Olive Oil Sorbetto With Berries And Balsamic Recipes

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CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC



Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

  • 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
  • 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
  • 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

WARM CHOCOLATE CAKES WITH BERRIES



Warm Chocolate Cakes with Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h27m

Yield 6 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
Fresh mint, for garnish

Steps:

  • Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
  • In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
  • In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
  • Preheat oven to 450 degrees F.
  • Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
  • Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

SIMPLE SORBETTO



Simple Sorbetto image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

One 10-ounce bag frozen mixed berries
1/4 cup pure maple syrup
Pinch kosher salt
1 tablespoon vodka, optional (see Cook's Note)

Steps:

  • Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM



Orange Segments with Berries and Balsamic Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 28m

Yield 6 servings

Number Of Ingredients 5

4 navel oranges
3/4 cup inexpensive balsamic vinegar
1/3 cup creme fraiche
1 teaspoon sugar
12 ounces fresh strawberries, quartered

Steps:

  • Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
  • Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
  • Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.

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2016-08-30 INGREDIENTS: 1 cup sugar 1 cups water 1/4 teaspoon salt 10 basil leaves 1 egg white 3 tablespoons lemon juice 1/4 cup extra virgin olive oil, …
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  • Combine the sugar, water, salt and basil in a small sauce pan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
  • To freeze the sorbetto, use a hand held blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and freeze according to manufactures directions. When it is the thickness of a thick milk shake, remove the mixture to an airtight container and freeze until ready to serve. Do not over process or the mixture will separate.
  • To serve, scoop the sorbetto into a small coup or bowl, sprinkle with the berries and drizzle with the balsamic.


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