Dark Chocolate Slow Cooker Fondue with Blood Orange Olive Oil & Aged Balsamic
Ingredients: • 1 pound dark chocolate chips or whole bars chopped coarsely • 1 cup heavy cream • 1/2 cup milk • 2 Tbs. Blood Orange Infused Olive Oil • 1 Tbs. Fresh Orange Zest • 1 teaspoon vanilla extract • Pinch kosher salt • 2 tablespoons Traditional, Vanilla, Cherry, etc... • Cookies, Fruit, marshmallows or pound cake, for serving Directions: Special equipment: 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving. Serve with cookies, cut up fruit, marshmallows or pound cake.
Olive Oil Ice Cream Ingredients 2 1/2 cups of Half & Half Cream 1 tsp sea salt 4 egg yolks 3/4 granulated sugar 1/2 cup of fruity extra virgin olive oil (Robust Intensity works well, but use any intensity to your liking) 1/2 tsp pure vanilla extract Recommended Varietals Hojiblanca, Arbequina Flavored Olive Oil Recommendations Blood Orange, Mandarin, Lemon, Persian Lime
Prepare ice bath Warm Half & Half and Salt in a saucepan to 180 degrees. Mix sugar and egg yolks until fluffy. Once the Half & Half is to temperture, add 1/2 cup of hot mixture to egg yolks and constantly mix. Add yolk mixture to saucepan and whisk. Place saucepan back on medium heat and whisk until mix thickens and coats back of spoon. Strain mixture in bowl in the ice bath. Stir now and then until mixture reaches room temp. Stir in Olive Oil and Vanilla then pour into a 4X8 inch loaf pan and refridgerate, uncovered until chilled. Then place in freezer.
Dish and serve!!
Recipe adapted from The Olive Oil and Vinegar Lover's Cookbook. Emily Lycopolus
Cardamom & Persian Lime Olive Oil Cookies Ingredients 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons green cardamom seeds, freshly ground 1 cup Persian Lime infused olive oil 2 large eggs, whisked Directions Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains. Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
Yields about 48 cookies
Zucchini Gingerbread with Toasted Almond Oil Ingredients 2 cups unbleached all purpose flour 1 1/2 cup wholewheat flour 4 large eggs 2 cups freshly grated zucchini and/or carrots 1 cup Olio's Market Toasted Almond Oil 1 cup molasses 1 cup brown sugar 1/2 cup granulated cane sugar 2 1/2 teaspoons baking soda 2 teaspoons dry ground ginger 2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon salt
Directions Preheat the oven to 350 F. Grease two standard loaf pans, or one 9"x13" pan. Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain. Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Lemon Infused Olive Oil & Polenta Cake Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.). It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of infused lemon olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal. Ingredients 2 cups unbleached all purpose flour (organic if possible) 1/2 cup stone ground cornmeal (regular cornmeal will work here too) 1 1/2 cups sugar 1 cup Olio's Market Infused Lemon olive oil 1 cup whole milk yogurt 2 eggs 2 teaspoons baking soda 1 teaspoon vanilla extract 1 teaspoon salt Instructions Preheat the oven to 350 F. Grease a 9"x9" baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients. Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving. Serves 6-8