GRILLED PEACHES WITH RASPBERRY PEAR BALSAMIC GLAZE Ingredients: 1 cup Beyond the Olive Raspberry Pear White Balsamic Vinegar 4 medium peaches, peeled, halved and pitted 2 Tbsp brown sugar 1/2 tsp ground cinnamon 3 tsp dark rum 3 tsp butter Vanilla Bean Ice Cream Directions: Place Raspberry Pear Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy. While the vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the...
CITRUS SUPRÉME SALAD Ingredients: 2 Meyer lemons 1 Cara Cara orange or 2 Blood oranges 1 (4-ounce) bag mâche lettuce or ½ (7-ounce) bag arugula 1/2 red onion, thinly sliced 2 green onions, thinly sliced 1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil Salt and pepper Directions: Cut both ends off the lemons. Set a lemon on one end on a cutting board, and using a paring knife, follow the curve of the lemon from top to bottom, cutting off the peel and pith. Repeat with the other lemon. Cut between the membranes, removing the segments of flesh from both lemons. Reserve extra juice from the membranes. Repeat the supréming technique with the oranges. Toss the greens...
CHOCOLATE OLIVE OIL CAKE Ingredients: 3/4 cups all-purpose flour 2 cups sugar 3/4 cups sifted cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 2 tsp vanilla 1/2 cup Beyond the Olive Arbosana Blend Blend Extra Virgin Olive Oil 1 cup whole milk (beat ingredients at medium until fairly well-mixed) 1 cup boiling water Directions: Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In a bowl, mix the dry ingredients together. Add the eggs and milk. Beat until well mixed. As soon as milk is mixed in, immediately add 1 cup boiling water. Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide...
BUTTER TO OLIVE OIL CONVERSION CHART
Butter/margarine -> olive oil1 tsp -> 3/4 tsp1 Tbsp -> 2/14 tsp1/4 cup -> 3 Tbsp1/3 cup -> 1/4 cup1/2 cup -> 1/4 cup + 2 Tbsp2/3 cup -> 1/2 cup3/4 cup -> 1/2 cup + 2 Tbsp1 cup -> 3/4 cup
JUNE 15, 2015
CORN SALAD Ingredients 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons apple cider vinegar 3 tablespoons Beyond the Olive Pasadena Blend extra virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Directions:Cook the corn for 3 minutes in a large pot of boiling water. Drain and immerse the corn in ice water to stop the cooking. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Read more...
