Desserts

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  • Glazed Blood Orange Genetti

    November 2, 2018

     

     

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

     images by DL Acken, reprinted with the permission of  TouchWood

    Editions.  

     

    Genetti are moist, cake-like cookies, and they are an absolute

    necessity at my husband’s family Christmas gatherings. They are

    traditionally made with star anise, but this version is meant for

    the non-licorice lovers in the family.

     

    Glazed Blood Orange Genetti

    Makes 30–36 Cookies

     

    3 eggs

    1/2 cup granulated sugar

    1/2 cup Blood Orange or Mandarin Orange infused
    olive oil

    1/2 cup 2% or whole milk

    3 cups all-purpose flour

    1 1/2 Tbsp baking powder

    2 Tbsp orange juice

    1 cup icing sugar, sifted

     

    Preheat the oven to 250°F.

    Line a cookie sheet with parchment paper.

     

    In a stand mixer fitted with the paddle attachment, beat the eggs until

    light and fluffy, 3–5 minutes. Add the sugar and beat for another 3

    minutes. Add the olive oil, beating until fully incorporated, and then

    gradually add the milk, beating as you add it.

     

    After all the milk has been added, beat for 1 more minute to ensure

    the wet ingredients are filled with air. With the mixer running on low

    speed, slowly begin to add the flour then beat in the baking powder

    and mix for 1 more minute.

     

    Drop tablespoonfuls of batter onto the prepared cookie sheet, leaving

    at least 1 inch between them. Bake for 10 minutes, until risen and

    lightly golden on top but not brown. Remove from the cookie sheet

    and allow to cool completely on a wire rack.

     

    Warm the orange juice a little before whisking it into the icing

    sugar to make a glaze. Warming it helps prevent lumps. Using a pastry

    brush, brush the glaze onto the cookies in a thin, even layer. Allow to

    set completely before enjoying, 2–3 hours.

     

    Store in an airtight container at room temperature for up to 1

    week.

     

    For more of Emily's Italy recipes click HERE

     

     

     


  • Classic Olive Oil Bundt Cake

    November 2, 2018

     

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

     images by DL Acken, reprinted with the permission of  TouchWood

    Editions.  

     

    Bundt cakes are not only beautiful but also dense and rich and using

    olive oil takes them to a whole new level. This cake is incredibly

    versatile—I’ll fold in fresh raspberries in summer, diced crystalized

    ginger in fall, cranberries at Christmas or for a winter treat, or just

    keep it classically delicious on its own.

     

    If you want something smaller, halve the recipe and bake it for 45

    minutes in a 9-inch round pan.

     

    Classic Olive Oil Bundt Cake

    Makes One 10–inch  Cake

     

    4 cups all-purpose flour

    1 1/2 tsp baking powder

    1/2 tsp baking soda

    1 tsp sea salt

    6 eggs

    2 cups granulated sugar

    1 cup Blood Orange olive oil

    or Mandarin Orange infused olive oil

    2 cups 2% milk

     

    Preparation Preheat the oven to 350°F.

     

    Lightly grease a Bundt pan with some olive oil, and sprinkle in

    some flour to dust the pan evenly. Set aside.

     

    In a large mixing bowl, whisk together the flour, baking powder,

    baking soda, and salt. In a separate bowl, whisk the eggs with the

    sugar to form a fluffy, creamy-colored mixture. Continue to whisk

    while you drizzle in the olive oil.

     

    Whisk until fully combined. Mixing well after each addition, add

    one-third of the flour mixture, then 1 cup of milk, half of the

    remaining flour, the remaining 1 cup milk, and then the remaining

    flour. Beat until fluffy, creamy, and fully combined.

     

    Pour the batter into the prepared pan, and tap the pan gently on

    the counter to ensure the batter is level and even and to remove

    any air pockets.

     

    Bake until the cake has risen and is golden on top, and a toothpick

    inserted in the center comes out with a few soft crumbs but no

    batter on it, 1 hour and 15 minutes. Remove the cake from the oven

    and immediately run a knife around the outside to loosen the edges.

     

    Let it sit in the pan on a wire rack for 2–3 minutes, then invert onto

    a serving plate. Let cool completely before drizzling with a simple

    glaze of your choice or a dusting of icing sugar.

     

    This can be stored in an airtight container at room temperature for

    up to 5 days.

     

    For more of Emily's Italy recipes click HERE

     

     

     


  • Roasted Rice Pudding

    November 1, 2018

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe

    and images by DL Acken reprinted with the  permission of

    TouchWood Editions. 

     

    Roasted Rice Pudding

     

    Simple and classic, this rose-scented rice pudding offers sweet comfort

    when served warm and a refreshing bite when served chilled. This is a

    dessert that I love to put in the oven, moments before sitting down to

    enjoy dinner.

     

    It cooks while we eat and talk and fills the kitchen with beautiful

    fragrances. As soon as we’re done eating our main meal, the table is

    cleared, the pudding comes out of the oven, and tea is served!

     

    Whisking the Lime infused olive oil into the rice before it is baked

    intensifies the flavor of the rice and is the perfect complement to the

    rosewater. I love to garnish this with rose petals and lime zest to add

    a touch of color.

     

    Ingredients, Serves Four

     

    1 cup short-grain rice

    4 Tbsp Lime infused olive oil, divided

    1/2 cup granulated sugar

    2 cups whole milk

    1 cup whipping (35%) cream

    3 Tbsp rosewater

    lime zest, rose petals, and cream for garnish

     

    Preheat the oven to 325°F.

     

    Rinse the rice well, shaking off any excess water, then place it in

    a small saucepan over medium heat. Pour in 3 Tbsp of the olive oil

    and stir to combine. Cook until the rice is glossy and translucent,

    2–3 minutes, and then remove from the heat.

     

    Drizzle the remaining 1 Tbsp olive oil in a glass or ceramic baking

    dish and rub to coat evenly. Add the rice, stir in the sugar so it’s

    evenly distributed, and then pour in the milk, cream, and

    rosewater.

     

    Cover the pan partially with a lid or cover loosely with foil, leaving

    an opening on the side for some of the steam to escape.

     

    Bake for 1 hour then uncover and bake for an

    additional 15 minutes.

     

    Spoon warm pudding into bowls and garnish with lime zest and rose

    petals, and a drizzle of extra cream if desired. Alternatively, let it chill

    completely in the fridge and serve cold.

     

    You can store this in an airtight container in the fridge for up to 3

    days.  This dish does not freeze well.

     

     

    For more of Emily's Syria Recipes click HERE

     

     

     


  • Honey Pie

    October 31, 2018

     

    Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe

    and images by DL Acken reprinted with the permission of

    TouchWood Editions.  

     

    Honey Pie

    This pie is probably better described as a Greek-style cheesecake.

    It’s sweetened with honey and Apricot white balsamic vinegar, so

    it’s not overly sweet, and it has a slightly coarser texture than New

    York–style cheesecake, thanks to the yogurt and ricotta, which also

    help it hold its shape. This is definitely worth a try!

     

     

    Ingredients: Serves six

     

    2 cups ricotta cheese

    1 cup plain Greek yogurt (store-bought or homemade,

    see page 17)

    1/2 cup honey

    3 eggs

    1/2 tsp sea salt

    1/4 cup + 2 Tbsp Apricot or Peach white balsamic vinegar

    1 Tbsp cornstarch

     

    Preheat the oven to 350°F.

    Grease an 8-inch springform pan with extra virgin olive oil.

     

    In a large bowl, whisk together the  ricotta, yogurt, honey,

    eggs, and salt until smooth and creamy.

     

    In a small bowl, whisk together 2 Tbsp of the balsamic and the

    cornstarch to form a creamy, lump-free paste. Drizzle the paste

    into the ricotta-yogurt mixture and mix well to combine.

     

    Pour the batter into the prepared pan and bake for 35–40 mins,

    until the top is golden and a toothpick inserted in the center

    comes out with only a few wet crumbs. The center should be set

    and shouldn’t jiggle when the cheesecake is moved.

     

    Remove the cake from the oven, run a knife around the outside

    of the cake, and allow to sit for at least 10 minutes before

    removing the ring from around the outside of thepan. Let cool

    completely before serving.

     

    Meanwhile-

     

    In a small saucepan over medium heat, bring the remaining 1/4

    cup of balsamic to a gentle boil. Swirling the pan to keep the

    vinegar moving, cook it down for 2–3 minutes, until slightly

    golden.

     

    Gently pour this warm reduction over the  cake slices immediately

    before serving, or drizzle it onto serving plates before placing the

    slices on top. The vinegar reduction will cool when it touches the

    cake and create a caramel effect.

     

    For more of Emily's recipes from Greece click HERE

     

     


  • Flourless Olive Oil Chocolate Torte

    October 23, 2018

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe

    and images by DL Acken reprinted with the permission of

    TouchWood Editions.  

     

    Such a dense, rich, and delicious chocolate cake. The Orange

    infused olive oil adds complexity and uniqueness.

     

    Ingredients

    Makes one 8–inch cake: Serves six

     

    8 oz dark chocolate (I like bittersweet or a minimum 70%

    cocoa for this)

    1/2 cup Mandarin orange infused olive oil or

    Chocolate olive oil

    6 eggs

    3/4 cup granulated sugar, divided

    Pinch of sea salt

    Cocoa and fresh mint leaves for garnish

     

     

    Preparation

    Preheat the oven to 325°F.

     

    1-  Lightly grease an 8-inch springform pan with a little

    olive oil. Set aside. Finely chop the chocolate.

     

     

    2-  Using a double boiler, or heatproof bowl set over a

    saucepan of simmering water, whisk together the

    chocolate and olive oil, until the chocolate is melted and

    the mixture is creamy-smooth. Remove from the heat

    and set aside.

     

     

    3-  Separate the eggs, placing the yolks in one bowl and

    the whites in another. Whisk 1/2 cup of the sugar and

    pinch of salt with the yolks until the mixture is fluffy

    and creamy-colored, about 2 minutes. Whisk as you

    slowly drizzle in the chocolate mixture, and until

    fully combined.

     

    4-  Whip the egg whites to soft peaks. Still whipping,

    slowly sprinkle in the remaining sugar, beating until

    stiff peaks form. Gently fold the egg whites into the

    chocolate batter, being careful not to break down the

    whites.

     

    5-  Pour into the prepared pan and smooth the top with

    the back of a spoon.

     

    6-  Bake until a toothpick inserted in the center comes

    out with a few crumbs but no batter attached, 35–40

    minutes.

     

    7-  Remove the cake from the oven and immediately run a

    knife around the outside. Let it sit in the pan on a wire

    rack for 10 minutes then remove the ring from around

    the outside and cool completely.

     

    Serve with a dusting of cocoa and a few mint leaves (or

    try a dusting of icing sugar and a few fresh raspberries).

    This can be stored in an airtight container at room

    temperature for up to 1 week. For an extra-dense cake,

    serve chilled and store in the fridge for up to 2 weeks.

     

    For more of Emily's "Italy" recipes click HERE

     

     

     

     

     


  • Chocolate Olive Oil Torte

    February 2, 2018

    Ingredients

    scant 1/2 C. (2 oz) natural or blanched whole almonds,

    or 1/2 C (2 oz.) almond meal

    2 Tbsp. unbleached all-purpose flour

    6 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped

    1/2 C.  Lucero Deluxe Chocolate Olive Oil, extra for drizzling

    1/8 tsp  fine sea salt

    4 large eggs, separated at room temperature

    3/4 C. ( 5.25 oz.) sugar

    1/8 tsp. cream of tartar

    Maldon English Flake Sea Salt  (flaky sea salt)

     

    Directions

    Serves 12

    Preheat to 375°F and position rack in lower third of the oven.

     

    1-  Grease the bottom and sides of springform pan with olive oil.

     

    2-  If using whole almonds, pulse them with the flour in food

    processor until finely ground. Otherwise simply mix almond

    meal and flour together.

     

    3-  Put the chocolate, chocolate olive oil, and fine sea salt

    in a large heat proof bowl, preferably stainless steel.

     

    4-  Set it in a wide skillet of barely simmering water, and stir

    occasionally until the chocolate is nearly melted. Remove

    bowl from the heat and stir the chocolate until it is completely

    melted and smooth. Whisk in the egg yolks and 1/2 cup

    of the sugar. Set aside.

     

    5-  With the electric mixer, beat the egg whites and cream

    of tartar into the chocolate mixture. Scrape the remaining egg

    whites into the bowl, pour the almond mixture on top, folding

    just until the egg whites and almonds are evenly incorporated.

