October 2014 Drizzlers Club Recipes

Whole Grain Lemon Blueberry Tea Cake

 

2 cups white whole wheat flour

2 cups ground whole grain corn meal

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup whole milk yogurt

1/2 cup honey

1/2 cup Drizzle Whole Fruit Fused Lemon Olive Oil

fresh grated zest from one lemon

2 cups fresh or frozen blueberries

 

Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

 

 Pomegranate Quince “Butter”

 

The perfect condiment for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

 

Ingredients

2 pounds fresh quince peeled, cored, and cut in to 2" chunks

1 cup Drizzle Pomegranate Quince White Balsamic

1 cup granulated sugar

2 +/- cups water (or enough to barely cover the quince)

1/4 teaspoon of sea salt

1 split vanilla bean, or 2" cinnamon stick (optional)

 

Instructions

Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat. Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat. Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.

 

Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin. Once cool, jar and refrigerate for up to one month. Alternatively, this can be heat processed or canned for shelf stability.

 

 Pomegranate Balsamic Glazed Grilled Rib Eye Steaks

 

1/3 cup Drizzle Pomegranate Balsamic

1/4 cup Drizzle Ultra Premium Olive Oil (Single varietal, Garlic, Tuscan, etc)

1 Tbs Dijon mustard

2 teaspoons kosher or sea salt

 

Instructions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

 

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

 

 

Granola

 

4 cups rolled "old fashioned oats" not instant

1 cup cashews

3/4 cup shredded sweet coconut

1/4 cup dark brown sugar

1/2 cup maple syrup

1/2 cup Drizzle Whole Fruit Fused Blood Orange Olive Oil

3/4 teaspoon sea salt

 

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distribut