Archives: Recipes

Recipe by Veronica Foods

Ingredients

8 slices cinnamon bread, cut into 1-inch cubes
4 large eggs, beaten
2 cups 2% milk
1 cup canned pumpkin puree
1/4 cup packed brown sugar
¼ cup of Butter Infused Olive Oil
4 tablespoons of Vermont Maple Balsamic Vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup of thinly sliced pears
¼ cup of walnuts / pecans (optional)

Directions

Preheat oven to 350 degrees F.

In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Infused Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the Vinegar and brown sugar mixture.

Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake.

Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. – optional – top with some vanilla ice cream

Recipe by Veronica Foods

Ingredients

2 cups all-purpose flour
1 cup cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
4 large eggs
1 cup Picual Extra Virgin Olive Oil
1 cups granulated sugar
1/2 cup of brown sugar
1/4 cup of bourbon
1 teaspoons vanilla extract
1 teaspoon of all spice
½ teaspoon of ground cardamom
1 ¾ cup of pureed pumpkin
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans.

Directions

Preheat oven to 350degrees F.

Sift flour, with all your dry ingredients together in a bowl.

In a sauce pan heat bourbon and brown sugar together until sugar dissolves, set aside and let cool.

Beat eggs, olive oil, vanilla, sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pumpkin puree, cooled bourbon – brown sugar syrup and nuts (if using) until well combined. Pour batter into prepared pans.

Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe by Veronica Foods

Ingredients

6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon white pepper
1 cup of Baklouti Green Chile Fused Olive Oil
½ cup of Sage Fused Olive Oil
1 cup of Whole Fruit Lemon Fused Olive Oil
2 cup of Butter Infused Olive Oil

Directions

In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.

Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.

Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.

Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Recipe by Veronica Foods

Ingredients

3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup of Blood Orange Fused Olive Oil
1 teaspoon fresh grated orange zest
16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
1 egg beaten for glazing the buns
Sweet Orange Glaze
1 cup (4 ounces) confectioners’ sugar
1 tablespoon half and half
1 tablespoon fresh orange juice

Directions

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.
Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Recipe by Veronica Foods

Ingredients

2 Tablespoons Spicy Calabrian Pesto Olive Oil
2 Tablespoons grated Parmesan cheese
1 large egg
1 Teaspoon Black pepper
3 leaves fresh basil
1 Teaspoon of salt
1 ½ pounds of ground turkey
1 chopped garlic clove
¼ cup chopped yellow onion

Directions

In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls
Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat.
Put the meatballs in the heated oil and brown on all sides. Let them cook through.
Serve the mini meatballs with marinara sauce on pasta or alone as an appetizer.

Recipe by Veronica Foods

Ingredients

1 1/2cups white sugar
1 cup Chiquitita Extra Virgin Olive Oil
1 teaspoon bourbon vanilla extract
2 cups cooked, pureed butternut squash or canned pumpkin
4 eggs
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped walnuts (optional)
For the glaze:
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.

Recipe by Veronica Foods

Ingredients

1 lb. phyllo dough .
For the filling:
6 ounces blanched almonds
6 ounces roasted walnuts
6 ounces roasted pistachios
2/3 cup sugar
1 tablespoon fresh ground cinnamon
1 tablespoon fresh grated blood orange zest
1 cup + 1 tablespoon Fused Blood Orange Olive Oil
For the syrup:
1 cup honey
1/2 cup water 1 cup fresh squeezed blood orange juice
1 cup sugar
1 cinnamon stick
2″ strip of blood orange zest

Directions

Preheat oven to 350 degrees F and grease the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato.

Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp.

Make the syrup while baklava is baking. In a heavy saucepan, bring the water, sugar, and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer.

Remove baklava from oven and immediately spoon sauce over it and allow to cool.

Recipe by Veronica Foods

Ingredients

8 oz. Fresh Goat Cheese
1/4 cup Garlic Infused Olive Oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic or lemon juice
1 teaspoon sea salt (or add salt to taste)

Directions

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Recipe by Veronica Foods

Ingredients

¼ cup Garlic Olive Oil
¼ cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing
1/2 cup all-purpose flour
1 1/2 cups diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 large garlic cloves, minced
1 (8-ounce) jar clam juice or chicken stock
1 (14-ounce) can diced tomatoes, undrained
1 1/2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
2 pounds shrimp, peeled and deveined
green onions, sliced
white rice for serving

Directions

To make a roux, whisk ¼ cup Garlic olive Oil with ¼ cup Baklouti Olive Oil along with flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. Take your time! If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don’t stir continuously.

Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft. Add garlic and cook 30 seconds.

Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes.

Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter. Stir to mix it in.
Serve with green onions, white rice and a drizzle of Baklouti Chili Oil to finish.

Serves 6

Recipe by Veronica Foods

Ingredients

4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic Vinegar
2 tablespoons Butter Infused Olive Oil
3/4 teaspoon kosher salt or sea salt

Directions

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.