Filtering by Tag: Blood Orange

Orange and Maple Glazed Sweet Potatoes

4 large sweet potatoes peeled and diced

2 tablespoons OLIVE & VINE Blood Orange olive oil

1 tablespoon OLIVE & VINE Vermont Maple Syrup balsamic vinegar

sea salt and freshly ground pepper to taste

1 orange, juiced and zested

2 tablespoons brown sugar

Preheat oven to 450F.

Place potatoes on a large baking sheet, drizzle with Blood Orange olive oil and season with salt and pepper.

Bake for 30 minutes, stirring once.

Mix orange juice, sugar and balsamic vinegar in a small bowl and drizzle over potatoes.

Return to oven for another 10 minutes to allow balsamic to caramelize with sweet potatoes.

Remove from oven and garnish with fresh orange zest, if desired, before serving.

Serves 3-4.

Blood Orange Sweet Potatoes

3 pounds sweet potatoes (usually 3 or 4 potatoes)

1/2 cup OLIVE & VINE Blood Orange infused olive oil, divided

1 large onion, halved and sliced

1/2 teaspoon sea salt

1/2 cup bourbon

1 tablespoon molasses

Preheat oven to 325 F. degrees.

Slice the sweet potatoes crosswise (about 1/4 inch thick). Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9 x 13 inch baking dish).

Heat 2 tablespoons of the Blood Orange olive oil over medium heat in a saute pan. Add onions and sea salt and cook until the onions are translucent. Add bourbon, molasses, and remaining Blood Orange olive oil. Cook for another 3-5 minutes or until juice has reduced and thickened.

Pour onion and bourbon mixture over the sweet potatoes. Cover tightly with foil and bake 50-60 minutes or until sweet potatoes are tender when pierced.

Remove foil and drizzle juices from the bottom of the pan over the top of the sweet potatoes. Switch the oven to the broiler and cook potatoes on the top rack for 5-8 minutes or until lightly browned.

Serves 4.

Orange Mockingbird Cake

For the cake:

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple

1 cup OLIVE & VINE Blood Orange Olive Oil

2 large eggs, beaten

1-1/2 teaspoons vanilla extract
        
1 cup (4 oz.) finely chopped pecans
        
For the icing:

8 oz. cream cheese, room temperature
        
1/2 cup (1 stick) butter, room temperature

1 pound powdered sugar, sifted

1 teaspoon vanilla extract


Position the racks in the center and bottom third of the oven and preheat to 350 degrees. Lightly oil two 9-inch round cake pans with Blood Orange Olive Oil, sprinkle evenly with flour and tap out the excess.

Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir the bananas, pineapple, Blood Orange olive oil, eggs and vanilla until combined. DO NOT use an electric mixer. Pour into the dry mixture and fold together with a large spatula, just until smooth. DO NOT BEAT. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks, turn right side up and cool completely.


To make the icing, beat the cream cheese and butter with an electric mixer on high speed, until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Trim the top of the cakes for a smooth, even surface. Place one cake layer on a serving platter and spread with 2/3 cup of the icing. Top with the second layer (upside down) and spread the remaining icing over the cake top and sides.

The cake can be prepared up to one day in advance and stored, uncovered in the fridge. Let stand at room temperature before serving.

Spice Cake

2-1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup sugar

1 cup dark brown sugar, lightly packed

3 extra large eggs, at room temperature

3/4 cup OLIVE & VINE Blood Orange fused olive oil

2 teaspoons pure vanilla extract

1-1/2 pounds Granny Smith apples, peeled, cored and small diced

 

Preheat oven to 350 degrees. Grease and flour a bundt pan.

Combine the flour and remaining dry ingredients and spices in a medium bowl.

With an electric beater, cream the sugars, eggs, olive oil and vanilla for 3 minutes. Slowly add the flour mixture to wet mixture, just until combined. Fold in the apples and pour into bundt pan.

Bake for 35 to 40 minutes, until toothpick comes out clean. Allow to cool. Serve with vanilla ice cream and warm caramel sauce if desired.

Citrus, Avocado and Fennel Salad

3 tablespoons OLIVE & VINE Meyer Lemon or Blood Orange  olive oil

juice of 1 lemon

1 tablespoon fresh mint, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

6 cups arugula

2 oranges, peeled and chopped

2 blood oranges, peeled and chopped

1 ruby-red grapefruit, peeled and chopped

1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)

2 avocados, halved, pitted and thinly sliced

 

In a small bowl, whisk the olive oil with the lemon juice, mint, parsley, salt and pepper to combine.

Place the arugula in a large bowl, add the dressing and toss to coat evenly. Divide the arugula among plates. Top each salad with ¼ cup of each kind of citrus and about ¼ cup fennel. Top with 4 or 5 avocado slices. Sprinkle with a little more salt and pepper if desired. Serve immediately.

Serves 6 salad portions or 4 main course servings.

Adapted from Pure Wow.

 

 

Raspberry Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Raspberry Fusion balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 shallot, chopped

sea salt to taste

1/3 cup OLIVE & VINE extra virgin olive oil (or Meyer Lemon, Blood Orange or Persian Lime infused olive oil)

1/2 cup fresh raspberries

 

Combine first five ingredients in a blender. Slowly add the olive oil until emulsified. Add the raspberries and pulse to combine.

