; pour

cake batter into a 10-inch greased bunt pan.

Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan.

Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

Tags: blueberries, eggs, Lemon Olive Oil, lemon zest
Posted in Dessert, Recipes, Vegetarian | No Comments »

Chocolate Balsamic Raspberry Cupcakes

Thursday, January 28th, 2010

Makes 12 cupcakes.

ingredients
1 cup soy milk
1 1/2 tablespoons We Olive balsamic vinegar
1/3 cup We Olive Arbequina Extra Virgin Olive Oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:
4oz (1/2 cup) fresh raspberries plus 12 rasperries
1 tablespoon granulated sugar
1 tablespoon We Olive balsamic vinegar

1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
3-4 cups confectioners’ sugar

directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the soy milk and vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.

Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

Recipe adapted from Love and Olive Oil Blog

Tags: Arbequina, balsamic vinegar, cocoa powder, raspberry, soy milk, sugar, vanilla
Posted in Baking, Dessert, Recipes | No Comments »

Summer Stack Salad with Stella Vinaigrette

Thursday, January 28th, 2010

4 small tomatoes (sliced)
4 small, egg-shaped fresh mozzarella balls (sliced)
8 large whole basil leaves (finely sliced) plus 4 additional leaves for garnish
Salt and pepper, to taste
1 1/3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged We Olive balsamic vinegar
1/4 cup We Olive Kalamata extra-virgin olive oil
2 Tbsp. Stella Artois beer

Arrange alternating slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing. Serves 4.

Recipe from Master Beer Sommelier Marc Stroobandt

Tags: balsamic vinegar, basil, beer, fresh mozzarella, greens, Kalamata Oil, shallot, tomato
Posted in Dressing, Recipes, Salad, Vegetarian | No Comments »

Strawberry Balsamic Gastrique

Thursday, January 28th, 2010

1 1/3 cups superfine sugar
1 1/3 cups hot water
2 cups halved, hulled strawberries
1 cup We Olive balsamic vinegar

DIRECTIONS

In a medium saucepan, stir the sugar into the hot water until dissolved. Add the strawberries and simmer over low heat for 30 minutes. Add the balsamic vinegar, increase the heat and bring to a boil. Reduce the heat to low and simmer until thickened, about 30 minutes. Let the gastrique cool, then strain into a jar, cover and refrigerate.

MAKE AHEAD

Gastrique can be refrigerated for up to 3 weeks.

Recipe from Food and Wine.

Tags: balsamic vinegar, strawberries
Posted in Beverages, Dressing, Recipes | No Comments »

We Olive Roasted Balsamic Carrots

Thursday, January 28th, 2010

Cut 1 pound of peeled carrots into 1/2-inch wedges. Spread the carrots over half of a large sheet of aluminum foil, and sprinkle them with ¼ cup We Olive Aged Balsamic Vinegar, 2 tablespoons minced fresh rosemary, 2 cloves minced garlic, ¼ teaspoon paprika, salt, and pepper. Drizzle the carrots with 1 tablespoon We Olive Extra-Virgin Olive Oil and fold the foil over to create a tightly sealed packet. Place on a baking sheet and bake in a preheated 400 degree oven for 25 minutes or until the carrots are tender. As an option, open the packet and spread the carrots out on the foil and place under the broiler until carrots start to brown.

Tags: balsamic vinegar, carrots, HEART HEALTHY
Posted in HEART HEALTHY, Side Dish, Vegetarian | No Comments »

Tuscan Onion Soup with Shaved Parmesan

Thursday, January 28th, 2010

Yields: 6 servings

3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece
1/4 c. We Olive Mission extra-virgin olive oil
6 c. chicken stock
3 to 4 T. We Olive balsamic vinegar
3/4 to 1 c. fruity red wine
Salt and pepper, to taste
6 slices rustic country-style bread
2 garlic cloves, peeled, halved
3 oz. Parmesan cheese, in 1 chunk
2 T. fresh parsley, chopped

Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place the leeks in cold water, and rinse to remove the dirt. Drain. Reserve the onions and leeks.

Unroll the pancetta and dice into 1/4″ pieces. Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta and cook until some of the fat has been rendered, about 5 minutes. Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar, wine, salt and pepper into the soup. Cook until thoroughly heated.

Toast the bread slices, and rub with the peeled garlic clove halves.

Spoon the soup into bowls and float bread on top. Pare 4 or 5 shavings of the cheese on each serving. Add parsley.

Tags: garlic, leeks, Mission, onion, pancetta, parmesan, parsley, red wine
Posted in Recipes, Soup | No Comments »

Chocolate Olive Oil Madelines

Monday, January 25th, 2010

Recipe from Pastry Studio

1/2 C flour
1/4 C cocoa powder
1/2 t baking powder
1/8 t salt + another generous pinch, to taste
2 eggs @ room temperature
1/2 C sugar
1/2 t vanilla
1/4 C Adobe Springs extra virgin olive oil

Preheat the oven to 375 degrees. Generously grease a madeleine pan.

