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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for February, 2014

Bread with Oil and Vinegar

Monday, February 03rd, 2014

Pour olive oil into an olive oil dipping dish. Modena Aceto Balsamico Tradition ale is a very exotic balsamic vinegar and it is great when a small amount is mixed with the olive oil. The fresh but crusty bread is the best as well. Dip the bread in the oil and vinegar dipping dish and enjoy a healthy Italian appetizer of the Mediterranean diet. Olive oil is very healthy and helps prevent diseases and cancer. To add style and some décor to your table, an olive oil cruet to pour the olive oil would be perfect.

Ricotta Cheesecake With Balsamic Vinegar

Saturday, February 01st, 2014

  • One cup all purpose flour
  • Two tablespoons Aceto Balsamico Traditionale
  • Eleven oz teaspoons vanilla extract
  • Three egg yolks
  • Thirty oz whole milk ricotta cheese
  • One tsp orange flower water
  • One half tsp nutmeg
  • One half cup granulated sugar
  • One cup fresh orange juice
  • Sea salt
  • Two teaspoons finely grated orange zest

 

Preheat your conventional oven to 300 degrees. Take out a medium baking pan and butter then flour

Beat the eggs and grate the nutmeg. In a large bowl, combine the sugar and flour. Stir the cheese in the bowl and then blend in the orange flower water, orange zest, egg yolks, vanilla, nutmeg, and sea salt. Then transfer into the floured pan and put in the oven for one hour and ten minutes. Let cool down on a wire rack. Cover with plastic and place in the fridge for two hours. For five minutes on high heat, cook the orange juice in a saucepan and then remove, adding the balsamic vinegar. Separate the sides of the cake from the dish, slice, and serve with the orange juice mixture on the side.

Modena Aceto Balsamico Raspberry Pound Cakes

Saturday, February 01st, 2014

Vanilla Cakes 

  • Four cups cake flour
  • Two eggs
  • Two teaspoons vanilla extract
  • Three quarter cup granulated sugar
  • Finely grated orange zest
  • Four light butter sticks
  • One half teaspoon salt

 

Cake Topping

  • One quarter cup aceto balsamico balsamic vinegar
  • One cup fresh raspberries
  • One cup fresh strawberries
  • One cup fresh blueberries
  • Two tablespoons water
  • One quarter cup granulated sugar

 

Let the oven preheat at 325 degrees while you slice up the strawberries. Using two medium size cake dishes, butter the insides and put parchment paper on the bottom of each pan. Then butter the paper as well. Sprinkle the cake flour on top of the buttered paper.

 

Making The Cakes 

Take out a mixing bowl and an electric mixer. Blend the butter and then add the sugar. Beat until soft and then add the vanilla. Adding one egg at a time, beat the eggs until well mixed. Put in the orange zest and blend well. Pour in the flour and stir it in without mixing. Pour the batter into the prepared dishes. Put in the oven for one hour and then remove and set on a wire rack to cool after loosening the sides from the pan.

 

Making The Sauce

Simmer after mixing all the sauce ingredients together in a medium saucepan over low heat for four minutes. Remove and serve with the cake.

 

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