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Posts Tagged ‘eggs’

We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

Thursday, April 29th, 2010

Recipe adapted from Edible Aria & Ina Garten

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from We Olive Mission Extra Virgin Olive Oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey. Try it topped with homemade mascarpone or a simple lemon glaze..

Olive Oil Cake with Lemon, Rosemary and Mascarpone

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow to separate 12-24 hours. Mascarpone will keep in the refrigerator for about 1 week.

For the Cake (adapted from a recipe by Ina Garten)

1 cup flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup We Olive Mission Extra Virgin Olive Oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy. Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the We Olive Mission Olive Oil and lemon juice in another bowl and alternately add the flour and olive oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with We Olive Mission Olive Oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Tags: butter, cake, cream, eggs, honey, lemon juice, Mascarpone, olive oil, rosemary, spelt flour, We Olive Mission Olive Oil
Posted in Baking, Dessert, Menu, Recipes | No Comments »

Crispy Lemon-Fried Olives

Tuesday, April 6th, 2010

Crispy Lemon-Fried Olives

Recipe adapted from Jamie Leeds
Makes 20 olives

• 1 cup a”-purpose flour
• Finely grated zest of 1 lemon
• 3 large eggs
• 2 cups panko (Japanese bread crumbs)
• 20 Mediterranean olives, pitted
• 8 cups We Olive Meyer Lemon olive oil, for frying

1. In a bowl, whisk together the flour and lemon zest. Crack
the eggs into a second bowl and whisk until beaten. Place
the panko in a third bowl.
2. Dredge the olives in the flour, then dip into the egg
mixture and coat with the panko.
3. Heat the We Olive Meyer Lemon olive oil in a deep, heavy pot over high until it reaches
375°. Working in small batches (about 5 at a time), fry the
olives until golden brown, about 2 to 3 minutes per batch.
Skewer the fried olives in pairs on toothpicks and serve
immediately.

Tags: eggs, flour, meyer lemon, olive oil, olives, panko
Posted in Appetizer, Entree, Menu | No Comments »

Olive Oil Pancakes with Chocolate

Friday, April 2nd, 2010

Recipe adapted from Lazaro Cooks.

Olive Oil Pancakes with Chocolate

For the Batter:
4 oz chopped semisweet chocolate
1 ½ cups flour
2 tbs cane sugar
2 tsp baking powder
½ tsp baking soda
Sea salt
1 ½ cups buttermilk
1 egg whole – beaten
1 ½ tbs We Olive Mission Extra Virgin olive oil

For the Garnish:
1 oz semisweet chocolate (for grating)
Maple syrup
Edible flowers
Blueberries

In a large bowl, add the flour, cane sugar, baking powder, baking soda, and a pinch of sea salt.

In the center pour the buttermilk. Then add the egg and We Olive’s Mission Extra Virgin Olive Oil. Starting at the center, slowly whisk the ingredients together. DO NOT OVER MIX. It’s ok if you have some lumps. Stir in the chopped chocolate.

Grease the griddle with We Olive’s Mission Extra Virgin Olive Oil. Watch the bottom of the pancake, when it’s nicely browned, turn it.

Stack the pancakes on the center of the plate. Drizzle the maple syrup. Grate the chocolate over like softly falling snow. Arrange the edible flowers and the blueberries. Job done!

Tags: buttermilk, chocolate, eggs, flour, maple syrup, olive oil, semisweet chocolate, sugar
Posted in Breakfast, Entree, Recipes | No Comments »

Chocolate Mousse with Extra Virgin Olive Oil

Tuesday, March 23rd, 2010

Recipe Adapted from Laura Frankel

7 ounces bittersweet chocolate (must be at least 70%)

½ cup We Olive Arbequina Extra Virgin Olive Oil

4 eggs separated

2/3 cup powdered sugar

1/3 cup brewed coffee

1 vanilla bean, scraped

Sea salt (garnish)

Melt the chocolate and cool to room temperature. Add the olive oil and set aside.

Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.

beat the whites to a stiff peak, fold the whites into the chocolate.

Line a cake pan or mold with plastic wrap. Sprinkle the bottom with sea salt. Pour the mousse into the mold and chill 8 hours or freeze for 3 hours. Invert onto a plate and peel off the plastic. Garnish with fresh fruit.

