Fresh-Pressed Olive Oil Club
Explore Recipes Page 45

Chocolate Chiffon Layer Cake

Posted on by The Olive Oil Hunter

Wedges of these light-and-luscious layers are great on their own or with a dollop of thick Icelandic skyr or Middle Eastern labneh, a cultured dairy product rich in probiotics. To elevate them to layer-cake status for a festive occasion, chocolate whipped cream is all you need.

Ingredients

For the chocolate cake: 

  • 5 large eggs
  • 1 cup cake flour
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1/2 cup brewed coffee at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

For the chocolate whipped cream:

  • 1/3 cup cocoa, plus more for dusting
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon instant espresso
  • 3 cups heavy cream
  • 1 teaspoon vanilla

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and let them come to room temperature (the whites will whip much better). Place one of the racks in the middle of your oven and preheat to 325°F. Line two 9-inch cake pans with parchment paper, but don’t grease them; set aside. 

Step 2

In a very large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk the yolks and 1/2 cup sugar until fully blended and light in color, about 2 minutes, and then whisk in the olive oil, coffee, and vanilla. Whisk the egg mixture into the flour mixture until this batter is completely blended.

Step 3

In the bowl of a stand mixer or another large bowl, beat the egg whites and cream of tartar on low speed for about 30 seconds, and then gradually add the remaining 1/2 cup sugar as you slowly increase the speed to high. Continue beating until you get a glossy meringue with firm peaks, about 8 to 10 minutes.

Step 4

Fold about a cup of meringue into the batter to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions. Continue baking until the tops spring back when lightly pressed with a fingertip and a tester comes out clean, about 10–15 minutes more, depending on your oven.

Step 5

Invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them. Invert again, take off the pans, peel off the parchment, and let cool completely.

Step 6

To make the chocolate whipped cream, whisk the cocoa, confectioners’ sugar, and espresso powder together in a small bowl. Whip the heavy cream and vanilla at medium speed until thickened, add the cocoa mixture, turn up the speed to high, and whip until stiff. Use a large spatula to spread about 1/3 of the chocolate cream on one of the cake layers. Top with the other layer and spread the rest of the cream on the top and sides. Dust with additional cocoa. Store covered in the fridge.

Yields 8–10 servings

Olive Oil-Marinated Feta

Posted on by The Olive Oil Hunter

This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.

Ingredients

  • 8-ounce block of feta
  • 1 jalapeño pepper, cut into rings
  • ½ lemon, sliced into rings
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • 1/3 cup extra virgin olive oil, more as needed

Directions

Step 1

Cube the feta and place in a shallow glass bowl with a lid or a 2-cup mason jar. Tuck the pepper, lemon rings, and thyme in the spaces between the cheese cubes. Cover with the olive oil and let sit at room temperature for 30 minutes.

Step 2

If not serving right away, cover the bowl or close the mason jar and refrigerate. The flavors will infuse the cheese over time.

Yields 4 appetizer servings ​

Roasted Butternut Bisque

Posted on by The Olive Oil Hunter

This soup is hearty enough for a meal—just add salad and crusty bread. It’s equally delicious made with Hubbard squash when you can find it! You can also get creative with toppings—a drizzle of olive oil, a sprinkling of pomegranate arils, and perhaps roasted and chopped nuts.

Ingredients

  • One 2-pound butternut squash
  • 3 tablespoons extra virgin olive oil, divided
  • 1 large onion, diced
  • 2 large carrots, trimmed and sliced
  • 1 apple, such as Macoun or Gala, cut into chunks
  • 3 scallions, trimmed and sliced
  • 2 cups chicken broth, homemade or low-sodium, more as needed
  • 2 tablespoons sherry
  • 1 cup milk
  • ½ teaspoon curry powder (optional)
  • Freshly ground white pepper

Yields 4 servings

Directions

Step 1

Preheat your oven to 400°F. Slice the squash lengthwise and use a spoon to scoop out the seeds (you may roast them separately for a crunchy snack). Line a baking sheet with parchment paper and drizzle it with 1 tablespoon of the olive oil. Place the squash halves, cut side down, on the parchment and roast for one hour or until a knife tip easily pierces the flesh. Let the squash cool while you continue with the recipe.

Step 2

Heat a large skillet until hot—a few drops of water sprinkled on the pan will sizzle when it’s ready. Add the rest of the olive oil, the onions, carrots, apple, and scallions; slow-cook until soft but not browned. Add the sherry and cook for another 10 minutes.

Step 3

Peel the skin from the squash and cut the squash into chunks. Working in batches as needed, place the squash, the other cooked ingredients, and the broth in a blender and process until smooth. Transfer the soup to a large saucepan and heat through before serving. Season with the curry powder, if desired, and a few pinches of pepper.

Clam Cakes Remoulade

Posted on by The Olive Oil Hunter

These clam cakes come together in minutes. The remoulade sauce is a delicious garnish—use any leftovers as a flavorful sandwich spread. 

Ingredients

For the remoulade:

  • 1 cup high-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce, such as Cholula or Sriracha
  • 1 teaspoon seafood seasoning, such as Obrycki’s or Old Bay
  • 1 large pickle spear, finely diced
  • 1 tablespoon pickle juice
  • 1 teaspoon sweet paprika

For the clam cakes:

  • 6 ounces of clams, freshly steamed or canned and drained
  • 1 small onion, peeled and quartered
  • 1 small red bell pepper, seeded and quartered
  • 1 stalk celery, trimmed and cut into chunks
  • 12 spicy corn tortilla chips, such as Garden of Eatin’ Red Hot Blues 
  • 1 cup white whole wheat flour, divided
  • 1/2 cup high-quality mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons hot sauce, such as Cholula or Sriracha
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

For the remoulade: Mix all the ingredients in a bowl. Refrigerate until needed.

Step 2

For the clam cakes: If you’re steaming fresh clams, reserve the juice they release for another recipe. If you’re using large cherrystones, use kitchen shears to cut them into pieces for easier processing. Pulse the clams, vegetables, and chips in a food processor until you get a fine dice. Transfer to a large bowl and fold in half the flour, the mayo, hot sauce, and parsley. Form into about 10 small or 6 large patties. 

Step 3

Place the rest of the flour in a pie plate. Heat a heavy skillet and then add the olive oil. Very lightly dip both sides of each patty into the flour, shake off any excess, and place in skillet. Cook until a light crust develops, about 5 to 8 minutes. Flip and cook for another 5 minutes.

Step 4

Transfer the clam cakes to a serving dish or individual plates. Top with dollops of the remoulade and pass more on the side. 

Yields 3-4 servings