     

    6-  Scrape the batter into the prepared pan and spread it evenly.

    Bake for 25 to 30 minutes, until the toothpick inserted in center

    of the torte comes out with a few moist crumbs.

     

    Finish

     

    7-  Set the pan on the rack to cool Slide a thin knife or a small

    metal spatula around the inside of the pan to loosen the cake

    and allow the thin crust on the top to sink (slightly) as the cake

    cools.

     

    8-  Let cool completely. Remove the pan sides and transfer the

    cake to a serving platter. The torte can be kept at room

    temperature, covered or under a cake dome, for at least 3

    days, or frozen, well wrapped, for up to 3 month.

    Bring to room temperature before serving. Serve slices with

    a bit of chocolate olive oil and some flaky sea salt

     

     

     

     


  • Mandarin Orange Olive Oil Cake

    December 11, 2017

     

     

    Our olive orchards are at the northern edge of Satsuma Mandarin 
    Orange country, so each winter we collaborate  with Lou and Lola at
    Tri-L Ranch to mill their mandarins with our  olives and producing an
    exquisite Agrumato style  olive oil redolent of that special fruit.  

     

    Many of our customers enjoy it over ice cream for a “creamsicle”effect,
    which we love, however there are many other uses in the kitchen for
    Agrumato, too.

     

    Here's a cake that would brighten any winter day!  We  use a  generous
    amount of Mandarin Orange Agrumato. If you're adventurous we suggest
    you make your own marmalade.  If you're constrained by time, or not
    so adventurous and must use a store bought version then  look for the
    traditional thick cut , preferably from England.  Alternately, we've
    had good results making our own marmalade any time of year with
    Mamade prepared  Seville oranges.  Another quick and easy alternate
    is to dust the top with powered sugar.

     

    Ingredients

     

    1 Tbsp. extra virgin olive oil

    ¾ cup Lucero Mandarin Orange Agrumato Olive Oil 

    ¾ cup sugar

    2 eggs

    ½ tsp. Maldon Sea Salt

    ⅔ cup buttermilk

    1 ½ cups all purpose flour

    2 tsp. baking powder

    1 tsp. baking soda

    2 Tbsp. powdered sugar OR marmalade

     

    Directions

    Preheat oven to 350°F

     

    1-  Apply  1 Tbsp. extra virgin olive oil liberally to a 9” cake pan.

     

     

    2-  Beat eggs and sugar in mixer until foamy for approximately

    2 minutes.  Add salt, buttermilk, and

     Mandarin Orange Agrumato Oil continuing  to beat until

    combined.  This should take an extra minute at medium speed.

     

    3-  In a separate bowl combine flour, baking powder, and baking

    soda. Using the lowest mixing speed add the flour mixture to the

    wet  mixture and process until the mixture is only just combined.

    Avoid over mixing.

     

    4-  Transfer the batter into the prepared 9” pan and bake until the

    center of the cake comes out clean using a tooth pick or cake tester,

    about 30 minutes.

     

    5-  Cool in the cake pan for about ten minutes, then turn onto a rack

    to completely cool. Decorate by sifting powered sugar over the top

    just prior to serving or by spooning warm marmalade over the top

    of the cake at the last minute.

     

    Recipe by Lucero Kitchen

     

    seville orange marmalade recipe at simplyrecipes.com

     

     


  • Lucero Mandarin Holiday Cookies

    December 5, 2017

    Ingredients

     

    2 1/2 cups all-purpose flour, plus more for surface

    1 tsp. baking powder

    1/2 tsp salt

    12 Tbsp.  Lucero Mandarin Orange Olive Oil

    (or Lucero Lemon Infused Olive Oil)

    2 cups sugar

    2 large eggs

    2 tsp.s pure vanilla extract

    tubes of cake decorating gel

    Directions

    Preheat oven to 325 degrees F

     

    1-   Stir flour, baking powder, and salt into a large bowl.

     

    2-  Beat olive oil and sugar with a mixer on medium-high speed

    until incorporated, slightly yellow, and fluffy, about 2 minutes.

    Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture,

    then vanilla.

     

    Refrigerate dough, wrapped in plastic wrap, for at  least 1 hour.

     

    3-  Roll out dough to about 1/4-inch thickness on floured surface.

    Cut out cookies using a round  or other shaped cookie cutter,

    re-rolling  scraps once. Transfer to a baking sheet.

     

    4-   Bake until edges just start to brown, 17 to 19 minutes.

    Transfer  cookies to a wire rack, and let cool completely.

     

    5-  Frost some cookies with white icing to cover and others

    with varied colored icing. (just add food coloring)

     

    6. To swirl a design oin white icing- immediately using piping

    gel pipe a dot of color on the cookie. Then pipe additional lines

    of color around the center dot and drag a toothpick to form

    a design of your liking.

     

    7.  For a more solid effect wait until cookie frosting dries a bit

    and then add your designs with different colored tubes of

    decorating gel. You can simply add candy decorations by

    brushing cookie first with a little honey thinned with warm

    water to form a sticky glaze for the decorations and proceed

    without icing the cookie.

     

     

    Photo by diyhomedecorguide.com

     

     


  • Warm Figs With Blue Cheese and Lucero Balsamic Vinegar Glaze

    October 3, 2017

     

    Stuffed figs are equally delicious with blue or goat cheese. Try  using
    both at your next party.

     

    Ingredients

    Makes 16 appetizers

     

    16   fresh black mission figs (about 1 pint)

    3     oz. blue cheese or chèvre goat cheese

    1     tsp. fresh thyme, chopped

    ¼    cup pistachios, toasted and roughly chopped

    Lucero Balsamic Vinegar Glaze, for drizzling*

    Thyme sprigs for garnish

     

    Put the balsamic vinegar into a small saucepan and

    heat on  med heat until it bubbles. Reduce heat to low.

    Simmer and stir often until it thickens.

    Preparation

    Adjust oven rack  6 or 7 inches below the broiler.

     

    1-  Trim stems off figs.  Using a small knife, cut an X into the

    top of each fig stopping halfway down.

     

    2-  Crumble or cut the cheese into small pieces. Gently stuff

    each fig, slightly mounding the cheese.

     

    3-  Sprinkle with chopped thyme.  Place stuffed figs on a

    foil-lined sheet pan.

     

    4-  Turn broiler on and place figs in oven. Broil 4-5 minutes or

    until figs are warm and the cheese begins to melt. Transfer

    warm figs to a serving platter.  Sprinkle with the pistachios

    and a liberal drizzle of balsamic glaze.

     

    Garnish with thyme sprigs and serve immediately.

     

    For Lucero by P. Wittmann

     

     

     


  • Lucero Chocolate Olive Oil Brownies

    October 3, 2017

    Ingredients

     

    1/4 cup flour

    1/3 cup Dutch-processed cocoa

    1/4 tsp. baking powder

    1/4 tsp. kosher salt

    1/3 cup Lucero Deluxe Chocolate Olive Oil

    5 oz. 70% dark chocolate finely chopped

    1 cup sugar

    2 large eggs

    1 tsp. vanilla extract

    1/3 cup semisweet chocolate chips

    1/2 cup, walnuts, coarsely chopped, divided

    Maldon flake sea salt, for topping

     

    Preparation

    Preheat oven to 350 degrees.

     

    1-  Generously oil or butter an 8x8-inch baking pan and line

    bottom with parchment.

     

    2-  In a small bowl, whisk together flour, cocoa, baking powder

    and salt.  Set aside.

     

    3-  Using a double boiler  or heat proof mixing bowl, set directly

    in a wide skillet with barely simmering water, stir chocolate

    and oil together until chocolate is just melted .

     

    4-  Remove from heat and  whisk sugar until incorporated.

    The batter will be slightly grainy. Whisk in eggs one at a time,

    mixing vigorously after each until batter is smooth.

    Mix in vanilla.

     

    5-  Sprinkle dry ingredients over chocolate mixture, barely

    stirring until just combined. Stir in chocolate chips and 1/3

    cup of walnuts. Spread evenly in the lined pan.

     

    6-  Top batter with the remaining walnuts and a sprinkling

    of Maldon. Bake until the brownies are set in the middle,

    25 to 28 minutes

     

     

     

     


  • Meyer Eureka Lemon Bars

    March 10, 2017

    Photography by Angie Norwood Browne

    Ingredients

     

    3 Tbsp. confectioners’ sugar, plus more for sprinkling

    1 tsp. finely grated lime zest

    ¼ tsp. fine sea salt

    10 Tbsp. cold unsalted butter, cut into cubes

    For the curd:

    3/4 cup of lime juice (about 6 limes)

    1 ½ cups sugar

    2 large eggs plus 3 yolks

    1 ½ tsps. cornstarch

    Pinch of fine sea salt

    4 Tbsp. butter

    ¼ cup Meyer & Eureka Lemon Olive Oil Agrumato

    confectioners’ sugar

    Directions

    Heat oven to 325 degrees

     

    1-   Line a 9-by-9-inch baking pan with

    enough parchment to hang over two of the sides (to be used as

    handles later to lift the bars out of the pan).

     

    To make the shortbread base,

     

    2-  Pulse together the flour, granulated sugar, confectioners’ sugar,

    lime zest and salt in a food processor or whisk together in a large

    bowl. Add butter and pulse (or use two knives or your fingers) to

    cut the butter into the flour until a crumbly dough forms.

     

    3-  Press dough into prepared pan and bake until shortbread is

    pale golden all over, 30 to 35 minutes.

     

    Make the Curd

     

    4-  Grate 1/2 tablespoon zest from limes and set aside. Squeeze

    limes to yield 3/4 cup juice.

     

    5-  In a small, stainless steel saucepan, whisk together lime juice,

    sugar, eggs and yolks, cornstarch and fine sea salt over medium

    heat until boiling and thickened, 2 to 5 minutes. Make sure

    mixture comes to a boil or the cornstarch won’t activate. But once

    it boils do not cook for longer than 1 minute or you risk the curd

    thinning out again.

     

    6-  Remove from heat and strain into a bowl. Whisk in butter, olive

    oil and lime zest.

     

    7-  When shortbread is ready, take it out of the oven and carefully

    pour the lemon curd onto the shortbread base; return the pan to

    the oven.

     

    8- Bake until topping is just set, 10 to 15 minutes more. Allow to

    cool to room temperature, then refrigerate until cold before

    cutting into bars. Sprinkle with confectioners’ sugar and flaky sea

    salt right before serving.

     

    Recipe adapted from the Lucero Kitchen.

     

     

     


  • Delightful Olive Oil Gingerbread

    November 23, 2016

    anbp_160819_luc_gingerbread_iced_116_retouched

    Inspired by Gramercy Tavern Gingerbread

    and featured in Lucero’s Holiday 2016 Catalog,

    this Gingerbread is best made a day ahead and will

    keep for up to three days.

     

     

    Ingredients

    Yield:  8

    Prep:  20 minutes; Total: 1 hour, 45 minutes

     

     

    ¾ cups Guinness® or Sierra Nevada® Stout
    1 cup dark molasses
    3 Tbsp.  Lucero Winter Spice Balsamic Vinegar
    ½ tsp.  baking soda
    2 cups all purpose flour
    1.5 tsp. baking powder
    2 Tbsp. ground ginger
    1 tsp. ground cinnamon
    ¼ tsp. ground cloves
    ¼ tsp. freshly grated nutmeg
    ¼ tsp. salt
    3 large eggs
    1 cup packed dark brown sugar
    1 cup granulated sugar
    ¾ cup Lucero Ascolano Extra Virgin Olive Oil

    (You can use our fruity Ascolano or one of our delicate

    intensity oils as well)

     

    Optional Ingredients


    Confectioner’s sugar for dusting, whipped cream for topping

     

    Preparation

    Preheat oven to 350°F.

     

     

    1-  Adjust oven rack to the middle and then butter and dust a 10-12 cup

    bundt  pan.

     

    2-  Bring stout, molasses,  Winter Spice Balsamic Vinegar to boil

    in a large saucepan, and remove from heat.

     

    3-  Whisk in baking soda and cool to room temperature.

     

    4-  Sift the baking powder, spices and salt in a large bowl.

     

    5-  Beat the eggs and sugars, Ascolano Oil, then add the

    molasses mixture from above.

     

    6-  Gently stir the flour mixture in until just combined.

    Pour batter into the bundt pan and rap the pan sharply on

    counter to eliminate air bubbles.

