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Posts Tagged ‘lemon’

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Ingredients:

  • 3/4 cup SOOC EVOO Olive Oil (can use SOOC Lemon Olive Oil), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoon sugar
  • Blueberries or Strawberries to garnish (optional)
  • Special equipment: a 9-inch spring-form pan; parchment paper

Directions:

  1. Put oven rack in middle position and preheat oven to 350 º F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
  2. Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
  3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
  4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating and continue to beat until egg whites just hold soft peaks, about 3 minutes.
  5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
  6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
  7. Garnish with Blueberries or Strawberries (optional)

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quinoa-saladIngredients:
Salad:
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)

Dressing:
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)

Instructions:
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.

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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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