Recipes — Dessert

Myrna Burlock

Blueberry and Fresh Olive Oil Gelato

   Ingredients 2 cups fresh blueberries 1 teaspoon lemon juice 1 teaspoon lemon zest 3 cups milk 1 cup heavy cream 6 egg yolks 1 1/4 cups sugar 2/3 cup Liquid Gold Meyer Lemon Extra Virgin Olive Oil 1/4 teaspoon salt Directions: For the Blueberry Puree Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn. Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain,...

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Myrna Burlock

White Cranberry Pear Balsamic Gelee with Fruit

No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic condimento gets to strut its stuff in this application.  The fruit is merely the supporting cast. My trusty, yet discriminating guinea pigs gave two thumbs up when sampling this glitzy health-food-in-disguise. Now wrap your mind around this:  What if we created a savory version of the dish pictured?  How might we go about that using both heart healthy extra virgin olive oil and pro-biotic, aged balsamic condimento together in a cool, quivery concoction? Allow me to elaborate and take you back...

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Myrna Burlock

Tunisian Blood Orange Olive Oil Cake

  This delicious orange olive oil cake, is a recipe a slightly modified version of a favorite from "The New Mediterranean Diet Cookbook". The Mahjoub family, makers of fine EVOO in Tunisia, use blood oranges which give it a red blush color. If I cannot get blood oranges, I use small thin-skinned Florida Juice oranges only. Scrub oranges well, as the whole fruit is used. Preheat oven to 375 degrees. Butter and flour a 9 inch springform cake pan. 2 c. unbleached flour       Sift together flour, baking powder, and baking soda 1t baking powder 1/2 t. baking soda 2 small...

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Myrna Burlock

Spiced Pumpkin EVOO Cupcakes

  The Cupcakes 2 2/3 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 teaspoon fresh grated nutmeg 1 tsp. salt 1 15 oz. can solid pack pumpkin (1 3/4 cups) 1 cup granulated sugar 1 cup dark brown sugar 1 cup Liquid Gold extra virgin olive oil 4 large eggs Directions Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and...

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