1 Cup Whipping Cream (35%), divided
1/4 Cup Chopped Dark Chocolate (at least 70%)
1/4 Cup Granulated Sugar
2 Egg Yolks
1/4 Cup Blood Orange fused Oilive Oil
1/ Tablespoon Espresso Dark Balsamic Vinegar
In a small saucepan, bring 3/4 cup of the cream to a simmer over medium heat, being careful not to let it boil. Remove from the heat and add the chocolate and sugar but don't stir them in. Let stand for 5 minute.
Preheat the oven to 325 degrees
In a mixing bowl, whisk the eggs until light and fluffy and slowly drizzle in the olive oil. (If you’re using a mixer, keep it running while you drizzle in the oil.)
Now stir the cream mixture to encourage the chocolate to melt and continue to stir until completely combined and smooth.
Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.
Divide between four remekins, or two small oven-proof mugs, and place them in an 8x8-inch baking dish. Add hot water until it reaches halfway up the ramekins or mugs.
Bake for 35 minutes, or until the center is almost set. The custard will form as it cools. This can be made ahead and kept in the fridge, covered or ucovered, for a maximum of 2 days. If you’re planning to eat it straight away just let it cool on a wire rack.
Whip the remaining 1/4 cup of cream. When serving, place a dollop of whipped cram over the pot de creme and drizzle with the balsamic.
Courtesy of: “The Olive Oil & Vinegar Lover’s Cookbook”
By Emily Lycopolus
Note from the testing kitchen: Finishing touch instead of drizzling espresso balsamic over the whipped creme once in the pot de creme, could whisk into whipping cream and then dollop. Could also substitute raspberry or black cherry balsamic.
Dice strawberries and place in saucepan, add other berries whole, add balsamic vinegars and simmer until berries are broken down and balsamics have thickened. Add the sugar to taste (if desired) and the lemon juice.
You may also choose to keep berries separate and only reduce the balsamics and use as a glaze.
Cut and assemble Angel food cake, top with berry and balsamic mixture and dollop of whipped cream. Garnish with fresh berries.
**You could melt some dark chocolate and drizzle over top if desired…now that would be perfect!!**
Place peaches in mixing bowl. Add lemon juice and mix. Add other ingredients except butter and mix gently until all ingredients are combined.
Place pie dough on a lightly floured surface. Roll dough into an circular shape until it's approximately 13" x 13". Roll piecrust onto rolling pin and then unroll onto cookie sheet lined with parchment paper.
Spread peach mixture in the center of the pie dough, allowing at least two-three inches of space around the edge. Carefully pleat the pie dough to form edge. Place broken butter pieces on top of peach mixture.
Bake in 450-degree oven for 25 minutes.
Cool for 10-15 minutes.
Gently slide a long knife under the crust until loose and slide off cookie sheet onto a serving platter.
A pizza cutter works well to cut into serving size pieces.
Serve with whipped cream or vanilla ice cream, drizzled with Aged Lavender Balsamic Vinegar
1 cup whole, fresh raspberries
2 large eggs
¼ cup granulated sugar
1 Tbsp Eureka Lemon fused olive oil
1 cup softened cream cheese
12 round vanilla wafer cookies (or a chocolate cookie if you like)
*Preheat oven to 350, line muffin tin with cupcake liners then place one cookie in the bottom of each liner.
*In a small saucepan over low-medium heat, mash the raspberries slightly with a spoon. Add the balsamic vinegar and mix well. Bring just to a boil, remove from heat and allow to cool.
*In a mixing bowl, beat eggs with sugar and oil until frothy. Add the cream cheese in small batches and mix well between each addition to form a smooth, creamy mixture.
*Spoon the cream cheese mixture on top of each cookie to fill the cup half way. Add 2 tsp of the raspberry mixture to top then top with more cream cheese mixture to be about 2/3 full. Use a toothpick to swirl the raspberry mixture, starting at the center and spiral to the outside edges.
*Bake for 12 minutes until puffed and the edges are just golden. Let cool completely and keep refrigerated.
**I made these as mini cheesecakes in mini liners and the amounts. I used the low calorie cookie thins but they got absorbed into the batter as they cooked. Wasn’t really a bit deal for us though…they were yummy!
4 cups cubed dry bread (about 8 pieces)
2 apples, peeled, cored and diced
½ c. golden raisins (or cranraisins cranberries, chopped walnuts or pecans)
1 c. whole milk
¼ c. Butter infused olive oil
½ c. brown sugar
1 tsp sea salt
Maple Caramel Sauce:
1 c. granulated sugar
2 Tbsp Maple dark balsmic vinegar
For the pudding:
In an 8 in round pie plate or 8x8 baking pan, evenly distribute the cubed bread, apples and raisins (or whatever you used).
In a mixing bowl whisk the eggs, milk, and olive oil with the brown sugar and salt. Pour this over the bread making sure all bread is well covered. Tilt the pan slightly and press down any pieces poking out to keep them submerged. Cover tightly with plastic wrap and let sit in the fridge for at least 2 hours or up to overnight.
Preheat oven to 350 . Remove bread pudding from fridge, remove plastic wrap and allow to come closer to room temperature before placing in the oven. Bake, uncovered for 35 minutes or until toothpick inserted comes out clean. Remove and let stand.
Meanwhile, prepare the maple caramel sauce. In a deep saucepan, dissolve sugar in ¼ c. of water over medium heat. Pour in balsamic and bring to a rolling boil. DO NOT STIR. Allow the sauce to caramelize and darken, about 2-3 minutes. As it boils, you will smell a delightful nuttiness….a wonderful fall smell. Remove from the heat, our into a serving container (such as a ceramic creamer or in a measuring cup) and enjoy it poured over your warm bread pudding! SO YUMMY!!!!!!
Adapted from The Olive Oil and Vinegar Lover's Cookbook by Emily Lycopolus - Look for this book on our shelves soon!
For The Cake
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil or eureka lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)
For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Special thanks to Rachel Bradley and Veronica Foods for sharing this wonderful recipe and photo.