Yield: Makes 8 servings
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon whipping cream
1/2 cup whipping cream
2 tablespoons cornstarch
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup Peach White Balsamic Vinegar
3/4 cup water
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
2 large strawberries, hulled, sliced
2 1/2-pint containers blueberries
1 1/2-pint container raspberries
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Chill 1 hour. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Line with aluminum foil or parchment and add pie weights.
Preheat oven to 375°F. Bake crust for 15 minutes until golden, remove aluminum and pie weights. Continue baking for another 7 minutes until golden brown. Cool.
Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)
OLIVE OIL & VINEGAR SORBET
12 cracked black peppercorns
1/2 cup sugar
1/4 cup water
6 tablespoons cup whipped egg whites
In a saucepan, bring all ingredients except the egg whites to a boil, then simmer for five minutes and chill. Place egg whites in a mixing bowl and whip to soft peaks. Fold the white balsamic mixture into the egg whites and freeze in an ice cream machine according to the manufacturer instructions. Transfer to a storage container and freeze overnight.
1 6 oz. container of lemon yogurt
1 cup granulated sugar
2 1/4 cups flour
Zest of 1 lemon
4 egg whites
4 egg yolks
1 teaspoon butter
1 tablespoon baking powder
Preheat oven to 325°. Grease a 3"-deep round 9" cake pan with butter, then dust with 2 tbsp. of the flour, tapping out excess. Set prepared pan aside. Beat eggs whites and sugar together in a large mixing bowl with an electric mixer on medium-high speed about 1 minute. Add egg yolks and beat about 30 seconds at medium-high speed. Add flour, lemon zest, Seasons lemon extra virgin olive oil, yogurt, baking powder and stir with an electric mixer on low speed until thoroughly combined. Spoon batter into prepared pan. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 50 minutes. Transfer cake to a wire rack to let cool completely, in its pan.
Ingredients ~ Cake:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground dried ginger
2 cups sugar
1-1/4 cups Roasted Walnut Oil
3 cups grated peeled carrots
1-1/4 cups coarsely-chopped walnuts
Ingredients ~ Icing:
10 ounces cream cheese
5 tablespoons unsalted butter
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves for garnish
Directions ~ Cake:
Preheat oven to 350°F. Butter two 9-inch cake pans. Line bottom of pans with waxed paper or parchment. Butter and flour paper. Remove excess flour.
Whisk flour, baking soda, salt and cinnamon in medium bowl. In a separate bowl, beat sugar and oil until well blended. Add eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide mixture between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10-15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
Directions ~ Icing and Assembly:
Beat cream cheese and butter in large bowl until airy. Add powdered sugar and beat at low speed until combined. Add maple syrup and beat. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake.
Arrange walnut halves around top edge. Serve at room temperature. This cake will keep one day in the refrigerator. Makes 12 servings.
2 ½ cup fresh or frozen cranberries
½ cup Cinnamon Pear Balsamic Vinegar
¼ cup water
2 Tbsp sugar
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon table salt
1 tablespoon cornstarch
3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices
9-inch pie pastry for a single-crust pie
1 ½ cup flour
¾ cup firmly packed brown sugar
1 ½ tsp cinnamon
½ tsp salt
2/3 cup unsalted butter, cut into chunks
Bring cranberries, Cinnamon Pear Balsamic Vinegar, water and 2 Tbsp sugar to a boil in a saucepan over medium-high heat. As soon as berries begin to pop, take saucepan off the heat and allow the berries to macerate in the vinegar mixture for 30 minutes.
Meanwhile, mix ½ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).
After 30 minutes drain the cranberries, reserving the liquid. In a large bowl gently fold together the apples and the cranberries. Pour filling into unbaked pie pastry and drizzle with some of the reserved vinegar mixture, adding more if extra tartness is desired.
Move oven rack to the bottom and place a foil lined baking sheet on the bottom rack. Preheat oven to 350°.
In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter. Cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling.
Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If pie browns too quickly, cover loosely with foil.
Set pie on rack, uncovered, to cool for 2 to 3 hours.
Garnish with sugared cranberries.
1 pound fresh or frozen sweet cherries, stemmed, pitted
3/4 cup 18 year Traditional Balsamic Vinegar
1/2 cup granulated sugar
If cherries are frozen, let thaw before using. In a large heavy skillet over high heat, stir together cherries, sugar, and balsamic vinegar until sugar dissolves. Bring just to a boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves a path in the sauce when drawn across bottom of skillet, approximately 15 minutes. Remove from and heat and let cool to room temperature. Refrigerate for at least 3 hours or overnight. Serve over vanilla bean ice cream or pound cake.
8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
1/4 cup heavy cream
4 teaspoons Dark Cherry, Tangerine or Raspberry Balsamic Vinegar
1/2 cup cocoa powder
Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1 hour, until firm but moldable.
Use a teaspoon or small cookie scoop to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package. Serves: 36 truffles
1 stick butter or margarine
¼ cup Blood Orange Fused Extra Virgin Olive Oil
½ cup sugar
½ cup brown sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
¾ cup whole wheat pastry flour
2 cups oats (not instant)
¾ cup dried cranberries
Pre-heat oven to 350 degrees
In a medium mixing bowl cream together with electric mixer butter, oil, sugar, and vanilla. Then add eggs one at a time until well blended. Then add all-purpose flour, salt, and baking powder, mix on low speed until just incorporated. Repeat with whole wheat pastry flour. When flour is incorporated add oats and cranberries mixing on low speed until well distributed. Scoop by the tablespoon on to a baking sheet covered with parchment. Bake for 8-10 minutes, cookies will be lightly brown on top when done. Remove from heat and place on cooling racks. Store in a tightly sealed container. These freeze well. Makes about 2½ dozen cookies
3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup Arbequina Extra Virgin Olive Oil
2 pints strawberries, hulled and sliced
2 Tbsp 18 year Traditional Balsamic Vinegar
In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.
Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.
To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.
Yield: Makes 8 servings
3/4 cup Blood Orange or Lemon Fused Extra Virgin Olive Oil, plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Put oven rack in middle position and preheat oven to 350°F. Grease 9 inch springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to spring form pan and gently tap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
4 large eggs, separated plus 1 egg yolk
2 cups granulated sugar
1 cup lemon yogurt
3/4 cup SEASONS lemon fused extra virgin olive oil
Freshly grated zest of 2 lemons
1 ½ teaspoon SEASONS grapefruit infused white balsamic vinegar
1/4 cup confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside. With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the citrus zest and balsamic vinegar, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.
1 ¾ cup all purpose flour
1 tsp baking powder
Pinch of salt
4 oz unsweetened chocolate, melted
¾ cup SEASONS orange fused extra virgin olive oil
1 Tbsp SEASONS 12 year Tangerine infused balsamic vinegar
2 cups superfine sugar
½ cup lightly toasted chopped nuts (optional)
Preheat the oven to 350F. Line an 8-inch (20cm) square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).
Melt the chocolate over low heat on the stovetop or in the microwave and whisk in the oil. Let cool.
Mix the flour, baking powder and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the balsamic vinegar and the cooled chocolate mixture, then fold in the flour and optional nuts, floding just until everything is combined. Pour into the prepared pan and distribute evenly.Bake for 20-25 minutes. The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet. Cool completely. Cut into squares or, using cookies cutters, into hearts or other shapes then cut into squares. Serve with whipped cream, if desired.
1 thin baguette, sliced into 24- 1/4" thick rounds
1 thin baguette, sliced into 24- 1/4" thick rounds
2 Tbsp. SEASONS roasted walnut oil
1/2 cup soft cambazola, room temperature
1 pint favorite ripe berries, such as blackberries, raspberries, or strawberries(thinly sliced)
2 Tbsp. SEASONS 12 year infused balsamic vinegar
12 mint leaves, chiffonade
Preheat oven to 400 degrees. Place baguette slices on parchment paper lined baking sheet and drizzle with roasted walnut oil. Bake until rounds are golden, approximately 5 minutes (until the slices just start to brown on the edges, but are still somewhat soft in the center but check periodically because they can burn quickly).
Spread the cambozola onto the toasted baguette pieces .Top each with thinly sliced strawberries. Next, drizzle each crostini with balsamic. Right before serving, sprinkle each crostini with mint.
1/3 cup cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz semi-sweet chocolate, finely chopped
3/4 cup SEASONS Arbequina Extra Virgin Olive Oil
2 large eggs
2 large egg yolks
1/4 cup SEASONS 12 yr Chocolate Infused Balsamic Vinegar
2 1/2 cups sugar
1 3/4 cup all-purpose flour
3/4 tsp kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
Natural Falk Salt or Fleur de sel, for sprinkling
Heat oven to 350 degrees.
Lightly grease a 9x13 inch baking pan. In a large bowl, whisk together the cocoa powder, and the boiling water until smooth. Add the semi-sweet chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, egg yolks and balsamic vinegar, and continue to whisk until combined. Add the sugar whisking until fully incorporated. Using a spatula, fold in the flour and kosher salt until just combined. Fold in the bittersweet chocolate pieces.
Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with Falk salt or Fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer pan to a wire rack and allow to completely cool before cutting into 2 inch squares.
2 cups flour 1 tsp nutmeg
2 cups sugar ½ tsp Kosher salt
2 tsp baking powder 15 oz can pumpkin
1 tsp baking soda 1 cup SEASONS BLOOD ORANGE FUSED EVOO
1 tsp ground cloves 1 tsp CINNAMON PEAR BALSAMIC VINEGAR
1 tsp cinnamon 4 eggs
Preheat oven to 350. Grease and flour a 9x13 inch baking pan. Mix all ingredients. Beat for 3 minutes. Bake for 25 – 30 minutes. Let cool and frost.
2 cups confectioners sugar
1/3 to ½ cup unsalted butter, softened
3 oz cream cheese, softened
1 Tbsp milk
1 tsp SEASONS CINNAMON PEAR BALSAMIC VINEGAR
Beat together until smooth and then beat till fluffy (about 3 minutes)
1 spice box cake mix (do not use shortening/vegetable oil - substitute Roasted Walnut Oil)
1 jar 9 oz TAIT FARM CRANBERRY CHUTNEY
1/3 cup SEASONS RED APPLE BALSAMIC VINEGAR
3 Tbsp brown sugar
2 Tbsp orange juice
Prepare (2), 9 inch round cake pans by greasing pans, lining with parchment and greasing parchment and sides of the cake pans. Peel, core and thinly slice pears. Lay in concentric circles covering the bottom of the cake pan.
In small bowl combine jar of the cranberry chutney, red apple balsamic and brown sugar. Stir until thoroughly mixed, spoon evenly on top of pears.
Prepare cake mix as directed on package EXCEPT substitute ½ of the liquid required with molasses then use the remaining liquid as stated in recipe. Substitute SEASONS ROASTED WALNUT OIL for the vegetable oil or shortening. Pour into cake pans. Bake as directed on package. Cool 10 minutes. Turn out on serving dish and remove parchment.