This baked German apple pancake is very light and fluffy like a soufflĆ© but like custard on the inside.Ā Itās all done in one skillet, from stove top to oven. The sweet, cinnamon-spiced apples are sautĆ©ed and then baked, caramelizing their edges and offering great flavor and texture. Makes a wonderful addition to your brunch menu or as a dessert served with vanilla ice cream. Continue reading “German Apple Pancake with Lemon Olive Oil”
Cupcakes always delight! Theyāre easier and faster to make and frost than a typical layer cake. Theyāre individual so no eating utensils are necessary, portioning out dessert for a large group is usually more predictable and you can flavor and decorate them differently. The smaller size also provides a more evenly balanced frosting-to-cake ratio. But best of all, cupcakes are fun to make as much as they are to eat! This recipe is an adaptation from something we found in Julie Hassonās 125 Best Cupcake Recipes cookbook but we hid a few whole raspberries inside each cupcake and then topped them with a nice glossy ganache ā perhaps a little Valentineās Day surprise!
Preheat oven to 350 degrees F. Line enough muffin pans with cupcake liners to hold about 12 cupcakes. Set pans aside.
Sift the 1Ā½ cups of flour, Ā½ cup of cocoa, Ā½ teaspoon of baking soda and pinch of salt into a medium bowl.
In the bowl of a stand mixer, add the 1Ā¼ cup of sugar and Ā½ cup of butter olive oil. Mix well with a whisk attachment on medium speed (about 1 minute). Add the Ā½ cup of milk and mix until combined.
With the mixer on low, add the sifted dry ingredients slowly until the batter is well blended.
Add the 2 tablespoons of raspberry balsamic vinegar to the batter and mix well.
Spoon about 2-3 tablespoons of batter into each cupcake liner.
Embed two raspberries into the batter of each cup.
Cover the raspberries with remaining batter distributing evenly among the cupcakes.
Bake in preheated oven for about 25 minutes or until cupcake tops spring back when touched lightly. When done, let the cupcakes cool, in the pans, for about 10-12 minutes. Next, remove cupcakes from pans and place on rack to completely cool before frosting.
While the cupcakes cool, prepare the ganache (frosting). Measure out 8 ounces of chocolate chips into a small bowl and set aside. Boil the 1 cup of heavy cream until just bubbling. Pour heated heavy cream over the chocolate chips and let stand for about 5 minutes.
Slowly stir the mixture until the chocolate chips start to melt. Whisk until the ganache is smooth and glossy. Let it cool slightly until it thickens to a spreadable frosting.
Generously frost your chocolate raspberry cupcakes. Garnish with whipped cream, additional fresh raspberries and mint leaves (optional).
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Ahhh sweet potatoes! They’re rich in antioxidant vitamins like A (beta-carotene), C and E and heart-healthy vitamins like B6 to help keep the arteries and blood vessels flowing freely. Sweet potatoes also hold their own against the stigma of bad carbs. They contain twice as much fiber as ordinary yellow and white potatoes and their natural sugars are released into the bloodstream slowly (as opposed to spiking from low-fiber carbs) which ensures a balanced and regular source of energy. We found the idea for this salad from MarthaStewart.com and tweaked it just a bit. What also attracted us to this recipe was its versatility; you can serve this dish warm, at room temperature or chilled. When it comes to entertaining, how easy it that?Ā Keep the skins on the potatoes for great texture and added nutrients (saves some time too).
Preheat oven to 425 degrees F.Ā Clean and scrub sweet potatoes.Ā 
Dice the sweet potatoes into 1-inch pieces.Ā Keep the skins on for the fiber, nutrients and great texture.
Divide them into two piles on 2 rimmed baking sheets. Drizzle two tablespoons of garlic olive oil onto each pile of potatoes (using 4 tablespoons in total). Mix the sweet potatoes well with a large spoon (or toss with bare hands) until the pieces are evenly coated.
Spread out into a single layer and roast in the preheated oven for about 30 minutes. Half way through the cooking time, flip the potatoes on each baking sheet and switch places when returning them the oven (top baking sheet goes to the bottom rack and bottom sheet goes to the top rack of the oven).
While the potatoes are roasting, prepare the farro according to package directions. While the farro cooks, chop the dill and zest and juice the lemon.
Drain the farro completely and transfer to a large bowl. Drizzle the remaining 2 tablespoons of garlic olive oil over the farro and toss well. Salt to taste.
