A delicious Fresh Harvest twist on a classic. This caprese uses our white peach balsamic along with fresh peaches and ricotta. Delicious year round, and especially good for Summer!
Ingredients (per serving):
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day.
- 1 cup all-purpose organic flour
- 1 ¼ cup organic Almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated organic white sugar
- 1/3 cup Fresh Harvest Persian Lime olive oil
- 2 large organic eggs
- 1/2 teaspoon vanilla extract
- Food quality green dye (15 drops)
- Green sugar sprinkles (optional)
Preheat the oven to 350 F.
In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.
In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.
Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky
Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).
Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Try this recipe with any of our citrus oils: blood orange, lemon, etc…
A classic recipe with a Fresh Harvest twist. Yes, you can!
This recipe is easier than you think and it’s delicious.
- 5 large egg yolks (room temperature)
- 2/3rd cup + 1 tbsp. granulated sugar (divided)
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- ¼ cup Marsala wine (sweet)
- 2 dozen Italian Lady fingers*
- ¼ cup good quality dark rum
- ½ cup Fresh Harvest Espresso Balsamic
- 1 tsp. Vanilla extract
- Cocoa or chocolate powder for dusting
* A fairly reasonable substitute for lady finger cakes is to use a whole plain sponge cake, angel food or pound cake. Cut cake into 4”x 2” fingers and bake them in a 300-degree oven for about 15 minutes before assembling the Tiramisu. Let them cool completely before constructing Tiramisu.
Whisk 1/3 cup of sugar with egg yolks for 5 minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 155 degrees on a digital thermometer (this process eliminates any bacteria).
Set aside and let cool for 10 minutes. Then, whisk in the soft Mascarpone into yokes until smooth. Don’t over whisk. Stop once you get a consistent creamy texture.
In a large bowl or stand mixer whip the cream, vanilla and 1/3 cup of sugar until soft peaks form (10-15 min). Gentlyfold whipped cream into the egg yolk and mascarpone mixture until creamy and well blended. Keep as much air in the mixture as possible. Whisk together rum, 1 tbsp. sugar and balsamic in a shallow bowl you can use to dip the lady fingers.
Working with 1 cookie at a time, dipping a total of 12 cookies into the espresso balsamic mixture per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a 9×9” dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Repeat this process finishing with a layer of mascarpone. Using a mesh strainer, lightly sprinkle top with ground chocolate or cocoa. Cover tiramisu \and refrigerate at least 5-6 hours.
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.
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.
Moist with crispy corners. Fudgy and delicious!
- 6 tablespoons Fresh Harvest mild and fruity extra-virgin olive oil, plus more to grease pan. You can also use our Blood Orange or Mandarin olive oil.
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup Dutch-processed cocoa powder
- ¼ cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup mini or regular chocolate chips
- Flaky sea salt, such as Maldon, as needed
Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons olive oil, melted chocolate, egg and vanilla.
Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
The brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
This recipe is a family favorite and uses our state’s famous Arkansas Black Apples. If you can’t locate this regional apple, you can substitute Granny Smith or similar.
- 6-7 medium sized Arkansas Black Apples (or Granny Smith) peeled, cored and sliced into pie size pieces.
- ½ cup firmly packed Brown Sugar
- ½ cup granulated Sugar
- 3 tbsp. all-purpose flour
- ½ tsp. Salt
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Allspice
- (Optional – use 1-2 teaspoons Apple Pie spice instead of those listed above)
- 2 tbsp. Fresh Harvest Red Apple Balsamic (or use another flavor like Cinnamon Pear which will complement the pie.)
- 1 tbsp. Milk
- 1 box refrigerated Pie Crust (or make your own)
Preheat the oven to 400 degrees.
In a medium bowl, whisk together the dry ingredients: brown sugar, granulated sugar, flour, salt and spices.
In a large bowl, toss the prepared apples with the Balsamic Vinegar. Add the sugar mixture to the apples and stir to coat.
Line a pie dish with one of the pie crusts and fill with apple mixture. Top with the remaining pie crust, pinching it with the bottom crust.
Brush the top of the crust with the milk.
Bake for 15 minutes.
Then, turn down the oven to 375 and bake for 30-45 minutes longer, or until the filling is golden and bubbly.
Allow to cool 30 minutes before serving.
Easy. Fast. Healthy. Delicious. This recipe uses half the sugar of other recipes. Created by Susan Douglass, Fresh Harvest Tasting Guide!
Peel, then mash bananas in a large bowl. Add all ingredients except flour. Mix well. Fold in the flour until incorporated.
Use the butter infused olive oil to coat two standard bread pans.
Bake at 350 degrees for 50 minutes – 1 hour.
Allow to cool before serving.
By Susan Douglass, Fresh Harvest Tasting Guide
Lower fat. Lower sugar. Simply Delicious! Use different balsamic for different flavors! This recipe uses our EVOO in an amazing way!
For the pastry:
- 1 1/2 cups unbleached flour
- 3 tbs caster (fine) sugar
- 1/2 cups chilled butter, diced into small cubes
- 1 large egg yolk
Sift the flour, sugar, and salt into a large bowl. Form a depression in the center of the mixture, then place the diced butter and egg yolk in the middle. One’s hands work best to work the flour into the diced butter and egg yolk. Press into the sides of a 12 inch wide x 2.5 – 3 inch high pan.
For the filling:
Place a small pan of water in the bottom of the oven & preheat oven to 350 degrees.
Bring the Neufchatel or cream cheese to room temperature. Blend in sugar until creamy, and continue to add the rest of the ingredients.
Pour mixture into pastry. Cook for 50 minutes, then leave cheesecake in the oven for at least 2 hours without opening. This must be refrigerated at least 6 hours before serving, but is worth the wait!
Garnish with sliced almonds, slivers of lime, lime zest, etc.
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.
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!
For the cake:
- 1 ½ cups white sugar
- 1 cup mild intensity Fresh Harvest Extra Virgin Olive Oil
- 1 teaspoon bourbon vanilla extract
- 2 cups cooked, pureed butternut squash (or canned pumpkin)
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped walnuts (optional)
For the glaze:
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup Bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature or cold. Great with ice cream too!