Tags: Arbequina, chocolate, coffee, eggs, vanilla
Posted in Dessert, Recipes | No Comments »

Fried Green Tomatoes

Thursday, February 25th, 2010

INGREDIENTS

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Tags: eggs, Frantoio, milk, tomato
Posted in Entree, Recipes, Side Dish | No Comments »

German Farmer’s Breakfast

Thursday, February 25th, 2010

INGREDIENTS

3 large potatoes, skinned and quartered lengthwise

3 Tbsp olive oil
2 cups roughly chopped green and white onions (include the greens from the green onions)
2 cups roughly chopped bell peppers
Salt to taste
1-2 cups chopped ham
1/4 cup chopped parsley
4 eggs, whisked

METHOD

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Serves 4.

Recipe by Simply Recipes

Tags: Arbequina, bell pepper, eggs, ham, onion, potato
Posted in Breakfast, Recipes | No Comments »

Asparagus Frittata

Thursday, February 25th, 2010

INGREDIENTS

2 teaspoons extra virgin olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

METHOD

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Recipe from Simply Recipes

Tags: asparagus, eggs, gruyere, onion
Posted in Baking, Breakfast, Recipes, Vegetarian | No Comments »

Meyer Lemon and Olive Oil Tea Cakes

Tuesday, February 23rd, 2010

Ingredients:
cake:
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp powdered nonfat milk
3 tsp baking powder
1/4 tsp salt
2 extra large organic meyer lemons, washed thoroughly then zested and juiced separately
2/3 c. milk
1/4 c. Calivirgin extra virgin olive oil
3 egg whites, beaten
1/2 tsp vanilla extract

icing:
juice of 1/2 large Meyer lemon
4 c. powdered sugar

Directions:
-Preheat oven to 350 degrees and prepare mini cupcake pans,or loaf pans if you want a tea cake(nonstick baking spray really makes this easy).
-In bowl of electric mixer sift and add flour, sugar, baking powder, salt, and zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Beat on medium to combine thoroughly, about 1 1/2 – 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.
-Fill prepared pans 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 10-15 mins for mini muffin tins and 35 mins for loaf pans)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.
-Meanwhile, in large bowl combine powdered sugar and 2 Tbsp juice from lemon.
-Stir slowly until thoroughly combined, adding water 1/2 tsp at a time until thick, but pourable, consistency is achieved.
-Once cakes are almost cooled, slowly pour icing onto tops of cakes, letting drip down sides.
-Let cakes cool completely.
-Decorate with additional lemon zest and fresh thyme, if desired.

Makes about 48 mini cakes.

Recipe by Good Things Catered

Tags: Calivirgin, eggs, lemon, vanilla
Posted in Baking, Dessert, Recipes | No Comments »

Spiced Olive Oil and Pistachio Cookies

Tuesday, February 16th, 2010

Recipe by Melissa Camero Ainslie

1 1/2 cups Whole Wheat Pastry Flour
1 1/2 cups All Purpose Flour
1 tsp. baking powder
1 tsp. fine grain sea salt

1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup We Olive Mission extra-virgin olive oil
1/2 cup natural cane sugar
1/4 cup honey
1/4 cup molasses
2 large organic eggs
1 tsp. vanilla extract
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ginger

1/2 cup shelled, chopped pistachios

Preheat your oven to 375 degrees. (Note: I set mine to 350° because it’s convection) and line a cookie sheet with parchment paper.

In a medium bowl whisk together the flour, baking powder and salt until evenly combined. Set aside.

Cream the butter, olive oil, sugar, molasses and honey in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the vanilla, cinnamon, cardamom and ginger. Mix until incorporated.

Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the pistachios until evenly distributed throughout the dough.

Use a tablespoon to measure out little dough balls onto the prepared cookie sheet. Bake for 10 minutes in the center oven. Make sure you don’t over-bake them or they’ll get too crispy and lose all of their chewiness.

Makes about 3 dozen cookies.

Tags: cardamom, cinnamon, eggs, ginger, honey, Mission, sugar, vanilla
Posted in Baking, Dessert, Recipes | No Comments »

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 »

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Posts Tagged ‘eggs’

We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

Crispy Lemon-Fried Olives

Olive Oil Pancakes with Chocolate

Chocolate Mousse with Extra Virgin Olive Oil

Fried Green Tomatoes

INGREDIENTS

METHOD

German Farmer’s Breakfast

INGREDIENTS

METHOD

Asparagus Frittata

INGREDIENTS

METHOD

Meyer Lemon and Olive Oil Tea Cakes

Spiced Olive Oil and Pistachio Cookies

Lemon Blueberry Pound Cake