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Mascarpone Mousse

Posted on by The Olive Oil Hunter

This is a melt-in-your-mouth mousse made without eggs. I love it topped with fresh passionfruit pulp, but since fresh fruits can be hard to find, I’ve included a rich sauce recipe that you can make with frozen pulp (with seeds) or purée (without seeds). Both the mousse and the sauce can be made early in the day or even the day before the big event.

Ingredients

For the mousse:

  • 2 cups heavy cream
  • 8 ounces mascarpone at room temperature
  • 3/4 cup confectioner’s sugar
  • 2 tablespoons extra virgin olive oil

For the sauce:

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 14 ounces frozen passionfruit, defrosted
  • 2 large eggs plus 2 yolks 
  • 2 tablespoons extra virgin olive oil
  • Optional: fresh berries

Directions

Step 1

To make the mousse, whip the cream until very firm, then whip in the rest of the ingredients. Refrigerate until ready to serve.

Step 2

To make the sauce, in a medium saucepan, whisk together the cornstarch and sugar, then whisk in the passionfruit, eggs, and yolks. Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat and cook at a low boil for 2 minutes; it should be thick.

Step 3

Off the heat, whisk in the olive oil, then let the sauce cool. Refrigerate until ready to serve.

Step 4

To assemble, mound equal amounts of mousse in 6 elegant stemware glasses and top with spoonfuls of sauce and fresh berries, if desired.

Yields 6 servings

Glazed Carrots and Pearl Onions

Posted on by The Olive Oil Hunter

This simple technique concentrates all the sweetness of the two vegetables as it creates a light glaze for the perfect finish.

Ingredients

  • 2 pounds carrots, scrubbed and peeled if needed
  • 1 pound pearl onions, peeled (see Quick Kitchen Nugget in weekly newsletter)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper 
  • 1/4 cup freshly chopped flat-leaf parsley

Directions

Cut the carrots on the diagonal into slices about 1/2-inch thick. Place them in a large frying pan along with the peeled onions. Add enough cold water to just cover them. Place over medium-high heat and bring to a rapid boil. Immediately lower the heat to a low boil and add the olive oil, butter, sugar, salt, and pepper. Cook for about 20 minutes until all the water has evaporated and the vegetables have a shiny glaze. A knife should be able to easily pierce a few carrots. (If they’re not tender enough once the liquid has nearly evaporated, add another cup of water and continue cooking.) Just before serving, sprinkle with the parsley and drizzle with olive oil.

Yields 8 servings

Smoked Salmon “Tartare”

Posted on by The Olive Oil Hunter

This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.

Ingredients

  • 2 tablespoons roughly chopped red onion
  • 1 tablespoon jarred capers plus 2 teaspoons brine
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh dill or 1 teaspoon dried dill, plus more for garnish
  • 8 ounces smoked salmon
  • Freshly ground black pepper
  • 1 lemon quarter

Directions

Step 1

Place the red onion, capers and brine, olive oil, zest, and dill in a small food processor; pulse until combined and transfer to a mixing bowl. 

Step 2

Mince the smoked salmon by hand on a cutting board (see Quick Kitchen Nugget in our weekly newsletter) and add to the bowl; mix well. Note: You can mince the salmon in the processor after you chop the other ingredients, but use the pulse function and check the mixture frequently so that it doesn’t turn into a paste. Taste and season with black pepper as desired. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of dill.  

Yields 6 portions

Swedish Meatballs

Posted on by The Olive Oil Hunter

A rich cream sauce, enhanced with freshly ground black peppercorns and nutmeg, defines the Swedish take on meatballs. Serve over noodles or mashed potatoes with a helping of lingonberry jam (whole cranberry sauce makes a tasty alternative). These meatballs also make a terrific passed hors d’oeuvre for holiday gatherings.

Ingredients

  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup half-and-half
  • 1 pound​ lean ground beef
  • 1 pound ground pork
  • 2 large eggs, slightly beaten
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly groundnutmeg, plus more for serving
  • 1/2 teaspoon ground allspice
  • 1 small yellow onion, minced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter 
  • 1/4 cup all-purpose or white whole wheat flour
  • 3 cups homemade or low-sodium store-bought beef stock
  • 1/2 cup heavy cream
  • Optional: 2 tablespoons freshly chopped flat-leaf parsley

Directions

Step 1

In a very large bowl, soak the breadcrumbs in the half-and-half. When the breadcrumbs have fully absorbed the liquid, add in the ground meats, eggs, garlic powder, nutmeg, allspice, onions, salt, and pepper. Use your hands to completely mix all the ingredients, then form 1-inch meatballs. 

Step 2

Heat a large skillet over medium heat. When hot, add the olive oil and brown the meatballs on all sides (you may need to do this in batches to avoid cramming them). Transfer the meatballs to a clean dish. Add the butter to the skillet; when melted, sprinkle on the flour and whisk constantly until the roux browns, about 3 to 5 minutes. Whisk in the stock, about a cup at a time, bringing it back to a boil to thicken before adding the next cup. Stir in the heavy cream, then add back the meatballs. Simmer for 5 to 10 minutes, until an instant-read thermometer reaches 165°F in a few meatballs. Top with more nutmeg and, if desired, the parsley.

Yields 6 to 8 servings