Blood Orange Olive Oil Bundt Cake

Ingredients:

• 2 tablespoons flour
• 2 ½ cup sugar
• 1 ½ cup skim milk
• ½ cup SOOC Blood Orange Olive Oil
• ¼ cup orange juice (blood orange preferred)
• 3 large eggs
• 2 ¼ cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup powder sugar
• 1 teaspoon butter, melted

Directions:

1. Preheat oven to 350 F. Coat a 12 C Bundt pan with cooking spray or Olive Oil; dust with 2 tablespoons flour and set aside
2. Combine sugar, milk, Olive Oil, 3 tablespoons juice and eggs in a large bowl. Combine 2 ¼ c flour, baking powder, salt, and baking soda; stirring well with a whisk. Add flour mixture to Olive Oil mixture stirring until smooth. Pour batter into prepared pan. Bake at 350 F for 55 minutes or until golden brown and cake pulls from the edge of the pan. Cool cake upside down on a wire rack and then invert onto a plate.
3. Combine powder sugar, remaining tablespoon juice and butter, stirring well. Drizzle glaze over cooled cake

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Walleye with Balsamic Vinaigrette and Leeks

Ingredients for Vinaigrette:

• ¼ cup SOOC Traditional 18 year balsamic
• ¾ cup SOOC Lemon EVOO
• ½ cup mustard (Dijon or Horseradish mustard if you like a bite)
• Sea salt and fresh ground pepper

Ingredients for Fish:

• 1-2 lbs. walleye filet (cod or tilapia work as well)
• 4-5 leeks, greens only
• 5-6 cloves minced garlic
• 3 tablespoons SOOC Garlic EVOO

Directions:

1. In a blender mix the balsamic vinegar and mustard together. Slowly add in the lemon EVOO and blend until it thickens or emulsifies. Add the salt and pepper to taste. Then set aside.
2. Wash and dry the fish filets with a paper towel. Rub filets with the minced garlic and sprinkle with salt and pepper. Slice the leeks and boil approx. 7-9 minutes until tender, drain and set aside. Brush the fish and leeks with the garlic EVOO. Add the remaining garlic EVOO to a sauté pan and fry the fish filet and leeks on medium to high heat and cook until lightly brown and the fish is opaque through.
3. To serve, place a filet and a few of the leek slices on top and drizzle the vinaigrette on top of the fish, leeks and plate. Add fresh pepper and red pepper flakes for added heat.

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