Blueberry Lemon Icebox Cake
Tip: The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it’s a little uneven and the layers blend together, so be it!
• 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
• ¾ cup powdered sugar
• 2 tablespoons finely grated lemon zest
• 2½ cups chilled heavy cream
• 1 cup homemade or store-bought lemon curd, divided
• 16 graham crackers, divided
• 1½ cups blueberry jam*, divided ⅓ cup fresh blueberries
• 1/3 cup The Ancient Olive blueberry balsamic vinegar
*We prefer to use any of Wendy Read’s Sunchowder’s Emporia perfect blueberry jam flavors available in our stores, or call store for on-line purchase, or visit Wendy’s Etsy shop Sunchowder's Emporia. Our blueberry balsamic is the perfect complement to fresh blueberries and glorious jam which adorn the top of this summer dessert.
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers.
Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake. Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
Just before serving, mix blueberries and blueberry balsamic into reserved jam and spoon over cake. Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.
6/25/2016¬ Bon Appétit http://www.bonappetit.com/recipe/blueberry¬lemon¬icebox¬cake 3/3
Grandma-Style Pizza Dough
Servings: Makes enough dough for 1 pie (ABOUT 6 )
TIP: The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles. Olive oil gives this healthy dough beautiful flavor! Cover with ultra fresh and easy Grated Tomato Sauce plus your favorite toppings and cook on a pizza stone in the oven or on the grill.
• 1 envelope active dry yeast (about 2¼ tsp.)
• 2 tablespoons plus ½ cup olive oil*, plus more for bowl
• 2 teaspoons kosher salt
• 4 cups all-purpose flour, divided, plus more for surface
*We love a pure and fresh single varietal extra virgin olive oil in this recipe, but you can have fun here and change the flavor profile by using our basil, garlic, Tuscan herb or Eureka lemon olive oils.
Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10– 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30– 40 minutes.
PUBLISHED: OCTOBER 2014
Grated Tomato Sauce
Servings: Make about 3 cups
Tip: This lucious Bon Appetit recipe bursts with summer tomato flavor. Try heirloom or Ugly tomatoes, and when late-season and bruised tomatoes show up at the market, stock up!
• 3 pounds fresh tomatoes
• Kosher salt
• ½ cup The Ancient Olive olive oil**
• 4 garlic cloves, crushed
• 4 small sprigs rosemary
• 2 tablespoons unsalted butter (or The Ancient Olive butter oil to make this a vegan recipe)
**We love a pure and fresh single varietal extra virgin olive oil in this recipe, but you can have fun here and change the flavor profile by using our basil, garlic, Tuscan herb or Eureka lemon olive oils.
Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes.
Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
*Recipe adapted from: Ashley Christensen, Death & Taxes, Raleigh, NC
*Photograph by Ted Cavanaugh
- 4 pounds short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons EVOO
- 1 cup red bell pepper, 1-inch dice
- 2 cups carrots, 1-inch dice
- 2 cups celery, 1-inch dice
- 12 cipollini onions, peeled, whole
- 2 tablespoons all-purpose flour
- 2 teaspoons dried rosemary
- 1 teaspoon red chili flakes
- 1 tablespoon pickling spice in a muslin bag
- 2 tablespoons salt
- 1 tablespoon freshly cracked black pepper
- 1 cup red wine
- 3 cups beef stock
- Balsamic reduction: reduced by one third over low heat
- 1 package instant Polenta, follow package directions
Preheat oven to 350 degrees.
Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
Prepare polenta according to package instructions.
Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
3 tablespoons champagne balsamic vinegar
- 2 tablespoons honey we like Cloister Arbol Pepper Honey
1/4 cup olive oil
- salt and freshly ground black pepper, to taste
2 Granny Smith apples or other tart, green apple2 lbs. ounces Brussels sprouts
- 3 ounces Pecorino Romano cheese in thin strips (use a vegetable peeler)
To prepare dressing, whisk together champagne balsamic vinegar and honey. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
Core apple and cut into matchsticks or shred with food processor. Place in a small bowl and toss with 1 tablespoon of dressing or lemon juice to prevent the apples from browning.
Trim ends of Brussels sprouts and remove any outer damaged leaves and discard. Using a mandolin slicer or food process, slice sprouts as thinly as possible. Place shaved sprouts in a large bowl. Toss with apples and remaining dressing. Set aside and let sit for at least 15 minutes or more (30 minutes is best).
Divide salad among serving dishes, and top with plenty of the Pecorino strips.