     

    7-  Bake in the middle of the oven until a tester comes out with

    a few moist crumbs adhering, about 50 minutes.

     

    8-  Cool the cake in the pan on a cooling rack for 5 minutes

    then remove cake from the pan and cool completely

    9-  Serve with confectioner’s sugar  or whipped cream. You

    can also top  the cake with your favorite sugar glaze recipe.

     

    Copyright Lucero Olive Oil, LLC 2016

     

    Taste Notes: Ascolano is Yellow Green Label-medium intensity

    Try one of our Purple Label-delicate intensity oils 

     

     

     

     


  • Chocolate Espresso Pumpkin Cake

    October 18, 2016

    Dark-Chocolate-Espresso-Pumpkin-Bread

    Ingredients

     

    1 cup all-purpose flour

    1/2 cup plus 2 Tbsp. whole wheat pastry flour

    1 tsp. baking soda

    1 tsp. salt

    1 tsp. cinnamon

    1/4 tsp. nutmeg

    1/4 tsp. ginger

    3/4 cup plus 2 Tbsp. pure pumpkin puree

    1/2 cup Hojiblanca Extra Virgin Olive Oil

    2 tsp.s espresso powder

    1 cup sugar

    1/2 cup packed light brown sugar

    2 large eggs

    1 tsp. pure vanilla extract

    2/3 cup room-temperature water

    6 ounces good quality dark chocolate, chopped (60 to 72%)

     

    Instructions

    Preheat oven to 350 degrees F

     

    1-  Position oven rack to the middle position. Generously oil and

    flour  a 9-by-5-inch loaf pan.

     

    2-  In a medium bowl, whisk together both flours, baking soda,

    salt, cinnamon, nutmeg, and ginger.

     

    3-  In a large bowl, whisk together the pumpkin puree and olive

    oi l until well combined.

     

    4-  Add the espresso powder and both sugars and whisk until

    combined.

     

    5-  Whisk in the eggs, one at a time, until combined,  then the

    vanilla.

     

    6-  Add in the water and mix until combined. Stir in all the chopped

    chocolate.

     

    7-  Fold the dry ingredients into the wet ingredients gently.  Be

    careful not to over mix.

     

    8-  Pour the batter into the prepared pan and smooth the top.

    Bake until a toothpick can be inserted coming out clean, about

    65 to 85 minutes. (mine took 80 minutes)

     

    9- Transfer the loaf pan to a wire rack, and allow the cake to cool

    l in the pan for about 15 minutes. Turn out the loaf onto the

    wire rack and cool completely.

     

    *The bread can be stored tightly wrapped at room temperature

    for up to 2 days, or frozen for 1 month.

     

    Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate

     

    Recipe adapted from Portuguese Girl Cooks.com

     

     

     


  • Simple Apple Galette

    October 2, 2016

    AppleGalette_1167 SMALL

     

     

    Ingredients

     

    Crust

     

    2½ cups all purpose flour plus some for dusting
    ¼ cup light brown sugar
    ½ tsp. salt
    1 cup cold butter, cubed
    2 egg yolks
    2‐4 Tbsp. heavy cream

     

    Fruit Filling

     

    6 granny smith apples
    juice and zest of 1 organic lemon
    1 Tbsp. cornstarch
    1 tsp. cinnamon
    1 tsp. ginger
    ½ tsp. allspice
    3 Tbsp. local honey or 

    3 Tbsp Lucero Honey and Ginger White Balsamic
    ½ tsp. fine sea salt

     

    Almond Layer

     

    ¾ cups toasted almonds
    ½ cup sugar
    ½ tsp. salt
    ¼ cup butter
    1 egg
    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

     

    Directions

     

     

    1-  For the crust, pulse flour, sugar, and salt in a food processor

    until combined.

     

    2-  Add butter and pulse until mixture resembles course meal. Add

    egg yolks and 2 tablespoons of the cream. Pulse until the dough

    comes together, about 20 seconds. Add more cream if needed.

     

    3-  Divide the dough in half and pat into disks. Cover in plastic and

    refrigerate for an hour or freeze for later use.

     

    Preheat oven to 375° F.

     

    1-  For the almond layer run cool toasted almonds, sugar, salt in 

    food processor until smooth

     

    2-  Add chilled butter and egg and mix until integrated and the

    consistency is smooth. Refrigerate until needed in a sealed

    container.

     

    Option (Almond Layer Optional)

     

    1-  Remove one disc of dough from the refrigerator and let sit

    5 or 10 minutes until pliable. Dust with flour and roll dough

    into a round or oblong shape about 1/4 inch thick.

     

    2-  Roll dough onto a rolling pin and unroll onto a Silpat

    nonstick baking liner or parchment paper and place onto an

    insulated cookie sheet.

     

    3-  Spread almond filling in the middle of this dough leaving 2.5"

    around the edges. Place in the freezer for 15 minutes or until

    you've completed the apple filling.

     

    Apple Filling

     

    1- Peel, core, and slice the apples and add those and all other

    apple filling ingredients to a bowl and gently toss until

    everything is integrated.

     

    2- Place apples slightly overlapping in a spiral or other organized

    pattern on top of the frozen almond filling drizzling with the

    remaining juice from the bottom of the bowl.

     

    3- Fold the edges of the crust inward, over the edges of the

    apples, overlapping when necessary.

     

    FINISH

     

    4-  Bake until everything is golden and any almond filling that has

    risen through the apples has started to become crusty and brown.

    This should take 30-40 minutes.

     

    5-  Turn once after 20 minutes.

     

    Serve warm and drizzled with

    Lucero Ascolano Extra Virgin Olive Oil.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Persian Lime Bars

    September 29, 2016

     

     

    Ingredients

     

    • 1 ¼ cups all-purpose flour
    • ¼ cup granulated sugar
    • 3 Tbsp. confectioners’ sugar, plus more for sprinkling
    • 1 tsp. finely grated lime zest
    • ¼ tsp. fine sea salt
    • 10 Tbsp. cold unsalted butter, cut into cubes

     

    For the Curd

     

    • 3/4 cup of lime juice (about 6 limes)
    • 1 ½ cups sugar
    • 2 large eggs plus 3 yolks
    • 1 ½ tsps. cornstarch
    • pinch of fine sea salt
    • 4 Tbsp. butter
    • ¼ cup Persian Lime Agrumato Olive Oil
    • confectioners’ sugar

     

    Directions

    Heat oven to 325 degrees F

     

    1-  Line a 9-by-9-inch baking pan with  enough parchment to hang

    over two of the sides (to be used as handles later to lift the bars

    out of the pan).

     

    Make the shortbread

     

    2-  Pulse together the flour, granulated sugar, confectioners’ sugar,

    lime zest and salt in a food processor,or whisk together in a large

    bowl.

     

    3-  Add butter and pulse (or use two knives or your fingers) to cut

    the butter into the flour until a crumbly dough forms.

     

    3-  Press dough into prepared pan and bake until shortbread is

    pale golden all over, 30 to 35 minutes.

     

     

    Make the Curd

     

     

    1-  Grate 1/2 tablespoon zest from limes and set aside. Squeeze

    limes to yield 3/4 cup juice.

     

    2-  In a small, stainless steel saucepan, whisk together lime juice,

    sugar, eggs and yolks, cornstarch and fine sea salt over medium

    heat until boiling and thickened, 2 to 5 minutes.

     

    3-  Make sure mixture comes to a boil or the cornstarch won’t

    activate. But once it boils do not cook for longer than 1 minute

    or you risk the curd thinning out again.

     

    4-  Remove from heat and strain into a bowl. Whisk in butter,

    olive oil and lime zest.

     

    5-  When the shortbread is ready, take it out of the oven and

    carefully pour the lemon curd onto the shortbread base; return

    the pan to the oven.

     

     

    Finish

     

    6- Bake until topping is just set, 10 to 15 minutes more. Allow to

    cool to room temperature, then refrigerate until cold before

    cutting into bars. Sprinkle with confectioners’ sugar and flaky

    sea salt right before serving.

     

    Recipe adapted from the Lucero Kitchen

     

     

     

     


  • Wild Cherry Balsamic Vinegar Chocolate Scones

    September 1, 2016

    Ingredients

     

    • 1 cup frozen tart cherries, thawed and halved
      ¼ cup  Lucero Red Balsamic Vinegar
      1¼ cups whole wheat white flour
      ¾ cup oat flour
      ½ cup rolled oats
      2 tsp. baking powder
      ½ tsp. baking soda
      ½ tsp. salt
      ¼ cup coconut sugar (or, organic cane/turbinado sugar)
      4 Tbsp. cold butter, diced
      ½ cup buttermilk
      1 tsp. vanilla extract
      ¼ cup dried tart cherries, roughly chopped
      ¼ cup dark chocolate chips
      cane sugar for topping

    Try using our Traditional Red Balsamic Vinegar

    or

    Your favorite Lucero flavored balsamic.

     

    Instructions

    Preheat oven to 375 degrees.

     

    1- In a medium skillet over medium heat, combine the thawed

    cherries and balsamic vinegar. Cook down for about 10 minutes

    until the vinegar has reduced and thickened into a syrup and

    coated the cherries. Turn off heat and set aside.

     

    2- In a large bowl, combine the flours, oats, baking powder,

    baking soda, salt and sugar.

     

    3- Cut the butter into the flour mixture either with your hands

    or a pastry cutter until the mixture is crumbly and coarse and

    the butter is worked through.

     

    4- Whisk together the buttermilk and vanilla in a small bowl.

     

    5- Add the wet ingredients to the dry and combine with spatula.

     

    6- Spoon the cherries from the pan leaving behind the extra

    balsamic into the bowl. Add the dried cherries and chocolate

    chips and gently fold into the dough.

     

     

    7- Form a 9-10 inch circle with the dough on a baking sheet

    lined with parchment paper or a silpat.

     

    8- Using a wet knife, cut the circle into 8 wedges.

     

    9- Sprinkle the tops of the scones with the extra cane sugar.

     

    10 -Bake for 20 minutes. Remove the scones from the oven,

    using the knife, separate the wedges from each other so that

    they aren't touching and return to the oven for another 3-5

    minutes until the edges are golden and crunchy.

     

    11- Remove from the oven, let cool for 5 minutes before

    transferring to a cooling rack.

     

    12- Use the remaining balsamic in the pan to drizzle over

    the scones before serving if desired.

     

    Recipe from Gina at Running To The Kitchen 

     

     

     


  • Berry Balsamic Sorbet

    July 7, 2016

    Ingredients:

     

    Makes 4 servings

    1 cup fresh blackberries

    1 cup fresh raspberries or strawberries

    1 cup fresh blueberries

    ½ cup honey

    ¼ cup sugar

    2 cups water

    3 Tbsp.Raspberry Red Balsamic Vinegar

    Directions:

     

    1-  Place berries, sugar, honey and water in a large saucepan

    over medium-high heat and bring to a quick boil

     

    2- Reduce the heat to low and simmer 10  minutes. Remove

    from heat and let cool completely.

     

    3-  Puree  in a blender until smooth  or use a food processor

    and strain through a fine mesh strainer. Stir in the

    Raspberry Red Balsamic Vinegar

     

    4-  Process in an ice cream machine according to the

    manufacturer’s directions. Enjoy your frozen dessert!

     

     

     


  • Lemon Olive Oil Muffins

    March 22, 2016

    Ingredients

     

    ¾ cup unsweetened applesauce

    about ¼ cup water or almond milk

    1 tbsp. Meyer lemon zest

    ¼ cup  Meyer and Eureka Lemon Agrumato Olive Oil

    ¼ cup unsweetened almond milk

    ¼ cup  honey (or other natural sweetner such as agave syrup)

    ⅓ cup granulated sugar

    ½ tsp.  Lucero English Flake Sea Salt

    1 tsp. baking soda

    1 tbsp. chia seeds or flax or poppy seeds

    ½ cup rolled oats

    ½ cup almond meal

    1 ½ cup flour

     

    Make the Bianco Glaze

     

    1 cup powdered sugar

    2 Tbsp.  Lucero Bianco White Balsamic Vinegar

    Combine powdered sugar and  White Balsamic Vinegar in

    a bowl and whisk together until you get a thin, pourable glaze.

    Set aside at room temperature.

     

    Directions

    Preheat oven to 375 degrees F.

     

    1-  In a large bowl, combine applesauce, lemon juice, lemon

    zest, Meyer & Eureka Agrumato Olive Oil, honey, sugar,

    baking soda, English Flake sea salt and whisk until all

    ingredients are well combined and the batter is fluffy.

