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Posts Tagged ‘Lemon evoo’

cakeIngredients:
Cake:
1 cup sugar
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup plain Greek yogurt
½ cup SOOC Lemon Olive Oil
Strawberry Topping:
2 pints fresh strawberries
Lemon juice to taste
Whip cream topping
Directions:
Preheat oven to 350 degrees F.
Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Whisk together the eggs, sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.
Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.
Add strawberries and whip cream topping to each slice of cake.

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salmonIngredients:
1 to 1 1/2 pounds salmon filet with skin on (sockeye salmon is great if still in season)
1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste
Instructions:
Marinate your salmon filet with the Blood orange olive oil and the tangerine balsamic for up to two hour or if time doesn’t allow then baste your filet before grilling…..marinating adds more flavor. Sprinkle filet with mixture of remaining ingredients.
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!

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Blueberry Lemon Bundt cake

Ingredients:

For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup SOOC lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Directions:
Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the lemon olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

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Cookies

Ingredients:

  • 3/4 cup SOOC Lemon Olive Oil
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoon coarse sugar (or use granulated sugar)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix lemon olive oil and sugar until well blended. Beat in eggs. Beat in lemon peel and juice.
  3. In another bowl whisk flour, baking soda, salt and cream of tartar; gradually beat into lemon mixture.
  4. Shape dough into balls (approximately 1 1/2 inches)
  5. Place 4 inches apart on greased baking sheets, flatten with the bottom of a measuring cup.
  6. Sprinkle with coarse sugar.
  7. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.

Submitted by Mark Pospisil

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zucchini bread

Ingredients:

  • 1 1/2 cup grated zucchini
  • 2/3 cup brown sugar
  • 1/2 cup SOOC lemon olive oil
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest (optional)
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
  3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
  4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
  5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
  6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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55Serves 8-
5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp SOOC Roasted Butternut Squash Seed Oil
3 Tbsp SOOC Lemon EVOO
1 tsp Dijon mustard
1 1/2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add balsamic vinegar until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

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This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savoury vinaigrette to spoon over a simple salad.

2 cups grapes, halved

2 tbsp Blackberry Ginger Balsamic Vinegar

2 tbsp Lemon Extra Virgin Olive Oil

1/2 tsp freshly ground black pepper

Pinch of salt

8 cups mesclun mix or mixed baby greens

3 kiwifruit, peeled and cut into wedges

4 oz goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Directions

Heat oven to 400 F.

Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)

Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.

Tips
Add sliced grilled chicken, pork or salmon to serve as a main-course salad. Or spoon the warm grape mixture over Brie or Camembert cheese and serve with crackers as an appetizer or as part of a cheese coarse.

~ Recipe courtesy of California Grapes and News Canada

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