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White Chocolate & Persian Lime Olive Oil Fudge


  • 1/4 cup Persian Lime Olive Oil
  • 1/4 cup unsalted butter
  • 3/4 cup Sour Cream
  • 2 cups miniature marshmallows
  • 1/2 lb white chocolate morsels
  • 3 tablespoons fresh lime juice
  • finely grated zest of two limes, about 1 tablespoon 
  • 1 cup granulated sugar


Grease an 8" x 8" square baking pan. Combine sugar, lime zest,  Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238 degrees.  Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.


Blood Orange Brownies with Dark Chocolate Tangerine Balsamic Ganache




Brownie Ingredients
1/2 cup Blood Orange Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
 
Ganache Ingredients
 9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Condimento
2" long strip of tangerine zest
a pinch of kosher salt - optional

Directions
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.


Aged Espresso Balsamic Tiramisu
5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Espresso Balsamic
1/3 cup ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two 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 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso 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 two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12


Dairy-Free Organic Butter Olive Oil Cinnamon Rolls

Cinnamon Rolls
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
     2 cups warm water
¼ cup Certified Organic Butter Olive Oil
2 large eggs
2 tablespoons Certified Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup Certified Organic Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350


Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.