Cranberry Orange Scones
Print Recipe
Servings
10 scones
Servings
10 scones
Cranberry Orange Scones
Print Recipe
Servings
10 scones
Servings
10 scones
Ingredients
Glaze
Orange Butter
Servings: scones
Recipe Notes
  1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
  2. Cut in butter until the mixture resembles coarse crumbs; set aside.
  3. In a small bowl, combine the cranberries, orange juice, cream and egg.
  4. Add to flour mixture and stir until a soft dough forms.
  5. On a floured surface, gently knead 6-8 times.
  6. Pat dough into an 8-in. circle. Cut into 10 wedges.
  7. Separate wedges and place on a greased baking sheet.
  8. Brush with milk; sprinkle with remaining sugar.
  9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
  10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company

Share this Recipe
 
Limoncello
Print Recipe
This quintessential Italian drink is made with beautiful sun-ripened lemons. It is such a treat to live in California, and have an abundance of lemons. Choose your most favorite lemon, and enjoy making your own Limoncello.
Servings
24
Servings
24
Limoncello
Print Recipe
This quintessential Italian drink is made with beautiful sun-ripened lemons. It is such a treat to live in California, and have an abundance of lemons. Choose your most favorite lemon, and enjoy making your own Limoncello.
Servings
24
Servings
24
Ingredients
Servings:
Recipe Notes

Put the lemon peels (no white pith) in a large glass jar or bottle and soak them the pure grain alcohol. Yes, the very potent stuff. DON’T use vodka. Using vodka imparts an off taste. Use only the pure stuff.

The lemon peel must sit in the alcohol for at least 6-8 weeks. Longer is no problem if you forget it in the back of the pantry. Trust us, the wait is so worth it.

When the alcohol infusion is ready, combine the sugar into the water in a small pan. Heat the mixture over medium heat until sugar is completely dissolved. At the point at which the syrup starts to simmer around the edges of the pan, the liquid should be completely clear, not cloudy. Immediately remove the pan from the heat, and allow the syrup to cool.

Simple syrup is great to have on hand; so if you have too much, store it in an airtight container, in the fridge, until ready to use. Basic simple syrup can stay fresh up to 4 weeks if properly stored.

Drain the infused alcohol into a lovely bottle, and discard the lemon peel (or save it for roasting inside a chicken…yum!!)

Combine the infused alcohol with the simple syrup…the usual proportion is 1:1, but adjust it to your taste. The proportions are up to you. Like it sweeter, add more simple syrup or a more concentrated simple syrup; prefer it a bit more tangy? Let the lemon peel soak for a little longer. Keep it in a cool dark place until the perfect moment to enjoy a glass.

Then chill and enjoy. Try serving it ice cold in beautiful tasting glasses at the end of a perfect meal. Or, serve it with a little sparkling wine mixed half and half for a very refreshing aperitif.

Sunshine in a glass.

Ciao

© 2019 Il Fiorello Olive Oil Company

Share this Recipe
 
Fresh Peach Tarts
Print Recipe
Fresh Peach Tarts
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine peaches, sugar, and lemon juice in bowl; mix well.
  2. Let stand for 20 minutes.
  3. Drain, reserving juice.
  4. Add enough water to reserved juice to measure 1 cup.
  5. Pour juice into saucepan.
  6. Stir in cornstarch gradually.
  7. Cook until transparent, stirring constantly.
  8. Cool.
  9. Spoon peaches into tart shells.
  10. Pour juice syrup over peaches.
  11. Chill until glaze is set.
  12. Garnish with clusters of dark grapes
  13. Yield: 4 tarts
Share this Recipe
 
Strawberry Shortcake
Print Recipe
Strawberry Shortcake
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.
  4. Add heavy cream and mix until just combined.
  5. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  6. Remove shortcake from pan and place on a rack to cool slightly.
  7. Cut into 6 pieces and split each piece in half horizontally.
  8. Spoon some of the strawberries with their juice onto each shortcake bottom.
  9. Top with a generous dollop of whipped cream and then the shortcake top.
  10. Spoon more strawberries over the top and serve.
Whipped Topping
  1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Share this Recipe
 
Apricot Sunshine Breakfast Cake
Print Recipe
Apricot Sunshine Breakfast Cake
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt butter. Sprinkle as much cinnamon over brown sugar as you wish.
  2. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots.
  3. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.
Share this Recipe
 
Apricot or Peach Melba
Print Recipe
Apricot or Peach Melba
Print Recipe
Ingredients
Raspberry Sauce
Garnish
Servings:
Instructions
  1. In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
  2. Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
  3. To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
  4. Remove fruits from syrup.
  5. To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
Share this Recipe
 
Strawberry Muffins
Print Recipe
Strawberry Muffins
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
  4. Using a large spoon, gently fold ingredients just until moist. Do not over mix.
  5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
  6. Bake 20 to 25 minutes.
  7. Makes 12 muffins
Share this Recipe
 
Tomato Cucumber Salad
Print Recipe
Tomato Cucumber Salad
Print Recipe
Instructions
  1. Slice tomatoes and cucumber thinly and place in a medium bowl.
  2. Combine vinegar, oil and sugar.
  3. Drizzle over sliced tomatoes and cucumber.
  4. Toss, then sprinkle with chopped basil.
  5. Refrigerate or serve at room temperature.
Share this Recipe