honey « Recipes

Posts Tagged ‘honey’

Cranberry and Flaxseed Muesli

Tuesday, June 1st, 2010

Recipe adapted from: Dr. Richard Beliveau’s ANTICANCER RECIPE

Cranberry and Flaxseed Muesli

This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.

7 cups (630 g) rolled oats

2 cups (240 g) sunflower seeds

1/2 cup (125 ml) we olive mission olive oil

3/4 cup (150 g) buckwheat honey

1/2 cup (60 g) sesame seeds

2 cups (240 g) slivered almonds

1 Tbsp. freshly-ground flaxseed per portion

1/4 cup (50 g) dried cranberries per portion

Milk to taste

Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.

Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.

Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.

Tags: dried cranberries, flaxseed, honey, milk, olive oil, rolled oats, sesame seeds, slivered almonds, sunflower seeds
Posted in Breakfast, HEART HEALTHY, Recipes, Side Dish, Uncategorized | No Comments »

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 »

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

Monday, March 8th, 2010

Ingredients:
4 Large Sweet Potatoes
2 Tbs. We Olive Mission Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
Pepper to taste

Vinaigrette:
1/4 C. Honey Ridge Farms Honey Balsamic Vinegar (available in We Olive stores)
1 Tbs. Olive U Honey (available in We Olive stores)
1/2 C. We Olive Arbequina Extra Virgin Olive Oil
2 tsp. Dijon Mustard
1/8 tsp. Kosher Salt
Pepper to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.

Heat a cast iron grill pan or outdoor grill over high heat until very hot.

Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.

Whisk together all vinaigrette incredients except the olive oil until combined. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.

Makes 8 servings.

Tags: Arbequina, dijon, honey, honey balsamic, Mission, sweet potatoes
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Mache Salad With Figs and Bacon

Friday, March 5th, 2010

serves four

8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled

Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup We Olive Mission extra-virgin olive oil
Salt and freshly ground pepper, to taste

Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It’s a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.

Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.

To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.

Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.

Recipe from Earthbound Farm

Tags: bacon, fig, gorgonzola, honey, Mission, vanilla
Posted in Dressing, Recipes, Salad | 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 »

Olive Oil Granola

Tuesday, February 16th, 2010

2 cups old-fashioned rolled oats
1 cups raw pistachios, hulled & coarsely chopped
1/2 raw sunflower seeds, hulled
1/2 cup coconut flakes
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup We Olive Mission extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon + 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (freshly ground is amazing)
1/4 teaspoon ground cardamom
1/2 cup chopped dried cherries and/or raisins

Directions:

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, sunflower seeds, coconut flakes, maple syrup, honey, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine.

Tags: cherries, cinnamon, HEART HEALTHY, honey, Mission
Posted in Baking, HEART HEALTHY, Recipes | No Comments »

Almond Olive Oil Cake with Cream Cheese Frosting and Olive Oil Granola

Tuesday, February 16th, 2010

Recipe from Erin’s Food Files

Ingredients:

GRANOLA:
2 cups old-fashioned rolled oats
1 cups raw pistachios, hulled & coarsely chopped
1/2 raw sunflower seeds, hulled
1/2 cup coconut flakes
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup We Olive Mission extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon + 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (freshly ground is amazing)
1/4 teaspoon ground cardamom
1/2 cup chopped dried cherries and/or raisins

CAKE:
1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon We Olive Mission extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of 1 medium lemon or 1/4 a medium orange
1/2 cup orange juice

FROSTING:
2 packages (8 ounces each) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
1 pound confectioners’ sugar, sifted

Directions:

GRANOLA:
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, sunflower seeds, coconut flakes, maple syrup, honey, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine.

CAKE:
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

FROSTING:
Mix cream cheese and vanilla on medium speed in the bowl of an electric mixer fitted with the paddle until creamy and light, 2 minutes. With mixer running, gradually add butter; mix until combined.

Reduce speed to low; gradually mix in sugar until combined. If not using immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

TO ASSEMBLE
Spread frosting on top of cupcakes, and top with granola.

Tags: cherries, cinnamon, cream cheese, honey, lemon zest, Mission, sugar
Posted in Dessert, Recipes | No Comments »

Chicken Skewers with Dukkah Crust

Monday, January 25th, 2010

Adapted from Recipe by Aida Mollenkamp

·         2/3 cup We Olive balsamic vinegar
·         1/3 cup honey
·         2 tablespoons Dijon mustard
·         1/4 cup We Olive Frantoio olive oil
·         24 chicken tenders

·         1 cup We Olive Dukkah
·         1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
·         24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
·
1.     Heat the oven to 350°F and arrange a rack in the middle.
2.     Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
3.     Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
4.     Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
5.     Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.

Tags: balsamic vinegar, chicken, dijon, Dukkah, Frantoio, honey, parmesan
Posted in Appetizer, Entree, Recipes | No Comments »

Portobello Bruschetta with Rosemary Aïoli

Monday, January 25th, 2010

Portobello Bruschetta with Rosemary Aïoli

1 1/2 cups We Olive balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed

3 tablespoons We Olive Mission Extra Virgin olive oil
3 red onions, sliced (about 6 cups)

2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced

1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli (see recipe)

Preheat oven to 375F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15×10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and saut?ntil very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 375F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
Bon Appétit
November 2000

Tags: arugula, balsamic vinegar, bell pepper, honey, mushroom, onion, rosemary, thyme, tomato
Posted in Appetizer, Side Dish, Vegetarian | No Comments »

WeOlive.com

Recipe’s

Categories

Past Recipes

Posts Tagged ‘honey’

Cranberry and Flaxseed Muesli

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

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

Mache Salad With Figs and Bacon

Spiced Olive Oil and Pistachio Cookies

Olive Oil Granola

Directions:

Almond Olive Oil Cake with Cream Cheese Frosting and Olive Oil Granola

Ingredients:

Directions:

Chicken Skewers with Dukkah Crust

Portobello Bruschetta with Rosemary Aïoli