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Mini Olive Oil Cakes with Lemongrass Mint Glaze

For the Cakes:

1 tablespoon unsalted butter, melted

1 cup all-purpose flour plus more for dusting

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 Lemongrass Mint Balsamic

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.

    

​Northfield Olive Oils and Vinegars

Quinoa, Lentil and Avocado with Lemongrass Mint & Basil dressing

1 cup quinoa

1 cup lentils

2 tsp Dijon mustard

4 Tbsp. Lemongrass Mint white balsamic
1/4 cup Basil Olive Oil

1 whole avocado diced

3 green onions

1 Tbsp. capers

1 cup of edamame

1 cup of cherry tomatoes halved

1 tsp. Seasonello Italian Sea Salt & 1 tsp.. Freshly ground pepper

Put the lentils in a colander and in cold water. In a medium sauce pan simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool. Bring the water and quinoa to a boil in a medium sauce pan. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes. Drain and cool.

 In a small bowl, whisk the Dijon mustard and lemongrass white balsamic vinegar together, and drizzle in the basil olive oil and whisk together for a thick dressing. Season with sea salt and pepper to taste. To assemble thesalad: In a large salad bowl, mix the quinoa, lentils,cherry tomatoes, edemame and diced avocado, toss with Lemongrass mint vinaigrette. Top the salad with the sliced green onions and capers. 

Serves 8-10 side or 5-6 main meals.