Sift the flour, cocoa powder, salt and baking powder. Beat the eggs until thoroughly blended. Slowly add the sugar and continue beating until the mixture is thick and pale, about 3 minutes. Add vanilla. Using a rubber spatula, gently fold in the flour mixture until just combined. Fold in olive oil. Taste for additional salt.

Scoop into madeleine pan and bake for 10 to 12 minutes.

Cool the pan for a few minutes and then flip out the madeleines.

Tags: adobe Springs, cocoa powder, eggs
Posted in Baking, Dessert, Recipes | No Comments »

Olive Oil Citrus Cake with Grapefruit Glaze

Monday, January 25th, 2010

Recipe from Roost Blog

1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp fine sea salt
3 eggs at room temperature
3/4 cup granulated sugar
zest of 1 grapefruit
zest of 1 orange
zest of 1 lemon
1 1/2 tsp pure vanilla extract
1 cup Adobe Springs extra virgin olive oil (it is SO important that you use a fruity olive oil not a spicy, nutty flavored one, the best kinds are those that are not for cooking but rather for drizzling over fish, salad, or dipped in bread. I know it seems weird to put olive oil in a cake but if you choose the right one it will turn out so moist and delicious)
3/4 cup confectioners sugar
2 TBSP freshly squeezed grapefruit juice

Preheat the oven to 350° F. Using a paper towel, coat a 9-inch by 2-inch round baking pan (I used a bundt pan) with olive oil.
To make the cake, sift flour, baking powder, and salt together. Using a handheld mixer or stand mixer with the whisk attachment, beat the eggs, sugar, and zests on high speed for 5 minutes, until the eggs are thickened and lighter in color. Add the vanilla. Turn the mixer down to medium-low speed and drizzle the olive oil into the batter, pouring slowly along the edge of the bowl. Add the flour and mix on low speed until just incorporated. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.
To make the glaze, sift the confectioners’ sugar into a small bowl. Add the grapefruit juice and whisk to combine. Pour the glaze over the cooled cake.
To store wrap in plastic wrap and keep at room temperature for 2-3 days.

Tags: adobe Springs, eggs, grapefruit, lemon zest, orange zest
Posted in Baking, Dessert | No Comments »

Dukkah Pita Chips

Monday, January 25th, 2010

Slice a pita bread to 8 triangles (four cuts)
Tear apart the two leaves of each triangle
spread all 16 triangles on baking pan, with the soft / inner side of the pita facing up
Brush each triangle with a bit of extra virgin olive oil – for flavor as well as a bonding agent for the Dukkah
Sprinkle Dukkah on all triangles
Roast / toast in oven or toaster oven – golden color
Enjoy as such or with any other dip

Tags: Dukkah, HEART HEALTHY
Posted in Appetizer, HEART HEALTHY, Recipes | No Comments »

Olive Oil and Sherry Pound Cake

Monday, January 25th, 2010

- makes 16 servings -

3 cups (13.5 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 cup We Olive Frantoio extra virgin olive oil
2 teaspoons grated orange zest (from medium orange)
5 large cold eggs
1 cup medium (amontillado) sherry
Equipment
A 10- to 12-cup tube or Bundt pan or two 8 by 4-inch (4 cups) loaf pans
Procedure
1. Position the rack in the lower third of the oven and preheat the oven to 350°F. Grease and flour the pans. (Or, if you prefer, line the bottom and sides of the loaf pans with parchment.)
2. Mix the flour, baking powder, and salt thoroughly in a large bowl and sift together. Set aside.
3. In the bowl of a stand mixer (with the whisk attachment if you have one), beat the sugar, oil, and orange zest on high speed until well blended. Add the eggs one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, 3 to 5 minutes. Stop the mixer and add one-third of the flour mixture. Beat on low speed just until blended. Stop the mixer and add half of the sherry. Beat just until blended. Repeat with another third of the flour, followed by the remaining sherry, and then the remaining flour.
4. Scrape the batter into the pan(s). Bake until the cake tester comes out clean, 50 to 60 minutes for either the tube pan or the loaves. Cool the cake in the pan(s) on a rack for about 15 minutes before unmolding.
5. If using a tube pan, slide a skewer around the tube. If the sides of the pan are straight, slide a thin knife or spatula around the sides to release the cake (unless lined with paper). If using a Bundt or other decorative pan, tap one side of the pan against the counter to release the cake, then tap the other side. Invert the cake onto a rack. Turn the preferred side up before cooling the cake completely. Wrapped airtight, the cake keeps well at room temperature for up to 3 days, or freeze for up to 3 months.

Tags: eggs, Frantoio, orange zest, sherry, sugar
Posted in Dessert, Recipes | No Comments »

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Past Recipes

Archive for January, 2010

Lemon Blueberry Pound Cake

Chocolate Balsamic Raspberry Cupcakes

Summer Stack Salad with Stella Vinaigrette

Strawberry Balsamic Gastrique

DIRECTIONS

MAKE AHEAD

We Olive Roasted Balsamic Carrots

Tuscan Onion Soup with Shaved Parmesan

Chocolate Olive Oil Madelines

Olive Oil Citrus Cake with Grapefruit Glaze

Dukkah Pita Chips

Olive Oil and Sherry Pound Cake