     

    2-  In a separate bowl, combine rolled oats, almond meal, and

    flour. Mix until well combined.

     

    3-  Combine half of the flour mixture in with the lemon mixture

    and whisk. Combine the rest and whisk combining thoroughly.

    The dough will be thick. Stir in chia seeds and whisk once more.

     

    4-  Line a standard muffin pan with 12 paper lines (or) lightly

    grease the tins. Divide the batter evenly between the muffin tins.

     

    5-  Bake for 20 minutes. Let the muffins cool for a few minutes

    in the pan, then remove them from the pan and drizzle the

    Bianco glaze over the top.

     

     

    Photo from Dana at minimalistbaker.com

     

     

     


  • Bianco Berry Pie

    March 11, 2016

    Ingredients for Olive Oil Crust

     

    1 ½ cups flour (can use up to ¾ cup whole-wheat flour)

    3 ½  Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    unrefined sea salt

    Crust Directions

     

    1-  Sift flour and salt into a large bowl.

     

    2-  Add Ascolano Extra Virgin Olive Oil, and using your

    hands, rub flour and oil together until mixture turns crumbly.

     

    3-  Make a well in  the middle, and add 1/4 cup water. Continue

    mixing with your  hands or a fork until dough beings to clump.

    Add water as needed, until dough forms a tight ball.

     

    4-  Refrigerate dough for 1 up to 2 hours.

     

    5-  When dough has chilled, use the heel of your hand to lightly

    knead and flatten the ball, then use a rolling pin to roll out into

    a 9-inch circle. Add extra flour as needed to keep it from

    sticking to the work surface.

     

    Strawberry Balsamic Filling Ingredients

     

    7-8 cups fresh strawberries, hulled and cut into quarters

    1 small red apple

    4 Tbsp. granulated (caster) sugar

    6 Tbsp.Lucero Bianco White Balsamic Vinegar

    1 tsp. Angostura bitters

    ¾ cup light brown sugar

    ¼ tsp. sea salt and a grind of pepper

    egg wash (1 large egg whisked with 1 tsp. water)

    sugar, for sprinkling

     

    Directions for Filling

     

    1-  Combine strawberries in a large bowl. Peel the apple, shred

    on the large holes of a box grater, and add to the strawberries,

    along with the granulated (caster) sugar, bitters and

    Bianco White Balsamic Vinegar 

     

    2-  Mix well, then gently stir in light brown sugar followed

    by sea salt and a small grind of pepper. Place ½ of the crust

    to line the pie dish, add the strawberry balsamic filling and

    place the other ½ over the top.

     

    3-  Press and roll the two crusts together then pinch all the

    way aroun d to create a seam. Crimp the edges as desired.

    Chill the pie in refrigerator for 15 minutes to set the pastry.

     

    4-  Meanwhile, place a baking sheet on bottom rack of oven,

    and pre-heat to 425 F / 220 C.

     

    5-  Remove the pie from the refrigerator and brush the pastry

    with the egg wash. Sprinkle with the desired amount of sugar.

    Place the pie on the baking sheet and bake for 20 to 25 mins,

    or until the pastry is beginning to brown.

     

    6-  Lower the oven temperature to 375 F / 190 C, move the pie

    to the center oven rack, and continue baking until the pastry

    is a deep golden brown and the strawberry juices are bubbling,

    roughly 30 to 35 minutes longer.

     

    7-  Take pie from the oven and allow cooling on a wire rack,

    2 to 3 hrs.

     

    Serve slightly warm or at room temperature. The pie will keep

    refrigerated for 3 days or at room temperature for 2 days.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

    olive oil crust-apple berry pie image from Isa Chandra

     

     

     


  • Dark ChocoChili Cookies

    February 1, 2016

    Ingredients

    1 ½ cups all purpose flour

    1 ½ cups dark chocolate cocoa powder

    1 tsp baking soda

    ¾ tsp cayenne pepper

    1 tsp salt

    2 tsp Lucero Sriracha Flake Sea Salt

    1 cup plus 2 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2 large eggs

    2 cups sugar

    2 tsp vanilla

    1 cup dark chocolate chips

     

    Directions

    Preheat oven to 375 degrees.

     

    1-  Lightly grease two cookie sheets and set aside.

     

    2-  Whisk together flour, cocoa, baking soda, salt and cayenne

    pepper.

     

    3-  Beat together Chocolate Olive Oil and sugar until light and

    fluffy. Beat in vanilla and eggs one at a time.

     

    4-  Add dry ingredients to  wet ingredients combined well.

     

    6-  Stir in dark chocolate chips. With large ice cream scoop, drop

    cookie dough on baking sheets about two inches apart. Bake for

    about 12-14 minutes.

     

    Once the cookies are out of the oven, lightly sprinkle Lucero

    English Flake Sea Salt over the top and enjoy.

     

     

    Recipe by K. Holmes, from the Lucero Kitchen


  • Fig Olive Oil Cake

    January 28, 2016

     

    Makes a 9-inch round cake

     

    Ingredients

    Heat the oven to 350 degrees F.

     

    Using oil, grease two 9-inch cake pans and line the bottoms

    with parchment paper.

     

    2 cups all-purpose flour

    1 1/2 cups sugar

    1 1/2 tsp. salt

    1/2 tsp. baking soda

    1/2 tsp. baking powder

    1 1/3 cups Lucero Five Star Blend Extra Virgin Olive Oil

    1 1/4 cups whole milk

    3 large eggs

    1 1/2 Tbsp. grated orange zest

    1/4 cup fresh orange juice

    1/4 cup Grand Marnier or Cointreau

     

    Thyme Honey Syrup Ingredients

    5 sprigs fresh thyme

    1/4 cup honey

    1/4 cup, plus 2 Tbsp.water

     

    Whipped Topping Ingredients

    2 cups of heavy cream, chilled

    ¼ cup confectioners sugar

    ½ tsp. vanilla extract

    2 pints fresh figs

    grapes for garnish

     

    Instructions For Cake

     

     

    1-  First bowl- whisk the flour, sugar, salt, baking soda and

    powder.

     

    2-  Second bowl-whisk Five Star Blend Extra Virgin Olive Oil

    milk, eggs, orange zest, juice and Grand Marnier.

     

    3-  Add the dry ingredients; whisk until just combined.

     

    4-  Divide batter into two prepared pans . Bake for 30 minutes,

    until the tops are golden and a cake tester comes out clean.

     

    5-  Transfer the cakes to a rack and let cool completely.

     

    6-  Run a knife around the edge of the pans, invert the cake onto

    the rack and let cool completely, about 2 hours.

     

    7-   Pour half of the thyme honey syrup over the two cakes, letting

    the liquid soak completely.

     

    Instructions For Thyme Honey Syrup

     

    1-  In a small saucepan, warm the honey and water over 

    medium-low heat until fragrant and the honey just begins

    to bubble, about 4 minutes.

     

    2-  Add thyme, remove from heat and let steep for 10 minutes.

    Discard thyme and let syrup cool to room temperature.

     

    Instructions For Topping

     

    1-  Slice 1 pint of figs into thin wedges and set aside. In a large

    bowl,whisk together heavy cream, confectioners sugar, and

    vanilla .

     

    2-  Beat until soft peaks formSpread the bottom cake layer

    with half of the whipped cream, layer with sliced figs and

    drizzle with honey.

     

    3-  Put second cake layer on top and decorate  with the rest of

    the whipped cream, figs and grapes. Finish with a drizzle of

    honey. Serve immediately.

     

     

    Recipe adapted from Diana at The Jewels of New York 

     

     

     


  • Olive Oil Chocolate Mocha Mousse

    December 30, 2015

    Ingredients

    Serves 6 to 8

     

    ounces high quality bittersweet chocolate (chopped)
    2 Tbsp. Armagnac or Cognac
    Tbsp. very strong brewed coffee or espresso
    large eggs, separated
    1/2 cup Lucero Ascolano Extra Virgin Olive Oil or
    1/2 cup Lucero Deluxe Chocolate Olive Oil 2 Tbsp. sugarpinch of sea salt

     

    Directions

     

    1-  Melt the chocolate, liquor, and coffee together in the

    top of a double boiler. Once melted, add the pinch of salt

    and remove from the heat.

     

    2-  Stir the egg yolks in one at a time and combine well.

    Add  Lucero Ascolano Extra Virgin Olive Oil using a hand-

    held mixer or a wooden spoon.

     

    3-  Stop whipping the egg whites and when they start to

    stiffen  then add the sugar.  Whip to stiff peaks.

     

    4-  Fold the beaten egg whites into the chocolate a quarter at

    a  time thoroughly amalgamating in between additions until

    all  the white have been folded in.

     

    5-  Spoon mixture into 6 to 8 individual ramekins or one large

    bowl, whatever you plan to serve it in. If you want a more

    chocolate, replace the Ascolano Olive Oil entirely with

    Lucero Deluxe Chocolate Olive Oil 

     

     

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

    Recipe adapted from ,photo courtesy of Food 52

     

     

     


  • Balsamic Caramel Corn

    December 26, 2015

     

     

     

    A special twist on a favorite midnight night snack-this caramel corn
    makes the perfect homemade holiday gift for neighbors and friends.
    It's a sweet companion to salty  cheeses at a wine and  cheese party.
    the subtle balsamic flavor adds sophistication and balances the sweet
    and salty elements.

     

    Ingredients:

     

    12 cups of popped popcorn

    8 oz. unsalted butter

    2 cups packed light brown sugar

    1 tsp. salt (For more flavor, use Lucero Hickory Smoked Sea Salt

    or,Lucero Sriracha Flake Sea Salt

    1/4 cup Lucero Traditional Red Balsamic Vinegar

    1/4 cup light maple syrup

    1 tsp. baking soda

     

    Directions:

    Preheat the oven to 200 degrees.

     

    1-  Following the product instructions, pop the popcorn. When

    cool enough to handle, remove and discard any un-popped

    kernels.

     

    2-  In a large saucepan, combine the butter, brown sugar, salt,

    Red Balsamic Vinegar and syrup. Bring to a boil and stir until all

    ingredients are combined.

     

    3-  Remove from the heat and stir in the baking soda (the mixture

    will foam up.)

     

    4-  Pour the mixture over the popcorn and toss to coat.

    Spread the popcorn mixture evenly onto a baking pan and cook

    for 1 hour, stirring every 15 minutes.

     

    5-  Spread onto wax paper to dry. *For added flavor, try sprinkling

    Smoked Sea Salt, or,Sriracha Sea Salt

     

    Adapted from recipe here Sauce Magazine.

     

     

     


  • Winter Spice Gingerbread

    December 17, 2015

    Gingerbread Ingredients

    2 cups flour
    2 tsps. baking soda
    1 tsps. cinnamon 
    1/2 tsps. salt
    1/2 tsps. ginger
    1/2 tsps. allspice
    1 cup sugar
    1 cup Lucero 
    Millers Blend Extra Virgin Olive Oil

    1 cup molasses
    3 eggs
    3/4 cup boiling hot water

    Gingerbread Directions

    Preheat oven to 350°F.

     

    1-  In a large bowl, combine flour, baking soda, cinnamon, salt,

    ginger, allspice, sugar and  Millers Blend Extra Virgin Olive Oil,

    molasses, and eggs with an electric mixer on medium, beating

    until batter is very smooth.

     

    2-  Quickly mix in the boiling water. Pour batter into  8 1/2 x 4 1/2

    x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick

    inserted into the center comes out clean).

     

    Let the gingerbread cool in the pan.

    Winter Spice Whipped Topping Ingredients

     

    2 cups heavy whipping cream

    3/4 cup sugar

    3 Tbsp. Lucero Winter Spice Balsamic Vinegar

     

    Winter Spice Whipped Topping Directions

     

    1-  Combine whipping cream, sugar,Winter Spice Balsamic

    in a  large bowl. beat at medium speed for 5 minutes until

    soft peak forms.  Let refrigerate while the bread is cooling.

    Serve on top of a slice of bread.

     

    Recipe by K. Holmes from the Lucero Kitchen

     

    Taste Notes: Miller's Blend is Lucero Yellow Label-Med

     

     

     


  • Lime Cookie Sandwich

    December 16, 2015

     

    Lime Cookie Sandwich Ingredients

     

    2 cups flour

    1 cup plus 2 Tbsp. sugar

    1/2 tsp. baking soda

    1/2 cup plus 3 Tbsp.

