Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
Whisk together in a medium bowl until well blended. I usually add a little Vanilla Balsamic for additional flavor. Preheat a griddle spray with EVOO. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, 1 minute longer.
Serve with Wild Blueberry and Maple Balsamic. Try a variation by using Blood Orange Olive Oil and a Raspberry Balsamic or add chocolate chips to the basic recipe and put espresso balsamic in the syrup in place of the blueberry.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
1/8 cup Butter Olive Oil, 1/8 cup Lemon Olive Oil, a dash of Blood Orange Oil. Combine with 1 cup sugar, 1 egg and 1 egg white. Beat medium speed for 3 minutes, or light in color. Beat 1 tsp. Vanilla. On low speed beat one-third of the following: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt. Alternate with one-third of 1 cup sour cream. Repeat until blended. Beat for 2 minutes or until smooth and thick.
Spoon batter into prepared baking dish, scatter blueberries over the top and drizzle with Wild Blueberry Balsamic. Top with the following mixture: 3/4 cup packed brown sugar, 1/2 cup flour, 1/4 cup chopped nuts (optional), 2 tsp. ground cinnamon, 4 1/2 tsp. Butter Olive Oil. Crumble and scatter over the berries. Bake 40-45 minutes (or until the center is done) in a per-heated 350F degree oven.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Soak the ancho chilies in hot water for 1 hour or in tap water over night. Drain well and remove the stems and seeds. Chop.
Blend with vinegar and strain. Add all the other ingredients and blend well. The oils can be added at the start.
If you want a little more kick add some crushed red chilies or cayenne pepper.
Twist: Used on pasta salad or greens of choice. For added heartiness, add chicken or beef.
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Twist: Try a flavored Olive Oil! Rosemary, Tuscan Herb, Basil
Crust
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
To prepare filling, melt the butter in a large, heavy-based frying pan. Add the onions, salt, pepper and thyme and cook gently for about 30 mins until the onions are soft and transparent but not browned, stirring occasionally.
Add the sugar and balsamic vinegar and continue cooking for another 30 mins or so until the onions are almost dry. Don’t rush this stage; the longer and slower the cooking, the better the marmalade will be. Remove the thyme. Set aside.
To make crust, in a food processor blend the flour, salt, mustard, pepper and butter until the mixture looks like fresh breadcrumbs. Add the cold water and pulse the food processor until the pastry just comes together. Don’t over-process. Gently pull the pastry together with your fingers, wrap the ball in plastic film and chill in the fridge for at least 15 minutes to allow the pastry to relax.
Preheat the oven to 375 degrees F.
Roll the pastry thinly and use to line a 9 or 10 inch tart pan in diameter or several mini tart pans. If your dough is exceptionally crumbly, you can also press it into the tart pan rather than rolling it. Line the uncooked crust with foil or parchment paper, fill with ‘baking beans’ or pie weights. It is essential to support the sides of the tart in this way to prevent them falling in and to stop the base rising. Bake for 15 minutes or until the pastry is ‘set’. Remove weights and lining and return the pastry to the oven for another 10 mins or until the crust is cooked and golden brown
Spoon the onion mixture into the cooked pastry cases and top with crumbled Grumpy goat cheese.
Reduce the oven temperature to 350 degrees, and bake filled tart for 15-20 minutes or until the filling is hot. Garnish with thyme leaves. Serve warm with balsamic-dressed salad leaves and fresh crusty bread.
Twist: Try these twists on the balsamic vinegar: Red Apple, Cranberry Pear, White Balsamic, Pomegranate, Pomegranate Quince, Strawberry
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and . toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Recipe Notes
I love to top off some yogurt and/or fresh fruit with a drizzle of Cara Cara Vanilla Balsamic Vinegar and some of this granola.
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
Heat oven to 350°F. Oil an flat cookie sheet. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. (microwaves vary)
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Raspberry Topping
Meanwhile, in 4-quart saucepan, raspberries and ¼ balsamic vinegar to a low simmer—not boiling over medium. Break up berries with spatula or wooden spoon if frozen together. Continue to cook up to 20 minutes, stirring frequently, until berries burst. Patient: Low and slow creates an intense flavored thick syrup! Refrigerate any leftover topping . . . great topping for pancakes, waffles and ICE CREAM!
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
