Combine cabbage, green pepper, onion, pimento in large bowl. Mix sugar and celery seed into this mixture. Combine vinegar, oil and salt in pan and bring to a boil. Pour immediately over cabbage. Refrigerate, stirring several times. Make at least 8 hours before serving.
Makes 4-6 servings
]]>In a stockpot, cook onion in Butter oil until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10-15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup, stirring frequently, until thickened.
Notes: This recipe is adaptable to variation. Add some fresh broccoli to the soup to give it more texture, cooking it slightly first, and then chop into bite sized pieces. Add 1/2 cup white wine to the broth when the onions are cooking. Add some red pepper flakes and seasoned salt to taste.
6-8 servings
]]>
3 plum tomatoes or 1 large tomato, thinly sliced
1/2 cup coarsely chopped Greek Kalamata pitted olives
1/4 cup well-drained diced pimentos
1/4 cup chopped fresh basil
2 Tbsp of Delizia Basil extra virgin olive oil
1 1/2 cups (6oz) shredded mozzarella or provolone cheese
Optional toppings: 1 tsp dried oregano and 1/4 to 1/2 tsp red pepper flakes
Heat oven to 450*F. Place pizza crust on a cookie or baking sheet. Top with tomato slices, olives, pimiento, basil and cheese. Drizzle basil olive oil over all. Sprinkle oregano and pepper flakes over pizza, if desired. Bake 12 minutes or until crust is golden brown. Cut into wedges
6 main dish or 12 appetizer servings
]]>4 Tbsp prepared pesto
3 Tbsp of Delizia Basil extra virgin olive oil
3/4 cup prepared tomato sauce
1/2 lb. fresh mozzarella cheese, sliced
10 crimini mushrooms, sliced
1 small red onion, sliced
12 ripe pitted olives, thickly sliced
8 basil leaves, thinly sliced
Heat oven to 500 degrees. Spread the pesto, then tomato sauce over pita bread. Top evenly with cheese, mushrooms, inion, olives and basil. Cut basil leaves into ribbons and place on top. Bake 8-10 minutes or until heated through. Cut each pita into quarters.
6-8 servings
]]>Oh, Olive! Holiday Citrus Punch
1 2 liter diet 7 Up
1 64 oz orange juice
1 cup Delizia Pineapple Balsamic Vinegar
1 bag frozen fruit with pineapples
fresh oranges for garnish
Oh, Olive! Cranberry Punch
1 2 liter diet 7 Up
1 64 oz diet Ocean Spray Cranberry Juice
1 cup Deliziia Lemon Balsamic Vinegar
1 bag frozen fruit
Oh, Olive! Peach Bellini Punch
1 2 liter diet 7 Up
1 bag frozen fruit with frozen peaches
1 cup Delizia Peach Balsamic Vinegar
Combine ingredients as listed in a punch bowl for the specific punch and serve. The frozen fruit will keep the punch cold without ice, so the flavors won’t become diluted.
Note: In any of the recipes, you may substitute a bottle of champagne for the diet 7 Up.
Makes 12-15 servings
1/2 cup Delizia Chipotle Extra Virgin Olive Oil
1/4 cup fresh squeezed lime juice or orange juice
1 Tbsp minced garlic
2 tsp salt
1 tsp pepper
Mix all ingredients well and place in a ziplock bag or plastic container with up to two pounds of your favorite type of meat, poultry, or vegetables. Refrigerate and marinate for 1-2 hours before grilling.
Makes 4 servings
]]>2 plum tomatoes, seeded and diced
2 tsp finely shredded orange peel
1 fresh orange
1 cup sliced Greek Kalamata pitted olives or 1 (3.8 oz) can sliced ripe pitted olives, drained
1 tsp smoked paprika or sweet Hungarian paprika
5 Tbsp Delizia Blood Orange Extra Virgin Olive Oil
2 Tbsp chopped fresh Italian parsley
Pink sea salt and freshly ground black pepper to taste (optional)
In a medium bowl, combine tomatoes and orange peel. Peel and section the orange over the bowl to catch any juice. Stir in the olives, paprika, olive oil, and parsley. Season to taste with salt and pepper if desired. Serve at room temperature or chilled. Relish will keep, covered in the refrigerator up to 3 days.
A colorful, flavorful relish to serve alongside grilled foods from salmon to flank steak, chicken to pork chops.
