Entries tagged as ‘dessert’
Ingredients:
Preparation:
Cut each pear into 8 equal pieces. Toss the pears and sugar together gently in a bowl.
Pour the olive oil into a large sauté pan over medium heat. Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown. Add the cherry balsamic, salt and orange zest. Cook 2 to 3 minutes longer or until the sauce starts to reduce.
Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.
Categories: olive oil · recipes
Tagged: carmelized pears, Christmas, dessert, easy, fruit, holiday, italian, italian cooking, italian cuisine, la cucina italiana, pear, quick, recipe, simple, vegan, vegetarian
This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie). I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve. If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.
This site seems to have a nice selection of other Thanksgiving recipes.
Ingredients:
Preparation:
Combine the pumpkin, 1 cup of the ricotta, olive oil, cinnamon, ginger, nutmeg and sugar in a medium saucepan. Simmer over medium heat for 5 minutes, then allow to cool.
Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender). Spoon the pumpkin mixture into ramekins. (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).
In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half. Allow to cool for 10 minutes, until just before solidifying. Carefully drizzle each ramekin with the fig balsamic reduction.
Categories: recipes · seasonal
Tagged: balsamic reduction, dessert, fig balsamic, holiday, mousse, pumpkin, pumpkin mousse, quick, recipe, ricotta, Thanksgiving
This is a great Halloween dessert treat!
Ingredients:
- 1 can Pumpkin (15-ounce can)
- 1 C Brown Sugar
- 1/2 C Lucini Extra Virgin Olive Oil
- 1 Egg
- 2 C Flour (whole wheat or white all-purpose)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon (ground, high-quality)
- 1/2 tsp Sea Salt
- 2 tsp Vanilla Extract
- 2 C Chocolate Chips (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)
Cookies!
Preparation:
Preheat your oven to 350 degrees. Combine the pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to pumpkin mixture and mix well.
Add the vanilla and chocolate chips and mix well. Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.
Categories: recipes
Tagged: chocolate chip cookies, cookie, dessert, Halloween, holiday, olive oil cookies, pumpkin, recipe, simple
Ingredients:
Preparation:
Adjust the oven rack to the middle-lower part of the oven. Preheat your oven to 375°F. Place paper liners in a standard12-cup muffin pan.
Mix together the flour, baking powder, baking soda, and salt and set aside.
Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar. Gradually beat in the oil. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
Coat each muffin cup lightly with olive oil using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve when still warm.
Categories: heathy diet · olive oil · recipes
Tagged: bake, Blueberry, Blueberry Muffins, breakfast, dessert, muffin, olive oil, pastry, recipe
This cookie recipe replaces butter with olive oil and they taste amazing! Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.
Ingredients:
- 1 C all-purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 C Lucini Extra Virgin Olive Oil
- 2/3 C Brown Sugar (high quality makes a big difference)
- 1 Egg
- 1/2 tsp Vanilla
- 1/2 C Chocolate chips
- 1/2 C Chopped toasted almonds
Preparation:
Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.
In medium bowl whisk together the flour, baking powder, and salt; set aside.
In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes. Beat in egg and vanilla until well blended, about 1 minute.
Stir in the flour mixture until just combined. Stir in the chocolate chips and almonds until well distributed. Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies). Bake 12 to 15 minutes, until golden around the edges.
Remove from the oven and transfer the cookies onto wire racks to cool.
Categories: olive oil · recipes
Tagged: almond, chocolate, chocolate chip, cookies, cooking, dessert, food, olive oil, recipe
I have enjoyed baking with Lucini for quite awhile. Oatmeal cookies with cranberries and pomegranates, chocolate almond biscotti, focaccia bread with garlic soaked in Lucini’s Savory Fig Balsamico, pizza dough and even brownies can get a healthy jolt of good for you oils. Using Lucini Olive oil in baking is great for my vegan and vegetarian friends and a necessity when my young nephew became lactose intolerant. I know it seems like I can’t get enough of the Delicate Lemon Extra Virgin Olive Oil and the truth is I can’t. I had to bring a cake to an event and I got busy with my Lucini and created this masterpiece of a simple show stopping dessert.
¾ Cup Lemon Zest
3 eggs
2-¼ cups sugar
2 cups Lucini Delicate Lemon Extra Virgin Olive Oil
1 cup Lemon Juice
2 ½ cups flout
½ Teaspoon Baking powder
½ teaspoon baking soda
½ teaspoon salt
Generously spray a bunt pan with bakers joy. Set rack in the middle of the oven and pre heat to 350. Whisk the eggs and the zest in a large mixing bowl. Whisk in 1 cup of the sugar and whisk for 1 minute then add the olive oil and the lemon juice and whisk for another minute. I another bowl whisk together the remaining sugar and the rest of the dry ingredients. Whisk the dry ingredients with the egg mixture in three batches, whisking each one until smooth before adding the next. Pour into bunt pan. Bake for 50- 60 minutes. Cool for 5 minutes and then carefully remove and cool completely on the racks. You can sprinkle with powder sugar or mix ½ cup powder sugar with 4 tablespoons lemon juice and drizzle over the cake.
Gwen Kenneally
BacktotheKitchen.net
Categories: olive oil · recipes
Tagged: dessert, infused oil
Easter in Sicily is like no other holiday: pageants, processions, historic icons, age-old societies, and food food food!
Torta Pasqualina
In a country that relishes its traditions and bountiful harvests, Sicilian tables feature a combination of seasonal and symbolic ingredients that welcome in spring as much as celebrate Easter.
