Tag: finger foods

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Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

  • Ingredients
  • 4 cups bread flour
  • 1 1/2 cups warm water
  • 1/4 cup + 2 tablespoons EVOO
  • 1 tablespoon kosher salt
  • 1 tablespoon graulated sugar
  • 2 1/4 teaspoons or 1 packet of active dry yeast
  • 1 teaspoon granulated garlic
  • 1/2 cup grated Pecorino Romano

Directions

  • Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  
  • Combine the water with flour, salt and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.
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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 and creamy, about 3 minutes
  •  In a seperate bowl, whisk together the flour and remaining dry ingredients
  •  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain
  •  Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. 
  •  no pastry bag?  use two spoons to drop batter onto the cookie sheet
  •  bake in the center of the oven for 10 minutes
  •  Increase the heat to 425F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
  •  Remove the cookies to a rack to cool.  When fully cooled, dust with powdered sugar.

recipe shared from Rachel Bradley-Gomez

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Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients

  • 3 teaspoons active dry yeast
  • 3 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1/3 cup lukewarm cream or half & half
  • 1/3 cup warm lukewarm water
  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup fresh blood orange agrumato olive oil
  • 1 teaspoon fresh grated orange zest
  • 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
  • 1 egg beaten for glazing the buns

Sweet Orange Glaze

  • 1 cup (4 ounces) confectioners’ sugar
  • 1 tablespoons half and half
  • 1 tablespoon fresh orange juice

Directions

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns

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Almost Flourless Tangerine Balsamic and Blood Orange Olive Oil Brownie

INGREDIENTS

  • 1 stick (8 Tbs.) unsalted butter
  • 4 Tbs. + 1 tsp. Oli+Ve blood orange fused extra virgin olive oil
  • 1 tablespoon fresh orange zest
  • 6 oz. 60%+ dark chocolate, chopped
  • 1/2 cup cocoa powder
  • 2 cups granulated sugar
  • 2 Tbs. Oli+Ve Tangerine Balsamic
  • 1/2 tsp. kosher salt
  • 5 large eggs, whisked
  • 1/4 cup all- purpose flour

DIRECTIONS

  • Preheat the oven to 325
  • Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13″ baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan.
  • In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
  • Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined.
  • Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.
  • Scrape batter into the prepared baking pan.
  • Bake on the center rack of the oven for approx. 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 min. Lift out using the parchment and cool completely before cutting.
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Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa

INGREDIENTS:

  • 1 fresh, sweet baguette, sliced into 1/2″ slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thinly
  • 1 small red onion, sliced very thinly
  • 1 large garlic clove cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped

Directions:

  • Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. 
  • Add the thinly sliced onions and toss to coat and set aside.   
  • Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  
  • With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa.
  • Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  • While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  
  • Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  
  • Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.