Ingredients
- 8 ozs dark chocolate (quality dark chocolate chopped)
- 1/4 cup cream
- 2 tbsps Mandarin Orange Balsamic
- Zest of one orange
- cocoa powder
Preparation
Put balsamic and zest into a small pot and bring to a boil. Reduce heat and simmer 5 minutes.
Set aside to cool.
Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling.
Place melted chocolate in a small bowl and add the cooled balsamic. Mix well.
Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.
Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover.
Serve immediately or store in an airtight container up to one week.
Ingredients
- Butter for greasing pan
- 3 blood oranges
- 1 cup sugar
- 1/2 cup buttermilk or plain yogurt
- 3 large eggs
- 2/3 cup Blood Orange Olive Oil
- 1 1/4 cups all-purpose flour
- 1/2 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Preparation
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate the zest from 2 blood oranges and place in a large bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar (sugar will be an orange color).
Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces. Halve remaining orange and squeeze juice into a measuring cup; you’ll have about 1/4 cup (One orange yielded ¼ cup for me). Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and then olive oil.
In another bowl, whisk together all-purpose flour, spelt flour, baking powder, baking soda and salt. Using a spatula or wooden spoon, gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.
Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature, right-side up.
Ingredients
• 1 tbsp. butter
• 3 cups plus 2 tbsp. flour
• 4 eggs
• 1 cup sugar
• 1⁄4 tsp. lemon zest
• 3⁄4 cup Meyer Lemon Olive Oil
• 2/3 cup milk
• 3 tbsp. Grand Marnier
• 1 tbsp. baking powder
Preparation
1. Preheat oven to 325°. Grease a 3"-deep round 9" cake pan and the outside of a heavy 3"-deep 3" ovenproof ramekin or bowl with butter, then dust with 2 tbsp. of the flour, tapping out excess. Put ramekin or bowl upside down in center of prepared pan. Alternatively, grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside.
2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
3. Holding ramekin or bowl firmly in place, spoon batter into prepared pan around ramekin or bowl or spoon batter into bundt pan, if using, and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan.
Ingredients
For the Muffins:
• 1 ¾ cups all purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 cup sugar
• 4 large eggs
• The lemon zest of 1 lemon
• 1 tbsp. fresh thyme, right off of the sprig
• 2 tbsp. Balsamic Vinegar
• 2 tbsp. Whole Milk
• ¾ cup Koroneiki Greek Olive Oil
For the Glaze:
• 1½ cups confectioners’ sugar
• The juice of 2 lemons
• 2 tbsp. unsalted butter, melted
Preparation
Preheat the oven to 350 Degrees F. Line a 12 cup muffin tin with paper liners.
Mix together the flour, baking, powder, and salt in a medium bowl.
Using an electric mixer blend the eggs, sugar, and lemon zest together until pale in color, about
3 minutes.
Beat in the balsamic vinegar and milk, then gradually beat in the extra-virgin olive oil.
Add the flour mixture, and stir just until the ingredients are all blended together.
Fill each paper liner just about to the top with the batter. Bake until golden on top,
about 20-25 minutes. Be sure to insert a toothpick to test if the middle is baked through.
Transfer to a platter or wire rack to cool just until they are warm to touch.
Meanwhile for the glaze, whisk together the confectioners’ sugar, lemon juice, and
melted butter until smooth. If you feel that the mixture is too thick, you can add a bit
more lemon juice. Drizzle over the muffins while they are warm.