Jun 262012
 

INGREDIENTS:

  • 2 cups fresh blueberries
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 3 cups milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 1/4 cups sugar
  • 2/3 cup Delizia’s Fresh Pressed Lemon Augrumato Extra Virgin Olive Oil
  • 1/4 teaspoon salt

PREPARATION:

For the Blueberry Puree

Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn.

Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

For the Gelato Custard Base:

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes.  Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined.  Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.
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 the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Add the chilled blueberry puree to the custard and stir to combine.  Place the mixture in to the ice cream maker and process according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.
Feb 282012
 

BROWNIE INGREDIENTS:

½ cup any single varietal Virgin Olive Oiler EVOO
1 cup white sugar
1tsp vanilla extract
2 eggs
½ cup all purpose flour
1/3 cup unsweetened good quality cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup chopped walnuts(optional)

PREPARATION:

Preheat oven to 350 degrees F.  Grease a 9×9 inch baking pan.

In a medium bowl, mix together the olive oil, sugar and vanilla..  Beat in the eggs.  Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.  Stir in walnut if using.  Spread batter evenly into the prepared pan.  Bake for 20-25 minutes or until the brownies begin to pull away from the sides of the pan.  Let cool on a wire rack before cutting into squares.

 

GANACHE INGREDIENTS:

9oz best quality bittersweet chocolate, chopped
1 cup heavy cream
2 Tbsp Tangerine Balsamic vinegar
2” long strip of tangerine zest
A pinch of kosher salt-optional

PREPARATION:

Place the chocolate into a medium bowl.  Heat the cream, salt, and tangerine zest in a small pan over medium heat.  Bring just to a bare simmer, watching carefully that it does not boil or scorch.  Remove the zest and pour over the chopped chocolate and whisk till smooth.  Stir in the Tangerine Balsamic.  Allow the ganache to cool to a spreading consistency and spread over entire pan of brownies.

Dec 282011
 

INGREDIENTS:

½ pound Roma tomatoes, seeded and diced ¼”
2 oz diced red onion
½ oz minced garlic
¼ oz fresh basil thinly slivered (chiffonade)
1 Tbsp any Virgin Olive Oiler EVOO
1 Tbsp aged 18 year Traditional Style Balsamic Vinegar
¼ oz Lime Sugar
¼ oz Murray River flake Sea Salt
1/8 oz freshly ground black pepper

PREPARATION:

Whisk together all the wet ingredients and seasonings.  Fold in remaining ingredients.  Careful not to bruise the tomatoes. Serve with a nice crusty French or Italian bread.