Carrie Fehr

Kitchen Garden Food and Fitness

Tag: Olive oil

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Glaze:

3-4 tablespoons powdered sugar

½ lemon, juiced

Directions:

Lightly coat the madeleine mold with olive oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour.  Make the glaze in a small bowl by stirring together the powdered sugar and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and unmold on a cooling rack.  While still warm, brush glaze on scalloped side.  Cool and serve with tea.

Butternut Squash Muffins

Photo Butternut Squash MuffinWhen the first brisk days of autumn come calling, I head to my kitchen with thoughts of squash and spice. Butternut squash muffins are a great way to bring out the best of the season.

The bright orange flesh of butternut squash, with its thin rind, makes it easy to peel, plus it’s rich in fiber and loaded with nutrients that can help make your skin shimmer and hair shine.

Butternut squash muffins are full of fall flavor and have an irresistible soft moist crumb with a sprinkling of a pumpkin seed topping that add a nice crunch.  These cake-like delights are habit-forming, so be forewarned!  Click here for the recipe.

Pear Ginger Crumble

20130930_0557Whenever I find myself with an abundance of ripe pears, I am powerless to resist turning these little beauties into a fragrant crumble that is perfect for the cooler days of fall, when I crave a little comfort of a warm treat.  Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil.  Simply scatter the topping over the pears, pop it into the oven, breathe and serve!

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8  cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping:  Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling:  Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

Bulgur Wheat Salad

Bulgar Wheat SaladBulgur Wheat Salad

Here’s a whole grain salad that is colorful and easy to prepare with the best of late summer garden sweet peppers and cherry tomatoes.

Ingredients:

Makes about 6 cups

1 ½ cups bulgur wheat

1 ½ hot water

2 cloves garlic, minced

4 sweet peppers, yellow, red, orange, purple, diced

1 pint mixed cherry tomatoes, sliced in half

2 green onions, chopped

¼ cup feta cheese, cut into 1/8 inch squares

1 lemon, juiced

5 sprigs of parsley, chopped

Drizzle of olive oil

Salt and pepper

Directions:

In a medium bowl, combine bulgur wheat with hot water, cover the bowl and let sit about 1 hour until water is absorbed.

Add minced garlic, sweet peppers, cherry tomatoes, green onions, feta cheese, lemon juice, and parsley to cooked bulgur wheat, toss to combine.

Drizzle with olive oil, taste and adjust seasoning with salt and pepper.

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped a madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Glaze:

3-4 tablespoons powdered sugar

½ lemon, juiced

Directions:

Lightly coat the madeleine mold with olive oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour.  Make the glaze in a small bowl by stirring together the powdered sugar and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and unmold on a cooling rack.  While still warm, brush glaze on scalloped side.  Cool and serve with tea.

French Yogurt Cake

French Yogurt CakeWith just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes.  This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal.  Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake  

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°.  Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.