Our take on Olive Oil Cake, if you were lucky enough to try it at the Farm to Table Trade Meeting put on by Sustainable Connections, you can now make it at home! INGREDIENTS 2 cups all-purpose flour, sifted 1-1/2 cups granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 tsp. sea salt 1-1/3 cups Cobrancosa Olive Oil ( Or your favorite Single Varietal) 1-1/2 cups whole milk 3 whole eggs, room temperature 1. Whisk eggs & sugar until light & airy. Set aside. 2. Sift flour, baking soda, baking powder, sea salt all together. 3. Add milk & olive oil to egg mixture, gently fold together and incorporate into flour mixture. 4. Line prepared baking dish with olive...
What elevates these simple radishes is our Butter Olive Oil & Black Truffle Salt.
INGREDIENTS
2-3 Bunches of radishes, trimmed, seemed, rinsed & dried
1 cup Butter Olive Oil
1/2 Tbsp. Truffle Salt
Simply toss the radishes in Butter Olive Oil & Truffle Salt place on a pre-heated sheet pan and roast at 375 degrees for 10-15 minutes until nice and caramelized.
INGREDIENTS2 zucchini squash, sliced 1/4”2 yellow squash, sliced 1/4” 2 Egg plant, sliced 1/4” 5-6 tomatoes, sliced 1/4” 2 Tbsp. #extravirginoliveoil (your favorite or whatever is freshest) 1 yellow onion, sliced 3 garlic cloves, chopped 1 cup basil, chiffonade1qt. Your favorite marinara sauce 1/4 cup #HerbsdeProvenceOliveOil1oz #ItalianDippingBlend 3-4 springs fresh thyme or 1/2 Tbsp. Dried Salt & Pepper DIRECTIONS 1. Sauté onions & garlic with olive oil until slightly translucent. Add marinara and bring a low simmer, add basil and set aside. 2. Cut vegetables, evenly to 1/4” with a sharp knife or a mandolin. Lay vegetables out on a sheet pan and season with #ItalianDippingBlend, Drizzle with half the #HerbsdeProvenceOliveOil and thyme sprigs. 3. In a baking dish or a round...
1 lb.phyllo dough For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2" strip of blood orange zest Instructions: Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange Olive Oil. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the...
INGREDIENTS
1 1/2oz Vodka 1/2oz lime juice 1 T Drizzle Honey Ginger White Balsamicice cubes1/2 cup tonic
lime wedge and ginger sugar for garnish
DIRECTIONS
Shake together ice, vodka, lime juice and balsamic.
Use the lime wedge to wet the rim of the mug or glass (moscow mules are traditionally served in a copper mug, but if you don't have one on hand, it'll taste just as good in a glass) roll in ginger sugar, add the wedge to the side.
Pour the contents of the shaker to the glass
Add tonic on top, stir a little to combine.
