BALSAMIC & CARAMEL SAUCE OVER VANILLA ICE CREAM (Serves 8) Ingredients: 1 cup heavy cream 1 cup granulated sugar 2 Tbsp water, plus more for brushing 4 Tbsp Beyond the Olive Traditional Aged balsamic vinegar 1 lemon, juiced 1/2 tsp salt 1 1/2 quarts vanilla ice cream Directions: Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 Tbsps of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the...
HOMEMADE GRANOLA Ingredients: 4 cups whole grain oats 1 cup almonds, coarsely broken 1 Tbsp cinnamon 1 cup flaked coconut 3/4 cup Beyond the Olive Arbosana Blend extra virgin olive oil 3/4 cup honey (experiment with your favorite varieties) 1 Tbsp vanilla 1/2 cup golden raisins 1/2 cup dark raisins 1/2 cup dried cherries or cranberries Directions: Preheat oven to 350°. Spray baking sheet with non-stick olive oil spray. Combine oats, almonds, cinnamon and coconut. In a separate bowl, combine oil, honey and vanilla. Pour over the dry mixture and mix until well coated. Spread on a baking sheet and bake for 12 to 14 minutes until golden, stirring half-way through. After the granola has cooled completely, stir in raisins...
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...
