3 More Ways to Use Apricot Balsamic

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Spring Apricot Salad with Toasted Almonds

Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese.

Red Cabbage Dressed with Apricot Balsamic Vinegar

Melt 3 TBS butter &  3 TBS il Fustino EVOO in a heavy large pot over medium-high heat. Add onion thinly sliced; toss for 1 minute. Add cabbage and sauté until well coated, about 2 minutes. Add 1/3 cup il Fustino Apricot Balsamic Vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Serve.

Curry Ginger Pork Chops with Apricot Balsamic Vinegar & Fennel

Combine ½ cup il Fustino Apricot Balsamic Vinegar, 4 TBS curry powder, 4 TBS grated fresh ginger, 2 TBS il Fustino EVOO, and pepper. Spread mixture over 6 pork chops, cover in refrigerator for, at least one hour. Drizzle il Fustino EVOO into a large frying pan over medium heat. Cook turning only once until done and cooked through. Remove chops, drizzle pan with more Apricot Balsamic Vinegar, and deglaze, top with 2 very thinly sliced fennel bulbs. Toss until crunchy. Top chops with fennel and serve.

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Raw Cauliflower Ceviche

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Author: Leslie (The Accidental Chef) Thomas

A unique & crunchy all-veggie ceviche side dish that is amazingly colorful, healthy, & tasty

Serves: 8

INGREDIENTS

1 large head cauliflower (2 pounds) or several smaller heads, net 1 pound florets – cut/shaved into tiny florets
1/2 cup, fresh lime juice
1/2 cup, orange juice
1 bunch, cilantro – coarsely chopped
1 pint, red cherry tomatoes – halved
2 large cucumbers – cubed small
1 large avocado – cubed small
1 medium red onion – thinly sliced
3 large carrots (different colors) – peeled into ribbons
2 tablespoons, il Fustino Jalapeno Oil
2 tablespoons, il Fustino Blood Orange Oil
1/2 teaspoon, ground cumin
freshly ground salt & pepper, to taste

METHOD

  1. Put lime juice, orange juice, & cut cauliflower in Ziploc bag to marinate for 90 minutes. Do not refrigerate. Turn bag over occasionally.
  2. Mix all ingredients, including cauliflower & fruit juices, in a large bowl. Add salt/pepper to taste.
  3. Let sit covered for 15 minutes. Mix again & serve, spooning liquid over the top.

Pan Con Chocolate

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A simple desert made unique by the addition of orange olive oil

Serves: 6

INGREDIENTS

8 ounces, 64% dark chocolate – coarsely chopped
2/3 cup, heavy whipping cream
1/3 cup, powdered sugar
3 tablespoons, il Fustino Mission Reserve EVOO
4 pieces, crusty bread
2 tablespoons, il Fustino Blood Orange Olive Oil for drizzling
Fleur de sel

METHOD

  1. Put the chocolate in a 1 quart vessel, preferably a clear one designed for use with an immersion blender
  2. Put the cream and sugar in a small saucepan and bring to a boil over medium heat, whisking to dissolve the sugar
  3. Immediately pour the hot cream over the chocolate. Let it sit 1 minute. Blend the two together with an immersion blender using a stirring motion, going to the bottom of the vessel, until the ganache becomes less shiny and thickens to a pudding-like consistency, 1 to 2 minutes
  4. Add the olive oil in a steady stream, blending constantly. Pour the ganache into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep the ganache in a cool room until it sets, preferably overnight
  5. To serve, toast bread slices and put them on plates. Scoop balls of ganache and put them next to the toasts. Drizzle both the chocolate and the toast with orange olive oil and sprinkle with Fleur de sel
  6. The ganache will keep in the refrigerator for at least a week. Bring to room temperature before serving

Orange Ginger Cake

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Using Blood Orange Extra Virgin Olive Oil gives this cake an extra punch of flavor

Serves: 8

INGREDIENTS

2/3 cup, fresh orange juice
1/2 cup, honey
1/4 cup, blood orange olive oil (or plain extra virgin olive oil)
2 eggs – separated
4 tablespoons, orange zest – shredded
5 tablespoons, candied ginger root – thinly sliced
1 2/3 cups, all-purpose flour
1/2 cup, granulated sugar
1 teaspoon, baking powder
1/2 teaspoon, salt
2 tablespoons, confectioner’s sugar

METHOD

  1. Preheat an oven to 350 degrees. Oil an 8-inch spring form pan with olive oil, dust with flour, and tap out excess flour.
  2. In a medium sized bowl, stir together the orange juice, honey, olive oil, egg yolks, 3 teaspoons of the orange zest, and 3 tablespoons of the candied ginger. In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. In yet another medium-sized bowl, beat the egg whites until soft peaks form
  3. Using a wooden spoon, stir the orange juice mixture into the flour mixture. Using a spatula, gently fold in the egg whites until they are well integrated. Pour the batter into the prepared pan
  4. Bake until a toothpick inserted into the center of the caked comes out clean, 45 minutes to 1 hour. Transfer the pan to a wire rack to cool for 10 minutes. Remove the sides of the band and let the cake cool completely. Sift the confectioners’ sugar evenly over the top, then sprinkle on the remaining 1 teaspoon zest. Decorate with the remaining 2 tablespoons candied ginger
  5. If you wrap the cake in plastic wrap, it tastes even better the second day. Decorate just before serving.

Orange Devil’s Food Pound

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INGREDIENTS

1 package, Duncan Hines Moist Deluxe Devil’s Food Cake Mix
1 package, Instant Chocolate Pudding Mix – 3.9 oz/110g
4 large, eggs
1 1/4 cups, orange juice
1/2 cup, il Fustino Blood Orange EVOO
powdered sugar

METHOD

  1. Preheat oven to 350 degrees
  2. Grease and flour 10-inch bundt or tube pan
  3. Combine cake mix, pudding mix, eggs, orange juice and oil in large bowl
  4. Beat at medium speed with electric mixer for 2 minutes
  5. Pour into pan
  6. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean
  7. Immediately invert onto heat resistant serving platter
  8. Cool completely
  9. Dust with powdered sugar

Bundt Cake

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Author: Laura S. Kirkley

Serves: 12

INGREDIENTS

1 package, Duncan Hines Moist Deluxe Cake Mix – 15.25 oz
1 package, Instant Chocolate Pudding Mix – 3.9 oz/110g
4 large, eggs
1 1/4 cups, orange juice or water
1/2 cup, il Fustino Orange EVOO or il Fustino Jalapeno EVOO
powdered sugar

METHOD

  1. Preheat oven to 350 degrees
  2. Grease and flour 10-inch bundt or tube pan
  3. Combine cake mix, pudding mix, eggs, liquid and oil in large bowl
  4. Beat at medium speed with electric mixer for 2 minutes
  5. Pour into pan
  6. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean
  7. Immediately invert onto heat resistant serving platter
  8. Cool completely
  9. Dust with powdered sugar.