Blood Orange EVOO Recipes December 08 2014

Blood Orange Granola


4 cups old fashioned rolled oats
1 cup of cashews, almonds, pecans, walnuts, or macadamia nuts
1 cup unsweetened large flake coconut
1 cup dried fruit (cherries, blueberries, dates, raisins, cranberries)
1/2 cup Blood Orange Extra Virgin Olive Oil
1/2 to 1 cup raw honey
1 teaspoon vanilla extract


Preheat the oven to 325 F. Line a large rimmed baking sheet with parchment paper. Mix together the first four dried ingredients and spread out in to an even layer over the lined baking sheet.

In a medium pot set over low heat, or in your microwave, gently warm the honey so that it becomes more fluid. Whisk the olive oil in to the warm honey along with the vanilla. It won’t emulsify, but that’s alright!

Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute in to an even layer and pop in to the oven on the middle rack.

Every 10 minutes for about ½ hour, check and stir the granola, the honey and olive oil will continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

Allow it to cool and store in an airtight container for up to 3 weeks.

Makes approximately 9 cups (9 servings of granola)


Dark Chocolate Stuffed Blood Orange Agrumato Olive Oil Cream Buns

3 teaspoons active dry yeast
3 1/2 cups flour
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/2 cup fresh blood orange agrumato olive oil
1/3 cup sugar
1 teaspoon fresh grated orange zest
16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

1 egg beaten for glazing the buns

Sweet Orange Glaze
1 cup (4 ounces) confectioner's sugar
1 tablespoons half and half
1 tablespoon fresh orange juice

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl fo standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with doubh hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push 1/2" piece of dark chocolate in the center of each bun and pinch bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375 degrees F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioner's sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center. Makes 16 buns.