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Desserts and Snacks

Summer Berries with Balsamic Vinegar

1 quart strawberries, rinsed, hulled and sliced
½ -pint blackberries or blueberries
¼-cup sugar, or more to taste
1-tsp Traditional, Strawberry, Blueberry, Raspberry, Tangerine or Chocolate Balsamic Vinegar (more to taste if you’d like)
1/8-tsp freshly ground black pepper
Chopped fresh mint leaves for garnish (optional)
Berries with balsamic vinegar will not hold for any length of time. You can sugar the berries an hour or two before serving them, but no longer. Sprinkle on the vinegar and pepper, very judiciously, just before serving. The berries, of course, can be served solo, but for an even more elegant presentation, add a few crisp cookies or a slice of pound, sponge or angel food cake.
~Toss berries with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate
~Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary ~Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like
~Spoon into a glass or bowl, and serve next to cookies or a piece of cake

Strawberries with Balsamic

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons Traditional, Strawberry or Chocolate Balsamic Vinegar
1/4 cup white sugar
1/4 teaspoon freshly ground black pepper, or to taste
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves!
Place strawberries in a bowl
Drizzle vinegar over strawberries, and sprinkle with sugar Stir gently to combine
Cover, and let sit at room temperature for at least 1 hour, but not more than 4 hours
Just before serving, grind pepper over berries

Persian Lime Cake

2/3-cup Persian Lime Olive Oil*
3 eggs
½ -cup buttermilk
1-cup sugar
1 ¾ -cups all-purpose flour (plus more for pan)
1 ½ -tsp baking powder
¼ -tsp baking soda
¼ -tsp salt
Butter, for pan
Butter and flour a loaf pan
In a bowl, mix together the sugar and eggs until well-blended
Add the Persian Lime Olive Oil
In a separate bowl, mix the flour, baking powder, baking soda and salt until well combined
Add the flour mixture to the olive oil mixture and mix in the buttermilk, stirring until you have an even consistency
Pour into prepared loaf pan
In a pre-heated 350-degree oven, bake approximately 50-minutes or until a toothpick comes out clean
Let cool in pan 10 minutes before removing. Cool completely before topping (if desired)
Toppings can be as simple as sprinkling with one of our flavored sugars or using a confectioner sugar drizzle, a chocolate ganache or reducing one of our balsamics for a yummy twist
*Blood Orange or Eureka Lemon Olive Oil can easily be substituted for the Lime and are equally as delicious!

Orange Chocolate Brownies

3 cups walnut pieces
¾ Bittersweet chocolate
1-cup minus 1-tbsp Blood Orange Olive Oil
6 Eggs
1-cup ground Almonds
1 cup granulated Sugar
1 tsp baking soda
¾ cup all-purpose flour
~Preheat oven to 350-degrees
~Grease 9x13 pan
~Coarsely chop walnuts
~Break chocolate into pieces & melt in double broiler. Add orange olive oil and stir to blend. Remove from heat, set aside
~In another bowl combine eggs, almonds, sugar. Blend into melted chocolate.
~In another bowl combine baking soda & flour. Sift into chocolate mix. Stir to blend, add walnuts and stir again. Pour batter into pan
~Bake 20-25 min. Remove pan from oven. Let stand 5 minutes. Unmold onto cooling rack and cool completely. Cut into squares. Best eaten cold.

Lemon Olive Oil Cake

½ cup Whole Fruit Lemon Olive Oil
1/3-cup sweet white wine
1-cup all-purpose flour
½ -tsp Salt
5 Large Eggs, separated
2 Large Egg whites
¾ -cup Sugar
2 to 3 tbsp Fresh Lemon Zest
1-pint fresh berries of your choice
2-4 tbsp Confectioners sugar
Picholine Olive Oil to coat pan
~Preheat oven to 325-degrees
~Brush 9-inch springform pan with Picholine olive oil or spray with non-stick spray
~Line bottom of pan with parchment paper
~Combine flour & salt in bowl & set aside
~In large bowl beat egg yolks & sugar until light yellow
~Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
~In small bowl combine wine & lemon infused olive oil
-Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
~In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
~Gently fold 1 /3 of the whites into the batter with rubber spatula
~Fold in the remaining whites JUST until combined
~Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
~Remove pan from oven and place on wire rack to cool
~Run long thin knife blade around edge of pan and detach ring
~Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
~Right before serving, top cake with berry puree and garnish with whole berries

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