Makes 12 1/4 servings
]]>4 1/2 cups Delizia Grapefruit White Balsamic Vinegar
2 cups sugar
1 (3 oz) envelope liquid pectin
Measure 4 1/2 cups balsamic into a 6 quart pan. Stir sugar into the balsamic in the pan. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute. Skim off any foam. Ladle into jars, seal and process 8 minutes.
Makes 6 small jars
1/4 lb chopped mushrooms
4 Tbsp Delizia Mushroom & Sage Extra Virgin Olive Oil
1 chopped medium onion
8-10 eggs
4 tbsp sour cream
salt and pepper to taste
8 Tbsp salsa
1 cup each: grated cheddar cheese, monterey jack, and mozzarella cheese
Saute sausage, mushrooms, and onions in mushroom & sage olive oil in large skillet until done. Drain and set aside. Combine eggs and sour cream and season with salt and pepper. Whip egg mixture one minute in a blender and pour into 9 x 13 inch baking dish. Bake in preheated 400° oven until softly set (5-8 minutes). Spoon salsa evenly over top of eggs. Spread sausage mixture over top. Sprinkle with cheese. Drizzle mushroom & sage oil over cheese. Refrigerate until 30 minutes before serving time. Then bake at 325° for 30 minutes.
Makes 8-10 servings
2 Tbsp each: crushed red pepper, black pepper, dried oregano, dried rosemary, dried basil, dried parsley, garlic powder, and minced garlic
2 tsp salt
Delizia Extra Virgin Olive Oil
Grind all ingredients together except the oil to create the base. To transform bread dipping oil, simply add 1 Tbsp to a small bowl before pouring Delizia Extra Virgin Olive Oil over the mixture. Blend on low speed in your blender until well mixed together and your bread dip is ready to go.
Makes 1 cup
]]>
4 cups rolled “old fashioned oats” not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Delizia Blood Orange Extra Virgin Olive Oil
3/4 tsp sea salt
Preheat oven to 250°F. In a large bowl, combine the oats, cashews, coconut, brown sugar, and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Add cranberries and mix until evenly distributed.
Makes 6 servings
]]>8 biscuits (canned or homemade)
6 eggs
1 cup whipping cream
3 Tbsp mustard
2 cups cheddar cheese, shredded
2 containers bruschetta sauce (this can be found in grocery store already made)
1 cup onions, chopped
1 cup chopped bell peppers
3 Tbsp Delizia Garlic Extra Virgin Olive Oil
Coat the casserole with one tbsp of the garlic oil. Bake biscuits according to directions.
Mix up the casserole: When biscuits are done allow to cool and then cut in half. Line 13 x 9 pan with biscuit halves so that the bottom is covered. In a mixing bowl, whip eggs, cream, mustard, remaining 2 Tbsp garlic oil, and all but 1/4 cup of the cheese until very light and fluffy. Pour mixture over biscuits. Top with bruschetta, onions and peppers. Put remainder of shredded cheese on mixture and bake for 45 minutes or until eggs are set and cheese is brown.
Serve with grits or hash browns and a good cup of coffee.
Makes 6-8 servings
]]>The Crust:
2 cups white whole wheat or all purpose flour
1 tsp salt
1/2 cup fruity, fresh Delizia Extra Virgin Olive Oil
1/2 cup cold water
For the Quiche Filling:
8 large eggs
1 1/2 cups heavy cream
1 tsp kosher salt
2 packed cups washed, dried, and roughly chopped fresh spinach
Preheat oven to 375°F.
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit into a 9” diameter pie or quiche pan.
Mix quiche filling and pour into crust and bake 30-40 minutes or until done.
Makes 4-6 servings
1/4 cup Delizia Extra Virgin Olive Oil
1/4 cup butter
3/4 evaporated milk
2 cups miniature marshmallows
1/2 lb white chocolate
1 1/2 tips lemongrass, minced or 1 1/2 tsp Lemon Extra Virgin Olive Oil
1 1/2 cup red raspberries
1/2 cup powdered sugar
Grease large square baking pan. Set aside 1/2 cup raspberries for decoration.
Combine sugar, lemongrass, extra virgin olive oil, butter, and milk in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling 7 minutes over medium heat or until a candy thermometer reaches 234°.
Remove from heat, stir in marshmallows and white chocolate until melted and mixture is smooth. Toss in 1 cup raspberries. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares.
Refrigerate about 1 hour. When cool and firm, cut out fudge. Decorate with the 1/2 cup raspberries and sprinkle with powdered sugar.