Whipped Cream with citrus oil

Top your favorite cakes, brownies, fresh berries and ice cream with this citrusy topping!

1 cup heavy cream

1 tablespoon OLIVE & VINE Blood Orange, Meyer Lemon or Persian Lime olive oil

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar

 

Whip the cream and olive oil with the confectioner's sugar with a mixer or in the blender until soft peaks form. Top your favorite dessert with whipped cream before serving.
 

Spinach Salad With Spicy Pecans

For the salad:

1 pound baby spinach leaves

3 tablespoons OLIVE & VINE Blood Orange infused olive oil or any extra virgin olive oil of your choice

1 cup fresh strawberries, sliced

1 cup cantaloupe or other melon, diced 

2 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar

Toss the spinach with the extra virgin olive oil  in a large bowl. In a separate bowl, toss the prepared fruit with the balsamic vinegar. Arrange the fruit on top of the spinach and sprinkle with spicy pecans.

 

For the spicy pecans:

1/2 cup sugar

2 tablespoons water

1 teaspoon salt

1/2 teaspoon cayenne pepper

2-1/2 cups pecan halves

Preheat oven to 350°. Line a cookie sheet with greased parchment paper or foil.  

Combine the sugar, water, salt and cayenne in a heavy sauce pan and stir over medium heat until the sugar dissolves. Boil for two more minutes.Turn off heat and add the pecans, stirring until they are completely coated. Spread the pecans on the cookie sheet as evenly as possible. Bake until they start to brown, about 10-13 minutes. (Note - pecans move from brown to burned rather quickly so watch closely.) Remove from oven and slide parchment/foil onto a cooling rack or table. Separate with a fork if they are stuck to each other. Cool completely before adding to salad or store in an airtight container for later use.

 

Grilled Chicken or Pork with Chocolate Decadence Marinade

4 medium boneless chicken breasts or one pork tenderloin

1/2 cup OLIVE & VINE Chocolate Decadence balsamic vinegar

1/4 cup OLIVE & VINE Smoky Chipotle Pepper or Blood Orange olive oil

1/2 cup brown sugar

2 tablespoons Worcestershire sauce

4 cloves garlic, chopped

1/2 teaspoon freshly ground black pepper

 

Whisk all ingredients together until the brown sugar is dissolved. Place the meat and the marinade in a large resealable plastic bag and marinate for 1-2 hours. Remove meat from the marinade and grill as desired.

Meanwhile, place the leftover marinade in a small sauce pan and simmer gently until it starts to thicken slightly, about 15-20 minutes. When the meat is done, place on a plate and spoon the marinade over.  

Blood Orange Brownies

These brownies are so easy to make and delicious!  Blood Orange olive oil gives them a moist chewy texture with just a hint of citrus flavor.

1/2 cup plus 1 teaspoon OLIVE & VINE Blood Orange olive oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350°.

 

Grease an 8x8 inch baking pan with one teaspoon of Blood Orange olive oil and line with parchment paper. In a medium bowl, mix together the remaining olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended.

Spread the batter evenly into the prepared pan. 

Bake for 30 to 35 minutes or until the brownie begins to pull away from the edges of the pan.

Let cool on a wire rack before cutting into squares.

 

Citrus Grilled Scallops or Shrimp

2 tablespoons green onions, minced

1 clove garlic, minced

1/4 teaspoon black pepper

1/2 tablespoon chili paste (optional)

1/4 cup OLIVE & VINE olive oil (Blood Orange, Meyer Lemon, Eureka Green Lemon or Persian Lime)

1 pound scallops or shrimp

 

Combine green onions, garlic, pepper, chili paste and olive oil in a large bowl. Add scallops or shrimp and toss to coat. Marinate in refrigerator for 30 minutes. (Don't over marinate or scallops and shrimp will become mushy.) Thread onto skewers and grill over medium heat for approximately 8 minutes. Turn several times during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled lightly with the olive oil.

 

 

Almost Flourless Dark Chocolate Brownies

4 tablespoons plus 1 teaspoon OLIVE & VINE Blood Orange olive oil

1 stick (8 tablespoons) unsalted butter

6 ounces 60%+ dark chocolate, chopped 

2 tablespoons OLIVE & VINE Traditional Balsamic Condimento

1 tablespoon fresh orange zest

2 cups granulated sugar

5 large eggs, whisked

1/4 cup all-purpose flour

1/2 cup cocoa powder 

1/2 teaspoon kosher salt

 

Preheat the oven to 325°. Grease a 9 x 13" baking pan with 1 teaspoon of Blood Orange olive oil. Line the pan with a strip of parchment, cut to overhang the long sides of the pan. Set aside.

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 rest of the Blood Orange olive oil, Traditional Balsamic Condimento, orange zest, sugar and eggs. Mix until well combined. In a separate bowl, whisk together the flour, cocoa powder and salt and add to the wet ingredients. Fold until there are no visible dry spots. 

Scrape the batter into the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs attached. Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting. 

Makes about 24 brownies.