This recipe featured at our Winter Spanish Cooking class uses staple ingredients usually found on hand and can be flavored with any fruit and Olive Oil of your choice depending on what is in season try blueberry and We Olive Meyer Lemon Olive Oil for summer. Perfect for a make ahead Brunch treat as well as dessert.
Recipe by Chef Lauren Mahlke
Serves 6-8 for dessert
one loaf of day old bread sliced into squares
juice and zest of two oranges
one cup of sliced figs
one cup of sugar
four cups of heavy cream
1/4 cup of We Olive Blood Orange Olive Oil
two teaspoons vanilla paste
one teaspoon of nutmeg
Panacea Fig Balsamic for drizzling
DIRECTIONS: Slice bread and layer into greased rectangular pan. Combine remaining ingredients and pour over bread. Bake at 350* bake for 40 minutes.
Photography By Rick Torresemail@example.com
I love catering in home events showcasing my favorite crowd pleasing bites for various event. Below is my menu for a house warming party with a Mediterranean Focus. The most popular dish was the Rosemary Lamb Rack with Blueberry Balsamic.
Appetizer House Warming Party for 20 guests
~Spanish Gazpacho with Heirloom Tomatoes and Garlic Shrimp~
~Antipasti Skewer with Olives, Bocatini and Marinated Vegetables~
~Capese Bites drizzled with Balsamic Vinegar~
~Lamb, Feta and Mint Sliders with Olive Tapanade~
~Dates/Figs stuffed with Honey Goat Cheese and Drizzled with Balsamic~
~Spinach and Feta Phylo Cups~
*Rosemary Lamb Rack with Fig Balsamic a
This marinade is perfect for the grill adding a spicy kick to grilled vegetables, meats and one of our favorites pineapple.
Jalapeno and Cumin Marinade:
1/2 cup of Jalapeno Olive Oil
2 teaspoons of ground cumin
Toss your favorite produce with Jalapeno and Cumin Marinade. We used fresh corn and for a sweet and spicy kick fresh pineapple with core removed.
Grill on medium high heat for 3-4 minutes on each side
This marinade is packed with flavor and perfect for a Spanish theme grilling menu. The fruity We Olive Blood Orange Olive Oil with the herbaceous oregano and garlic and earthy smoked Spanish paprika makes this the perfect marinade for grilled meats and vegetables.
Blood Orange, Garlic and Herb Spanish Grilling Marinade
1/2 cup of We Olive Blood Orange Olive Oil
5 garlic cloves
1/4 cup of chopped fresh oregano
1 tablespoon of smoked Spanish paprika
1 teaspoon each of kosher salt and fresh cracked pepper
Combine all ingredients in food processor can be made 1 day in advance.
Spanish Blood Orange Pork Kebabs
Recipe by Chef Lauren Mahlke
Prep Time:15 minutes, soak kebabs for 30 minutes
Marinade Time: At least 2 hours, could marinade day before
Cook Time: 10 minutes
1 pork loin, trimmed of fat and cut into 1 inch cubes
1 batch of Blood Orange, Herbs and Garlic Spanish Marinade
Soak kebab skewers in water for 30 minutes.
Skewer pork onto kebab sticks about 5 pieces per kebab. Lay in 9×13 glass pyrex pan and cover in marinade, wrap in plastic wrap. Marinate in fridge for at least 2 hours can be made a day in advance.
Heat charcoal or gas grill on medium-high heat. Brush grill with Vegetable Oil on a paper towel with tongs.
Lay kebabs on grill diagonal at an angle and grill for 2 minutes on each corner side grilling for a total of 8-10 minutes.
Serve immediately to help not over cook pork.
Serve with grilled sweet peppers and saffron infused rice with blood orange olive oil.
How simple and light this appetizer can be.
Sauté shrimp in a lemony olive oil salt-and-pepper and set aside.
chop up tropical fruit for a tropical salsa add cilantro one small diced jalapeño and taste for seasoning. Serve on a plantain chip with a New Zealand Sauvignon Blance wine pairing.
This appetizer is full of flavor, healthy and gluten free perfect for your next event.
2/3 cup of We Olive Mission Extra Virgin Olive Oil
1/3 cup of water
2 cups of All Purpose Flour
1 Teaspoon of salt
Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance.
Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Once mixture becomes tacky and well combined wrap in plastic wrap and place in fridge for 10 minutes.
Roll out with floured rolling pin to desired shape. Once you have lined pie pan or tart pan with dough pierce crust with fork all over and bake for 15 minutes at 350 degrees to encourage a crispy and flaky crust. Then use desired filling. Should make enough dough for bottom of pie crust and top.
Posted 17th June 2013 by Olive