​​​​​Mini Olive Oil Cakes with Lemon Glaze                                                   For the Cakes:

1 tablespoon unsalted butter, melted

1 cup all-purpose flour plus more for dusting

1 1/3 cups granulated sugar

2 tablespoons grated lemon zest-from 2 lemons

2 Large Eggs

1/4 cup Blood Orange Fused Olive Oil

2/3 cup whole milk

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

1 1/2 cups confectioners' sugar

2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)

2 tablespoons unsalted butter, melted

Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.                                   

Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.                                                                                               Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

​Northfield Olive Oils and Vinegars

Honey Ginger Balsamic Sauce over Chicken and Baby Greens
1 lb. of chicken breast
2 tbsp. of Blood Orange Olive oil 
1/2 tsp Pink Himalayan Sea Salt
1/4 tsp Fresh cracked pepper
1/4 cup of Honey Ginger Balsamic
1/4 cup Water
1 tbsp. brown sugar
4 cups baby greens salad mix
1 cup of seedless grapes (halved)
1 cucumber chopped
4 tbsp. Feta cheese
Heat skillet and add extra virgin olive oil. Season chicken with salt and pepper and add to skillet cooking for 6-8 minutes flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm. Meanwhile, mix Lemon Balsamic, water and brown sugar and add to skillet. Stir often until sauce thickens about 2-3 minutes. Divide the baby greens, grapes and cucumbers 4 ways and top with chicken. Drizzle the Honey Ginger Balsamic sauce over the chicken and salad and sprinkle with parmesan cheese.

Apple Strudel Blood Orange muffins
1/3 cup of Blood Orange Olive Oil + more for greasing pan
2/3 cup applesauce
1/8 cup milk (I used Almond milk)
2/3 cup sugar
1 1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp Himalayan sea salt
2 apples, peeled and cubed (I used Honey Crisp)
Topping:
1 1/2 cup flour
1/4 tsp cinnamon
1/3 cup brown sugar
1 Tbsp butter olive oil
Preheat oven to 375 degrees F. Grease muffin pan with the blood orange olive oil. In a large mixing bowl, whisk together blood orange olive oil, applesauce, milk, sugar and vanilla. Mix in flour, baking powder, baking soda and sea salt. Gently fold in apples. Divide the mixture into 12 muffin pan. Now for the strudel topping; in a small bowl combine flour, cinnamon, and sugar. With a fork mix butter olive oil into mixture. Once mixture is moist sprinkle over each muffin. Bake about 18-22 minutes or until toothpick inserted in the center of muffin comes out clean. Allow to sit 5 minutes before removing from pan. Cool on a rack.