Makes 6-8 servings
Select some large, ripe strawberries from the market
(2 quarts will serve a dinner party of 6-8)
1/2 lb powdered sugar
2 cups Delizia Chocolate Balsamic Vinegar
Wash strawberries and place in a decorative glass bow. Next to the strawberries, place chocolate balsamic in another glass bowl. Next to the chocolate balsamic, place a bowl of powdered sugar. Dip the strawberries in the chocolate balsamic and then roll in the powdered sugar and eat.
A great, interactive dessert that your guests will love!
Makes 6-8 servings
]]>10 oz heavy cream
4 oz Delizia Espresso Balsamic Vinegar
1 lb (about 2 cups) semi sweet chocolate chips
3 Tbsp unsalted butter cut into small pieces
1/4 tsp sea salt
1/2 tsp vanilla extract
Butter a 9 x 13 inch baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt on each square.
Makes about 3 pounds of fudge, 12 servings
]]>6 egg yolks
4 Tbsp sugar
1 lb mascarpone (warm to room temperature)
1 3/4 cups cooled espresso
3 tbsp Delizia Dark Chocolate Balsamic Vinegar
24 ladyfingers
1/3 cup bittersweet chocolate shavings
Using a stand mixer, beat egg yolks and sugar until thick, about five minutes. Add room temperature marscapone to the egg yolks and beat until smooth. Add 1 tbsp of espresso and one tbsp of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and dark chocolate balsamic. Briefly dip each ladyfinger into the espresso mixture. Allowing the ladyfingers soak too long will result in them falling apart, so be careful.
Place the ladyfingers on the bottom of a 13 x 9 inch baking dish, breaking them in half if necessary in order to fit the bottom well. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, sprinkle the top with chocolate shavings.
Makes 6-8 servings
]]>1 lb quality dark chocolate, chopped (cocoa 56%)
8 oz heavy whipping cream
2 Tbsp Delizia Vanilla Balsamic Vinegar
1/3 cup good quality cocoa powder
1/4 tsp salt
Place chopped chocolate in a wide, heat proof bowl. (You may place it in a stand mixer bowl so you can melt the chocolate and then whip it using only one bowl.)
In a heavy bottom bowl, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.
Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to set for 2-4 minutes in order to melt the chocolate.
When the chocolate has melted, stir the ingredients together with a heat proof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
You should end up with a smooth, glossy mixture referred to as ganache. Add the vanilla balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredge the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
Makes 6-8 servings
]]>6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey, or granulated sugar (optional)
1/4 cup Delizia Lemon Extra Virgin Olive Oil
Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwi into a blender along with the sweetener of choice. Blend to a puree. With the motor running, our in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream makers instructions, chill the bowl ahead of time.
Makes 6-12 servings
3 cups good quality Champagne
1 cup granulated sugar
1 1/4 cups water
1 cup Delizia Grapefruit White Balsamic Vinegar
1/3 cup lemon juice freshly squeezed
Pop cork from champagne bottle 1 to 2 hours before serving. Gradually pour champagne, allowing for foaming, into a 2 hurt container, set aside. In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To champagne, add sugar syrup, grapefruit balsamic, and lemon juice (do not strain pulp from juices); stir until thoroughly blended. Transfer mixture to ice cream maker, process according to manufacturer’s instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
Makes 8-10 servings
]]>Filling:
1 can pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp Galena Garlic Autumn Spice
Olive Oil Pie Crust:
1/4 cup Delizia Extra Virgin Olive Oil
1 cup flour
1/2 tsp salt
2 Tbsp milk
For the pie crust: mix together the flour, salt, olive oil, and milk. Place dough into middle of 9 inch pie plate and spread out with hands covering the bottom and sides of the pie plate.
Preheat oven to 425°F. Combine in a large bowl the pumpkin, condensed milk, eggs, cinnamon, salt, ginger, Galena Garlic Autumn Seasoning and nutmeg and mix well. Pour mixture into the pie crust and bake for 15 minutes. Reduce oven temperature to 350°F and continue baking for 30-45 minutes.
