Recipes — Dessert RSS



Melgarejo Hojiblanca Ice Cream With Salted Marcona Almond Brittle

Ingredients:2 1/2 cups Half & Half1/2 cup extraordinarily fruity extra virgin olive oil such as Melgarejo Hojiblanca3 large egg yolks1 1/2 cups granulated sugar1/2 teaspoon sea salt1/2 teaspoon vanilla extract Products You Will Need:Australian Hojiblanca Cooking Instructions:In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees. Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy. Remove the sauce pan from the heat. Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly. Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably,...

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Karen's Tip

Ingredients:Haagen Daz Vanilla Ice CreamFresh StrawberriesA drizzle of any of Amphoras Sweet, Dark, Aged Balsamic VinegarsProducts You Will Need:Black Cherry BalsamicCooking Instructions:A drizzle of any of Amphoras Sweet, Dark, Aged Balsamic VinegarsCooking Time : 0 Servings : 0

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Honey and Blood Orange Olive Oil Bakalava

Ingredients:1 lb. phyllo dough6 ounces blanched almonds6 ounces roasted walnuts6 ounces roasted pistachios2/3 cup sugar1 tablespoon fresh ground cinnamon1 tablespoon fresh grated blood orange zest1 cup + 1 tablespoon Amphoras Fresh Blood Orange Olive Oil1 cup honey1/2 cup water1 cup fresh squeezed blood orange juice1 cup sugar1 cinnamon stick2 inch strip of blood orange zest Products You Will Need:Blood Orange Olive Oil Cooking Instructions: Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange .Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a...

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Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake

Ingredients: 5 oz.quality bittersweet chocolate1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil1/2 cup sugar3 large eggs1/2 teaspoon vanilla extract1/2 cup unsweetened cocoa powderA pinch of sea salt Products You Will Need:Blood Orange Olive Oil Cooking Instructions:Preheat oven to 375°F. Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. Pour batter...

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Decadent Chocolate and Aged Espresso Balsamic Fudge

Ingredients: 12 oz. Heavy Cream4 oz. Amphora Aged Espresso Balsamic1/2 pound (about 1 cup) 60 percent dark chocolate1/2 pound (about 1 cup) semi-sweet chocolate1/2 tsp. vanilla extract1/4 tsp. fleur de sel or sea salt Products You Will Need:Espresso Balsamic Cooking Instructions: Butter a 9x13 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 in to squares. Sprinkle a few grains of sea salt on each square. Makes about...

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