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Dark Chocolate Waffles

Dark Chocolate Waffles

For a variation, try ♥Olive My Heart’s♥ Chipotle, Blood Orange or Butter olive oils in place of the mild EVOO.

Dark Chocolate Waffles
Serves 6
from Bon Appetit

Ingredients
2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup ♥Olive My Heart♥ mild extra virgin olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)

Directions
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with butter (or, ♥Olive My Heart♥ Butter Olive Oil) and syrup.

DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

 

 

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Balsamic Fudge & Truffles

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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Mushroom & Sage Stuffing

Mushroom & Sage Stuffing

Mushroom & Sage Stuffing, Dressing, whatever you like to call it!

Ingredients

Unsalted butter, for the baking dish
1 ¼ pounds of sourdough bread, cut into ½-inch cubes (about 12 cups)
½ pound shitake mushrooms, ½ pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons  ♥Olive My Heart♥ Mushroom & Sage Infused Oil
Salt and pepper
1 pound bacon, cut into 1/2” pieces
1 large sweet onion, diced
5 cloves garlic, chopped
4-6 cups chicken stock
2 Tbsp. chopped thyme
2 Tbsp. chopped parsley
2 large eggs

Directions

*Preheat oven to 350F. Butter a 13x9x2-in glass baking dish.
*Spread the bread on a large baking sheet in an even layer and bake about 12 minutes. Remove from oven and let cool. Place cubes in a very large bowl.
*Combine mushrooms in a large baking dish and toss with 3 Tbsp. of the oil, season with salt and pepper. Roast in oven until soft.  About 30 minutes.
*Heat remaining 1 Tbsp. oil in a large deep sauté pan over medium heat. Add the bacon and cook about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
*Pour off all but 2 tablespoons of the bacon fat in the pan and return to the stove over high heat.  Add the onion and cook until soft. Add the garlic and cook for 1 minute.  Add 3 cups of the chicken stock, thyme and parsley and season with salt and pepper.  Bring to a simmer.
*Add the mushrooms to the bread.  Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture.  Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine.  The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25-30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

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Peach White Balsamic Bellini

Peach White Balsamic Bellini

Peach White Balsamic Bellini
Serves 4-6

Ingredients
• 

1 Cup chilled ♥Olive My Heart♥ Peach White Balsamic
• 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
• 1 bottle chilled Prosecco or other sparkling white wine
• A spring of mint or fresh raspberries for garnish

Directions
Pour ingredients into punch bowl.  Stir!

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Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom Empanada Filling

Ingredients
1 cup zucchini, finely diced
1/2 lb. assorted wild mushrooms, cleaned and coarsely chopped
1 shallot, minced
2 large cloves garlic, minced
3 Tbsp. ♥Olive My Heart♥ Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste

Directions
Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.

Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize.  Add in the zucchini and saute for two minutes until most of the moisture is cooked off.

Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is warm, add the beaten egg, cheese, and bread crumbs – stirring to combine.  Set aside and proceed with making the empanada dough.


Extra Virgin Olive Oil Empanada Dough

Yield: 10

Ingredients
2 cups all-purpose flour
1 pinch salt
1/2 cup ♥Olive My Heart♥ Ultra Premium Extra Virgin Olive Oil
5 Tbsp. ice water
1 large egg, beaten

Directions
Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it’s poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8″ thick.

Empanada Assembly:

Preheat the oven to 375 F.

Cut out circles approximately 4″ in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork

Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!

 

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Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak
Serves 4

Ingredients
• 1/2 Cup ♥Olive My Heart♥ Honey-Serrano Vinegar
• 1/2 Cup ♥Olive My Heart♥ Chipotle Olive Oil
• 1 Tbsp. sea salt
• 2 cloves garlic, minced
• fresh ground pepper to taste
• 4 – 8 to 10 oz. rib-eye steaks

Directions
Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

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Classic Caesar Salad

Classic Caesar Salad


Ingredients

2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 Tbsp. lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup ♥Olive My Heart♥ Extra Virgin Olive Oil

1 cup croutons
6 hearts of Romaine lettuce,  roughly chopped or left whole

Directions
Place first 9 ingredients into the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan.

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