Olive Oil & Spiced Butternut Squash Bundt Cake With Bourbon Vanilla Glaze

For the cake

1 1/2cups white sugar
1 cup sweet, delicate extra virgin olive oil such as manzanillo, sweet barnea or late arbequina
1 teaspoon bourbon vanilla extract
2 cups cooked, pureed butternut squash or canned pumpkin
4 eggs
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped walnuts (optional)

For the glaze

2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.


Oscar’s Devilish Eggs


  • ¼ cup of White Jalapeño Balsamic Vinegar
  • 1 dozen hard-boiled eggs
  • 1 extra ripe avocado
  • ¼ teaspoon dry or brown mustard or  “Back to the Basik’s” Key West Citrus Blend
  • Kosher salt
  • Fresh ground white pepper
  • Fresh sprigs of Chive/or thin sliced jalapeño
  • Plastic sandwich bag


Peel and then halve each hard-boiled egg.  Slice each hard boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl.  Slice and peel the avocadoes and remove the seeds and place the pulp into the same bowl.  Slowly sprinkle the Jalapeño Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture thru bag into egg white halves.  Finish with 3 sprigs of fresh chive!


Oven-Roasted Asparagus


  • 1 pound fresh asparagus
  • 2 tablespoons SOOC Lemon EVOO
  • Coarse sea salt and freshly ground black pepper, to taste


Preheat the oven to 500°F, and preheat a cast-iron frying pan or a roasting pan in the oven.

Wash and drain the asparagus, snapping or cutting off any woody ends.  Carefully remove the hot frying pan from the oven, and put a little of the olive oil in the; it should thin immediately from the heat of the pan.  Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.  Toss of shake the pan until all the stalks are coated with oil, and put the pan back in the hot oven.  Roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren’t sticking.  After 10 minutes, remove a stalk and see if it is done to your liking (cooking times will vary according to the thickness of the stalks and their freshness).  The goal is crisp-tender asparagus with slight char marks.

When the asparagus are done, remove them promptly with tongs, leaving the oil behind in the pan.  Serve, grating fresh lemon zest or cheese over the top if desired.  Goes swimmingly with a salmon entrée!


Panzanella Salad


  • 1 (10-ounce) package frozen artichoke hearts - thawed
  • 1 loaf rustic bread of your choice - cubed
  • 1 medium size red onion - chopped into large pieces
  • 3-4 large, red tomatoes, cut into wedges
  • 1 cup pitted olives - halved , ( kalamatas work great)
  • 1 large bunch of fresh basil - torn or thinly sliced otherwise known as a chiffinode
  • 2/3 cup Stuarto’s Tuscan Herb Olive Oil, plus more for drizzling
  • 1/4 cup Stuarto’s Oregano Balsamic Vinegar
  • 1/2 teaspoon Kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 clove of garlic chopped fine


Place grill pan over medium-high heat.  Drizzle the bread, artichoke hearts, and the onion with the olive oil and season with salt and pepper.  Grill until the bread, artichokes, and onion are golden brown at the edges.  turn every 2-3 minutes.  While the bread, artichokes, and onion are grilling, place sliced tomatoes, basil, and olives into a large bowl.

When you are done grilling the bread, artichokes, and onion, combine them with the tomatoes, basil, and olives.  In a small bowl combine 2/3 cup olive oil, the vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine.

Serve immediately and enjoy.


Peach White Balsamic Bellini


1 Cup Stuarto's Peach White Balsamic
1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish

Serves 4-6


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