Remove sweet potatoes from oven. To the farro, add the sweet potatoes, lemon zest, lemon juice, Ā½ cup chopped dill and Ā½ cup of sprouts. Season again with salt to taste.
Gently toss to combine well. Garnish with extra sprouts and dill and serve. Enjoy warm, at room temperature or chilled.
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Itās hard to find a healthier food than celery. Rumor has it, eating celery has a negative caloric intake; when eaten alone, there are fewer calories in celery than the calories your body actually burns digesting it. Paired with a tart and salty lemon vinaigrette, this dish offers a crunchy and zesty alternative to the typical lettuce salad with overly sweet dressing. Continue reading “Celery & Parmesan Salad with Lemon Olive Oil”
Sometimes our customers come up with the best recipes for our products. Case in point, Joan S. from Charlotte, NC sent us this wonderful salad she calls āBlue on Bleuā. We call it simply delicious! We made Joanās salad in the OT Kitchen and we liked it so much we didnāt change a thing. Continue reading “Blue on Bleu Salad with Crispy Prosciutto”
Originating in Italy, biscotti derives from the Latin word biscoctus which means ātwice-bakedā. These cookies are made crunchy by baking the dough once, slicing it into pieces and finishing it up in the oven again to dry and crisp up. Done right, these unleavened biscuits are nicely crunchy and not rock hard. Thereās no butter in this recipe; after all, Italians rely on good quality olive oil! Here we usually serve this with coffee, tea or latte which all make an excellent ādunkā for the crunchy cookie. Experiment with this recipe using our Persian Lime Olive Oil or Blood Orange Olive Oil as well as different dried fruits, nuts and even chocolate. If you discover another winning combination, let us know!
Set an oven rack to the middle position and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Combine the 2Ā½ cups of flour, 1 teaspoon of baking powder, and Ā½ teaspoon of salt in a medium bowl. Stir with a wire whisk and set aside.
In a stand mixer fitted with the paddle attachment, combine the 2 eggs, 1 cup of sugar, 1 teaspoon vanilla extract and Ā½ cup of olive oil. Beat on medium speed for about 1 minute scraping down the sides of the bowl with a spatula when necessary.
Run the stand mixer on the lowest setting and add the dry ingredients (previously set aside). Mix just until combined and scrape down sides of bowl. Add the 1 cup each of almond slivers and dried cranberries.Ā Mix again just until folded in. You donāt want to over mix this batter.
Split the dough in half and transfer to the parchment-lined baking sheet. Set them about 2-4 inches apart from each other.
Use your hands to press dough to about Ā¾ inch high and 12 inches long. Damp hands will help to keep the dough from sticking to your fingers.
Bake in the oven for about 25-30 minutes until dough rises slightly and turns a pale golden. When done, set the baking pan on a wire rack and let cool for about 15 minutes. Reduce the oven temperature to 325 degrees F.
Transfer the baked loaves to a cutting board and discard parchment paper. Using a knife with a serrated blade, cut on the bias (diagonally) into Ā½- to Ā¾-inch thick slices.
Return the biscotti pieces, cut side down, to the baking pan now lined with a new sheet of parchment paper. Bake the biscotti for another 10-12 minutes until dry and slightly crisp.
Transfer to a wire rack to cool. These biscuits can be made ahead and stored in an airtight container for up to 3 days. Alternatively you can also wrap them in foil, place them in a zipper-locking bag and freeze for up to a month.
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Ā
You’re off to your next party and you want to bring something traditional yet a little different. Fancy up your deviled eggs with crisp bacon and a splash of Traditional Balsamic vinegar. A little goes a long way in giving this Southern classic a sweet and tangy note that will keep your guests guessing. You can make this ahead and store it in the fridge until youāre ready to serve. We adapted this recipe from something we saw on Recipe Girl. We used our Traditional Balsamic which is aged up to 18 years but you can also experiment with our Vermont Maple dark balsamic vinegar.
We use a method we learned from Cooks Illustrated to get perfectly boiled eggs. Put all the eggs in a single layer into a large pot. Fill with water to cover the eggs by about an inch. Place the pot over high heat and cover. When the water comes to a boil, turn off the heat and let the eggs sit in the water for about 15 minutes. Drain the hot water and run the eggs under cold water to cool.
While waiting for the eggs, prepare the red onions and bacon. Fry the bacon slices until crisp. Chop bacon into Ā¼-inch pieces. Finely chop the red onion until you have about 1 tablespoon. Set the bacon bits and chopped onion aside.