    Lucero Persian Lime Agrumato Olive Oil

    2 Tbsp. milk

    1 Tbsp. lime zest

    1/4 cup lime juice

    vanilla frosting

     

    Directions

    Preheat oven to 350° F,

     

    1-  Line two baking sheets with parchment paper.

     

    2-  Sift together flour, sugar, and baking soda in a large bowl.

     

    3-  Stir Persian Lime Agrumato Olive Oil, milk, lime zest

    and  lime juice together in a bowl. 

     

    4-  Combine lime mixture with the flour mixture  in a large bowl,

    stirring until all the ingredients are combined well.

     

    5-  Place 2 Tbsp. of sugar in a separate small bowl.

    Roll the dough into 1/2 in balls and lightly coat with sugar.

    Flatten the dough balls slightly to create round shape

     

    6-  Place the cookies on the cookie sheet and bake the cookies

    until they are very lightly browned (about 12-15 minutes)

    Let the cookies cool, spread vanilla frosting on one side of the

    cookie, then take another cookie and pair the two together.

     

    *Bakers tip: For added flavor, combine Lucero 

    Bianco White Balsamic Vinegar to the vanilla frosting.

     

     

    Recipe by, K. Holmes from the Lucero kitchen

     

     


  • Mandarin Orange and Walnut Brownies

    December 10, 2015

    Ingredients:

     

    4 ounces bittersweet chocolate (try for 70% cocoa), chopped

    1/3 cup Mandarin Orange Agrumato Olive Oil

    1/2 cup all-purpose/plain flour

    1/4 tsp. sea salt

    2 large eggs at room temperature

    3/4 cup superfine/caster sugar

    1 tsp. vanilla extract

    2/3 cup walnuts, chopped (optional)

     

    Directions:

    Preheat oven to 350 F.

     

    1-   Line an 8-inch square baking pan with  a lightly floured piece of

    parchment paper.

     

    2-  Melt chocolate on the stove-top or in the microwave in a double

    boiler

     

    3-  Whisk in the Mandarin Orange Agrumato Olive Oil. Let cool.

     

    4-  Mix the flour and salt together in a small bowl. In a large bowl,

    beat the eggs and sugar until pale, thickened and billowy- about

    five minutes.

     

    5-  Fold in the vanilla and the cooled chocolate mixture, then fold

    in the flour and nuts, stirring just until everything is combined.

     

    6-  Pour into the prepared pan.

     

    7-  Bake for 22-26 minutes. Cool completely, then cut into squares.

     

     

     

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions:

    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at: https://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions:

    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at: https://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions:

    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at: https://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf


  • Sufganiyot

    December 8, 2015

    Ingredients Suganiyot (donuts)

     

    2 Tbsp. active dry yeast

    1/2 cup lukewarm water (100°-115°F)\

    1/4 cup plus 1 tsp. granulated sugar

    2 1/2 cups unbleached all-purpose flour

    2 eggs

    2 Tbsp. unsalted butter room temperature

    2 tsps. salt

    4 cups Five Star Extra Virgin Olive Oil Estate Blend

    seedless jam for filling, (about 1 cup)

    powdered sugar for topping

     

    Directions

     

    1-  In a small bowl, whisk together yeast, water and 1 tsp.

    sugar until yeast is dissolved. Let stand 10 minutes until foamy.

     

    2-  In a large bowl or bowl of a stand mixer, add flour and make a

    well in the center.

     

    3-  Add eggs, yeast mixture, butter and salt. Stir to combine.

    Knead dough, adding more flour 1 Tbsp. at a time until dough is

    smooth and elastic and only slightly sticky (about 10 minutes by

    hand and 5-6 minutes in a stand mixer).

     

    4-  Shape dough into a ball and  place in a lightly greased bowl.

    Cover and let rise until doubled, about 1 to 1 1/2 hours.

     

    5-  Punch down dough and roll out to 1/4-inch thickness on a

    lightly floured surface. Using a biscuit or cookie cutter or the rim

    of a glass. Cut dough into 2 1/2-inch circles. Re-roll out dough as

    necessary Cover circles with a tea towel and let rest 15 minutes.

     

    6-  Meanwhile heat Five Star Extra Virgin Olive Oil  in a

    saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at

    a time, flipping over with a slotted spoon until both sides are deep,

    golden brown, about 30 seconds. Remove doughnuts with slotted

    spoon and place on a paper towel-lined plate to drain.

     

    7-  Repeat with remaining doughnuts. Poke a skewer in the side

    of each doughnut. Using a pastry bag with a narrow piping tip

    attached, pipe about 1-2 tsps. seedless jam into each hole.

     

    Sprinkle doughnuts with powdered sugar. Serve warm.

     

     

    Recipe adapted from Stephanie at tablespoon.com

     

     

     

     


  • Lemon Rosemary Cupcakes With White Balsamic Icing

    December 7, 2015

     

    Start with the iced cup cakes and add your croquant. We

    suggested crisping rosemary in syrup but you can use any,

    sweet or salty bits in your croquant. (keep reading)

    Cake Ingredients

     

    3 eggs

    2 1/2 cups sugar

    1 1/2 cups Lucero Lemon Infused Olive Oil

    1 1/2 cups milk

    2 1/2 cups flour

    1/2 tsp. baking powder

    1/2 tsp. baking soda

    3/4 tsp.salt

     

    Cake Directions

    Preheat oven to 350 degrees F

     

    1-  Mix wet ingredients. Sift together dry ingredients separate

    bowl,then combine together.

     

    2-  Bake at 350 degrees for 16  minutes.

     

    Croquant: (crisp) Ingredients

     

    • 1 cup sugar
      1/4 cup water
    • 1 tsp. rosemary

     

    Croquant  Directions

    (more about croquant here: Click 

     

    1-  Mix sugar and water in pan. Cook to 300 degrees or until

    golden then add rosemary.

     

    2-  Spread thin on oiled sheet pan,  let cool and break into

    small pieces.

     

    You might want to explore "isomalt"  to make croquant. It's

    made from processed beet sugar. The reduced sweetness

    allow chefs to make savory, crispy, colorless croquants

    from herbs or leaves. (examples below)

     

     

    Icing

     

    2 cups powder sugar

    2 tsps. clear vanilla extract

    3 Tbsp.Lemon White Balsamic Vinegar

     

    Icing Directions

     

    Mix ingredients until smooth, and ice cooled cupcakes, garnish

    with rosemary croquant. Enjoy!

    Send us a photo of your rosemary croquant topped cupcake!

     

     

     


  • Chocolate Crostini With Olive Oil and Salt

    December 7, 2015

    Ingredients

     

    1 baguette

    1/2 cups  Mandarin Orange Agrumato Olive Oil

    2 bars of high quality dark chocolate

    1/2 Tbsp. of a smooth extra virgin olive oil (We use Lucero

    Lucero Deluxe Chocolate Olive Oil

    sea salt for finishing

    Directions

     

    Too simple for words, these crostini can go sweet or savory.

    The basic Lucero version is simply crunchy French bread slices

    brushed with Mandarin Orange Agrumato Olive Oil  and

    lightly toasted.

     

    The Chocolate Version

     

    Melt dark chocolate (such as the fruity Scharffen Berger 62%

    semi- sweet) with the additional 1/2 Tbsp of Lucero Olive Oil

    and drizzle over bread, finish with a sprinkle of flaky sea salt.

     

    Voila, you have a snack that goes with cocktails or -- wait for it

    -- a yummy not-too-sweet afternoon snack in lieu of a cookie!

     

    Adapted from Food52.com

     

     


  • Apple and Spice Galette

    November 16, 2015

    Crust

     

    2½ cups all purpose flour plus some for dusting

    ¼ cup light brown sugar

    ½ teaspoon salt

    1 cup cold butter, cubed

    2 egg yolks

    2‐4 Tbsp. heavy cream

     

    Fruit Filling

    5 medium Granny Smith apples

    juice and zest of 1 lemon

    1 Tbsp. cornstarch

    1 tsp. cinnamon

    1 tsp.ginger

    ½ tsp. allspice

    3 Tbsp. Grade B maple syrup

    ½ tsp. fine sea salt

    3 Tbsp.Lucero Ascolano Extra Virgin Olive Oil

    Crust Directions

     

    1-  Pulse flour, sugar, and salt in a food processor until

    combined.

     

    2-  Add butter and pulse until mixture resembles course meal.

     

    3-  Add egg yolks and 2 Tbsp. of the cream. Pulse until the

    dough comes together, about 20 seconds. Add more cream

    if needed.

     

    4-  Divide the dough in half and pat into disks. Cover in

    plastic and refrigerate for an hour or freeze for later use.

     

    Preheat oven to 375° F.

     

    1-  Peel, core, and slice  apples and add those and all other

    apple filling ingredients to a bowl and gently toss until everything

    is integrated.

     

    3-  Remove one disc of dough from refrigerator. Let sit 5 or 10

    minutes until pliable. Dust with flour and roll dough into a

    round or oblong shape about 1/4 inch thick. Place on a Silpat

    nonstick baking liner or parchment paper and place onto an

    insulated cookie sheet.

     

    4-  Place apples barely overlapping in a spiral or other organized

    pattern, drizzling with remaining juice from the bottom of the bowl.

    Fold the edges of the crust inward, over the edges of the apples,

    overlapping when necessary.

     

    3-  Bake until everything is golden.  Any almond filling that has

    risen through the apples should also begin to brown. This will

    take 30-40 minutes. Turn once after 20 minutes. Serve warm

    Drizzled with Lucero Ascolano Extra Virgin Olive Oil.

     

    Taste Note: Ascolano is Lucero Yellow Label-Med

     

     

     


  • Lemon Bars With Crushed Meyer Lemon Olive Oil

    October 19, 2015

    lemon bars

     

     

    For the Shortbread

     

    1 ¼ cups all-purpose flour

    ¼ cup granulated sugar

    3 Tbsp. confectioners’ sugar, plus more for sprinkling

    1 tsp. finely grated lemon zest

    ¼ tsp. fine sea salt

    10 Tbsps. cold unsalted butter, cut into cubes

     

    For the Curd

     

    ¼ cup Meyer and Eureka Lemon Olive Oil Agrumato

    4 to 6 lemons

    1 ½ cups sugar

    2 large eggs plus 3 yolks

    1 ½ tsps. cornstarch

    pinch of fine sea salt

    4 Tbsp. butter

    confectioners’ sugar

     

    Make the Shortbread

     

     

    1-  Heat oven to 325 degrees.  Line a 9-by-9-inch baking pan with

    enough parchment to hang over two of the sides (to be used as

    handles later to lift the bars out of the pan).

     

    2-  Pulse together the flour, granulated and confectioners’ sugar,

    lemon zest and salt in a food processor, or whisk together in

    a large bowl.

     

    3-  Add butter and pulse (or use two knives or your fingers) to cut

    the butter into the flour until a crumbly dough forms. Press dough

    into prepared pan and bake until shortbread is completely pale

    golden , about 30 to 35 minutes.

     

    Make the Curd

     

    1-  Grate 1/2 Tbsp. zest from lemons and set aside.  Squeeze

    lemons  to yield 3/4 cup juice.

     

    2-  In a small saucepan, whisk together lemon juice, sugar, eggs

    and yolks, cornstarch and fine sea salt over medium heat until

    boiling and thickened, 2 to 5 minutes. Make sure mixture comes

    to a boil or the cornstarch won’t activate. But once it

    boils do not cook for longer than 1 minute or you risk the curd

    thinning out again. Remove from heat and strain into a bowl.

     

    3-  Whisk in butter, olive oil and lemon zest.  Take the shortbread

    out of the oven when it's ready and carefully pour the lemon curd

    onto the shortbread base; return the pan to the oven. Continue

    baking until topping is just set, 10 to 15 minutes more.

     

    4-  Allow to cool to room temperature, then refrigerate until cold

    before cutting into bars. Sprinkle with confectioners’ sugar and

    Lucero English Flake Sea Salt right before serving.

     

     

    Recipe adapted from Neurotic Baker.com

     

     

     


  • Olive Oil, Honey & Apple Cake

    September 12, 2015

    honey-apple-cake6001

    Ingredients

     

    4 red apples (I use Honeycrisp), peeled, cored and thinly sliced

    5 Tbsp. all-purpose flour, sifted

    5 Tbsp. granulated sugar

    5 Tbsp.  Five Star Extra Virgin Olive Oil

    1 tsp.baking powder

    4 large eggs

    ⅔ cup (150ml) pure honey

     

    Directions

    Preheat oven to 350Fº (180Cº)

     

    1-  Grease and/or line an 8 inch (20cm) cake pan with nonstick

    parchment paper, then place the apple slices inside

     

    2-  Whisk  together in a bowl, flour, sugar, baking powder, olive

    oil and 2  eggs until smooth.

