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Orange Olive Oil Cake with Balsamic Poached Pears

10/11/2019

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Ingredients:
  • ​Balsamic Poached Pears -
  • 4 each ripe pears peeled, any variety
  • 1 cup Cinnamon Pear Dark Balsamic
  • 1/2 cup water
  • 1 cup sugar
  • 2 bay leaves

Orange Olive Oil Cake -
  • 3/4 cups sugar (divided into 1/2C and 1/4C)
  • 5 egg yolks
  • 1 cup cake flour
  • 3/4 cup Blood Orange EVOO
  • 4 egg whites
  • 1/2 Tsp salt
  • 1/2 Tsp Espresso Sea Salt
Directions:
Balsamic Poached Pears - 
  • In a small sauce pan, combine all ingredients putting pears in last.
  • Bring to a boil, reduce heat to a simmer and cook uncovered turning pears occasionally, about 20-25 mins or until pears can be pierced easily with a tiop of a knife.
  • With a slotted spoon, remove pears and rest on a plate.
  • Use remaining balsamic to drizzle over dessert.

Orange Olive Oil Cake - 
  • Preheat oven to 350F.  Generously grease pan with spray and sprinkle bottom and sides of pan with sugar and sea salt.  Set aside.
  • In a stand mixer with whisk attachment, whisk egg whites and salt until foamy.  Gradually add 1/4 C sugar to still peaks.  Set aside.
  • With the same mixer bowl, change attachment to whisk and beat together 1/2 C sugar and yolks until thick and pale.  Gradually add cake flour on medium speed.  Add olive oil in a slow steady stream. 
  • Fold egg whites in three additions.
  • Pour batter onto greased and sugared pan.  Bake for 25 to 30 mins until toothpick inserted comes out clean.  Let cool.
  • Slice cake for serving, top with sliced poached pear, drizzle reserved balsamic on top.
  • ​

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach
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Panzanella Salad with Greek Seasoning White Balsamic Dressing

10/11/2019

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Ingredients:
  • ​1 each crusty day old bread, broken up into pieces
  • 1/4 C Tuscan Herb Olive Oil
  • 4 each tomatoes, sliced
  • 1 red onion, sliced thin
  • 1 each cucumber, sliced
  • 1 cup arugula
  • 4 Tbsp Dressing (see below)
  • bag of small mozzarella balls (optional)

Dressing Ingredients:
  • 1/4 C Greek Seasoning White Balsamic
  • 2 Tsp Dijon mustard
  • 1 Tsp sugar
  • 1 each garlic clove
  • 1 Tsp shallot, minced
  • 1 1/2 C Tusan Herb Olive Oil
  • salt and pepper to taste
  • small bag of mozzarella balls (optional)
Directions:
  • Toss bread pieces in Tuscan Herb Olive Oil.  Place in 350F oven for 5 mins.  Set aside.
  • Make dressing.  Place all ingredients except for the olive oil in blender.  With blender running, slowly drizzle in olive oil.  When using a bowl and whisk, make sure bowl is secured with a damp towel.  Place all ingredients in bowl and slowly whisk in oil to emulsify.  Season with salt and pepper.
  • Place bread, tomatoes, onion, cucumber, and arugula in a bowl and toss with dressing.  Let marinade for at least 30 mins.​
  • add a few mozzarella balls to each serving (optional)


Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach
​
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Meyer Lemon Olive Oil-Poached Shrimp

10/11/2019

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Ingredients:
  • ​1 pound shrimp, peeled and deveined
  • 3 cups or more of Meyer Lemon EVOO
  • 4 each, garlic cloves crushed
  • 4 each thyme sprigs
  • Smoked Bacon Cajun Sea Salt (optional)
Directions:
  • ​Place olive oil, garlic, and herbs in a pot and heat over medium heat until thermometer registers between 165F and 180F.
  • Pat shrimp dry and season with salt and pepper
  • Add shrimp and cook until opaque in the center, about 10 mins.
  • With a slotted spoon, take shrimp out and reserve oil for later use.
  • Season shrimp with sea salt, if desired.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach
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© 2019 30A Olive Oil Co
  • home
  • oils
    • Flavored Olive Oils
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  • vinegars
    • Dark Balsamics
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    • Wine Vinegars
  • gifts
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      • All Gift Sets
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    • E-Gift Cards
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