Ingredients

• 2 oranges
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup water
• 2 pints homemade or best-quality packaged vanilla ice cream
• Flaky sea salt, such as Maldon salt
• Extra virgin olive oil

Directions

Remove the zest from both oranges with a bartender’s zester, which removes it in long strips. Alternatively, make wide strips with a sharp paring knife, peel them away from the sections, cut away any excess pith, and slice them into long slivers. Bring the 1/2 cup of sugar and the water to a rapid boil in a small, heavy saucepan over medium heat. Let it boil for 5 minutes, and then add the zest strips. Reduce heat to a simmer and cook until the strips are translucent, about 15 minutes. Drain in a colander. You can reserve the flavored syrup for another use, such as sweetening tea or drizzling over a loaf cake. Toss the zest strips with the remaining 2 tablespoons of sugar (a resealable plastic bag works well for this) and set them on a rack to dry for a half hour or longer.

When you’re ready to serve the sundaes, place a scoop of ice cream in each of 6 highball glasses or ice cream dishes. Make a depression in each scoop with the back of a spoon. Drizzle with a little olive oil, then top with a tangle of candied zest and a pinch of the flaky salt. Repeat all the layers in each dish—a second scoop of ice cream, olive oil, zest, and sea salt. Serve at once.

Ingredients

• 1 1/2 cups plus 1/3 cup pastry flour or all-purpose flour
• 2/3 cup white whole-wheat flour 
• 2 teaspoons baking powder 
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 scant cup sugar 
• 2 extra-large eggs 
• 1 cup Greek yogurt 
• 3/4 cup extra virgin olive oil, plus more for the muffin tin 
• 1/3 cup milk 
• 1 1/2 teaspoons vanilla extract
• 12 ounces dark chocolate chips or chunks

Directions

Step 1

Heat your oven to 350ºF. Grease a 12-muffin tin (including the spaces between the cups) with a small amount of olive oil.

Step 2

In a very large bowl, whisk the flour, baking powder, baking soda, and salt to combine.

Step 3

In another large bowl, whisk the sugar and eggs until well incorporated, and then whisk in the yogurt, followed by the olive oil, milk, and vanilla extract.

Step 4

Slowly pour it into the flour mixture, folding with a spatula as you go until the dry ingredients are mostly incorporated. Add the chips and continue folding until you no longer see any traces of flour. 

Step 5

Use a large ice cream scoop to fill the muffin cups just about to the top (the muffins will nicely rise over the rims as they bake).

Step 6

Bake for 35 to 45 minutes, depending on your oven—they’re done when the tip of a dinner knife inserted into the center of 2 or 3 muffins comes out clean. Cool the pan on a wire rack before turning out the muffins.

Ingredients

• 3/4 cup cake flour
• 1-1/2 teaspoons baking powder
• Pinch of salt
• 1 cup Concord grapes
• 1/2 cup unsalted, shelled pistachios
• 4 tablespoons confectioner’s sugar
• 2 large eggs
• 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup extra virgin olive oil
• 4 large egg whites
• 1 tablespoon sanding sugar (optional)

Directions

Step 1

Preheat your oven to 350ºF. Line the bottom of a 9″ springform pan with parchment paper, and lightly coat it with baking spray. In a large bowl, whisk together the flour, baking powder, and salt. Over another large bowl to catch the juice, slice the grapes in half and remove and discard the seeds; set aside.

Step 2

In a food processor, pulse the pistachios with the confectioner’s sugar until powdery. Add the 2 whole eggs, 3/4 cup of the sugar, and the vanilla extract, and then pulse about 6 times to incorporate the ingredients. Add half of the flour mixture, then the olive oil, and then the remaining flour mixture, pulsing a few times between each addition. Transfer the batter to the bowl you used for the flour, and fold in any juice that’s collected in the bowl of grapes.

Step 3

In a clean, large bowl, whisk the egg whites on a low speed until foamy, add the remaining 1/4 cup of sugar, and whip at high speed until stiff peaks form. Fold a large spoonful of the beaten whites into the batter to lighten the mixture. Then gently fold in the remaining egg whites, being sure to incorporate the batter at the very bottom of the bowl. Transfer the batter to the prepared pan, smoothing the top, and then sprinkle on the grapes and, if you’re using it, the sanding sugar. Bake for 50 to 60 minutes, until there’s no wobble in the center and a knife used to test comes out clean. Cool on a rack for 10 minutes, and then release the sides of the pan. Serve at room temperature.