     

    3-  Pour batter over the apples and bake for 20 minutes. Take

    the pan out of the oven and increase heat to 400Fº.

     

    4-  In a bowl, whisk 2 eggs and honey. Pour mixture over the

    cake and bake in the oven for another 15-20 mins. until golden

    brown and fork comes out clean when poked in the center.

     

     

    Serve warm or cold.

     

    Recipe adapted from pickledplum.

     

     


  • Chocolate-Lemon Olive Oil Cake

    August 28, 2015

    APR_15_Lemon-Chocolate-Olive-Oil-Cake-652x652

     

    Ingredients

    Serves 8.

     

    4 oz. (125 g) bittersweet chocolate, coarsely chopped

    2 cups (10 oz./315 g) unbleached all-purpose flour

    2 tsp. baking powder

    1/4 tsp. fine sea salt

    1 cup (8 oz./250 g) granulated sugar

    3 large eggs

    1/2 tsp. pure vanilla extract

    3/4 cup (6 oz./185 g) full-fat Greek-style yogurt

    finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice

    3/4 cup Lucero Deluxe Chocolate  Olive Oil, plus more for

    oiling pan.

    confectioners’ sugar for dusting

     

    Directions

    Preheat oven to 350°F (180°C).

     

    1-  Melt chocolate in the top of a double boiler and set over (but

    not touching) barely simmering water. Heat, stirring, until the

    chocolate has melted. Remove from the heat and let cool slightly.

     

    2-  In a bowl, whisk together the flour, baking powder and salt.

    Set aside.

     

    3-  In a large bowl, using an electric mixer set on high speed, beat

    together the granulated sugar and eggs until pale in color. Beat

    in the vanilla.

     

    4-  Add half of the flour mixture, beating until just incorporated.

    Beat in the yogurt and lemon juice, and then the remaining

    flour mixture. With the motor running, beat in the olive oil

    just until smooth.

     

    5-  Scoop  about one-third of the batter into a clean bowl and

    gently fold in the chocolate. Stir the lemon zest into the rest

    of the batter.

     

    6-  Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan.

    Alternating spoonfuls of the lemon and chocolate batters,

    fill the  pan. Swirl with a large, thin-bladed knife in an "S"

    pattern through the batters to create the marbled effect.

     

    7-  Bake until a cake tester inserted into the center comes out

    clean, 45 to 50 minutes. Transfer to a wire rack and let cool

    for 20 minutes.

     

    8-  Carefully invert the cake onto the rack, then place upright on

    a cutting  board. Cut the cake into thick slices and arrange,

    slightly overlapping, on a platter.

     

    Dust with the confectioners’ sugar and serve.

     

    Recipe adapted from Rustic Italian, by Domenica Marchetti

     

     

     


  • Whole Wheat Olive Oil Fruit Scones

    August 11, 2015

     

     

    Ingredients

    Makes 8 biscuits.

    1 cup all-purpose flour
    1 cup whole wheat flour
    1 Tbsp.  sugar (optional)
    1 Tbsp. baking powder
    1/4 tsp.  baking soda
    1/4 tsp. salt
    1/4 cup Lucero Miller's Blend Extra Virgin Olive Oil
    1/4 cup  butter, chilled and cut into pieces
    3/4 cup milk or buttermilk
    1 cup fresh or frozen berries (don’t thaw them)

     

     

    Directions

    Preheat oven to 400°F.

     

    1-  Brush  baking sheet with olive oil or butter, or line with

    parchment baking paper.

     

     

    2-  Combine flour, sugar, baking powder, baking soda and salt

    in the bowl of a food processor or into a medium mixing bowl

    and pulse or stir until well blended.

     

     

    3-  Add the butter and Miller's Blend EVOO (extra virgin oilive oil)

    and pulse or stir with a fork until crumbly. If you’re using a food

    processor, transfer the mixture to a medium bowl. Add the milk

    and berries, and stir gently just until the dough is combined.

     

     

    4-  Pat the dough into a circle that is about 1″ thick and 8″ to 9″ in

    diameter on the cookie sheet. (If you would like a brown, crunchy

    top on the scones, brush them with a little milk and sprinkle with

    sugar.)

     

     

    5-  Cut the circle into 8 wedges with a knife or rolling pastry cutter and

    separate them- so that they are at least an inch apart on the baking

    sheet.  Bake for about 20 minutes, until golden. Serve warm.

     

     

    Recipe adapted from Babble.com

     

     

     


  • Balsamic Grilled Peaches

    May 18, 2015

     

    We're firing up the grill to make one of our favorite summer treats;
    fresh grilled fruit over ice cream.  Our favorites are fresh peaches
    and nectarines drizzled with Lucero  Peach  White Balsamic.

     

    Ingredients

     

    2 pounds fruit (we used peaches, and nectarines (halved and

    pitted)

    Lucero Ascolano Olive Oil

    Lucero Peach White Balsamic Vinegar

    vanilla ice cream

     

    Directions

     

     

    1-  Heat grill to medium-high. Drizzle peaches and nectarines with

    olive oil and grill, cut sides down. Pull them of once they are juicy

    and charred, about 2 to 4 minutes.

     

    2-  Remove with a spatula. Serve over vanilla ice cream . Drizzle

    with Lucero Peach White Balsamic 

     

    Experiment with any of o Lucero Balsamic Vinegars.

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Chocolate Olive Oil & Hazelnut Brownies

    April 17, 2015

     

    A grown-up, sophisticated take on everyone's favorite
    chocolatey dessert. Olive oil gives these brownies a
    melt-in-your-mouth texture, and they're easier to digest.
    You'll never miss the butter.

     

    Ingredients

     

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped

    1/3 cup Lucero Chocolate Infused Olive Oil

    1/2 cup all-purpose/plain flour

    1/4 tsp. sea salt

    2 large eggs at room temperature

    3/4 cup superfine/caster sugar

    1 tsp. vanilla extract

    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions

    Preheat oven to 350F.

     

    1-  Line an 8-inch square baking pan with a lightly floured piece

    of  parchment paper.

     

    2- Melt chocolate on the stove-top or in the microwave and

    whisk in the oil. Let cool.

     

    3-  Mix the flour and salt together in a small bowl.

     

    4-  In a large bowl,  beat  the eggs and sugar until pale,

    thickened and billowy- about five  minutes. Fold in the vanilla

    and the cooled chocolate mixture, then  fold in the flour and

    nuts, stirring just until everything is combined.

     

    5-  Pour into the prepared sqaure baking pan.

     

    6-  Bake for 22-26 minutes. Cool completely, then cut into

    squares.

     

    Adapted from:

    Adventures of an Italian Food Lover by Faith Heller Willinger.

     

     

     


  • Rosemary and Dark Chocolate Olive Oil Cake

    February 18, 2015

     

    Dry  Ingredients

     

    1 cup oat flour

    ¾ cup spelt flour

    ½ cup all-purpose flour

    2/3 cup sugar

    1½ tsp.  baking powder

    ¾ tsp. salt

    1½ Tbsp.  fresh rosemary, finely chopped

    5 ounces/140g bittersweet chocolate (at least 70% cocoa),

    chopped into ½ inch chunks

    1 Tbsp. sugar for sprinkling

    Wet Ingredients

    3 large eggs

    1 cup Lucero Deluxe Chocolate Olive Oil

    ¾ cup whole milk

     

    Preparation

    Preheat the oven to 350°F

     

    1-   Line a 4½ x 13 inch loaf pan with parchment paper.

     

    2-  Sift the dry ingredients into a large bowl, pouring any bits

    of grain or other ingredients left in the sifter back into the

    bowl. Set aside.

     

    3-  In another large bowl, whisk the eggs thoroughly. Add

    the chocolate olive oil, milk and rosemary and whisk again.

    Using a spatula, fold the wet ingredients into the dry, gently

    mixing  just unti l combined. Stir in 2/3 of the chocolate.

     

     

    4-  Pour the batter into the pan, spreading it evenly and

    smoothing the top. Sprinkle with  remaining chocolate and

    run a fork along the length of the chocolate so the batter

    envelops it just a bit. Sprinkle with the second sugar.

     

    5-  Bake for about 50 minutes, or until top is domed, golden

    brown, and a skewer inserted into center comes out clean.

     

    6-  Just a few minutes before the cake is finished, set oven

    to broil for a minute, this caramelizes the sugar on top

    and gives it a bit of a crunch. Stay by the oven for the full

    minute before taking it out, make sure it doesn’t burn.

     

    Allow to cool completely.

     

    Recipe adapted from Kim Boyce’s


    Good To The Grain

     

     

     

     


  • Mardi Gras - King Cake Yeast Pastry

    February 17, 2015

     


    Ingredients

     

    1 (16-ounce) container sour cream

    1/3 cup sugar

    3 Tbsp. Lucero Extra Virgin Olive Oil

    1 tsp.  salt

    2 (1/4-ounce) envelopes active dry yeast

    1/2 cup warm water (100° to 110°)

    1 Tbsp.sugar

    2 large eggs, lightly beaten

    6 to 6 1/2 cups bread flour*

    1/4 cup  Lucero Extra Virgin Olive Oil

    1/2 cup sugar

    1 1/2 tsps. ground cinnamon

    **Purple-, green-, and gold-tinted sparkling sugar sprinkles

    Preparation

     

    1-  Cook first 4 ingredients in a medium saucepan over low heat,

    stirring  often until combined and melted. Set aside, and cool

    mixture to 100° to 110°.

     

    2-  Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in

    a 1-cup glass measuring cup; let stand 5 minutes.

     

    3-  Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour

    at medium speed with a heavy-duty electric stand mixer until

    smooth. Reduce speed to low, and gradually add  remaining flour

    (4 to 4 1/2 cups) until a soft dough  forms.

     

    4-  Turn dough out onto a lightly floured surface; knead until

    smooth and elastic (about 10 minutes). Place in a well-oiled

    bowl , turning to grease top. Cover and let rise in a warm place

    (85°), free from drafts,  1 hour or until dough is doubled in bulk

     

    5-  Punch down dough, and divide in half. Roll each portion into

    a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly

    on each rectangle, leaving a 1-inch border.

     

    6-  Stir  together 1/2 cup sugar and cinnamon, and sprinkle evenly

    over butter on each rectangle. Roll up each dough rectangle,

    jelly-roll fashion, starting at 1 long side. Place one dough roll, seam

    side down, on a lightly greased baking sheet. Bring ends or toll

    together to form an oval ring, moistening and pinching edges to-

    gether to seal. Repeat with second dough roll.

     

    7-  Cover and let rise in a warm place (85°), free from drafts, 20 to

    30 minutes or until doubled in bulk.

     

    8-  Bake at 375° for 14 to 16 minutes or until golden. Slightly cool

    cakes on pans on wire racks (about 10 minutes). Drizzle Creamy

    Glaze evenly over warm cakes; sprinkle with colored sugars,

    alternating colors and forming bands. Let cool completely.

     

     

    Creamy Glaze

     

    3 cups powdered sugar

    3 Tbsp. butter, melted

    2 Tbsp. fresh lemon juice

    1/4 tsp. vanilla extract

    2 to 4 tbsp. milk

     

    Stir together first 4 ingredients. Stir in 2 tablespoons milk,

    adding extra milk, 1 tsp. at a time, until spreading consistency.

     

    Cream Cheese-Filled King Cake Variation

     

    1-  Prepare each 22- x 12-inch dough rectangle as directed.

    Omit 1/3 cup softened butter and  ground cinnamon.

     

    2-   increase 1/2 c sugar to 3/4 c. Beat 3/4 cup sugar; 2 8 oz

    packages cream cheese, softened; 1 large egg; and 2 tsp.

    vanilla extract at medium speed with an electric mixer until

    smooth.

     

    3-  Spread cream cheese mixture evenly on each dough rectangle,

    leaving 1-inch borders. Proceed with recipe as directed.

     

     

    Note:  This recipe uses bread flour, which makes for a light, airy

    cake.  You still get tasty results with all-purpose flour--the cake will

    just be more dense.

