Blood Orange Chocolate Cake with Ganache

Blood Orange Ganache Cake

Chocolate Cake

 
Directions

Preheat the oven to 350º F.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9″ pan with Blood Orange Olive Oil.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients into the wet and mix using a hand or stand mixer on low until well blended.  Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely.

Blood Orange Ganache

 
Place the chocolate chips in a heat-proof bowl.  Heat the cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
 
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
Fresh Harvest Premium Olive Oil and Balsamic

Steak Diane for Two

Steak Diane with Butter Olive Oil and Lemon Balsamic

INGREDIENTS:

  • 2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not totally lean
  • 4 tablespoons Fresh Harvest Butter olive oil
  • 1 tablespoon minced shallot or onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1 tablespoon Fresh Harvest Sicilian Lemon Balsamic
  • ½ cup heavy cream or half-and-half
  •  Chopped fresh chives or parsley leaves, for garnish
  •  Salt and pepper (to taste)

Directions:

  1. Cover fillets with wax paper and flatten some, with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle lightly with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, add 2 tbsp. Butter olive oil over medium-high heat. When oil begins to shimmer sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to a plate. 
  2. Add remaining Butter olive oil over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 1-2 minutes. Stir in mustard, Worcestershire and cream. Add a little salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 
  3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking. Remove steaks to a plate. Add Lemon Balsamic to the sauce and whisk until combined well. Spoon sauce over meat, garnish with chives or parsley, and serve immediately.

Fresh Harvest Premium Quality Olive Oil

Cauliflower Gratin with Leeks and White Cheddar

INGREDIENTS:

  • 1 medium head cauliflower (about 2 pounds), green leaves removed
  •  Fresh Harvest olive oil, for drizzling(use our EVOO, Butter, Mushroom and Sage or Gremolata)
  • 1-2 leeks, white and light green part only, very thinly sliced
  •  Kosher salt and black pepper
  • 1 cup heavy cream
  • 6 ounces sharp white Cheddar, grated (1 ½ cups)

Directions:

  1. Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core. (Some smaller bits will fall away, use those small bits as well to sprinkle on between layers.)

  2. Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Drizzle with olive oil, season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season top layer with olive oil, salt and pepper, then pour over cream. Scatter cheese on top. Lightly cover with foil and place in the oven.

  3. Bake until cauliflower is nearly tender, 15-20 minutes (Convection settings may vary). Remove foil and continue to bake until cream has thickened and reduced nearly completely, and the top is golden brown and crisp, 30 to 35 minutes. Remove from oven and let cool slightly before eating.

Fresh Harvest Premium Quality Olive Oil

Classic Beef Stew

Easy. Delicious. Hearty. Satisfying. 

INGREDIENTS:

  • ¼ cup all-purpose flour
  • 1 teaspoon freshly ground pepper
  • 1-pound beef stewing meat (Buffalo or Venison work well too), trimmed and cut into inch cubes
  • ¼ cup Fresh Harvest Garlic infused olive oil
  • ¼ cup Fresh Harvest Neapolitan Herb or Traditional balsamic
  • 1 cup red wine (Cabernet Sauvignon works well)
  • 3 ½ cups beef broth (low-sodium and organic)
  • 2 teaspoons Greek Freak or Italian seasoning
  • 1 medium white onion, peeled and diced
  • 5 medium carrots, cut into 1/4-inch rounds
  • 2 large baking potatoes, cut into 3/4-inch cubes
  • ½ teaspoon salt, flavored salt or smoked salt

Directions:

  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat Garlic olive oil to medium high in a Dutch oven or large skillet. Shake excess flour off beef and add a few pieces at a time to pan; don’t overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3-5 minutes per batch; add more oil as needed.

  2. Remove the beef cubes from the pan and add the Fresh Harvest balsamic and wine. Cook and deglaze over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt and seasoning. Bring to a boil, then reduce to a low simmer.

  3. Cover and cook on low, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  4. Add onions and carrots and simmer on low, uncovered, for 10 minutes. Add the potatoes and simmer uncovered until vegetables are tender, about 30 minutes more. As the stew cooks uncovered, it should reduce to a thicker consistency.If needed add 2-3 tbsps. cornstarch whisked with 1 tbsp. water to thicken stew.

Serve with our Kickin’ Cornbread Muffins, Focaccia in a Flash or Sassy Cheese Biscuits – recipes on our Blog.

Fresh Harvest Premium Quality Olive Oil