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Archive for the ‘Holiday’ Category

gingerbreadIngredients:

Cake:

  • 1 1/2 cups whole wheat flour
  • 1 cup finely grated zucchini
  • 1 cup finely grated carrot
  • 1/2 cup SOOC Roasted Walnut oil
  • 1/2 cup molasses
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup hot water
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon SOOC Honey Ginger White Balsamic

Directions:

Preheat the oven to 350 F.
Grease a 9-inch-by-5-inch loaf pan with walnut oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the walnut oil, brown sugar, eggs, molasses, and ginger. Whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
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ham3Ingredients

  • 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  • 1 cup SOOC Maple Balsamic or SOOC Cinnamon-Pear Balsamic
  • 2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.

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red white and blue trifle
Ingredients:
-1 Angel Food Cake, Cubed
-1 box vanilla pudding mix, made according to box directions
-1/4 cup milk (in addition to milk used in pudding)
-1 1/2 cups raspberries
-1 1/2 cups blueberries
-1 1/2 cups strawberries
-1/3 cup SOOC Blueberry Balsamic Vinegar
-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)
-2 cups heavy whipping cream
-2 Tablespoons honey
Directions:
1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.
2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.
3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.
4. Garnish with fresh berries. Keep chilled before serving.

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chocolate Bundt cakeIngredients for the Cake

 

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup SOOC Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.

Generously grease the inside of a 10-inch bundt pan with extra virgin olive oil. Add a tablespoon of granulated sugar.  Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

Whisk together the flour, baking powder, salt and sift.

With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, extra virgin olive oil and vanilla and mix until incorporated.

Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze

8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream

3 tablespoons SOOC Raspberry Balsamic
Directions
In a microwave proof bowl, heat the cream on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.  Whisk well until all the chocolate has melted and there are no lumps.  Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.  Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving.

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Ingredients:Oven-pot-roast-DSC_0494

– One 5 lb blade chuck roast
– 2 cups SOOC Juniper Berry balsamic vinegar
– 1 cup SOOC Herbs de Provence extra-virgin olive oil
– 4 cloves garlic, minced
– 1 tbs whole black peppercorns
– 1 tbs butter
– 3 cups beef stock

Directions:

– Combine olive oil, balsamic vinegar, minced garlic, peppercorns, and roast into a large zip lock bag. Make sure the roast is evenly covered, and squeeze out excess air in the bag. Seal and let marinate overnight, or at least 8 hours.

– Preheat oven to 250 degrees F

– Melt butter in an oven-safe pot over medium heat. Transfer roast to the pan, saving the contents of the marinade in the zip lock bag. Cook roast on all sides until browned, about 2-3 minutes per side. Remove roast from the pot and set aside.

– Pour remainder of the marinade into the pot and bring to a boil, stirring occasionally to scrape browned bits off the side and bottom of the pot. Add 3 cups of beef broth to the pot, and boil for 10 minutes, or until mixture is reduced by half. Place the roast in the pot, and cover.

– Cook the roast in the oven 6-8 hours, or until meat falls apart with a fork. Internal temp should reach 145 degrees F. Serve with baked sweet potatoes or your favorite roasted vegetable!

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Choose between a gluten-free Almond Flour Crust or an Olive Oil Crust for this tasty classic!

Almond Flour Pie Crust

2 ½ cups almond meal or almond flour

4 tablespoons Butter Extra Virgin Olive Oil

3 tablespoons Honey

Heat oven to 350°F. Mix the ingredients up in a bowl until combined and pat into the pie plate with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Olive Oil Pie Crust

2 ½ cups flour

1 Tbls sugar

1 tsp salt

½ cup Butter Extra Virgin Olive Oil

2/3 cup buttermilk

1 tsp vanilla

Mix the dry together and add the oil, buttermilk and vanilla. Combine all the ingredients together till just wet and you can handle it in your hands. Split dough into two balls and flatten out with your palm, flour the counter top and roll out till 1/8 inch think or till desired size.

Bake at 400°F for 10 min or just till the edge turns light brown.

Pumpkin Pie filling

1 can pumpkin

1 ½ cups half and half

1 egg

½ tsp nutmeg

½ tsp cinnamon

1 box of Butterscotch pudding mix

¼ cup brown sugar (optional for sweeter pie)

Preheat the oven to 350°F. In a bowl combine all the ingredients and mix well. Pour into the pie crust and bake for 45 min, once the top is nice and golden take out of the oven and let cool.

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3 pounds kale, any variety (about 4 large bunches),

thick bottom stems and center stems cut away and discarded

¼ cup Chipotle Extra Virgin Olive Oil

1/2 cup finely chopped shallots (about 2 large)

4 garlic cloves, minced

2 tablespoons drained capers, chopped

Coarse kosher salt

Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Heat Chipotle Extra Virgin Olive Oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

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