There’s just something about having a variety of olive oil and vinegar infused flavors to choose from… it makes cooking fun and daring…a new dimension to cooking. And a Danish recipe you might enjoy for Saturday morning!
It started off with a couple of olive oils from the Temecula Olive Oil Company. A good sound buttery high quality olive oil that I was almost afraid to use. Like good wine, it was something you used only once in awhile. Certainly not an olive oil you’d use for frying but for making salad dressings etc.
From there it was flavor infused olive oil like lemon and then chili, for flavor and heat! But you couldn’t just ignore their counterparts; good flavor infused balsamic vinegars. I could make some of these at home and wait for them to age or become flavor enhanced, but to be honest, I have no desire to make my own.
Perhaps it’s because when I was young I tried my hand at making almost any product at home that you could purchase in the store. Some with good results even. But with age and children that have long since grown up and left home, I’m more of a mind to make my life easier.
For a wonderful book on all kinds of infused olive oils and vinegars click on the smaller image below to purchase this book from Amazon. I received this wonderful cookbook as a Christmas gift from my daughter. I have to say it’s one of the most used cookbooks I’ve ever owned. Good stuff!
But you just might be wondering how to use some of these olive oils. That was my question when I first started collecting these little bottles of wonder. Like the lemon oil, replace butter and lemon juice with lemon oil when cooking fish. Add orange infused olive oil to powdered sugar to replace the butter and orange zest and/or orange flavor. Here’s a recipe for danishes with orange frosting!
Almost Like Pillsbury Orange Cinnamon Rolls
This is sort of embarrassing actually. I didn’t use a recipe per say outside of the Bisquick box for making biscuits. Well we did cut it in half to make 6 biscuits.
Here’s what we did. Once we made the dough, we rolled it out thin and then spread the dough with softened butter, sprinkled on brown sugar, cinnamon, and finely chopped pecans. Roll the dough up from the short end and then cut into 6 equal pieces. Lay cut sides down in a muffin pan (we used silicone) and bake for approx 10 minutes.
While baking making icing using powdered sugar, milk, and orange infused olive oil. Let rolls cool slightly and then drizzle with icing.
I wished I had exact amounts but when I make icing it’s like playing with mud or sand. Add more water, add more sand or dirt, add more water until eventually you have enough to frost a wedding cake… LOL
Did you know that you can replace balsamic vinegars for syrups. Like the other night I fixed a bowl of vanilla ice cream with sliced strawberries and added a drizzle of strawberry balsamic. I could have easily replaced it with chocolate balsamic – a little number I picked up in Solvang on our recent vacation.
And I love salad dressing vinaigrette made from pomegranate infused vinegar and Zesty olive oil – or you could use lemon… If you’re still looking for ideas; start here at the Temecula Olive Oil Co for recipes using their products
Looking for other flavored infused products, try The Olive House here. I just love how these are bottled so you can stack ’em. Woot!