Balsamic Fudge & Truffles

Posted on Jan 19, 2014 in Blog, Desserts, Recipes

Balsamic Fudge & Truffles

Balsamic Fudge & Truffles

Fudge Ingredients
1 can condensed milk
1 tsp. vanilla
2 Tbsp. of flavored ♥Olive My Heart♥ Balsamic Vinegar
3 Tbsp. butter at room temperature
2 ½ cups of chocolate chips (we recommend dark chocolate)

Directions
Grease and line an 8×8 pan with waxed paper.  Over hang the pan with the paper.

Combine milk, vanilla, OMH balsamic vinegar in a microwave safe bowl.  Add butter and chocolate chips and combine mixture.  Microwave the mixture for one minute and stir.  Microwave for another 30 seconds and mix.  If not completely melted and combined, microwave for another 30 seconds.  Pour into pan.  Spread evenly.  Place in the refrigerator to harden for at least two hours.

Fudge will keep up to two weeks in the refrigerator.

-by Beth Pamula

 

Truffle Ingredients:
1 can sweetened condensed milk
1 tsp. vanilla
2 Tbsp. ♥Olive My Heart♥ Balsamic Vinegar (ex: 1 Tbsp. Black Currant and 1 Tbsp. Dark Chocolate)
3 Tbsp. unsalted butter, softened
1 10 oz. bag dark chocolate high cocoa content chocolate chips (Ghiradelli 60% cocoa chocolate chips)

Directions
Combine all ingredients into microwave safe bowl, and stir. Microwave on regular setting 1 minute, stir. Microwave 30 sec. more, stir.  In 8 x 8 ” pan, spray cooking spray, line with waxed paper (edges coming out 2 sides) pour mixture into pan and refrigerate for at least 2 hours (or overnight, covering it with saran wrap). When firm, take large end of melon baller utensil and scoop out portion, roll in palms and then roll in cocoa powder, place on waxed paper. Store in air-tight container in refrigerator for up to 2 weeks, or freeze. ENJOY!!

-by Marcia Rodiek Soellner

 

 

 

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Balsamic Vinegar Glaze

Posted on Mar 6, 2013 in Appetizers, Blog, Desserts, Entrees, Recipes, Salads, Side Dishes

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
Ingredients:
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Directions:
Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

Posted on Dec 19, 2012 in Blog, Desserts, Recipes, Salads

White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

In the ’50s your cocktail party wouldn’t have been complete without one of these quivering concoctions!  No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic vinegar gets to strut its stuff in this application.  The fruit is merely the supporting cast!

Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit

•2 Cups ♥ Olive My Heart ♥ White Cranberry-Pear Balsamic Vinegar + 1/4 cup reserved
•2 Tbsp. unflavored gelatin
•1 Cup cut up fresh fruit or small berries such blueberries, lychee, strawberries, raspberries, oranges, etc.
•1 tsp. ♥ Olive My Heart ♥ Blood Orange olive oil, for greasing the molds

Using the blood orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.  Arrange the cut up fruit in the mold/s.  In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic vinegar and allow to sit undisturbed.  In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer.  Remove from heat and add the bloomed gelatin.  Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear.  Pour the warm  mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

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Peach Pie Filling

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Peach Pie Filling

Peach Pie Filling
adapted from Food.com

Ingredients
12 cups peeled, pitted and chopped peaches
1 (3 inch) stick cinnamon
3 teaspoons whole cloves
2 2/3 cups granulated sugar
2 cups peeled and finely chopped apples
1 1/2 cups golden raisins
1/2 cup lemon juice
1/4 cup ♥ Olive My Heart♥ Ripe Peach white balsamic vinegar
2 teaspoons grated fresh lemon rind (no white)
1 teaspoon ground nutmeg

Directions
1. Tie cinnamon stick and whole cloves in a cheesecloth spice bag.  Combine all ingredients in a large stainless or enamel saucepan.  Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.

2. Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.  Remove bubbles.  Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

 

 

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‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler
‘Fake Apple’ or Red Apple Balsamic Vinegar Cobbler
from http://prairiemother-prairiemother.blogspot.com 

IngredientsPie Dough:
3 c flour
1/4 c. sugar
1 t. salt
1 c. shortening
1/2 ice water

Liquid:
1/4 c.  ♥ Olive My Heart♥ Red Apple balsamic vinegar
2 c. water
1 c. sugar

Directions

1.  Blend dry ingredients; cut shortening to rice grain size 3. Continue to cut in and slowly pour in water until rough ball is formed (may not use all water). Let dough ball rest in very cool place for 20 minutes.

2.  While rolling out dough, bring liquid mixture to boil. Separate dough into 3 equal balls. Roll out 2 balls (reserve 1 in cool place) to 1/4 inch thick. Cut into 1 inch squares and slowly add to liquid. Boil until liquid thickens, stirring constantly.

3.  Pour mixture into 12-inch diameter pan. Roll last dough ball to 1/8″ thick and top cobbler. Pierce breathing holes, then bake at 350 until top is golden brown. Let cool and serve.

