Butternut Apricot Pound Cake
1 cup sugar
1 cup brown sugar
¾ cup extra virgin olive oil
¾ cup Butternut Squash Seed Oil
2 tsp vanilla
2 cups flour
1 cup whole wheat flour
½ tsp baking soda
1 tsp baking powder
2 cans apricots (save juice)
4 oz cream cheese
2 cups powdered sugar
1 tbsp Butternut Squash Seed Oil
Oven Temp – 350
Baking Time 70-90 minutes
Pan Type – 10 inch tube pan
Preheat oven, grease (sprayed) and flour pan
Mix all ingredients in order listed for cake. Pour into prepared pan. Bake. Turn out of pan – ½ hour later. Blend cream cheese, sugar, oil and enough juice to make spreadable. Frost heavily while slightly warm.
Roasted Beet Salad with Fresh Goat Cheese & Toasted Pecans
1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside. In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serves 6-8 generous portions
Yes, we have the space and add in the fun of mixing your favorite flavors right here - it is a party waiting to happen! Just call or email the store and we can set something up. Groups of any size are welcome! email@example.com or 503-474-2668
Shipping is $18, however if you spend over $60, shipping goes down to $10!
YOUR BOTTLES ARE REFILLABLE
$1 off refilled bottles
1) Rinse with dish soap and warm water
2) Put in the dishwasher upside down
3) Dry in the oven at 200 degrees for an hour
Hints: make sure to remove all stickers and foil from the bottle. Discard the cork stopper, we will provide you with a new one. Bottles will be HOT when coming out of the oven! Be careful! If still soiled, repeat steps.
We cannot refill a bottle with any water in it. Bottles are refillable NOT exchangeable.
Dark Chocolate and Blood Orange Agrumato Olive Oil Madeleines
1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Blood Orange Agrumato (fused) Olive Oil + 1 tablespoon for greasing pan
Preheat the oven to 375.Grease a 12 portion madeleine pan with blood orange olive oil and then dust with flour.Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots. Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies. Allow to cool and enjoy.
These are best fresh, the day they're made.
Get a packet from the store.... yeah, not that fancy, I know. But instead of vegetable oil, use Blood Orange Extra Virgin Olive Oil. It may take longer to back, but it is worth the wait! Then drizzle Vanilla Balsamic on top of it. There are no words for how good this is!
Persian Lime Aioli
2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
1/2 cup neutral oil such as safflower or grape seed oil
1/2 cup Persian Lime extra virgin olive oil
Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.
- 1/4 cup Persian Lime Olive Oil
- 1/4 cup unsalted butter
- 3/4 cup Sour Cream
- 2 cups miniature marshmallows
- 1/2 lb white chocolate morsels
- 3 tablespoons fresh lime juice
- finely grated zest of two limes, about 1 tablespoon
- 1 cup granulated sugar
Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.
Lime-Chipotle Olive Oil Aioli Coleslaw Recipe
Chipotle-Lime Aioli Ingredients
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes 1 1/4 cups of aioli
Spicy Jalapeno-Chipotle Lime Coleslaw
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced1/3 cup finely shredded red onion1 tablespoon lime juice
Salt and fresh ground pepper to taste
Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.
Makes approximately 6-8 cups of coleslaw