Ingredients: 2 cups fresh whole blueberries, washed 1 t. grated lemon zest 2 T lemon fused olive oil 1 cup whole milk yogurt 1/2 cup honey Place the blueberries in a medium saucepan over medium heat along with 2 T of water, the lemon zest, and honey. Heat blueberries and simmer for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended (an emersion blender …
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Lemon Blueberry Pops
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Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves
Almond-Lemon Agrumato CakeIngredients:1 1/4 cups all-purpose flour + more for flouring pan1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor1/2 cup fresh Lemon Agrumato(fused) Olive Oil + more for greasing pan4 large eggs, beaten1 teaspoon vanilla extract1 cup granulated sugar1 teaspoon fresh lemon zest1 teaspoon baking powder1/2 teaspoon salt Preparation:Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive …
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Scots-Irish Oaten Raspberry Cranachan
Ingredients: 3 oz. (1/3 cup) Scots or Irish steel cut oats 2 Tbsp. light brown sugar 1 Tbsp. butter 12 fl. oz. (1½ cup) heavy whipped cream 6 large squares (5 oz.) quality white chocolate 3 Tbsp. Raspberry Balsamic 10 oz. (just under 2 cups) raspberries 2 Tbsp. local honey Adapted from recipe from Judith McLoughlin Preparation: 1. In large skillet toast the oats with the brown sugar and butter, stirring constantly to avoid burning. Set …
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Rosemary Olive Oil Cake
This delectable cake marries savory herbs and dark, bittersweet chocolate for a truly unique dessert. Ingredients · 3/4 cup spelt flour · 1 1/2 cups all-purpose flour · 3/4 cups sugar · 1 1/2 teaspoons baking powder · 3/4 teaspoons kosher salt · 3 eggs · 1 cup Oli+Ve Rosemary Olive Oil · 3/4 cup whole milk · 1 tablespoons fresh rosemary, finely chopped · 5 oz. bittersweet chocolate, chopped into pieces · 2 tablespoons sugar for top crunch Directions Preheat the oven to 350°. Rub …
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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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