Follow
Ingredients Rosemary simple syrup: 1 cup granulated sugar 1 cup water Finished Soda: 3 rosemary sprigs, lightly bruised 1 cup fresh squeezed tangerine juice 1 1/3 cups cranberry juice 2 cups club soda rosemary sprigs for garnish Preparation To…
Blog Archives
Recipe: Kiwi Tangelo Sorbet
Ingredients 12 small and very ripe kiwis 1 cup tangelo juice (about 3 tangelos) 1⁄2 cup sugar Preparation Peel the kiwi, puree in a blender or food processor until smooth. Add the sugar and tangelo juice and mix together…
Posted in Newsletter, Recipes Tagged with: Chef Becky, Frog Hollow Farm, Kiwi, kiwi sorbet, recipe, sorbey, tangelos
Recipe: Skirt Steak with Orange Cilantro Salsa
Ingredients 3 navel oranges 2 tablespoons finely chopped shallots (one medium shallot) 1 teaspoon distilled white vinegar 3 tablespoons extra-virgin olive oil, divided 1 clove garlic 24 ounces skirt steak, cut into 4 6-ounce serving pieces 1/2 cup coarsely chopped…
Posted in Newsletter, Recipes, Uncategorized Tagged with: cilantro, Navel Oranges, oranges, salsa, steak
Farm Focus: Baking with Frog Hollow Olive Oil
Living in California, it’s only natural that I cook nearly everything in olive oil -it’s local, delicious, and the health benefits are countless. Every olive oil has different flavor notes. Some are bold and grassy, while others are light…
Posted in Newsletter, Recipes Tagged with: baking, blood oranges, Citrus Compote, Frog Hollow Farm, Frog Hollow Olive Oil, Olive Oil, Olive Oil Cake
Recipe: Frog Hollow Olive Oil Cake with Citrus Compote
Ingredients 5 eggs (room temperature) 1 tbsp of orange zest 1/3 cup and 2 tbsp. of Frog Hollow olive oil (2012 is suitable for this recipe) ½ cup Sauterne (you can substitute with a sweet wine such as white…
Posted in Newsletter, Recipes Tagged with: Blood Orange, Citrus Compote, Frog Hollow Farm, Frog Hollow Olive Oil, Olive Oil, Olive Oil Cake
