Spring Trifle with Butter & Lemon Extra Virgin Olive Oil & White Peach Balsamic

Ingredients

For The Pound Cake (Makes 2 cakes)

  • 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
  • 1 tablespoon sea salt
  • 2 sticks softened unsalted butter, plus more for pans
  • 1/2 cup Stuarto’s Lemon Extra Virgin Olive Oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • 2 tablespoons sanding sugar

For the Lemon Curd

  • 3/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 4 Tbs. of Stuarto’s Butter Extra Virgin Olive Oil

Chantilly Cream

  • 2 cups heavy whipping cream, chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons good quality vanilla extract

For The Fresh Berries

  • 2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
  • 1/2 cup Stuarto’s Peach White Balsamic


Preparation

For The Pound Cake

1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

3. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

 

For the Lemon Curd

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

 

For the Chantilly Cream

1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

 

For The Fresh Berries

Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

 

To Assemble The Trifle

Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish.  Use a pastry brush to dab Stuarto’s Peach White Balsamic on to the pound cake.  Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

 

Strawberry Balsamic Reduction

Ingredients

  • 1/2 Cup Stuarto’s Strawberry Balsamic Vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon lemon juice
  • 1 Teaspoon vanilla extract


Preparation

Pour the vinegar into a small saucepan and place over medium heat.  When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half, 1 - 2 minutes.  Combine the honey, lemon juice and vanilla in a small bowl.  Whisk in warm vinegar.  Serve with the lemon olive oil pound cake.

 

Stuarto’s Honey Ginger Dijon Vinagrette

Ingredients

  • 1 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1/3 cup Stuarto’s Honey Ginger White Balsamic
  • 2/3 cup Stuarto’s California Fresh Crush Arbequina extra virgin olive oil
  • Salt and pepper to taste


Preparation

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  Slowly pour in the olive oil while the blender is running to emulsify the mixture.

 

Stuarto’s "3-C" Granola Recipe

Ingredients

  • 4 cups rolled "old fashioned oats" not instant
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup Stuarto’s Fused Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt

 

Preparation

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour over evenly over the oat mixture and .  toss to thoroughly distribute.  Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning.  Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

 

Stuarto’s Aioli (fresh garlic extra virgin olive oil mayonnaise)

Ingredients

  • 2 egg yokes
  • 2 teaspoons crushed garlic (optional)
  • 1½ teaspoons salt
  • 1 tablespoon fresh lemon juice
  • 1 cup extra virgin olive oil (flavor ideas:  garlic, chipotle, lemon, Persian lime)


Preparation

Pulse the first four ingredients in the food processor or blender until well mixed.  SLOWLY, drop by drop; begin adding the olive oil while blender is running.  Once the mixture begins to thicken, pour  olive oil slowly in a steady stream.  Continue until all oil is used and the mixture is thick and properly emulsified.

 


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