Makes 4-6 servings
3/4 cup and 4 Tbsp Delizia Lemon Extra Virgin Olive Oil
2 cups granulate sugar
4 eggs
1 cup black raspberries
3 cups all purpose flour
1 tsp baking powder
1/2 tsp Bake soda
1/2 tsp salt
1 cup sour cream
1 tsp vanilla extract
3 tsp lemon juice
1/2 cup powdered sugar
Preheat oven to 350°F. Beat in mixer the eggs, sugar and the 3/4 cup lemon oil until blended. Lightly spoon in flour into mixture and beat. Combine the baking powder, baking soda, salt, sour cream, and vanilla extract with the mixture. Then fold in the raspberries.
Spray pound cake pan with oil and bake for 40 minutes or until golden brown. Let cake cool 10 minutes then remove from pan. Combine powdered sugar, lemon juice, and the 4 tbsp lemon oil in a small bowl and drizzle on cake. Place raspberries on top.
Makes 6-8 servings
]]>3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt and cinnamon
1/2 tsp ground Galena Garlic Autumn Seasoning
1/2 tsp grated nutmeg
1 3/4 cups sugar
1 1/4 cups Delizia Blood Orange Extra Virgin Olive Oil
3 Tbsp Delizia Butter Extra Virgin Olive Oil
4 large eggs
1 Tbsp pure vanilla extract
3 Bosc pears (1 1/2 lbs) cut into 3/4 inch pieces
1 cup cranberries (thawed)
Glaze:
1 cup heavy cream
1/2 cup packed light brown sugar
1 Tbsp light corn syrup
1 tsp pure vanilla extract
2 (3 inch long) cinnamon sticks
Preheat oven to 350°F with rack in middle. Butter cake pan with butter oil. Whisk together flour, baking powder, salt and spices. Beat together sugar, oils, eggs, and vanilla with an electric mixer until combined well. At low speed, mix in pears and cranberries then mix in flour mixture until incorporated. Spoon batter into pan. Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool in pan 30 minutes then turn out onto a rack and cool completely.
Make glaze: bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and pinch of salt to a boil in a heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. Cool glaze, discard cinnamon sticks, pour glaze over cake, letting some drip down sides.
Makes 10 servings
10 Tbsp Delizia Extra Virgin Olive Oil
1/2 lb bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp baking soda
1/2 cup all purpose flour
2 cups macadamia nuts, chopped
Preheat oven to 350°F. Grease 8 x 10 baking pan. Set aside 1/2 cup macadamia nuts for decoration.
Chop the macadamia nuts. In a bowl, mix the nuts, chocolate chops, oil and stir to blend. Set aside.
In another bowl, combine the eggs sugar, baking soda, and flour. Sift into the chocolate and nut mixture. Stir to blend.
Pour batter into the greased 8 inch baking pan and bake in oven for 20-25 minutes. Let cool and drizzle with olive oil and sprinkle chopped macadamia nuts on top.
Makes 4-6 servings
]]>3 cups all purpose flour
3 Tbsp grated lemon zest
2 tsp baking powder
2 tsp vanilla
1/4 tsp Galena Garlic Sea Salt
4 large cold eggs plus 1 cold egg yolk
2 cups sugar
1/2 cup vanilla soy milk
1 cup Delizia Lemon Extra Virgin Olive Oil
1/2 cup sour cream
Preheat oven to 350°F. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder, and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest, vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50-60 minutes or until a skewer comes out clean. Cool the pans on a rack.
Drizzle chocolate, blueberry or raspberry balsamic vinegar over the sliced cake.
Makes 6-8 servings
1 1/8 cup Delizia Extra Virgin Olive Oil
3 eggs
1 1/2 cup granulated sugar
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1 /2 cup milk
1 Tbsp Delizia Butter Extra Virgin Olive Oil
1 Tbsp, 1 tsp lemon extract
1 1/2 Tbsp poppy seeds
Zest from 1 lemon
Preheat oven to 375°.
In a mixing bowl add sugar, eggs, 1 cup olive oil, flour, 1 1/2 tsp salt, 1 1/2 tsp baking powder, and while stirring slowly pour in 1 1/2 cup milk.
Continuing to beat and stir add 1 1/2 Tbsp poppy seeds, 1 Tbsp butter oil, 1 tsp lemon extract, 1 1/2 tsp vanilla extract and the lemon zest.
Pour mix into muffin tins and bake for 10-15 minutes. While waiting, mix 1 Tbsp oil, 1 Tbsp lemon extract, and 1 Tbsp sugar to make the glaze. Before muffins are finished spread the glaze over the tops and bake an additional 5 minutes.
