Monthly Archives: December 2013

  • Balsamic Crepes

    December 16, 2013

     

    Ingredients

    Filling

     

    2 cups   fresh fruit, chopped into small pieces

    2 Tbsp.  honey

    1/2 cup Lucero Peach White Balsamic Vinegar

    or Lucero Satsuma Mandarin Orange Balsamic Vinegar

     

     

    Instructions

    Filling

     

    1-  In a small sauce pan add all ingredients, and bring to a

    low boil over medium high heat, continuously stirring for

    5 to 10 minutes depending on the fruit used.

     

    2- Remove from heat and set aside to fill crepes. (if you use

    bananas heat the balsamic and add to sliced bananas

    after it cools)

     

    Ingredients

    Crepes

     

     

    3           eggs

    1 1/4     cups milk (or  milk substitute)

    2 Tbsp.  Lucero Ascolano Extra Virgin Olive Oil

    1 cup     all-purpose flour

    2 tsp.     sugar (optional)

    1/2 tsp. pure vanilla extract (optional)

    Lucero Five Star Extra Virgin Olive Oil for cooking

    Pinch of sea (or kosher salt)

     

    Instructions

    Crepes

     

     

    1-  Whisk  eggs, milk, Lucero Ascolano Extra Virgin Olive Oi and

    vanilla

     

    2-  Blend flour and salt into liquid mixture. Cover and refrigerate

    one hour.

     

    3-  Heat crepe pan over medium-high heat and brush with oil.

    Pour 1/4 cup of crepe batter into pan, tilting to completely coat

    the surface of the pan. Cook 2 to 5 minutes, turning once, until

    golden. Repeat with remaining batter.

     

    4-  Place crepe on a plate. Spoon filling into crepe, top with

     

    serving suggestions: powdered sugar, nuts. cream cheese,

    whipped cream, honey, etc.

     

    Taste Note:Five Star is Mild-Delicate
    Ascolano is
    Lucero Yellow Green Label-Med
    

     

     

     

     


  • Olive Frittata Ascolano

    December 10, 2013

     

    Ingredients

     

    2 Tbsps. Ascolano Extra Virgin Olive Oil 

    1/2 cup (about 6 stalks) asparagus, chopped into 1-inch pieces

    1/4 cup bacon (cooked and roughly chopped)

    1/4 cup Monterrey Jack cheese

    1/4 cup greek ripe olives (whole, pitted, drained well if canned)

    8 eggs

     

     

    Directions

    Preheat your oven's broiler.

     

    Heat the Ascolano Extra Virgin Olive Oil in the skillet(s) at medium

    heat. Add chopped asparagus and chopped bacon .  Saute to crisp

    the bacon.

     

    Add olives and stir. In a bowl whisk the eggs and pour them slowly

    into the skillet(s). Do not stir!

     

    Sprinkle with cheese and cook for 2-3 minutes or until sides begin

    to set.

     

    Transfer to the oven and broil for 2-3 minutes or until just set and

    slightly golden.

     

     

    Recipe adapted from Jenna at A Savory Feast 
    
    Taste Notes: Ascolano is Lucero Yellow Green Label-Med
    

     


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