BANANA CAKE WITH CHOCOLATE STREUSEL Ingredients 2 Tbsps Beyond the Olive Arbosana Blend extra virgin olive oil 1/3 cup brown sugar, packed 1 cup dark chocolate chips 1/3 cup walnuts, chopped fine 2 tsps cinnamon Batter: 1 1/2 cups flour 1/2 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 1/3 cup Beyond the Olive Arbosana Blend Blend extra virgin olive oil 1 egg 1 1/3 cups bananas, mashed (about 3) 1/4 cup buttermilk 1 tsp maple extract (or vanilla) Directions Preheat oven to 350 degrees. Grease and flour an 8 x 8 inch baking pan. Stir chocolate chips, brown sugar, walnuts, olive oil and cinnamon in a small bowl until well mixed, set streusel aside. In mixing...
BEYOND THE OLIVE LEMONADE
Ingredients:
(Makes 1 gallon)
16 oz of lemon juice
1 1/2 cups of sugar
1/2 cup Beyond the Olive Traditional Balsamic Vinegar
mint leaves (torn into pieces) – to taste
Water to reach 1 gallon
Directions:
Combine all ingredients. Serve over ice.
You may also want to try using any of our flavored balsamic vinegars as well for a fun twist!
BLOOD ORANGE OLIVE OIL ICE CREAM Ingredients: 1/2 cup sugar 1 1/3 cups milk Pinch of salt 1 cup heavy cream 6 egg yolks 1/2 cup Beyond the Olive blood orange olive oil Zest of 2 Blood Oranges Directions: In a medium saucepan, stir together the sugar, milk and salt, and heat to simmering. While the milk mixture heats, stir together the yolks. When the milk is simmering, add about ½ cup of the heated milk to the yolks, whisking to combine. Add the yolk, milk mixture back into the pan and over low heat, stir until the mixture thickens to a custard-like consistency. (Take it slow—don’t scramble the eggs!) Set a strainer over the top of a medium bowl,...
CHICKEN KEBABS GLAZED WITH LAVENDER
Ingredients:
2 lb chicken breasts cut into 1 1/2 inch cubes
Fresh rosemary sprigs or meat skewers
1 pint Portobello mushrooms
2 onions cut into wedges
Salt, paprika and pepper
1/4 cup Lavender Olive Oil
1/2 cup Traditional Balsamic Vinegar
Directions:
Skewer onions, chicken mushrooms. Baste with Lavender Olive Oil and then sprinkle with salt, pepper and paprika. Heat coals, gas grill or oven (to 350). Drizzle kabobs with 1/2 of the Traditional Balsamic. (Reserve the rest for later.) Grill until chicken is no longer pink.
Baste with the remaining Traditional Balsamic or to taste.
CITRUS COUSCOUS WITH OLIVES (Serves 6) Ingredients: 2 cups whole-wheat couscous 3 1/2 cups vegetable broth Zest and juice of one orange Zest and juice of one lemon 1 Tbsp Dijon mustard 3 Tbsp Beyond the Olive Garlic Flavored Olive Oil 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tsp sea salt Freshly ground pepper 1 cup Beyond the Olive Calamata Pitted Olives, coarsely chopped Directions: Combine broth, citrus zest and juice, mustard, garlic oil, thyme and salt. Bring this mixture to a boil. Remove from the heat and season with pepper. Add couscous and gently stir. Cover tightly and allow couscous to absorb all the liquid. This should take about 5-10 minutes. Uncover, fluff with...