Makes 12 muffins
4 cups all purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3 Tbsp pumpkin pie spice
1 1/2 cups granulated sugar
1 1/3 cups packed brown sugar
4 eggs
2/3 cups water
1 cup Delizia Extra Virgin Olive Oil
2 cups canned pumpkin
1 1/2 cups prepared mincemeat
1 cup chopped walnuts or pecans
raisin or chopped dates, if desired
*if batter is too think, add 1/2 cup sour milk (add a few drops of lemon or lime juice to the 1/2 cup milk to make it sour)
Grease and flour three 9 x 5 or five 7-1/2 x 4 loaf pans, set aside. Preheat oven to 350°. In a large bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar and brown sugar, set aside. In a medium bowl, beat eggs. Stir in water, oil and pumpkin. Pour all at once into flour mixture. Stir until dry ingredients are just moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans. Bake in preheated oven 1 hour or until a wood pick inserted in center comes out clean. Turn out of pans. Cool top side up on a rack. Wrap each cooled loaf in plastic wrap or foil as a gift or to freeze. Thaw wrapped frozen loaves at room temperature 2 hours. Makes 3 large loaves or 5 medium loaves.
Makes 8-10 servings
1 (8 oz) package cream cheese, room temp
1/3 cup sugar
2 Tbsp vanilla
1 egg
1 Tbsp cornstarch
3 1/14 cup flour
1 tsp salt
2 tsp baking soda
1 Tbsp cinnamon
1 1/4 cup Delizia Extra Virgin Olive Oil
1 1/2 cup white sugar
1 cup brown sugar
1 Tbsp vanilla
2 cup grated zucchini (about 1 large zucchini)
1/2 cup raisins
1/2 cup chopped pecans
Grease and flour a bundt pan or 2 loaf pans. Set aside. With an electric mixer, cream together the cream cheese and once blended add the egg, vanilla, and cornstarch. Set aside. In a separate bowl, mix the dry ingredients (flour, salt, baking soda, and cinnamon) together. Set aside. With an electric mixer, cream together the oil and both white and brown sugar until creamy. While the mixer is still running, add the vanilla and then the eggs one at a time, letting each incorporate before adding the next one. Now add the dry ingredients in thirds. The batter should look thick at this point. Now add the zucchini and it will thin out considerably. Add raisins and nuts and mix well with a wooden spoon. Pour half of the zucchini batter into your pans). With a large spoon, add the cream cheese mixture to the batter, but make sure that it doesn’t touch the sides, you want to ‘seal in’ the cream cheese mixture. Pour the remaining batter on top and place it in the oven. Bake for 60-70 minutes, or until a toothpick comes out clean. Let the bread/cake cool for at least 15 minutes before slicing.
Makes 8-10 servings
]]>1 1/2 cups + 1 Tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
1 Tbsp finely grated orange zest
3 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 3/4 tsp kosher salt
5 large eggs and 3 cups granulated sugar
1 1/2 cups + 1 Tbsp Delizia Blood Orange Extra Virgin Olive Oil
1/2 cup dried cranberries and 1 cup confectioners sugar
Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F. Coat a 12 cup bundt or tube pan with 1 Tbsp blood orange oil and set aside.
Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tbsp of orange juice of juice, if not, squeeze the 5th orange. Set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest, and dried cranberries and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out onto a rack over a sheet pan. Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.
Makes 8-10 servings
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Add and toss to separate and coat with flour:
1 cup coarsely shredded zucchini
3/4 cup cheddar cheese (or asiago)
1/4 cup chopped scallions (or finely chopped onion)
3 tsp chopped fresh parsley
1 tsp snipped fresh dill or 2 tsp dried dill
Whisk together in another bowl:
2 large eggs
1 cup buttermilk
4 tsp Delizia Butter Extra Virgin Olive Oil or Delizia Extra Virgin Olive Oil
Position a rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 x 5 inch (8 cup) loaf pan. Whisk flour, powder, salt, and soda ingredients together in a large bowl. Add to the flour mixture and mix with a few light strokes the zucchini, cheese, parsley, garlic and dill. Add in eggs, buttermilk and oil just until dry ingredients are moistened. Do not over mix; the batter should not be smooth (at this point it will look almost like the dough for dumplings or biscuits). Bake until a toothpick inserted in the middle comes out clean, 55 to 60 minutes. Let cool in the pan on rack for 5 to 10 minutes before unfolding to cool completely on the rack.
Makes 1 loaf