- 1/3 cup of sugar
- 1/3 cup of heavy cream
- 1 cup half & half
- 4 egg yolks, beaten
- 1/3 cup olive oil Favorite flavor combinations:
- 1/3 cup chopped pecans, optional
- fresh chopped mint, basil or lemon thyme for garnish
- In a saucepan over medium heat, mix sugar, heavy cream, half and half and egg yolks.
- Add olive oil in slow steady stream while stirring constantly.
- Heat until the mixture up to the boil, but do not boil. The goal here is to heat the eggs completely without cooking or scrambling them. Set aside to cool.
- Pour the cooled egg and cream mixture in a freezer-safe container with a cover. Freeze for 6 to 8 hours.
- Serve with chopped pecans or walnuts and fresh mint, basil or lemon thyme garnish. Finish with a light drizzle of balsamic.
We've taken a classic panzanella (Tuscan bread salad) and added bright green summer veggies and our favorite heirloom pumpkin seeds from Stony Brook Farms. This salad bursts with fresh flavors and features our exquisite ultra premium EVOO (choose your own favorite!), our champagne balsamic and our grapefruit balsamic.
- 1/2 lb. sunflower seed or other seeded bread, cut into small cubes
- 1 1/2 cups fresh or frozen English peas
- 1/2 cup EVOO
- 1/8 cup champagne balsamic
- 1/8 cup grapefruit balsamic
- 2 Tbsp. chopped dill or lemon thyme leaves
- 2 tsp. finely minced shallot
- salt and pepper to taste
- 1 tsp. good mustard such as Kozlick's or Edmond Fallot
- 4 Persian cucmbers, about 3 cups thinly sliced
- 1/2 lb. very thin asparagus, stems peeled, cut into 1/2 pieces
- 2 medium tomatoes cut into small pieces, seeds removed
- 1 cup sunflower sprouts or adzuki sprouts
- 3 Tbs. sunflower seeds or our favorite pumpkin seeds from Stony Brook Farms
Preheat oven to 375, then bake bread cubes on cookie sheet for about 10 minutes or until golden brown. Set aside to cool.
Blanch the peas and asparagus in for 2 minutes in a small to medium pot of boiling, salted water. Drain and immediately plunge peas and asparagus in a bowl of ice water. This stops the cooking and preserves the beautiful green color. Drain well and dry thoroughly.
Whisk the EVOO, vinegars, herbs, mustard and shallots with salt and pepper to taste. Add the asparagus, tomatoes and peas to dressing and coat well. Place croutons on each plate, add the dressed peas, tomatoes and asparagus, then top with sprouts and pumkin or sunflower seeds.
• 1/3 cup Basil Infused Olive Oil
• 1/4 cup Lemongrass Mint White Balsamic
•• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
• 1/2 pound feta cheese, crumbled (2 cups)
• 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
• 1 small sweet onion, cut into 1/2-inch dice
• 1 cup coarsely chopped mint leaves
In a large bowl, whisk the oil,salt, balsamic and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve. Add more Basil Olive Oil and Lemongrass Mint Balsamic to taste.
1 can butter beans drained
1 can cannellini beans drained
1 cucumber seeded & diced
15 cherry tomatoes sliced
1/2 cup diced Pepperoncini
1/2 cup kalamata olives sliced & pitted
crumbled Feta cheese
1/4 cup sliced red onion
1/2 cup Oregano balsamic
1/4 cup Ultra Premium Manzanilo olive oil
1-2 tablespoons Greek Freak seasoning
Mix together and serve, tastes better the next day.
This recipe is approximate feel free to add more or delete what you want.
1/2 cup The Ancient Olive Eureka Green Limonato Fused Olive Oil
3/4 cup sugar
3 large eggs, at room temperature
1/2 cup Potlicker Margarita Marmalade
2 tbsp. orange juice or tequila
1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
3/4 tsp salt
1 pint strawberries, washed and sliced
1 tbsp. The Ancient Olive Strawberry or Traditional Balsamic Vinegar
Preheat oven to 350 degrees. Prepare 9x5 loaf pan, by rubbing with olive oil or butter.
In bowl of stand mixer or medium bowl, beat together Limonato Fused Olive Oil and sugar at medium speed for about 4 minutes, until lighter in color. Beat in eggs, one at a time, until incorporated. Beat in Potlicker Margarita Marmalade and orange juice or tequila.
In separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into wet until just combined. Do not overmix.
Scrape batter into prepared pan. Bake until surface is golden brown and toothpick inserted in center emeges clean, 55-65 minutes.
Allow to cool for 10 minutes, and then remove from pan and finish cooling on rack.
In a bowl, toss sliced strawberries and Strawberry balsamic vinegar, and allow to macerate for at least 15 minutes.
When ready to serve, slice and serve with balsamic strawberries.