I enjoy all varieties of olives and typically eat them cold. However, in cold weather, I enjoy roasted olives.
Ingredients
2 cups of your favorite olives in oil (from a gourmet shop or grocery store)
Fleur de sel (sea salt) and pepper, optional
You will also need:
Large spoon
Roasting pan
Instructions
Preheat the oven to 425oF.
Place the olives into the roasting pan. Roast in hot oven for about 15 minutes
until thoroughly heated and a little crisp. Sprinkle with a little sea salt and pepper before serving, if desired.
This is one of my very favorite citrus recipes. You can use any citrus fruit. Meyer lemons are wonderful, as are Cara Cara oranges and Bearss limes. However, I love the look and the flavor of blood oranges. Give it a try yourself! I think you will like it, too!
Ingredients
For bottom of pan:
For the cake:
1 stick butter (4 oz.), softened
1 cup brown sugar
3 eggs – 2 separated into yolks and whites
1 ½ c. unbleached all-purpose flour (plain)
1 t. baking powder
¼ t. salt
1/2 c. freshly squeezed orange juice
1 t. vanilla extract
You will also need:
Iron skillet or 10″ baking pan
Paring knife
Cutting board
Mixing bowl
Large spoon
Electric mixer
Instructions
Preheat the oven to 350°F.
Cut away all peel from the citrus fruits and slice them into thin slices crosswise (about 1/8″ slices).
Cut the ½ stick of butter into chunks and place into the bottom of the iron skillet. Melt butter over medium heat on top of the stove. When the butter has melted, add ¾ c. brown sugar and stir over medium heat until bubbly. Remove from the heat and cool slightly. Place The citrus slices on top of the butter and brown sugar mixture in a decorative pattern.
Using an electric mixer, beat the butter at medium speed until it is smooth. Add the brown sugar and mix for about 1 minute. Add the whole egg and 2 egg yolks and beat at medium speed for about 2 minutes.
Meanwhile, in a small bowl, mix together the flour, baking powder and salt. Add ½ of the flour mixture to the butter and sugar. Mix until just combined. Add half of the orange juice. Mix to combine. Repeat with the remaining flour mixture and juice. Mix to just combine the ingredients. Stir in the vanilla. The mixture will still be lumpy.
Beat the egg whites until they form soft peaks. Fold them into the batter.
Pour the batter on top of the citrus slices in the skillet. Bake for approximately 35-40 minutes until cake is set.
Remove from the oven and let cool for about 5 minutes. Run a knife around the side of the skillet to loosen the cake. Invert onto a serving platter. Let cool and serve with a dollop of freshly-whipped cream (optional).
Enjoy!
Ingredients
You will also need:
Medium-sized bowl
Large spoon
Unbaked pie crust in pie pan (See Flaky Pie Crusts recipe in the Culinary Guide.)
Instructions
Preheat oven to 350°F.
Put the corn syrup, sugar, brown sugar, eggs, melted butter, sea salt, and vanilla into a medium-sized bowl. Whisk to combine.
Scatter the pecans on top of the unbaked crust in the pie pan. Pour the pie filling over the pecans.
Bake for about 50-60 minutes, until the center of the pie has risen and is firm to the touch. The pecans and the crust should both be browned.
Allow to cool before serving. Top with whipped cream or ice cream, if desired.
Serves 8.
Ingredients
You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Instructions
Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.
Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).
When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers.
Continue with your favorite recipe. This makes 2 pie crusts.
