Recipes — cooking class

Amy Ingram
Upside-Down Blueberry Cake

Upside-Down Blueberry Cake

   Ingredients: ¼ cup + 1 tbsp. Medium Intense Extra Virgin Olive Oil ¾ cup + 1 tbsp. Maple Syrup ¾ cup Frozen wild blueberries + 1 Tbsp Blueberry Balsamic 3 cups Large flaked, unsweetened coconut 1 ¼ cup Whole spelt flour, divided 1 ¼ tsp. Ground cardamom ¾ tsp. Baking powder ¾ tsp. Baking soda ½ cup Almond meal 2 tbsp. Ground flax ¼ cup Water 2 tbsp. Vanilla extract 2 tsp. Gravenstein Apple White Balsamic ¼ tsp. Sea salt    Directions: Preheat oven to 350 degrees Fahrenheit. Line the bottom of a spring form pan with parchment paper...

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Amy Ingram

Liquid Gold Tomato Sauce

Tomato Sauce   Ingredients: 1 Tbsp. LG Medium-Robust Extra Virgin Olive Oil 1 onion, diced 3 cloves garlic, minced 1 can crushed tomatoes 3 tsp. Spice Trekkers Little Italy Blend salt and pepper to taste   Method: -Heat olive oil in a saucepan. Sauté onion and garlic cloves in the oil until softened and golden. -Add tomatoes to the pot. Season with spice blend, as well as salt and pepper to taste. After 20 minutes of simmering, the sauce is thick and ready to be used.   Rose: To make this a rose sauce simply add a little béchamel to...

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Amy Ingram

Liquid Gold Hollandaise

Hollandaise   Ingredients: 1 tbsp Pinot Grigio Barrel Aged Wine Vinegar 1 tsp peppercorns, crushed 3 egg yolks (or 1/4 cup cashew cream) 250g LG Sweet Butter Infused Olive Oil, or LG Savoury Butter Infused Oil  , warmed slightly Sea salt Cayenne pepper 1 tbsp lemon juice   Method: -When whisking and cooking an egg-yolk or cashew mixture in recipes such as hollandaise sauce, check to make sure it's cooked by lifting the whisk from the mixture. If the ribbon of yolk trailed from the whisk remains visible on the sauce surface, it's ready. If it disappears immediately, it requires...

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Liquid Gold Espangnole Sauce and & Mushroom Gravy

Espangnole & Mushroom Gravy   For Espangnole: 1/4 cup LG Mushroom and Sage Infused Olive Oil 2 small diced onion 1 small diced carrot 1 stalk diced celery 2 tsp. Spice Trekkers Little Italy Blend 2 cloves garlic, minced 2 Tbsp. flour 2 Tbsp. tomato paste 2 cups broth (preferably dark) ——————————— For Gravy: 8 shitake mushrooms 1 portobello mushroom 2 tsp.  white miso (or soybean paste) 1 tsp. tamari 1 1/2 cup water   Method: -Espangnole: Melt oil in a saucepan over medium heat. Add diced onion, thyme, carrot, celery stalk and garlic cloves and cook until softened and...

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