Recipes — Dessert
Amy Ingram
Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble
Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble This collaboration is a part of Chef Dany's #localwithchefdany project Ingredients: 1 1/4 cups all purpose flour 3/4 cup sugar 2 eggs 1/3rd plus 2 TBSP Liquid Gold Blood Orange Infused Olive Oil 1 tsp vanilla 3 TBSP orange/blood orange juice Zest of 1 orange/blood orange 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/8th cup Liquid Gold Torino Chocolate Whole Ingredient Balsamic Vinegar Icing sugar for dusting Method: 350' Greased and parchment lined 9" spring form cake pan Mix eggs and sugar until...
Amy Ingram
Peruvian Picrones
Serves: 24 Made with a bright-orange local squash and sweet potato mashed into a purée—and traditionally fermented, kneaded into rings, and fried in a pan of bubbling oil. Ingredients: 1 Tbsp. dry baking yeast 1 tsp. sugar 1/4 cup water 1 Tbsp. ground corn or cornmeal 1/2 tsp. sea salt 1/4 tsp. crushed anise 3 cups white flour (I use spelt) 1 cup beer (or soda water) 1 cup cooked butternut squash or pumpkin, pureed Extra Virgin Olive Oil for Frying Syrup: 1/2 cup sugar 1 cup your choice of Apricot, Honeybell Orange, or Coconut White Balsamic 1/2 cup...
Amy Ingram
Honey Bell Orange Sorbet
Ingredients: 4 cups Freshly Squeezed Orange Juice1 cup Honey1/3 cup LG Honeybell Orange White Balsamic VinegarEquipment: Loaf TinBlenderIce-cream Maker (optional) Preparation: Pour orange juice, honey and balsamic into a saucepan and simmer while stirring gently until honey is fully dissolved. Pour mixture into a bowl and allow to cool in fridge for at least three hours. Prepare your ice-cream maker according to manufacturer directions. Pour the orange mixture into your ice cream maker and churn according to manufacturer's instructions, then transfer to a 9x5 inch loaf tin and freeze uncovered 4-6 hours until very firm. Serve, or store covered in the...
Myrna Burlock
Chocolate Goat Cheese Truffles
Ingredients: 6 ounces bittersweet chocolate, chopped 6 ounces fresh (mild) goat cheese, at room temperature 1/4 cup confectioners' sugar 3-4 teaspoons LG Dark Balsamic Vinegar of your choice 1/4 cup sweetened cocoa powder, sifted Directions: In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients. In a bowl whisk together the goat cheese, sugar, and...
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