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Multigrain Apple Crisps

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Multigrain Apple Crisps

Multigrain Apple Crisps
from SmittenKitchen.com
Makes 8 small crisps

Ingredients
4 large or 5 small-medium apples (about 2 pounds)
1 Tbsp. cornstarch
3 Tbsp. plus 1/4 cup raw or Turbinado (often sold as Sugar in the Raw) sugar
1/4 cup plus 3/4 cup rolled oats
1/4 cup sliced or slivered almonds
1/2 cup whole wheat flour
1/4 cup light or dark brown sugar
1/4 teaspoon ground cinnamon
Two pinches sea salt
1/2 teaspoon baking powder
2 Tbsp. unsalted butter
1/4 cup♥ Olive My Heart♥ olive oil
OR
sub 1/4 cup + 2 Tbsp. ♥ Olive My Heart♥ Butter flavored olive oil for unsalted butter and plain olive oil


Directions

1.  Preheat oven to 350 degrees. Arrange eight 6-ounce ramekins on a baking tray. Peel, halve and core apples, then chop them into a small (about 1/2-inch) dice. The smaller the pieces, the faster the crisps will bake and the less they’ll “deflate” as they cool. Toss apples with 1 tablespoon cornstarch and 3 tablespoons raw sugar until evenly coated, then divide apples between ramekins.

2.  Grind 1/4 cup oats with almonds in a food processor until powdery. (If you have both almond meal and oat flour, you can replace this with 1/4 cup of each.) In a medium bowl, mix oat/almond mixture with remaining rolled oats, wheat flour, remaining 1/4 cup raw sugar, brown sugar, cinnamon, sea salt and baking powder. Melt butter in a small saucepan (or in microwave), then stir in olive oil. Pour mixture over dry ingredients and stir until crumbly. Divide crumbs over each dish of apples, packing them on with your palms if needed to get them all on (don’t worry, the apples will deflate a bit when they bake).

3.  Bake apple crisps for about 30 to 40 minutes, or until you can see the juices from the apples bubbling around the crumbs. If tops brown too quickly, put a sheet of foil over the whole tray for remaining baking time. Let cool on rack and serve when lukewarm. Store remaining crisps in fridge. They are quite excellent with a dollop of plain yogurt.

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Peach Cobbler with Olive Oil Crumble

Posted on Oct 8, 2012 in Blog, Desserts, Recipes

Peach Cobbler with Olive Oil Crumble

Peach Cobbler with Olive Oil Crumble
Serves 8
from www.duodishes.com

Ingredients
4 large peaches, peeled and sliced
2 tablespoons fresh chopped ginger
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/4 teaspoon kosher salt, divided
1 lemon, zested
1 teaspoon pumpkin pie spice
1 tablespoon milk
2 tablespoons unsalted butter, cut into small pieces
2/3 cup flour
2/3 cup almond meal
2/3 cup rolled oats
1 teaspoon cinnamon
1/2 cup ♥ Olive My Heart♥ extra virgin olive oil

Directions
1. In a large bowl, toss the peaches with the ginger, sugar, cornstarch, vanilla, salt, lemon zest and pumpkin pie spice. Drizzle the milk on top and toss again to combine well.

2. Slide the peach mixture into a 9 inch x 12 inch baking dish. Randomly spread the cubes of butter over the peaches. Set aside.

3. In the bowl of a food processor, blend the flour, almond meal, oats and cinnamon. As the machine runs, slowly drizzle all of the olive oil into the dry mixture until the topping begins to clump together.

4. Evenly sprinkle the crumble topping over the peaches. Bake the cobbler in a preheated oven at 375 degrees for 35-40 minutes or until the filling begins to bubble, and the topping turns golden brown. Allow to cool slightly before serving.

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Almost Flourless Dark Chocolate Brownie

Posted on Jun 20, 2012 in Desserts

Almost Flourless Dark Chocolate Brownie

Almost Flourless Dark Chocolate Brownie with Tangerine Balsamic & Blood Orange Agramato

INGREDIENTS:

1 stick unsalted butter
4 Tbsp. plus 1 tsp. ♥Olive My Heart♥ Blood Orange fused olive oil
1 Tbsp. fresh Orange Zest
6 oz. 60% dark Chocolate (you can use liquid packets)
1/2 Cup cocoa powder
2 Cups granulated sugar
2 Tbsp. ♥Olive My Heart♥ Tangerine Balsamic Vinegar
1/2 tsp Kosher salt
5 large eggs
1/2 Cup all-purpose flour

Preheat Oven-325. Use 1 tsp. of Blood Orange fused olive oil to grease 9×13 baking pan. Line pan with a strip of parchment paper cut to over hang the long sides of the pan. In a large bowl, cream the butter and sugar.  Stir in liquid packets of dark chocolate, Blood Orange olive oil, eggs, Tangerine Balsamic Vinegar, and orange zest. Mix well until combined. In another bowl, whisk the flour and cocoa powder then add to the wet ingredients. Fold until there are no visible dry spots. Scrape and pour batter into 9×13 pan. Bake on center rack of oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering to it. Allow to cool in pan for 15 minutes and lift out using parchment paper then allow to cool completely before cutting. FABULOUS, INCREDIBLE, UNBELIEVABLE!!!!:):):)

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