Tag: sweets

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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 aside to cool.

2.                   In a blender, purée half of the raspberries and strain to remove seeds.

3.                   Fold the remaining raspberries into the purée (reserving a few to garnish) and stir in the balsamic and honey.

4.                   In a small saucepan over a low heat, bring ½ cup of heavy whipping cream to simmering point (do not boil) and slowly incorporate the white chocolate into the cream, stopping to beat with each addition until smooth. Cool to room temperature.

5.                   Beat the remaining 1 cup of cream until soft peaks appear, then fold in the white chocolate cream and toasted oats.

6.                   In a tall glass, layer the raspberry purée with white chocolate cream mixture. Top with the raspberry purée and end with cream.

7.                   Garnish with a single raspberry, shavings of white chocolate, toasted oats, and a sprig of mint.Serve immediately, as the oats can become soft and lose their crunch

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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 a 9½ in fluted tart pan with EVOO. Alternately, use a long (4½ in x 13 in) loaf pan and line it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the EVOO, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry mixture, gently stirring just until combined. Mix in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed and golden brown, and a skewer inserted into the center comes out clean. (In the long pan, the cake may take closer to 50 minutes to bake.) To give the top of the cake more color and crunch by caramelizing the sugar, finish baking under the broiler for about a minute, watching it carefully so it doesn’t burn.

Serve warm or cool from the pan. A cooled cake will keep for roughly two days if wrapped tightly in plastic.

Serves 8 – 12

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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 spatula
  •   Remove double-boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt
  •   Gradually stir half-and half into the chocolate mixture until thoroughly blended.
  •   Replace double-boiler top over simmering (not boiling) water.
  •   Cook, stirring constantly, until mixture coats back of a spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract.
  •   Pour mixture into six 6-ounce pots de crme cups or stemmed glasses. Refrigerate for about 4 hours or just until the mixture is set.
  •   In a small bowl with mixer at low speed, beat cream, confectioners sugar and teaspoon vanilla until stiff; use to top pots de crème
  •   Finish off with a drizzle of Raspberry balsamic reduction (pour Raspberry balsamic into small pot and heat on medium low until reduced by half)
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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 cut into bars
  •  Drizzle honey over bars (if desired)

Contributed by:  Lea Duncan
 

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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