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“Grandma in the Mountains” ANZAC Biscuits

Posted on by The Olive Oil Hunter

Named for the Australian and New Zealand Army Corps (ANZAC), these “bickies,” or cookies, were created for soldiers fighting in World War I because they could withstand a long sea journey—ANZAC’s first major military action was in Gallipoli, Turkey. This version, a chewy inside with a crisp outside, comes from Annie Paterson. “It’s my grandmother’s and mother’s recipe that I have been making since I was a child,” she said. If you want a crisper cookie, leave out the coconut. Golden syrup, also popular in British and Irish treats, is a sweetener made from cane sugar; it’s available online, but you can substitute maple syrup.

Ingredients

  • 1 cup coarse rolled oats
  • 1 cup all-purpose flour
  • 1 cup unsweetened (desiccated) coconut flakes
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 3 tablespoons boiling water
  • 8 tablespoons unsalted butter
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons golden syrup

Directions

Step 1

Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper. Set aside.

Step 2

In a large bowl, mix the oats, flour, coconut, and sugar. In a small bowl, mix the baking soda and boiling water; place next to your stovetop.

Step 3

In a medium saucepan, melt the butter, then whisk in the olive oil and syrup. Whisk in the baking soda mixture, then pour over the dry ingredients and mix well. Wait 5 minutes, then stir again.

Step 4

For jumbo cookies, use a 2-inch ice cream scoop and drop them on the prepared sheet pan. Bake for 16 minutes, rotating the pan halfway through, or until the cookies turn golden. Let cool to room temperature before storing in a cookie tin.

Makes twelve 3-inch cookies

Peach Upside-Down Cake

Posted on by The Olive Oil Hunter

Juicy peaches and tender olive oil-based vanilla cake make the perfect summertime sweet treat. Feel free to get as artful as you’d like with the peach arrangement, but there’s no need to peel them.

Ingredients

For the peaches:

  • 4 medium peaches (more if needed)
  • 1/2 lemon
  • 1/4 cup brown sugar

For the batter:

  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1-1/2 cups cake flour
  • 1/2 cup white or golden whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup Greek yogurt
  • 3/4 cup ricotta cheese
  • 2 teaspoons vanilla

For serving:

  • Vanilla ice cream or fresh whipped cream (optional)

Directions

Step 1

Halve the peaches and slice each half into thin wedges. Place in a large bowl and squeeze on the juice from the lemon half, then toss with the brown sugar. 

Step 2

Preheat your oven to 350°F. Lightly brush the bottom and sides of a 9″ springform pan with olive oil, line with parchment paper, and lightly brush the parchment with olive oil. Starting from the outer rim, arrange the peaches in concentric circles on the bottom of the pan; set aside. 

Step 3

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. 

Step 4

Beat the eggs and sugar until thick and light yellow in color (if you have a stand mixer, use the paddle attachment for all the mixing). Slowly add the 3/4 cup olive oil, yogurt, ricotta, and vanilla. On the lowest speed, add the flour mixture and beat only until incorporated, scraping down the bowl as needed. 

Step 5

Carefully pour the batter over the peaches and use an offset spatula to smooth the top. Bake for about 60 minutes, until the cake is golden and firm to the touch and the blade of a sharp knife inserted in the center comes out clean (start testing after about 45 minutes). Let cool on a rack for 15 minutes, then carefully run an offset spatula around the pan ring, then take off the ring. Place a 10″ or 12″ serving dish over the cake and invert it. Lift off the pan bottom and gently peel away the parchment. Serve warm or at room temperature with ice cream or cold with whipped cream if desired.

Yields 10 servings

Very Berry Chocolate Bars

Posted on by The Olive Oil Hunter

Olive oil enhances dark chocolate by adding a fresh, slightly herbal taste. Raspberries and pistachios add layers of flavor and texture. Tip: Blueberries and almonds are another great combo.

Ingredients

  • 3 ounces raspberries 
  • 8 ounces dark chocolate discs or pieces, preferably 70% cacao
  • 2 tablespoons extra virgin olive oil 
  • 1 ounce shelled, unsalted pistachios

Directions

Step 1

Rinse the raspberries and pat dry with paper towels; set aside.

Step 2

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted. Carefully remove the bowl from the heat and place on a towel or hot pad on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finish of the chocolate bars will be shiny. (If you have an instant-read thermometer, the chocolate on the stove should reach about 118°F and go down to 90°F after you add in the rest.) Stir in the olive oil until fully incorporated.

Step 3

Line a cookie sheet with waxed paper. Pour out the tempered chocolate in three sections and use an offset spatula to smooth each one out to a 4-by-3-inch rectangle (don’t worry about being too exact). 

Step 4

Sprinkle equal amounts of raspberries and pistachios on each bar. Let the chocolate harden in a cool spot for two or more hours, then use a spatula to transfer to a glass container. Store in the fridge and enjoy within 3 days. 

Yields 3 bars

Dulce de Leche Trifle

Posted on by The Olive Oil Hunter

Called manjar in Chile, dulce de leche is a butterscotch-like sauce made from very slowly cooking milk and sugar. My speedy hack is using imported dulce de leche (Amazon offers many brands, most from Argentina). It’s used both in the custard and as its own layer in this dessert. Guests can assemble their own glasses, or you can create a showstopper trifle in a tall and wide glass bowl. Both the cake and custard can be made up to two days in advance.

Ingredients

For the cake layer:

  • 4 large eggs
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup water at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the dulce de leche custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dulce de leche
  • 1 tablespoon vanilla extract

For the whipped cream:

  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar

For the assembly:

  • 1 pint fresh raspberries
  • 1 cup dulce de leche

Directions

Step 1

Make the cake: Separate the eggs when cold, then let the yolks and whites come to room temperature. Line a 17×12 rimmed sheet pan with a piece of parchment paper large enough to hang over the sides (do not grease it). Preheat your oven to 325°F.

Step 2

Whisk the flour and baking powder in a bowl; set aside. In a large bowl, beat the egg yolks and half the sugar until pale, about 2 minutes. Whisk in the olive oil, vanilla, and water, then fold in the flour mixture.

Step 3

In the large bowl of a stand mixer, beat the egg whites on low until foamy, then add the cream of tartar, salt, and the rest of the sugar. Increase the speed to high and whip until the whites are stiff, 8 to 10 minutes.

Step 4

Gently fold the whites into the yolk-flour mixture in three or four batches; you should barely see any of the whites, but don’t overmix. Pour the batter into the sheet pan and use an offset spatula to smooth out the top.

Step 5

Bake for 20 to 25 minutes, rotating the pan halfway through, until lightly browned and spongy. Let cool completely, then invert the cake onto a cutting board and peel off the parchment. Cut into 2-inch squares—save the scraps because they can be used, too.

Step 6

Make the dulce de leche custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns a lighter yellow; set aside.

Step 7

Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let the milk come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching the bottom). It should become quite thick.

Step 8

Remove from the heat. Whisk in the olive oil, dulce de leche, and vanilla, and transfer to a glass serving bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

Step 9

When ready to assemble, whip the heavy cream and confectioner’s sugar. Rinse the raspberries and pat dry. In a tall serving bowl or individual glasses, build the trifle layers: cake squares, dulce de leche custard, raspberries, whipped cream, and dulce de leche; repeat the layers as needed.

Serves 8 or more