• Pots de Creme au Chocolat with Raspberry Balsamic Glaze

    Ingredients:  2 cups half-and-half  4 squares semisweet chocolate   6 egg yolks   1/4 cup sugar   1/2 teaspoon salt   vanilla extract  1/4 cup heavy or whipping cream  2 Tablespoons confectioners’ sugar Directions:  In 1-quart saucepan over medium heat, heat half-and-half until tiny bubbles form around edge of saucepan (do not allow to boil)  Set saucepan aside. – In double boiler over hot, not boiling, water, melt semisweet chocolate squares, stirring occasionally with rubber …

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  • Oli Orange Cake

    Ingredients:   1  18 1/2 oz. box Duncan Hines golden Butter cake mix  1/2 cup sugar  3/4 cup Blood Orange fused olive oil  Zest of a medium orange  4 eggs  1 cup sour cream  1 t. vanilla  Orange Blossom honey Preparation:  Mix together cake mix, sugar, oil, eggs, orange zest, and sour cream.  Blend well.  Stir in Vanilla extract  Pour into 9X13 baking pan  Bake in a 325 degree preheated oven for 40 minutes.  Cool and …

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  • Italian Style Blood Orange Cookie

    Ingredients: (yields approx. 48 cookies)  3 cups unbleached organic flour  2 cups granulated cane sugar  1 t. salt  2 t. baking powder  2 oranges, peel finely grated  1 cup Blood Orange fused Olive Oil  2 large eggs (room temperature), whisked  2 T freshly squeezed orange juice  Powdered sugar for garnish Directions:  Preheat the oven to 350F  Using a mixer, blend the sugar, Blood Orange oil, orange juice and eggs.  Beat on medium speed until thick …

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  • French Beignets with Aged Blackberry-Ginger Balsamic Reduction

    BEIGNET INGREDIENTS:1/2 cup boiling water2 tbsp. unsalted butter1/4 cup sugar1/2 tsp. salt1/3 whole milk 1/2 pkg. yeast1/4 cup warm water2 eggs, beaten3 and 3/4 cups sifted flourPowdered sugar, for dusting BEIGNET DIRECTIONS:Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed …

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  • Eton Mess

    4 cups strawberries (hulled and chopped) 2 Tbsp fine granulated sugar 4 Tbsp Espresso balsamic vinegar 2 cups heavy whipping cream 12 meringues (crumbled) Mint springs (for garnish) Preparation: 1.                  In a large bowl add the strawberries, sugar and espresso balsamic vinegar and leave to macerate. 2.                  Beat the heavy whipping cream until soft peaks appear.  Fold in the crumbled meringues with about two thirds of the strawberry and balsamic mixture. 3.                  To serve fill 4 tall glass serving bowls with …

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