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Posts Tagged ‘blood orange’

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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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:Image-361

– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds

Directions:

– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.

Enjoy this granola over your favorite yogurt or with milk!

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Ingredients:

– 2 pounds chicken breast, cut into 1-inch cubesapricot-chicken-with-couscous
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme

Directions:

– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.

– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.

– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!

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We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!                          

 Ingredients: 

Flourless-Chocolate-Cake_JG__0166

  • ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
  • 6 tablespoons unsweetened cocoa (sifted)
  • ½ cup boiling water
  • 2 teaspoons vanilla extract
  • 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 1 cup superfine sugar
  • 3 large eggs
  • SOOC Raspberry balsamic vinegar (optional, for topping)

Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.

Directions: 

  • Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
  • Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
  • In another bowl, combine the almond meal (or flour) with the baking soda and pinch of
    salt.
  • Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  • Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
  • Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
  • Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.

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1/2 cup Pomegranate Balsamic Vinegar

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

Directions

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.

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1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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