Olive~Me & Co.’s Lemon and Blueberry Cake

imagesource reciperain.com

imagesource reciperain.com recipe  – adapted from natashaskitchen.com

Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries
  • Powdered sugar to garnish (optional)

Instructions:

  1. Preheat Oven to 375˚F.
  2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
  3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
  5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
  6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
  7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
  8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  10. Serve dusted with powdered sugar if desired.

Olive~Me & Co.’s Olive Oil Smoothies

image source www.davincigourmet.com

image source www.davincigourmet.com

INGREDIENTS:

Green smoothie:

  • 1 2cm piece of fresh ginger,  cubed
  • 1 handful of spinach
  • 1 handful of kale
  • 5-6 pineapple in small chunks
  • 4 tsp. Olive~Me & Co olive oil of your choice
  • 1 cup Apple Juice (or water for less sugar)

Orange smoothie:

  • 1 medium banana
  • 1 medium carrot
  • 1/3 Cup orange juice
  • 1/3 Cup almond milk
  • 2 tsp flaxseeds
  • 4 tsp Olive~Me & Co olive oil of your choice

Purple smoothie:

  • 1 large beetroot, chopped
  • 150g blueberries
  • 1 medium apple,  cored and chopped
  • 1 cup Apple Juice (or water for less sugar)
  • 4 tsp Olive~Me & Co olive oil of your choice

DIRECTIONS (for each):

  1. Blend all of the ingredients first until smooth.
  2. Once smooth, add a handful of ice and blend again for a cold smooth beverage.

 

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Ingredients:

Crust:

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Spread:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch salt

Glaze:

  • 2 tablespoons Olive~Me & Co’s Tropical Passion White Balsamic Vinegar

Fresh Fruit:

  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup sliced nectarines
  • 1 cup raspberries
  • 1 cup strawberries, sliced

 

Directions:

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza; brush or drizzle the Balsamic over the fruit, slice and serve.

Cook’s Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

Olive~Me & Co.’s Lemon-Blueberry Steel Cut Oats

bergamot lemon

Serves 6

Ingredients:

  • 1 cup steel cut oats
  • 4 cups water
  • 1/4 tsp salt
  • zest and juice from 1 large lemon
  • 1/2 tsp vanilla
  • 2 tsp agave nectar, or other sweetener, or to taste
  • 1 1/2 cups fresh blueberries
  • 6 tsp Olive~Me & Co.’s White Lemon Balsamic Vinegar

Instructions:

  1. In a medium skillet over medium heat, toast steel cut oats until fragrant, about 4 minutes. Do not let it burn!
  2. Meanwhile, bring water to a boil with the salt. I find the oats to be done toasting when my water begins to boil.
  3. Add oats to boiling water. Cover and turn heat down to low; allow the oats to cook for 30 minutes.
  4. Remove lid and stir in lemon zest, lemon juice, vanilla, and agave nectar. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.

Serve in a bowl and garnish with blueberries and a drizzle of balsamic vinegar.

Olive~Me & Co’s Blueberry Salad

Ingredients:

  • fresh spinach
  • dried blueberries
  • crumbled blue cheese or Gorgonzola
  • sliced red onions
  • 1/3 cup Olive~Me & Co’s Blueberry Balsamic Vinegar
  • 2-3 tablespoons Olive~Me & Co’s Extra Virgin Olive Oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon Sutter Buttes Chardonnay Mustard
  • 3 tablespoons honey
  • salt and pepper to taste

Directions:

  1. Blend all the vinaigrette ingredients except for the EVOO in a food processor until mixed well. While the blender is still going, slowly add the EVOO until the dressing thickens just a bit.
  2. Toss with the rest of the salad ingredients.

Olive~Me & Co’s White Cranberry Pear Custard w/ Berry Topping

white cranberry pear balsamic custar  tart with fresh berry topping

Ingredients:

Crust:

  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1 tablespoon whipping cream

Filling:

  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup Olive~Me & Co. White Cranberry Pear balsamic
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter

Topping:

  • 2 large strawberries, hulled, sliced
  • 2 1/2-pint containers blueberries
  • 1 1/2-pint container raspberries

Instructions:

Crust:

  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

Filling:

  • Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
  • Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Topping:

  • Arrange strawberry slices, raspberries and blueberries in desired pattern on top. Cover loosely and chill until ready to serve. Can be made up to 6 hours ahead.

Olive~Me & Co’s Blueberry Balsamic BBQ Sauce

Try this over chicken, pork or tuna!

Ingredients:

  • 2 cups fresh or frozen blueberries
  • ¼ cup Olive~Me & Co’s Blueberry Balsamic vinegar
  • 3 T. sugar
  • 3 T. ketchup
  • ½ t. garlic powder
  • ¼ t. salt

Instructions:

  1. Place all ingredients in a saucepan. Bring to a boil, reduce your heat and simmer for 15 minutes or until slightly thick. Remove from heat and cool.
  2. Place blueberry mixture in a blender; process until smooth.
  3. Use as sauce over pork, steaks or poultry.