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

Fresh Harvest Balsamic BBQ Sauce

Balsamic BBQ SauceThis recipe is amazing, low-glycemic, easy and extremely tasty!

Ingredients:

Directions:  Combine all ingredients in a saucepan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)(optional: mix ingredients in a blender prior to reducing). This BBQ sauce will keep several weeks sealed tight in the refrigerator. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

  • A nice 2 ½ lb boneless pork shoulder roast
  • 1 cup chopped onion (1 large)
  • ¾ cup chopped green sweet pepper (1 medium)
  • 1 cup of your favorite local beer (med or dark is best)
  • ¼ cup liquid smoke (Hickory or Mesquite)
  • ½ tsp. rosemary
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tbsp.  smoked paprika (or more if you like!)
  • ½ to 1 cup of Troy’s balsamic BBQ Sauce (click here for recipe)
  • Coleslaw or pickles (from the deli or make your own)
  • 20 cocktail size Hamburger Buns (Slider rolls)

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Watermelon Salad

 

Watermelon Lemongrass Mint Balsamic Feta Salad

Easy.  Healthy.  Delicious.  Addictive!

Per serving:

Directions:
Place the watermelon in a bowl and drizzle with with balsamic vinegar. Top with feta cheese, mint leaves and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl. 

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Intructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

 

Huli-Huli Style Chicken

Hawaiian chicken recipe

Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!

 

Ingredients:

 

Directions:

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. 

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Fresh Harvest Premium Olive Oil and Balsamic

Farmer’s Market Marinara (Old World Style) – aka. Totally Awesome Spaghetti Sauce

Old World Style Marinara

By Troy Johnson

This is a chunky, veggie rich marinara recipe to serve with pasta, meatballs, and on! The Fresh Harvest Balsamic makes it shine! Use the San Marzano tomatoes (many different brands) as they truly make the sauce taste fresher than traditional canned tomatoes. 

 Ingredients

  • 1 medium white or yellow onion (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (finely chopped)
  • 1 small Eggplant (finely chopped)
  • 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
  • ¼  cup Fresh Harvest Neapolitan Herb or Traditional Balsamic
  • ½  cup full bodied red wine
  • 2 (28-ounce cans) San Marzano Italian Tomatoes
  • 2 (6-ounce cans) Organic Tomato Paste
  • ½ teaspoon ground black pepper
  • 1 teaspoon Celery Seed
  • Dash of salt (optional)

(Also optional, brown 1 lb lean ground beef and add to sauce)

For the herbs you can use either of these options:

  • 3  Tbsps. dried Italian Seasoning

Or you can use fresh herbs:

  • 1 cup packed fresh Basil leaves (minced)
  • ½ cup packed fresh Oregano leaves (minced)
  • ¼ cup packed fresh Parsley leaves (minced)

Directions:

Heat the Olive Oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the tomatoes, Balsamic, wine, celery seed, pepper and salt. Stir well and then add the tomato paste. If using dried Italian seasoning, add that now and stir well.  Bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for 30 minutes, stirring frequently.

If using fresh herbs, add them after the first 30 minutes of simmering and then simmer covered for an additional 20-30 minutes or longer. This can simmer for up to an hour or more, but you don’t want it to burn. If it’s too thin, simmer without the cover and it will reduce nicely over time. Stir frequently. Serve over pasta, meatballs, on bread, and on!

This basic sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Olive Oil and Balsamic

Focaccia Bread (In-a-Flash)

Focaccia FlashWant an easy and tasty recipe for amazing Focaccia bread? This is a super easy, super fast homemade bread that is delicious and will impress your family. 

By Sheila Reese of “Born to Cook Inspired”

www.born2cookinspired.com

Ingredients:

  • 1 ½ c. warm water…not above 110°
  • 1 teaspoon sugar
  • 3 teaspoons dry yeast (instant or active dry work)
  • 4 Tablespoons  Fresh Harvest Extra Virgin Olive Oil plus additional for greasing skillet
  • 4 c. all purpose flour plus additional ½ cup for board, divided
  • 1 teaspoon salt

Focaccia Topping:

  • ½ cup Fresh Harvest Extra Virgin Olive Oil
  • 1 teaspoon dry Italian herb blend or 2 teaspoons minced fresh herbs of choice, like Thyme or Rosemary
  • ½ teaspoon sea salt (or Kosher salt)

Instructions:

In a large mixing bowl (I recommend a stand mixer), place water and sugar then sprinkle yeast over the water and whisk lightly to combine. Allow to sit for 5-10 minutes until bubbly.

With mixer on low speed (using paddle attachment) add 2 cups of flour and salt. Mix until combined. Add Olive Oil.  Add remaining flour and continue to mix on low until the dough begins to pull away from sides of bowl.

Place a large bowl of very hot water on counter. Place a cooling rack over the bowl for your proofing station. Grease the skillet generously with Olive Oil.

Place dough on a lightly floured surface and fold the dough a few times until it feels smooth and shape into a ball. Roll and press the dough to fit skillet, stretching up the skillet sides. Place skillet containing dough on the rack over the hot water and cover with a dish cloth. Allow to rest for 25-30 minutes.

Preheat oven 425°.

After rising 25 minutes, use index finger and make dimples in the dough. Sprinkle dry herbs or fresh herbs over the dough. Pour the ¼ c. of Olive Oil over the dented dough. Place the dough in the preheated oven for 25-30 minutes until golden brown. Remove from oven and add remaining ¼ cup of Olive Oil and sprinkle with sea salt.

Allow to rest 5 minutes before cutting.

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest Wacky Cake

Wacky Cake Recipe

Fresh Harvest Wacky Cake

This recipe is fast and easy. We have used our delicious Blood Orange Olive Oil and Raspberry Balsamic vinegar to customize the traditional Wacky Cake recipe (no eggs or milk, which is why it is called ‘wacky’ and it was a favorite in war or depression times in the USA).  You can customize this recipe in countless ways with balsamic and olive oil variations, frostings, decorations, etc.

 

Directions

Preheat Oven to 350 degrees F (175 degrees C)

Sift flour, sugar, salt, soda and cocoa together in a mixing bowl and use a whisk to mix well. After well mixed make three depressions (wells) in the dry mixture for the liquids.

Pour the Blood Orange Olive oil into one well, Raspberry Balsamic into the second, and the vanilla into the third well.

Pour the water over all and stir well with a whisk until well blended.

Pour batter into an 8×8 pan that has been lightly coated with a non-stick spray.

Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out clean.

Frost with your favorite icing and/or sprinkles. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Caesar Salad Dressing

Healthy Caesar salad dressing

Ingredients:

  • 1/2 cup Fresh Harvest Garlic Olive Oil
  • 1/4 cup finely grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 4 anchovies
  • 1 teaspoon Worcestershire sauce

 

 

Directions:

 

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Fresh Harvest Premium Olive Oil and Balsamic