Carefully peel the cooled eggs and slice each one lengthwise. Remove the yolks from the whites and store in a small bowl. Place the white halves, cut side up, onto a serving plate. Set aside.
Use a fork to finely mash the egg yolks in the bowl. Then add the prepared bacon bits, the Ā½ cup of mayonnaise, the chopped red onion, Ā¼ teaspoon of celery salt, Ā½ teaspoon balsamic vinegar, Ā½ teaspoon granulated sugar (if adding sugar at all) and Ā¼ teaspoon of freshly ground pepper.
Stir egg yolk filling to combine. Adjust any seasonings according to your taste.
Transfer the filling to a piping bag, or do what we did and use a zipper-locking bag. Trim about a Ā½-inch corner off the bottom of the bag. Pipe an equal amount of egg yolk filling into the 24 egg white ācupsā – about 1Ā½ tablespoons of filling. Of course you can also spoon the filling into the egg white cups using two teaspoons.
Garnish with chives and red pepper flakes. Loosely cover the deviled eggs with plastic wrap and refrigerate until ready to serve. Enjoy!
MAKES 24 DEVILED EGGS
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Often during the holidays when you need a break from all the heavy sweets you just crave something savory and light. Especially with all the parties and football games on the calendar, you need appetizers or snacks that are satisfying in flavor, easy to handle and perhaps a little healthier. This recipe was inspired by something we saw from Dash in Parade magazine however we replaced the stick of butter with our organic extra virgin olive oil. Our Harissa olive oil has smoked chili peppers, garlic, caraway, coriander and cumin so you donāt need a long list of ingredients; itās all infused in the olive oil. Who says you have to wait until January to start eating healthier? We loved these so much that we kept eating them while doing these photographs. Whip up a batch for your next party.Ā Just make sure you keep an eye on them before the party. They tend to disappear quickly!
Preheat the oven to 425 degrees F.
Combine 1 cup of water and the Harissa EVOO into a medium sauce pan. Bring to a boil over medium high heat.
Reduce the heat to medium. Stir the 1 cup of flour into the boiling oil and water mixture.
Stir the flour mixture well to fully combine.
Cook for about 5-6 minutes, stirring constantly.
Once cooked, you should be able to shape the dough into a ball. You may also see a film of batter formed on the bottom and sides of the pan. Thatās fine, youāll leave that behind.
Transfer the dough to a food processor fitted with a steel blade. Pulse the mixture a few times to cool it off a bit.Ā Set the food processor to run continuously and add the 4 eggs ā one at a time. Finally, add the egg white and process until the batter looks thick and creamy.
Once the batter is resembles thick mustard, add the 1 cup of shredded cheddar cheese, 1Ā½ teaspoons of curry powder and 1 teaspoon of kosher salt. Continue to process until well combined.
Transfer the batter to a piping bag or better yet, do what we did. Use a medium-sized, zipper-locking bag and make a Ā½-inch diagonal cut off the bottom corner of the bag.
On parchment-lined baking sheets, pipe out about 1 tablespoon of batter to form 48 puffs.
Top the puffs with additional shredded cheddar cheese and the toasted sesame or poppy seeds.
Bake in the 425 degree oven for 20 minutes. Do not open the oven door, at all. After 20 minutes, reduce the temperature to 375 degrees, again without opening the oven, and bake for 10 more minutes.
After the final 10 minutes, remove them from the oven and let cool. But not for too long, have you ever tried a warm crispy cheese puff straight from the oven? We warned you, once you try the harissa-cheddar flavor of these morsels, they will quickly disappear!
MAKES 48 PUFFS
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Ā
Chicken Marengo is a French savory dish so named for being the dinner that NapolĆ©on Bonaparte feasted on after the Battle of Marengo. Modern versions of this recipe include browning pieces of chicken and slowly baking them in a tomato sauce made with chopped tomatoes, garlic, wine, black olives and fresh herbs. Continue reading “Chicken Marengo with Tarragon Infused Olive Oil”
Twice-baked potatoes might have a reputation for being indulgent and often rich in calories however this recipe reduces the guilt factor by using sweet potatoes as a base and substituting our fused extra virgin olive oil for the butter.Ā Continue reading “Twice-Baked Sweet Potatoes with Cinnamon-Orange Crunch”
Copyright 2021 - Olive This! - All rights reserved. Privacy Policy.
Site by Horde Marketing, LLC