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Smoked Olive Oil Cake

Smoked Olive Oil Cake, Meyer Lemon Custard, Blackberry, Bourbon


Smoked Olive Oil Cake

  • 105 grams sugar

  • 62.5 grams Holy Smoke Smoked olive oil

  • 62.5 grams milk

  • 82.5 grams all-purpose flour

  • ½ gram baking soda

  • ½ gram baking powder

  • ½ gram salt

  • ½ egg

Preheat the oven to 350°F. In a large bowl, combine all the dry ingredients. Add the wet ingredients and beat until smooth. Bake in a greased 8x4 loaf pan for approximately 30 minutes. 


Meyer Lemon Custard

  • 1 cup Meyer lemon juice (about 8 Meyer lemons)

  • 1 cup sugar

  • 1 tablespoon Meyer lemon zest

  • 4 large eggs

  • 1 ½ sticks of cold butter (cut into cubes)

Set up a double boiler on high heat.  Whisk together Meyer lemon juice, eggs, and sugar over medium-high heat until the custard is thick and smooth (About 5 minutes).  Put the custard through a fine mesh sieve into a bowl and whisk in lemon zest and butter until it melts.  Serve warm or chill in fridge overnight.  

Blackberry Bourbon Sauce

  • 1 shot of your favorite bourbon

  • 1 pint of blackberries plus a few for garnish

  • ½ cup sugar

Heat a pan to medium-high heat.  Carefully pour bourbon into pan and, with a lighter or match, light the bourbon away from the heat.  After the alcohol has burned off, return pan to burner and add blackberries and sugar and cook until blackberries have broken down and the sauce is thickened (about 8 minutes).  Puree in a blender and pass through a chinois.  Serve warm or cool in the refrigerator.

 

 

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Smokin' Pesto

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Smokin' Pesto

Smoked Pesto

  • 1 cups packed fresh basil leaves

  • 1 clove garlic

  • 1/8 cup pecans

  • 1/4 cup Holy Smoke Olive Oil

  • Kosher salt and freshly ground black pepper, to taste

  • 1/4 cup freshly grated Parmigiano Reggiano

 

Combine the basil, garlic, cheese, and pecans in a food processor and pulse until coarsely chopped. Add 1/4 cup of Holy Smoke and process until fully incorporated and smooth. Season with salt and pepper.

Enjoy in pasta, on pizza, or any other savory delight. Enjoy!

 

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Smokehouse Hummus

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Smokehouse Hummus

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Who doesn't love hummus? You can use our recipe or add a little Holy Smoke Smoked Olive Oil to store-bought hummus for a nice smokiness that really compliments the flavor. Enjoy!

Smokehouse Hummus

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved

  • 1/2 cup tahini

  • 1/4 cup Holy Smoke Olive Oil, plus oil for drizzling

  • 2 cloves garlic, peeled, or to taste

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon ground cumin or paprika

  • Juice of 1 lemon, possibly more to taste

  • Chopped fresh parsley leaves for garnish


Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

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Eggs (Three Different Ones)

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Eggs (Three Different Ones)

Need something to do with all of those hard-boiled eggs you dyed for Easter? How about something to blow people away at your family BBQ? These simple and unique deviled egg recipes are sure to knock your socks off!

 

SMOKED PESTO EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Mayonnaise

  • 4 Tbsp Smoked Pesto

  • 1 Tbsp Dijon Mustard

  • Salt and Pepper

  • Parmesan Cheese (Thinly Shaved) for garnish

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with shaved parm.

 

PIMIENTO CHEESE EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Holy Smoke Smoked Olive Oil

  • 1 Tbsp. Mayonnaise

  • 1 Tbsp. Sour Cream

  • 1 Tbsp. Cream Cheese

  • 2 Tbsp. Wholegrain Mustard

  • 1 Tsp. Minced Shallot

  • 1 Tbsp. Diced Pimientos

  • ¼ Cup Shredded Cheddar

  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites.

 

CHARCUTERIE EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Holy Smoke Smoked Olive Oil

  • 1 Tbsp. Mayonnaise

  • 1 Tbsp. Dijon Mustard

  • 1 Tbsp. Wholegrain Mustard

  • 2 Tsp. Minced Dill Pickles

  • ¼ Tsp. Minced Shallot

  • 2 Tsp. Small Diced Sopressata (Or other cured sausage of your choice)

  • 6 Thin slices of Sopressata (Or other cured sausage of your choice)

  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with thin slices of Sopressata.

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