Monthly Archives: April 2014

  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014

    Ingredients

     

    1 1/2 cups + 1 Tbsp. all-purpose flour (if you’re skipping the

    fruit, you can also skip the last tablespoon of flour)

    2 tsp.baking powder

    1/2 tsp. kosher salt

    1 cup plain whole-milk yogurt

    1 cup plus 1 Tbsp. sugar

    3 extra-large eggs

    2  tsps. grated lemon zest (approximately 2 lemons)

    1/2 tsps.pure vanilla extract

    1/2 cup Lucero Crushed Meyer Lemon Olive Oil

    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

    (miniature wild blueberries sink less so are a great choice)

    1/3 cup freshly squeezed lemon juice

    Directions

    Preheat the oven to 350°F

     

    Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the

    bottom  with parchment paper. Grease and flour the pan.

    Sift together 1 1/2 cups flour, baking powder, and salt into 1

    bowl. In another bowl, whisk together the yogurt, 1 cup sugar,

    eggs , lemon zest, vanilla and Crushed Meyer Lemon Olive Oil.

    Slowly whisk the dry ingredients into the wet ingredients.

     

    Mix the blueberries with the remaining tablespoon of flour, and

    fold them very gently into the batter. Pour the batter into the

    prepared pan and bake for about 50 (+) minutes, or until a cake

    tester placed in the center of the loaf comes out clean.

     

    Meanwhile, cook the 1/3 cup lemon juice and remaining 1 Tbsp.

    sugar in a small pan until the sugar dissolves and the mixture

    is clear. Set aside.

     

    When the cake is done, allow it to cool in the pan for 10 minute

    s before flipping out onto a cooling rack. Carefully place on a

    baking rack over a sheet pan.

     

    While the cake is still warm, pour  the lemon-sugar mixture over

    the cake and allow it to soak in  (a pastry brush works great for

    this, as does using a toothpick  to make tiny holes that draw the

    syrup in better). Cool.

     

     

     


  • Honey Mustard Glazed Ribs

    April 3, 2014

    Ingredients-Glaze

     

    1/2 cup Lucero Honey & Ginger Balsamic Vinegar

    2 Tbsp. light brown sugar

    1/3 cup clover honey

    3 heaping Tbsp. Lucero Little Thief Mustard 

    salt and freshly ground black pepper

     

    Ribs

     

    2 racks St. Louis style/country style pork ribs (12 ribs

    each)

    4 Tbsp. mild extra virgin olive oil like

    Lucero Miller's Blend Extra Virgin Olive Oil

    salt and freshly ground black pepper

    1 cup soy sauce

    4 cups water

    2 to 3-inch piece ginger, skin-on and sliced

     

     

    Directions

    Honey-Mustard Glaze:

     

    1-  Combine  balsamic vinegar and brown sugar in small

    saucepan over high heat and cook, stirring occasionally,

    until the sugar is completely dissolved and mixture reduces

    slightly, about 5 minutes.

     

    2-  Remove from the heat and whisk in honey and mustard

    and season with salt and pepper, to taste. Let cool to room

    temperature.

     

    Ribs

    Preheat the oven to 500 degrees F.

     

    1-  Brush the pork racks on both sides with extra virgin olive

    oil  and season with salt and pepper, to taste.

     

     

    2-  In a saucepan over medium-high heat, combine soy sauce,

    4 cups of water and the ginger and bring to a boil.

     

     

    3-  Pour the mixture into the bottom of a roasting pan, fitted

    with a rack, and arrange the ribs on the rack. Wrap pan with

    foil and roast until the ribs are tender, about 1 1/2 hours.

     

     

    4-  Remove the ribs from the oven and transfer to baking

    sheets lined with foil or parchment paper. Turn on the broiler

    and heat for 3 to 5 minutes. Brush the ribs heavily on the top

    side  with some of the glaze. Cook ribs under broiler and broil

    until golden brown and a crust  has formed.

     

     

    5-  Remove from the oven to a cutting board and brush with

    more of the glaze. Let rest 10 minutes before slicing. Arrange

    the ribs on a platter and serve.

     

     

     


  • Muffin Tin Roasted Garlic

    April 3, 2014

     

     

    Instructions

    Preheat the oven to 400°F.

     

     

    Peel away the outer layers of the garlic bulb skin, leaving the  skins

    of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch

    of the top of cloves, exposing the individual cloves of garlic.

     

     

    Place the garlic heads in a baking pan; muffin pans work well for

    this purpose. Drizzle a couple tsps. Lucero Single Variety Extra 

    Virgin Olive Oil over each head using your fingers to make sure

    the garlic head is well coated.

     

    Cover with aluminum foil.

    Bake at 400°F for 30-35 minutes, or until the cloves feel soft when

    pressed.

     

     

    Allow the garlic to cool enough so you can touch it without burning

    yourself. Use a small small knife cut the skin slightly around each

    clove. Use a cocktail fork or your fingers to pull or squeeze the

    roasted garlic cloves out of their skins.

     

     

    Eat as is (Yum!) or mash with a fork and use for cooking. Can be

    spread over warm French bread, mixed with sour cream for a

    topping for baked potatoes, or mixed in with Parmesan and

    pasta.

     

     


  • Roasted Red Peppers

    April 3, 2014

    Ingredients

     

    4 large red or yellow bell peppers, preferably  the Holland peppers

    2 Tbsp. of robust olive oil - Choose one of our

    Lucero Extra Virgin Olive Oil Blends

    Directions

    Preheat the oven to 500 degrees

     

    Place the whole peppers on a sheet pan and roast in the oven for

    30 to 40 minutes, until the skins are completely wrinkled and the

    peppers are charred, turning them twice during roasting.

     

    Remove the pan from the oven and immediately cover it tightly

    with aluminum foil. Set aside for 30 minutes, or until the peppers

    are cool enough to handle.

     

     

     

    Remove the stem from each pepper and cut them in quarters

    Remove the peels and seeds and place the peppers in a bowl

    along with any juices that have collected. Discard the stems,

    peels, and seeds. Pour the extra virgin olive oil over the

    peppers. Cover with plastic wrap and refrigerate for up to

    2 weeks.

     

     


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