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Serrano-Honey Vinegar Pickled Bull's Blood Beets
I love just about any pickle imaginable. I even enjoy the notion of pickled beets, but rarely have I had a pickled beet that made me swoon... until now.
This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar.
Ingredients
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon high polyphenol extra virgin olive oil
Approximately 2 cups honey-serrano vinegar
Directions
Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they're done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.
Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1" wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.
Chocolate Toasted Almond Shortbread With Ultra Premium Picual Extra Virgin Olive Oil
Ingredients
2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup super fresh, Ultra Premium, Fruity extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extract
DirectionsWhisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
Remove the dough and allow to sit at room temperature for 20 minutes.
Preheat the oven to 375.
Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar.
Olio Nuovo Hoji Blanca Olive Oil Ice Cream with Salted Marcona Almond Birttle
Ingredients For Olive Ice Cream
3 cups Half & Half
1/2 cup delicate, fresh, and extraordinarily fruity extra virgin olive oil such as Hoji Blanca from Boundary Bend in Australia or Ultra Premium Fruity Koroneiki from Chile, or Melgarejo Hoji Blanca from Spain
3 large egg yolks
1 1/2 cups granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
Directions
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, for about 3 minutes, until it reaches the consistency of thick buttermilk. Strain the mixture in to a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla. Refrigerate the custard until very cold, preferably overnight.
Process the custard referring to your ice cream machine's instructions. If adding the almond brittle to the ice cream, add 1/2 cup of coarsely chopped brittle to ice cream during the last few minutes of churing.
Ingredients for Salted Almond Brittle - Optional to add in to ice cream
3 cups sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons Roasted California Almond Oil
2 tablespoons unsalted butter
2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)
2 teaspoons sea salt
1 teaspoon vanilla extract
2 teaspoons baking soda
Directions
Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer. Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain. Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly until the thermometer reaches 300 degrees. Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.
Pour the hot brittle on to the prepared baking sheets, dividing equally. With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible. Allow to cool completely and break in to pieces.
Makes about 1 3/4 pounds of brittle.