LEMON OLIVE OIL POUND CAKE WITH LEMON GLAZE Ingredients: 3 cups all-purpose flour 3 Tbsp grated lemon zest 2 tsp baking powder 2 tsp vanilla 1/4 tsp kosher salt 4 large eggs 1 large egg yolk 2 cups sugar 1/2 cup milk 1 cup Beyond the Olive Lemon Olive Oil 1/2 cup sour cream Directions: Preheat oven to 350°. Grease and flour 2 loaf pans or line with parchment paper. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time,...
MEYER LEMON OLIVE OIL MADELEINE’S Ingredients: About 1 Tbsp butter, melted and cooled 2 eggs, separated 3/4 cup sugar 1/2 cup Beyond the Olive Meyer Lemon flavored olive oil Zest of 2 Meyer lemons Juice of one-half Meyer lemon 1 cup + 2 Tbsps flour 12 supremes from a ruby grapefruit (optional) Directions: Preheat oven to 325 degrees. Grease the madeleine pan well with the melted and cooled butter. Beat the egg yolks with the sugar, the Meyer Lemon olive oil and the lemon zest and juice, until thickened. Add the flour, about a ¼ cup at a time, stirring between additions. Add the egg whites, one at a time, and beat until well combined. Fill the molds 2/3rds full....
PROSCIUTTO WRAPPED CRUDITES WITH MEYER LEMON OIL (Serves 4) As with many of our recipes, this is just a jumping off point. These little crunchy winter bundles of broccolini and fresh fennel enhanced by Meyer Lemon Olive Oil could just as easily include asparagus and baby leeks in the spring, summer squash and blue lake beans in the summer, or bell peppers and young carrots in the fall. Although I think it is most enjoyable to pick up these little bundles and crunch away, they can be served on individual plates with a bit of greens, or served as a salad as well. Enjoy! Ingredients: 8 thin slices of Prosciutto 1 fennel bulb, cored and thinly sliced lengthwise (find a...
ROASTED OLIVES AND GRAPES
Ingredients:
1 1/4 cup pitted, halved calamata olives
2 1/2 cups red grapes
3 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil
3 Tbsp Beyond the Olive Traditional Balsamic Vinegar
1 Tbsp fresh thyme
1 Tbsp rosemaryDirections:
Preheat oven to 350 degrees. Mix all ingredients together and spread on a large rimmed baking sheet. Bake for 1 hour, stirring every 20 minutes. Serve warm or room temperature with goat cheese and baguette slices.
This can also be cooked on a grill in a foil "pillow" pocket, use indirect heat and turn every 20 minutes. Will keep refrigerated for 2 weeks.
Recipe adapted from Lucero Olive Oil
BLOOD ORANGE GRILLED SCALLOPS OR SHRIMP
Ingredients:
2 Tbsps minced scallions
1 clove garlic minced
1/4 cup Beyond the Olive Blood Orange Olive Oil
1/4 tsp black pepper
1/2 Tbsp Chili Paste (optional)
1 lb scallops or shrimp
Directions:
Combine scallions, garlic, olive oil & black pepper in a bowl. For an extra kick add the chili paste. Marinate for 30 minutes. Thread scallops onto skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.
Serve over pasta or basmati rice.
Photo Source: EveryDayFamilyFood.com
