January 2015 Drizzlers Club Recipes

Valentine’s Day Dessert


1 c heavy cream

1 lb while milk ricotta cheese

8 oz mascarpone cheese

zest of 1 lemon

½ c sugar

2 lb strawberries, cleaned, hulled, cut into quarters

¼ c Drizzle Dark Chocolate Balsamic

2oz 72% Dark Chocolate Bar, room temperature, curled with vegetable peeler


Begin by preparing your mousse. Beat cream in a bowl until it reaches the soft peak stage... then stop! Set aside.

In a separate bowl, add the lemon zest and sugar to your ricotta and mascarpone. Whip with mixer until smooth. (Yum!)

Next, take the cream you've whipped and begin folding it into the cheese mixture. Take your time and go slowly. You want a smooth texture. When complete, cover and chill for an hour or two.

When you're getting near serving time, begin preparing your berries. Place them in a bowl and add the Dark Chocolate Balsamic. Dish berries into martini glass, top with chilled mousse, garnish with dark chocolate curls.




Olive Oil Pastry

1 1/2 cups Whole Wheat Pastry Flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/3 cup UP Manzanillo Extra Virgin Olive Oil

3 to 4 tablespoons water

Empanada Filling

1 pound ground beef or turkey

1 large yellow onion, finely minced

2 cloves garlic minced

2 tablespoons UP Manzanillo Extra Virgin Olive

1 jar Roasted Red Peppers drained and coarsely chopped

1 teaspoon dried oregano

1 /2 cup shredded Asiago cheese

Sea salt & fresh ground pepper to taste

1 egg beaten


To make the filling, heat olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Sauté until well browned. Add the onion and sauté until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

Preheat the oven to 375.

Sift together the flour, salt, and baking powder. Mix the UP Manzanillo Extra Virgin Olive Oil and water together. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.

Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly, serve warm. Can be frozen and reheated with excellent results. Makes approximately 1 dozen empanadas.

Recipe Courtesy: Rachel Bradley