Archive for the ‘Holiday’ Category
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
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
– 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
– 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!
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
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.
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.
3 tablespoons Roasted Walnut Oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons Traditional 18 year Balsamic Vinegar
Put oven rack in lower third of oven and preheat oven to 450°F. Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with Walnut oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 2 tablespoons vinegar, roast until vinegar has a turned into a glaze, about 3 minutes.
½ cup Blood Orange Extra Virgin Olive Oil
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
1/2 cup water
1/4 cup honey
Whisk together the Pomegranate Balsamic Vinegar and Blood Orange EVOO. Pour into a pot with broken cinnamon sticks and bring to a boil. Reduce heat to medium and simmer mixture for about 5 minutes.
Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and honey; bring to boil, stirring until honey dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.