     

    Recipe by SouthernLiving.com 

    Photo credit to chicacircle.com

     

     

     


  • Chocolate Oil Lava Cake

    February 9, 2015

    Ingredients

     

    baking spray, for spraying custard cups

    1/2 cup of Lucero Deluxe Chocolate Olive Oil

    2 ounces bittersweet chocolate

    2 ounces semisweet chocolate

    1 1/4 cups powdered sugar

    2 whole eggs

    3 egg yolks

    1 tsp. vanilla

    1/2 cup all-purpose flour

    vanilla ice cream, for serving

    Directions

    Preheat the oven to 425 degrees F

     

    1-  Spray four custard cups with baking spray and place on a

    baking sheet.

     

    2-  Microwave Chocolate Olive Oil, bittersweet chocolate and

    semisweet chocolate in a large bowl on high about 1 minute.

    Whisk until the chocolate is also melted.

     

    3-  Stir in the sugar until well blended. Whisk in eggs (whites

    and yolks), then add the vanilla. Stir in the flour.

     

    4-  Divide the mixture among the custard cups.  Bake until the

    sides are firm and the centers are soft, about 13 mins.

     

    Let stand 1 minute. Invert on individual plates while warm and

    serve with vanilla ice cream.

     

     

    Recipe adapted from Ree Drummond

    and the FoodNetwork

     

     

     


  • Crinkle Cookies With Chocolate Olive Oil

    December 15, 2014

    Ingredients

     

    4 eggs

    1/2 cup Lucero Deluxe Chocolate Olive Oil

    zest of 1 lemon

    1 cup unsweetened cocoa powder

    2 cups sugar

    2 cups all-purpose flour

    2 teaspoons baking powder

    1 tsp vanilla extract

    pinch of salt

    1/2 cup confectioner's sugar

     

    Directions

    Pre-heat the oven to 350F.

     

    1-  Line a cookie sheet with parchment paper. Mix flour, cocoa

    powder, baking powder, salt and sugar in  a bowl.

     

    2-  Add one egg at a time and start mixing the dough. Then add

    thevanilla extract, Chocolate olive oil and lemon  zest. Give it

    one final mix and the dough is ready.

     

    3-  Cover the dough and keep in refrigerator for a couple  of  hours.

     

    4-  Pour the confectioner’s sugar in a bowl.  Take the dough out of

    the refrigerator.

     

    5-  Using an ice-cream scooper or a spoon, roll the dough into

    1-inch balls and drop in the confectioner’s sugar.

     

    6-  Roll it in the sugar (Pack it on!) and place it on the parchment

    paper. Bake  for 10 to 12 minutes or until a toothpick comes out

    clean when inserted in the center of the cookie.

     

    Adapted from Kankana Saxena -

    playfulcooking.com photo credit: playfulcooking.com

     

     

     

     


  • Maple Balsamic Salted Caramels

    November 24, 2014

     

    Ingredients:

    Makes approx. 60 1/2" caramels

     

    2/3  cup Lucero Bianco White Balsamic Vinegar

    2/3  cup heavy cream

    heaping 1/2 tsp salt

    1/4 tsp coarse salt

    1/2 cup maple syrup

    1 cup sugar

    4 tbsp butter

    cooking spray

     

    Instructions:

     

    1-  Line a 9inch loaf pan, or another small pan with parchment

    Spray parchment paper with cooking spray. Set aside. If using

    molds instead, spray with cooking spray and set aside.

     

    2-  Reduce your vinegar. Pour vinegar into a small pan and heat

    over high , swirling or stirring occasionally until reduced down

    to approximately 1/4 cup. Set aside.

     

     

    3-  In a small saucepan combine cream, 1/2 tsp salt, and butter

    Heat over low heat, stirring, until butter melts and the mixture

    mixture begins to bubble lightly. Turn off and cover to keep

    warm.

     

     

    4-  In a large saucepan (about 4-5 qt), add the sugar and maple

    syrup. Heat over medium heat and stir to combine. Once all the

    sugar as been moistened by the syrup, stop stirring and clip

    candy thermometer in to your pan. Make sure syrup is covering

    the bulb of the thermometer, but the bulb is not touching the

    bottom of the pan.

     

    5-  Cook sugar/syrup mixture until it reaches 310 degrees, or hard

    crack stage, Turn down  heat a bit and continue to cook until the

    candy reaches 340 degrees. Keep an eye on it the whole time to

    prevent burning, and gently swirl or stir to break up any hot spots.

     

    6-  When candy reaches 340 degrees, turn off heat and add the

    balsamic vinegar, and the cream/salt/butter mixture. Stir gently

    until smooth and well combined.

     

    7-  Return to heat, and occasionally gently stir or swirl to avoid

    hotspots, until candy reaches 260F, or hard ball stage. Remove

    from heat.

     

    8-  Pour caramel into prepared pan or molds, and allow to cool

    ten minutes, then sprinkle the 1/4tsp coarse salt over the top of

    the caramel.

     

    9-  Allow to cool fully before removing caramel from pan.

    Removing too soon will cause caramels to spread and lose

    shape. Give it at least 2-3 hours.

     

    10-  Using a sharp knife cut the caramels into small squares.

    Wrap cut caramels in parchment or wax paper.

     

     

     


  • Crushed Orange Olive Oil Cake

    August 11, 2014

     

    Ingredients

     

    1/2 cup whole milk

    grated zest and juice of 1 orange

    1 cup almond meal

    1 cup fine sugar

    1 cup yellow cornmeal

    1 1/2 tsp. baking powder

    1/2 tsp.baking soda

    1 tsp. salt

    3/4 cup Lucero Meyer and Eureka Agrumato Olive Oil

    3 eggs

    1 tsp. almond extract

    candied orange slices for garnish*

    2-3 Tbsp. Lucero Holiday Satsuma Balsamic Vinegar

     

     

    Directions

    Preheat oven to 325° F.

     

    1-  In medium bowl, combine milk and orange juice. This mixture

    will thicken slightly while you mix almond meal, sugar, cornmeal,

    baking powder, soda, orange zest and salt in a separate bowl.

     

    2-  Add olive oil, eggs and almond extract to the milk mixture

    and  whisk until combined thoroughly. Stir this liquid mixture into

    the cornmeal mixture and pour into an oiled 9-inch springform

    pan.

     

    3-  Rotating once, bake until golden (50-60 minutes). Test the cake

    by inserting a toothpick. It should come out clean.. Garnish with

    oranges and drizzle Lucero Holiday Satsuma Balsamic Vinegar.

    generously.

     

    * Candied Orange Slices

     

    1-  Bring 2  cups of water and 1 cup sugar to a boil in shallow

    saucepan. Turn heat down to simmer and add 3 oranges that

    have been  cut into quarter inch thick slices.

     

    2-  Cook for 6 minutes, then turn off the heat and allow the

    oranges to cool in the syrup.

     

     

     

     


  • 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 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

     

    1-  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.

     

    2-  In another bowl, whisk together the yogurt, 1 cup sugar,

    eggs , lemon zest, vanilla and Lemon Olive Oil.

    Slowly whisk the dry ingredients into the wet ingredients.

     

    3-  Mix the blueberries with the remaining Tbsp. of flour, and fold

    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.

     

    4-  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.

     

    5-  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.

     

    6-  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.

     

     

     


  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014

     

     

    Ingredients

     

    2 packages of graham crackers

    6 Tbsp. of butter, melted

    2 Tbsp. of sugar

    2 8-ounce packages of cream cheese, room temperature

    1 14-ounce can sweetened condensed milk

    2 Tbsp. fresh lemon juice

    1 Tbsp. vanilla extract

    4 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2 Tbsp. Lucero Strawberry Balsamic Vinegar

    chocolate bar for shavings if desired

    Directions

    1-  Put the graham crackers in large resealable plastic bag and

    crush them with a rolling pin until very fine crumbs form.

     

    2-  Pour crumbs into a medium bowl; stir in sugar. Add butter

    and Lucero Deluxe Chocolate Olive Oil, stir until combined.

     

    3-  Press the crumb mixture into a 9-inch pan, spreading it

    1 1/2 to 2 inches up the side; press flat. Chill crust in freezer

    at least 10 minutes.

     

    To make the filling

     

    1-  Beat the cream cheese in a large bowl with an electric mixer

    set at medium-high speed  until smooth. Add condensed milk a

    little at a time, scraping the sides of the bowl as necessary.

     

    2-  Beat in lemon juice, vanilla and Strawberry Balsamic .

     

    3-  Pour the filling into the crust. Smooth the top with a rubber

    spatula and refrigerate until firm. About 2 or 3 hours.

     

    Serve with strawberries or shave the chocolate bar on top of

    the cheesecake, and then serve.

     

     

     


  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014

     

    Ingredients

    ½ cup heavy cream

    8 oz chopped dark chocolate

    2 Tbsp. Lucero Mandarin Orange Olive Oil Agrumato

     Satsuma Mandarin Balsamic Vinegar to

    taste cocoa powder for dusting

     

     

    Instructions

     

     

    1-  Heat heavy cream, do not let boil.

     

    2-  Mix in chopped chocolate, stir until all melted.

     

    3-  Whisk in Olive Oil or Vinegar until you can taste it. Add more

    for stronger flavor.

     

    4-  Allow to cool, cover and place in fridge for 2 hours (or the

    freezer for 5-10  minutes).

     

    5-  Scoop into small balls with melon baller or spoon.

     

    6-  Roll into spheres in your hand quickly (chocolate starts to

    melt). Roll into cocoa powder.

     

     


     


  • 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,  Ascolano Extra Virgin Olive Oil 

    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 Lucero Purple Label-Mild-Delicate

    Ascolano is Lucero Yellow Green Label-Med

     

     

     

     


  • Vanilla Bean Ice Cream With Flavored Balsamic Topping

    July 2, 2013

     

    Ingredients

     

    1/2 c. any flavor  Lucero Balsamic Vinegar  (13 of them!)

    1/2 c. apple juice

    1/4 c. water

    1/2 c. sugar

    Grated zest of 1 lemon

    1/4 tsp. ground cinnamon

    1 c. dried cherry infused cranberries

    1 pint gourmet vanilla bean ice cream

     

    Instructions

     

    1. Combine all topping ingredients in small sauce pan.

    2. Bring to a boil and stir until sugar is dissolved.

    3. Add the cranberries and reduce heat to low.

    4. Cook for 8 to 10 minutes.

    5. Let topping cool before drizzling over the ice cream.

     

     

     


  • Lucero Citrus Crush Firework Cookies

    July 2, 2013

     

    Ingredients:

     

    -2 1/2 cups all-purpose flour, plus more for surface

    -1 tsp. baking powder

    -1/2 tsp Salt

    -12 Tbsp. Lucero Mandarin Orange Agrumato Olive Oil

    or Lucero Meyer and Eureka Lemon Olive Oil

    -2 cups sugar

    -2 large eggs

    -2 tsp. of pure vanilla extract

    -1 cup powdered sugar

    -1 1/2 Tbsp.milk

    -3 tsp. of Lucero Lemon White Balsamic Vinegar

    -1 tube of red and blue piping gel

     

    Directions

    Preheat oven to 325 degrees

     

    1. Stir flour, baking powder, and salt into a large bowl.

     

    2. Beat olive oil and sugar with a mixer on medium-high speed

    until incorporated, slightly yellow, and fluffy, about 2 minutes.

    Beat in eggs 1 at a time. Reduce speed to low.

     

    3. Add flour mixture, then vanilla. Refrigerate dough, wrapped in

    plastic wrap, for at least 1 hour.

     

    4. Roll out dough to about 1/4-inch thickness on a floured surface.

    Cut out cookies using a round cookie cutter, rerolling scraps once.

    Transfer to a baking sheet.

     

    5. Bake until edges just start to brown, 17 to 19 minutes. Transfer

    cookies to a wire rack, and let cool completely.

     

    6.  Mix powdered sugar, milk and Lucero White Lemon Balsamic

    Vinegar to make frosting. Frost cookies with white icing to cover.

     

    7. Immediately using piping gel pipe a red or blue dot in the center

    of cookie. Then pipe concentric rings of colors around the center

    dot (using the same color as the dot, or alternating colors).

     

    8. Drag a toothpick through the colors to create bursts, starting

    from the center dot and working toward the edge. Alternate

    dragging inward and outward as you work around the cookie.

    (Or drag around the cookie in 1 direction or curve the lines for

    a pinwheel effect.)

     

    Let dry. Repeat with remaining cookies and icings.

