Call : 410-641-2300

Desserts

 

Balsamic Vinegar isn't just for salads!  It's delicious in so many dishes.  Becasue of it's sweetness, it is a wonderful addition to many desserts.  Keep checking back, we add new recipes all the time.

Flour-less Dark Chocolate & Blood Orange EVOO Cake
 

Ingredients:

5 oz.quality bittersweet chocolate

1/3 cup + 1 TBS Blood Orange EV Olive Oil

1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

 

Directions:

Preheat oven to 375°F.

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

 

In a double boiler melt finely chopped chocolate with blood orange olive oil. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust.

 

Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato. Serves 8-10

EVOO Granola

 

Ingredients:

4 cups rolled ‘old fashioned’ oats not instant

1 cup cashews

¾ cup shredded sweet coconut

¼ cup dark brown sugar

½ cup maple syrup

½ cup Blood Orange Extra Virgin Olive Oil

¾ teaspoon sea salt

½ cup dried cranberries

 

Directions:

Preheat oven to 250 degrees. 

In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. 

 

Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.  Add cranberries and mix until evenly distributed. 

 

 

Chocolate and Espresso Balsamic Fudge

 

Ingredients:

10 oz. Heavy Cream
4 oz.  Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips 
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract
 

Directions:

Butter a 9x13" baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  Sprinkle a few grains of sea salt on each square.

 

Makes about 3 pounds of fudge
 

Honey and Blood Orange Bakalava
 

Ingredients:

1pound Phyllo Dough

 

Filling:

6 oz blanched almonds

6 oz roasted walnuts

6 oz roasted pistachios

2/3 cup sugar

1 TBS ground cinnamon

1 TBS fresh grated blood orange zest

1 cup + 1 TBS Blood Orange EV Olive Oil

 

Syrup:

1 c honey

½ c water

1 c fresh squeezed blood orange juice

1 c sugar

1 cinnamon stick

2” strip of blood orange zest

 

Directions:

Preheat oven to 350 degrees and grease the bottom and sides of a 9×13 inch pan with Blood Orange Olive Oil.

 

Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped.

 

Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered.

 

Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

 

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts.

 

Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp.

 

Make the syrup while baklava is baking. In a heavy sauce pan, bring the water, sugar and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer. Remove baklava from oven and immediately spoon sauce over it and allow to cool.

 

Cart: (0)‏