Whisk the flour, sugar and salt together and place in a food processor. Add the ice cold butter and pulse 3 or 4 times. Add the Calivirgin Blood Orange Olive Oil and pulse 3 times. Add the ice water and pulse 3 times.
Dough will be very crumbly. Pour onto plastic wrap and gather together into a ball, flatten out to about 1 inch and refrigerate for at least 30 minutes. Prepare a tart pan by putting parchment paper on the bottom.
On a lightly floured surface, roll tart dough to be approximately 2 inches larger than the tart pan. Place
the dough on top and gently press into the pan. Excess can be folded into the pan to have firmer sides
to the tart crust. Chill for about 30 minutes.
Preheat oven to 375°
Place filling in the tart. While waiting for the oven to come to temperature, place tart filling of your choice in the
freezer or refrigerator (usually not for more than 10 minutes) and bake at 375° for 30 minutes. Cool and
1/4cuphigh quality dark chocolatewe used Brix extra dark 70% cacao
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Place purified water and macadamia nuts in a high speed blender. Process until a smooth consistency is reached.
Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until
apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the
macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap
Melt chocolate in a double boiler with the Calivirgin Balsamic vinegar, stirring to combine. Cool and
place in a container suitable for drizzling.
Scoop gelato into a dish and drizzle with the Calivirgin Balsamic chocolate sauce.
In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, lemon juice, and lemon zest.
Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry
ingredients into wet ingredients.
Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
Mix mascarpone with powdered sugar, then add the lemon juice, balsamic, and lemon zest. Frost the
cupcakes with frosting and garnish with lemon zest.
1 1/3 cupsvanilla wafer or shortbread cookiesfinely ground
1/8 teaspoonground cinnamon
For the Filling
1cupsour creamroom temperature
1/2cupMascarpone Cheeseroom temperature
1/4cupsoft fresh goat cheeseroom temperature
3/4teaspoonpure vanilla extract
For the Topping
2 tablespoonsCalivinegar Balsamic Vinegar
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Crust. Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Filling. Beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate 45 minutes before serving.
Topping. Bring half the blueberries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until blueberries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining blueberries. Refrigerate until ready to use.
Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe Courtesy of Martha Stewart from Martha Stewart Living Magazine
Olive Oil Cupcakes With Rainbow Mascarpone Buttercream
Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
In a bowl, whisk together the flour, baking soda, powder and salt. In a separate bowl, whisk together the water, olive oil, sugar, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, stirring until combined. Fill the liners 3/4 of the way full with batter. Bake the cupcakes for 16 to 18 minutes, until they are just golden on top. Let cool completely before frosting.
Place the butter and mascarpone in the bowl of your electric mixer. Beat until creamy, then gradually add the powdered sugar a few spoonfuls at a time. Add the vanilla extract, scraping down the sides as needed. Beat the frosting on medium-high speed for 4 to 5 minutes until it’s fluffy.
Scoop the frosting into jars or bowls, depending on how many colors you want to make. Use the guide on the back of the box to determine the intensity of your shades. Mix the food colors into the frosting well until combined. If you’d like to do the rainbow swirl frosting, add a few colors on top of the cupcake and gently swirl with your knife, just a few times. Serve the cupcakes once frosted!
Preheat oven to 350 F. Place butter and brown sugar into the bottom of a loaf pan and place into the oven for about 5 minutes or until the sugar and butter are melted. Swirl the pan to evenly distribute the melted ingredients over the bottom. Arrange blood orange slices on the melted butter & sugar - a little overlap is fine. Grease the sides of the pan.
In a small mixing bowl, whisk together flour, baking powder, salt, and cardamom. In a medium-sized mixing bowl, beat sugar and eggs until thick and pale yellow.
Mix in milk and vanilla until just combined. Add in olive oil a little bit at a time until just combined. Mix in dry ingredients a little bit at a time until just combined. Fold in zest.
Pour batter over blood oranges. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. 40 minutes into the bake, check to see if the top is getting overly brown. If so, cover with foil for the remaining 20 minutes.
Cool for 10 minutes before inverting onto a board. Transfer to a cooling rack. When cool, slice and serve.
Preheat oven to 350F. Line a baking sheet with parchment paper. In a small, microwave-safe bowl, combine cherries and 1 tbsp balsamic vinegar and microwave for 30 seconds, until hot. Set aside to cool.
Whisk together flour, baking soda and salt in a small bowl. In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars and mix until well blended. Stir in yogurt, remaining balsamic vinegar and vanilla extract. Add flour and mix until just combined. Stir in cherries.
Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
In a small bowl, combine lemon juice and cornstarch. Set aside.
In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together remaining ingredients.
Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
Serve warm with Blueberry Balsamic topping.
* Top with mascarpone or whip cream for a decadent treat!