1 cup of desired flavor of Balsamic Vinegar
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve warm with everything!
Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Natural Butter Flavored Extra Virgin Olive Oil.
In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons Natural Butter Flavored extra virgin olive oil
2/3 cup sugar
2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional
Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack
• 1/2 cup boiling water
• 2 tbsp. unsalted butter
• 1/4 cup sugar
• 1/2 tsp. salt
• 1/3 whole milk
• 1/2 pkg. yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 3 3/4 cups sifted flour
• Powdered sugar, for dusting
Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
Makes around two dozen.
For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Blackberry-Ginger Balsamic Vinegar
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.
Cranberry-Orange Olive Oil Cake
Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
Coat a 12-cup bundt or tube pan with 1 tbsp whole blood orange extra virgin olive oil and set aside.
• 1 1/2 cups + 1 tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
• 1 tbsp. finely grated orange zest
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 3/4 teaspoons kosher salt
• 5 large eggs
• 3 cups granulated sugar
• 1 1/2 cups + 1 tbsp whole fruit blood orange Extra Virgin Olive Oil
• 1/2 cup dried cranberries
• 1 cup confectioners sugar
Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hrs. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.
Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake.
Serve at room temperature.
• 6 egg yolks
• 4 tablespoons sugar
• 1 pound mascarpone (at room temperature)
• 1 3/4 cups cooled, espresso
• 3 tablespoons Dark Chocolate Balsamic Vinegar
• 24 ladyfingers
• 1/3 cup bittersweet chocolate shavings (Varlhona is a favorite!)
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tbsp of espresso and one tbsp of balsamic vinegar and mix until thoroughly combined.
In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic Vinegar. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart.
Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with
Dark Chocolate & Vanilla Balsamic Truffles
• 1 pound quality dark chocolate, chopped (Cocoa 56%+)
• 8 oz. heavy whipping cream
• 2 tbs. Vanilla Bean Balsamic
• 1/3 cup good quality cocoa powder
• 1/4 teaspoon salt
Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)
In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.
Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.
When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve them. You should end up with a smooth, glossy mixture referred to as ganache.
Add the Vanilla Balsamic Vinegar to the chocolate ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache onto parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredge the balls in the cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
For the Dough
2 cups all purpose flour
3 large, fresh eggs
For the Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
fresh ground pepper
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste
Whisk together the ingredients for the filling and set aside.
Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
Bring a large pot of heavily salted water to boil.
Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1 inch of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Thoroughly seal the edges of each ravioli and cut into individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper.
Once all the raviolis are assembled, in a large pan, sauté the thinly sliced shallots in mushroom sage extra virgin olive oil, over medium heat, until the shallots become golden in color.
Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove thoroughly drained ravioli, placing in a large serving bowl.
When the shallots are golden and caramelized, add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine.
Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss. Serve immediately.
Decadent & Delicious! Every bit worth the work.
The best Granola
Preheat oven to 250 degrees.
4 cups rolled “old fashioned oats” not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Whole Fruit Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
• 1/3 cup Tuscan Herb extra-virgin olive oil
• 1/4 cup Grapefruit White balsamic vinegar
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 large heads of radicchio, each cored & quartered
• 4 hearts of romaine
• 1/4 cup shaved pecorino
Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat.
Marinate 20 minutes.
Prepare barbecue (medium heat).
Drain marinade into small bowl.
Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper.
Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
Transfer to serving platter.
Drizzle with reserved marinade and sprinkle with cheese shavings.
Serves 4-6 as a side
• 1 1/2 cups Malbec or red wine
• 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 whole star anise
• 1 cup Vanilla Bean Balsamic Vinegar
• 2″ strip of orange zest
Peel, stem and quarter the fruit. Add all ingredients to a heavy, large pot. Simmer over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its’ syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves.
This makes a great personalized gift to jar and give away.
Preheat the oven to 350 degrees.
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Arbequina Extra Virgin Olive Oil
4 large eggs
Line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time, beating after each addition.
Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Makes 36 standard cupcakes or 12 giant cupcakes
1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)
Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.
For the Pears
4 medium, firm pears such as Bosc or D’Anjou peeled, cored and halved
A bottle of fruity red wine such as Malbec or Pinot
1 cup Vanilla Bean Balsamic Vinegar
2 star anise
1 cinnamon stick
1 cup granulated sugar
For the Mascarpone
1 8oz. container mascarpone
2 tablespoons heavy cream
3 tablespoons honey
1 teaspoon ground cinnamon
In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone.
Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone.
Especially beautiful on your tabletop during the holiday season.
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