The Spicy Olive’s Corn and Shrimp Chowder
The Spicy Olive’s Pan Seared Fresh Halibut
The Spicy Olive’s Pan Seared Sea Bass
The Spicy Olive’s Garlic and Sage Mushrooms
The Spicy Olive’s Creamy White Chicken Lasagna
The Spicy Olive’s Chocolate Raspberry Glazed Bundt Cake
Perfect for Valentine’s day or any special occasion!
Ingredients for the Cake
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup The Spicy Olive’s Mild UP Certified Extra Virgin Olive Oil +1 tablespoon-like Arbosano, Hojiblanca or Athinolia
1 1/2 teaspoons vanilla extract
Directions
Preheat the oven to 350°F.
Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift.
With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, UP Certified extra virgin olive oil and vanilla and mix until incorporated.
Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.
Chocolate-Raspberry Balsamic Glaze
8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream
The Spicy Olive’s Chocolate Balsamic Truffles
It’s Almost Valentines Day – Whip Up these Easy Balsamic Truffles
1/2 cup steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons The Spicy Olive’s dark or white balsamic – my favorite options for this are: coconut, raspberry, apricot, strawberry, maple, espresso, lavender, or traditional.
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
The Spicy Olive’s Chocolate Blood Orange Fondue
Recipe from Rachel Bradley Veronica Foods
Dark Chocolate Fondue with The Spicy Olive’s Blood Orange Agrumato & Aged Balsamic
Ingredients:
- 1 pound dark chocolate chips or whole bars chopped coarsely
- 1 cup heavy cream
- 1/2 cup milk
- 2 Tbs. The Spicy Olive’s Blood Orange Agrumato Olive Oil
- 1 Tbs. Fresh Orange Zest
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons Traditional, Dark Chocolate, Espresso, Raspberry, Cherry, etc…
- Cookies, Fruit, marshmallows or pound cake, for serving
Directions:
Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.
Serve with cookies, fruit like strawberries, banana pieces, orange slices, marshmallows or pound cake.
The Spicy Olive’s Espresso Chocolate Fudge
10 oz. Heavy Cream
4 oz. The Spicy Olive’s Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract
Butter a 9×13″ 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 3 pounds of fudge.
Recipe from Rachel Bradley Veronica Foods
West Chester
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
513-847-4397
Montgomery
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
513-376-9061
Oakwood
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419
937-247-5969