Monthly Archives: February 2012

  • Lucero Style Muffuletta Panini

    February 21, 2012

    Ingredients

     

     

    Lucero Green Olive Tapenade

    2 (7 1/2-by-3-inch) pieces of focaccia bread, halved

    lengthwise

    4 ounces sliced mortadella

    2 1/2 ounces sliced hot *soppressata sausage

    2 ounces sliced Genoa salami

    2 ounces sliced Italian Ham

    2 ounces sliced provolone cheese

    2 ounces sliced mozzarella  cheese

    1/4 pound arugula

    1 Tbsp. Lucero Frantoio Extra Virgin Olive Oil

    1 Tbsp. Lucero Traditional Balsamic Vinegar

    1 tsp. freshly squeezed lemon juice

    coarse or kosher salt

     

     

    Directions

    Preheat a Panini press to high heat

     

    1-  Spread Lucero Green Olive Tapenade over cut sides of

    bread.

     

    2-   On one half of each piece of focaccia, layer 2 ounces

    mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce

    ham, 1 ounce provolone cheese and 1 ounce mozzarella.

     

    3-  Place second half of bread over meats and cheeses and

    transfer to panini press. Press until heated through, 4 to 5 mins.

     

    4-  Meanwhile, place arugula in a medium bowl. Drizzle with the

    Lucero Frantoio Extra Virgin Olive Oil together with the

    Lucero Traditional Balsamic Vinegar and lemon juice; season

    with salt and toss to combine.

     

    5-  Remove sandwiches from press and cut each in half.

    Serve immediately with arugula.

    Taste Notes: Frantoio is
    Lucero Purple Label: Mild-Delicate
    Click for more about Soppresatta : Soppresatta
    
    Photo from Anna's Table
    
    
    

     


  • Lucero Meyer Lemon Trout

    February 16, 2012

    Ingredients

     

    1 1/2 Tbsp.  Lucero Meyer and Eureka Lemon Olive Oil

    2  skin-on trout fillets (4 ounces)

    coarse salt and ground pepper to taste

    5 cups  escarole, torn into pieces

    1/3 tsp.  grated lemon zest, plus 2 Tbsp. lemon juice

    4 Tbsp.   Lucero Green Olive Tapenade

     

     

    Directions

     

     

    1-  Heat Lucero Meyer and Eureka Lemon Olive Oil

      in a large skillet over medium-high heat.

     

     

    2-  Pat fish dry and season both sides with salt and pepper.

    Add fillets to skillet, flesh side down, and cook until fish is

    golden brown and releases easily from skillet, about 5

    minutes. Gently flip and cook until opaque

    throughout, about 2 minutes.

     

     

    3-  Transfer to a plate.

     

     

    4-  Add escarole, lemon zest, and Green Olive Tapenade to

    skillet .Cook, stirring constantly, until escarole wilts, about

    2 minutes. Add lemon juice and toss to coat. Serve alongside

    trout.

     

     


  • Blackberry Wine Chocolate Olive Oil Cupcakes

    February 7, 2012

    Ingredients

     

    • 2 eggs
      1 cup buttermilk
      1 cup red wine
      1/2 cup Lucero Deluxe Chocolate Olive Oil
      2 tsp vanilla extract
      1/2 cup pureed fresh blackberries (or 1/2 cup seedless
    • blackberry jam)
      2 cups sugar
      1 & 3/4 cup all-purpose flour
      3/4 cup cocoa powder
      2 tsp baking soda
      1 tsp baking powder
      1 tsp salt
      Blackberry Buttercream Frosting (recipe & ingredients follow)

     

    Directions

    Preheat oven to 350 degrees F

     

     

    1- Line 2 muffin tins with 24 paper liners.Set aside.

     

    2- In a large bowl, combine the sugar, flour, cocoa, baking

    powder soda and salt. Set aside. In the bowl of a stand mixer,

    combine the eggs, buttermilk, wine, olive oil, vanilla extract and

    pureed blackberries or jam. Begin gradually adding the dry

    ingredients into the wet, mixing well after each addition until a

    very thin batter has formed.

     

    3- Portion batter evenly among muffin tins, filling about 2/3 full.

     

    Bake for approximately 14-16 minutes, until a toothpick inserted

    in the center comes out clean. Cool completely, & prepare the

    frosting.

    Blackberry Buttercream Frosting

     

    • 1 tsp vanilla extract
    • About 6 cups powdered sugar
    • Splash of Lucero chocolate olive oil
    • 1/3 cup pureed fresh blackberries or jam
    • 2/3 cup butter, softened

     

    1. In the bowl of a stand mixer, beat together pureed berries,

    butter and vanilla until blended. Gradually add powdered

    sugar, about one cup at a time, until light and fluffy.

     

    2. Blend in the splash of oil for extra richness, because everyone

    wants to be extra-rich!

     

    3.  Pipe or spread onto cooled cupcakes. Garnish with edible

    pearls or a fresh blackberry, if desired. Store airtight in the

    fridge.

     

     

     

    This elegant and tasty recipe was featured on
     The Domestic Rebel,
    THE  fun baking blog,
    
    
    

     


3 Item(s)