Recipes

Myrna Burlock

Turkey Mole Recipe

Ingredients 2 pound boneless skinless turkey breast cut into “turkey tenders”. 1 medium yellow onion, peeled and quartered. 6 cloves garlic, peeled and smashed. 1 sprig fresh oregano. ¼ cup packed chopped cilantro. Mexican rice, accompaniment. Chopped cilantro leaves, for garnish. corn tortillas on the side. Mole Sauce 8 dried ancho chilies, stemmed and seeded. 4 pasilla chilies. 1 quart chicken stock. 5 tablespoons Extra Virgin Olive Oil. 4 tablespoons pumpkin seeds. 1 medium yellow onion, diced. 3 cloves garlic, crushed. 1/2 cinnamon stick, broken into pieces. 3 black peppercorns 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into 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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Myrna Burlock

Poached Pears with Fig Balsamic

  Ingredients 2 cups water 1 1/2 cup sugar 8 long peppers (optional) 1 vanilla bean 4 pears, halved Liquid Gold Fig Balsamic Vinegar Directions Prepare the poaching syrup by combining water, sugar, peppers and the vanilla bean, cut in half lengthwise and scraped. Simmer, stirring gently, for 5 minutes or until sugar dissolves. Choose ripe, juicy pears. Peel and cut in half. Poach pears in syrup over low heat until they are tender, about 10 to 15 minutes. Serve with vanilla ice cream and drizzled with Fig Balsamic Vinegar.

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Myrna Burlock

Lemon Olive Oil Pound Cake

Ingredients 1 cup milk 2 tbsp. fresh rosemary, chopped 3 cups all-purpose flour, plus 2 tbsp. for preparing pan 1 tbsp. baking powder 1 cup sugar 1 cup Liquid Gold Meyer Lemon EVOO, plus 1 tbsp. for preparing pan 3 large eggs Directions Preheat oven to 350˚F In a small saucepan, gently heat milk and chopped rosemary. Turn off heat and allow to steep for 5 minutes, then strain out the rosemary. Grease a large loaf pan (9”x5”x3) with 1 tablespoon of the Lemon Olive Oil. Lightly dust with 2 tablespoons of flour. Shake out excess and set aside. Sift...

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