Farfalle Saporite con Asparagi
Tender green vegetables play an important role whether they appear in delicate savory tarts as starters or in the form of sauces or stuffing for first courses. The most classic tart is the Torta Pasqualina, layers of puff pastry covering a ricotta and artichoke mixture with the added surprise of whole eggs baked into the filling. Asparagus – both cultivated and wild – is a favorite in pasta as well as a side dish.
The main course will almost inevitably be lamb, at its most tender and succulent at this time of year.
Agnello Arrosto
Whether it’s the traditional arrosto di agnello (roast leg of lamb marinated in white wine and roasted with rosemary, garlic and extra virgin olive oil), or the impressive corona di carré d’agnello (rack of lamb shaped into a guard of honor),
Corona di Carre' d'agnello
or a mouthwatering casserole with artichokes, lamb provides a delicious highpoint for an extremely important holiday.
Colomba
For dessert you’ll find an assortment of mignon dolce (bite-sized pastries) and Colomba, a delicate dove-shaped sweet cake that originally came from Lombardy. This yeast dough-based dessert is filled with fragrant candied fruit and topped with a crunchy topping of almonds and sugar.
Uova di Pasqua
And please don’t forget the chocolate Easter eggs!
Categories: olive oil · recipes · seasonal
Tagged: almonds, artichokes, asparagus, candied fruit, chocolate, chocolate easter egg, dessert, Easter, Easter dinner, easter egg, easter eggs, eggs, extra virgin olive oil, fruit cake, historic, history, holiday, icons, Italian tradition, la cucina italiana, lamb, leg of lamb, olive oil, pageants, pasta, pasta recipe, pasta sauce, pastries, puff pastry, rack of lamb, roasted lamb, Sicilian Tradition, Sicily, spring, spring lamb, vegetables
As a huge fan of extra virgin olive oil (and, yes, Lucini in particular), I am always on the lookout for new presentations of this wonderful food. Over the past year or so I noticed olive oil sorbet and gelato on a few menus (I am also a huge fan of window shopping menus) and have been waiting for the motivation (excuse?) to track down a recipe and give it a shot. This blog turned out to be just the impetus I needed to get started.
The olive oil sorbet recipe makes use of the full profile of flavors found in a great extra virgin olive oil. I prefer Lucini Extra Virgin Olive Oil here, because it complements and stands up to the other exciting tastes in the dish, particularly the fruit and lemon curd. The three components are based on recipes by Gale Gand, Sam Mason and Thomas Keller.
The finished product.
Components:
1. Olive Oil Sorbet
2. Pistachio Cake
3. Lemon Curd
4. Strawberries (or Cherries, Blackberries, Blueberries, etc.)
5. Fresh Mint
1. Olive Oil Sorbet:
1 C Water
3 TB Granulated Sugar
4 TB Honey
¼ tsp Salt
2 tsp Lemon Zest
2 TB Lemon Juice
1 ½ C Extra Virgin Olive Oil
1 Egg White
In a saucepan, combine Water, Sugar, Honey and Salt. Bring to boil while whisking constantly. Remove from heat, stirring in Lemon Zest and Juice. Add Olive Oil and emulsify with an immersion blender. Add the egg white and stir. Process in an ice cream maker according to instructions. If you do not have an ice cream maker, freeze mixture in an airtight container, then remove and allow Sorbet to soften.
Emulsification!
2. Pistachio Cake:
½ C Unsalted, Shelled Pistachios (If you can only find salted pistachios, lightly rinse and dry thoroughly)
½ C Flour
1 tsp Baking Powder
½ tsp Five Spice Powder (or Cinnamon, etc.)
1/8 tsp Salt
¼ C Heavy Cream
¼ C Unsalted Butter
½ C Granulated Sugar
1 Egg
1 Egg White
1 TB Orange Zest
Preheat oven to 350. Grease two ramekins with olive oil.
Pulse Pistachios in a food processor until finely ground, being careful not to make a paste. Add Flour, Baking Powder, Five Spice Powder and Salt. Pulse twice to mix.
Cream Butter and Sugar in mixer until pale. Add Egg and mix until incorporated. Add Egg White and mix until incorporated. Add one third of Pistachio mixture and mix. Add one half Cream and mix. Repeat until all of Pistachio mixture and Cream is added and just incorporated. Stir in Orange Zest.
Distribute mixture equally to the two ramekins. Bake for 20 minutes. Remove from oven and let cool for 10 minutes. Carefully run a knife on outside of Cake to loosen from ramekin and remove.
Makes two cakes of two servings each.
3. Lemon Curd: (A great prepared Lemon Curd works well, too.)
¼ C Unsalted Butter
2 TB Creme Fraiche
1 Eggs
2 Egg Yolks
6 TB Lemon Juice
6 TB Granulated Sugar
1 tsp Lemon Zest
Melt the Butter and the Creme Fraiche over a double boiler, stirring constantly. (If you don’t have a double boiler, simmer water in a saucepan and place a stainless steel bowl over the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside.
In a bowl over a double boiler, whisk the Egg and the Egg Yolks just long enough to warm them. Remove from heat and add the Butter mixture, stir to combine, then add the Lemon Juice and stir again. Strain the mixture through a sieve into a new bowl and place over the simmering water. Add the Sugar and Lemon Zest and whisk until warm to touch, about 4 minutes.
Assembly:
Place Cake (2) in the middle of the plate. Add Curd (3) to the top of the cake and drizzle over the plate (about 2 TB total). Place a large quenelle of Sorbet (1) on one side of the cake and sliced Strawberries (4) on the other. Garnish with Mint leaves (5).
You will have Curd and Sorbet left over for further use.
Categories: olive oil · recipes
Tagged: cake, cooking, dessert, Gale Gand, gelato, lemon curd, lucini, olive oil, olive oil sorbet, pistachio, recipe, Sam Mason, sorbet, Thomas Keller