     

     

    photo from marthastewart.com

     

     

     


  • Lemon Strawberry Muffins-Compliments to Duffy

    May 13, 2013

     

     

    Ingredients

     

    8.5 oz all purpose flour

    6 oz pure cane sugar

    1/8 tsp. salt

    2 tsp. baking powder

    1/2 tsp. baking soda

    8 oz sour cream, by weight

    2 oz Lucero Lemon Infused Extra Virgin Olive Oil

    1 oz  Lucero Lemon White Balsamic Vinegar

    1.5 tsp. vanilla

    1 egg

    8 oz strawberries, cut in small dice (1/4" x 1/4" square)

    2 oz nuts, chopped

     

    Preparation

    Preheat oven to 400°F.

     

    1- Lightly spray 12-cup muffin pan with non-stick spray, or line 

    with paper baking cups.

     

    2- In a mixing bowl, combine dry ingredients.  In a separate bowl,

    whisk sour cream with oil, balsamic, egg, & vanilla until smooth.

     

    3- Pour creamy mixture into flour mixture, stir until ingredients

    are moistened. Fold in berries & nuts. Use #12 scoop and scoop

    batter into prepared muffin cups.

     

    4- Bake for 18-23 minutes or until muffins are golden and tops

    spring back when lightly touched. Cool in muffin cups on wire

    rack for 5 minutes. Remove from pan to wire rack to cool

    completely.

     

     

    Notes: Taste your berries to see how sweet they are, if they are
    really tart add sugar if needed. You can also use other berries,
    such as raspberry or blueberry. Toast chopped nuts for 5 mins,
    to bring out the nuttiness

     

     

     

     


  • Lucero Balsamic Strawberry Holiday Milkshake

    April 30, 2013

     

     

    Ingredients

     

    4 cups vanilla ice cream

    1/2 cup non-fat milk

    2 cups fresh strawberries

    4 Tbsp. Lucero Lemon White Balsamic Vinegar

    or

    4 Tbsp. Lucero Strawberry Red Balsamic Vinegar

     

     

    Directions

     

     

    1-  In a blender mix together vanilla ice cream and milk untill

    smooth,

     

    2-  Pour into two glasses. Half the strawberries and remove the

    stems.

     

    3-  Rinse out blender and add strawberries and Lucero Lemon

    White Balsamic Vinegar untill pureed, pour on top of the ice

    cream  mixture,

     

    Serve in a festive glass and enjoy!

     

     

     


  • Lemon White Balsamic Flat Apple Pie

    November 19, 2012

     

    Ingredients

     

    5 Granny Smith apples, peeled and sliced

    1/2 cup firmly packed brown sugar

    1/2 cup granulated sugar

    2 Tbsp. all-purpose flour

    1/4 tsp. salt

    1 Tbsp. of Lucero Lemon White Balsamic Vinegar

    juice of 1/2 lemon

    4 Tbsp. butter

    1 box of rolled refrigerated pie crust

     

     

    Directions

    Preheat the oven to 375 degrees F.

     

    1-  In large bowl, stir together the apples, brown sugar, granulated

    sugar, flour, salt, lemon juice and Lucero Lemon White Balsamic

    Vinegar.

     

    2-   On parchment paper over a baking sheet spread both pie crusts.

    Place half the apple mixture on one crust and the other half on

    the other crust.

     

    3-   Fold over the edges of each crust to covers 2 to 3 inches of the

    apple mixture. No need to be artistic - the more rustic the better.

    Dot the tops of the pies with chunks of the butter.

     

    4-  Bake until the filling is golden and bubbly, 30 to 40 minutes. If

    the crust appears to brown too quickly, cover the edges with

    aluminum foil for the remaining baking time.

     

     

    Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!

     

     

     

     

    Photo from verygoodrecipes.com

     

     


  • Chocolate Pumpkin Mini Muffins

    September 23, 2012

    We think both adults and kids will snack happily on these mini muffins

     

    Ingredients

    Muffins:

     

    1 3/4c. all-purpose flour

    2 tsp. baking powder

    1/2 tsp. salt

    1 tsp. cinnamon

    1/2 tsp. allspice

    1/8 tsp. cloves (ground)

    1/3 c. Lucero Deluxe Chocolate Olive Oil

    1/2 c. light brown sugar

    1/2 c. mini chocolate chips

    1 large egg

    1 tsp. vanilla extract

    3/4 c. plain, canned pumpkin

    1/2 c. milk

     

    Glaze

     

    4 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2/3 c. granulated sugar

    2 tbsp. cinnamon

     

     

    Directions

    Preheat the oven to 350 degrees F

     

     

    1-  Grease a 24-cup mini muffin pan; set aside.

     

    2-  In a medium bowl, combine flour, baking powder, salt,

    cinnamon, all spice,  cloves, and chocolate chips.

     

    3-  In a separate bowl whisk together olive oil, brown sugar,

    egg, vanilla, pumpkin, and milk, until smooth.

     

    4-  Add dry ingredients and mix until incorporated. Equally

    divide batter among muffin cups, and bake about 10-12

    minutes.

     

    While muffins are baking...

     

     

    1-  Place oil in a shallow bowl. In a separate bowl mix sugar

    and cinnamon together.

     

    2-  Remove muffins from the oven and allow to cool about 2

    minutes.

     

    3-  Dip muffins in oil, allow excess to drip off and then roll in

    cinnamon sugar.

     

    Serve warm or place in the fridge to harden the glaze and

    serve cold.

     

     

     


  • Independence Day Ice Cream Lucero Style

    July 3, 2012

     

     

    We've been busy in the kitchen this week creating sweet treats for the
    4th. No BBQ would be complete without ice cream and  we serve it
    with Lucero flare.

     

    Ingredients

     

    1/2 c. Lucero Flavored Balsamic Vinegar

    1/4 c. water

    1/2 c. sugar

    grated zest of 1 lemon

    1 c. fresh blueberries

    1 pint gourmet vanilla bean ice cream

    mint leaves for garnish

     

    Directions

     

    1-  Combine all topping ingredients in small sauce pan.

     

    2-  Bring to a boil and stir until sugar is dissolved.

     

    3-  Add blueberries and reduce heat to low.

     

    4-  Cook 6-8 minutes on low.

     

    5-  Let topping cool before drizzling over the ice cream.

     

     

     

     

     


  • Chocolate Olive Oil Banana Bread

    May 9, 2012

     

    When recipes call for butter or "other oils," remember, extra virgin
    olive oil can replace both!

     

    Ingredients

     

    ¼ cup + 2 Tbsp Lucero Deluxe Chocolate Extra Virgin Olive Oil

    1 ⅔ cups all purpose flour, plus more for pan

    1 tsp. baking soda

    ½ tsp. fine salt

    1 ¼ cups sugar

    2 large eggs

    1 ½ cups mashed overripe bananas

    2 Tbsp. sour cream

    1 tsp. pure vanilla extract

    6 ounces bittersweet chocolate chips

    1 tablespoon cinnamon

     

     

    Directions

    Preheat oven to 350°.F

     

     

    1-  Coat loaf pan with Lucero Deluxe Chocolate Olive Oil (5x9")

    and sprinkle with flour.

     

    2-  Whisk together flour  baking soda, salt, and cinnamon in

    medium sized bowl

     

    3-  In a large bowl, stir the chocolate olive Oil and

    sugar until well blended.

     

    4-  Add eggs, one at a time, beating well after each addition;

    make sure to scrape down bowl as needed.

     

    5-   Beat in bananas, sour cream, and vanilla. Beat in flour

    mixture and chocolate chips on medium.

     

    6-  Pour batter into pan. Bake 50 to 60 minutes. Let bread

    cool in pan for 10 minutes.

     

    Remove bread from pan and let cool completely on a wire rack.

     

     

     

    												
  • 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 featured on The Domestic Rebel

    THE  fun baking blog,

     

     

     


  • Lucero Olive Oil Gelato

    December 14, 2011

    Ingredients:

     

    3 cups milk

    1 cup heavy cream

    6 egg yolks

    1 cup sugar

    2/3 cup Lucero Ascolano Extra Virgin Olive Oil

     

    Directions

     

    1-  In a saucepan over medium heat, whisk together the milk

    and cream. Bring to a simmer.

     

    2-  Meanwhile, in the bowl of an electronic mixer fitted with

    the  whisk attachment beat the egg yolks and sugar on medium-

    high  speed until thick and tripled in volume, about 5 minutes.

    Reduce the speed to medium-low, slowly drizzle in the olive oil

    and beat  until combined, stopping the mixer occasionally to

    scrape down the sides of the bowl.

     

    3-  Slowly add 2 cups of the hot milk mixture, ¼ cup at a time

    beating until just combined.

     

    4-  Slowly pour the yolk mixture back into the

    saucepan, whisking with a handled whisk until combined.

    Place  the pan over the medium-low heat and cook, whisking

    constantly, until the mixture coats the back of a spoon and a

    candy thermometer registers 175 degrees F, about 15 mins.

     

    5-  Strain the custard through a fine-mesh sieve into a bowl.

    Place the bowl in a larger one partially filled with ice water

    and cool custard to room temperature, stirring occasionally.

    Cover with plastic wrap and refrigerate until cold, about 2

    hours.

     

    6-  Transfer the custard to an ice cream maker and freeze

    according to the manufacture’s instructions. Transfer the

    gelato to a chilled container.

     

    7-  Cover and freeze until firm, at least 3 hours -can be 3

    days, before serving.

     

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

    Chef Ramon of  C.R. Gibbs

     

     

     


  • Quick Meyer Lemon Cupcakes

    July 8, 2011

    Sometimes you just need something tasty AND super easy.

     

    1-  Follow a white cake mix instructions but substiute the oil

    using

     

    Lucero Meyer & Eureka Lemon Olive Oil

    or

     Lucero Lemon Infused Olive Oil

    or

    Lucero Mandarin Orange Olive Oil

     

    2-  Add lemon zest to cake mixture, lemon juice to replace

    some of the water,

    Homemade Lemon Buttercream Frosting

     

    1-  Mix confectioner's sugar in a bowl with a few drops

    of Lucero Lemon White Balsamic and enough

    soft  butter to form a creamy frosting for your cupcakes!

     

     

    TA-DAH quick deliciousness!!

     

     


  • Chocolate Mousse Vegan Style

    May 12, 2011

     

     Wow!....Does life get any better than this?

     

    Ingredients

     

    1 box     12oz Silken soft tofu, drained

    1  cup    Guittard semisweet chocolate chips

    4  Tbs    thick coconut cream skimmed from full fat coconut

    milk

    3 Tbs.    Lucero Raspberry Red Balsamic Vinegar

     

    Directions

     

    1-  Puree tofu in blender until smooth

     

    2-  Melt chocolate in double boiler or in the microwave, remove

    from heat and mix in balsamic vinegar a little at a time

     

    3-  Add chocolate to tofu, blend thoroughly, pour into individual

    bowls, chill

     

    Options

    * You can use vegan chocolate

    * You can top with:

    -fresh berries and mint

    -chocolate shavings

    -dairy-free whipped topping

    -cookie crumbles

     

    Brought to you by our “Foodie Specialist”:

     

    Elizabeth Caban, North Bay Made

     

     

     


  • The Best Chocolate Chip Olive Oil Cookies

    April 6, 2011

     

     

    This recipe was developed in the Edible Shasta-Butte “test kitchen”

    in honor of our best  local ingredients.  Thanks Earl!

     

     

    Ingredients

    Makes about 4 dozen

     

    3 ounces good dark chocolate

    ¾ cup  Lucero Deluxe Chocolate Olive Oil

    1 cup firmly packed brown sugar

    ½ cup granulated sugar

    2 eggs

    1 tsp. vanilla

    1 ¼ cups whole wheat flour

    1 tsp. baking soda

    1 tsp. cinnamon

    ½ tsp. salt

    3 cups rolled oats

    ¾ cup chopped walnuts

     

    Directions

    Preheat oven to 350°F.

     

    1-  Lightly hammer the chocolate into large chunks. (This is most

    easily done with the chocolate still in the bar wrapper) Set aside.

    Beat together olive oil and sugars until creamy.

     

    2-  Add eggs and vanilla; beat well.

     

    3-  In a separate bowl, combine flour, baking soda, cinnamon, and

    salt, and then add to the olive oil mixture, stirring well. Stir in the

    oats along with the chocolate chunks and chopped walnuts.

     

    4-  Drop by rounded spoonfuls onto an ungreased cookie sheet.

    Bake 8-10 minutes or until golden brown

     

    Cool 1 minute on cookie sheet and then remove to a rack. Enjoy

    one while they're still hot!

     

     

     


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