Strawberry Roll

The strawberries are back in season here in California and they are so sweet and scrumptious.  This dessert and very light in texture and is just subtly sweet.

Ingredients:
STAR Grapeseed Oil, for greasing
3 extra large eggs
2/3 cup granulated sugar
1/2 tsp orange extract
2/3 cup plus 2 tbsp cornstarch
confectioner's sugar, to decorate
filling
8 oz. 1/3 less fat cream cheese, softened
1 tbsp confectioner's sugar
1/2 tsp orange extract
1 1/4  cups sliced strawberries

Strawberry Roll before it is rolled

Directions
Preheat oven to 350º F. Grease a 13 x 9 inch jelly roll pan with STAR Grapeseed Oil and line with nonstick parchment paper.

Place eggs, sugar and orange extract in a large bowl, over a saucepan of hot, not boiling water and whisk for about 10 minutes., until thick enough to hold a trail when the whisk is lifted.

Remove from heat and whisk in the cornstarch. Spread the batter into the pan and bake for 12-15 minutes, until just firm and lightly brown.

Place a sheet of the nonstick parchment paper on the counter and sprinkle with confectioner's sugar.  Invert the pan over the paper and turn out the sponge.  Remove the lining paper and trim the edges of the sponge.  Cover with a clean dish towel and let cool.

Make the filling by beating the cream cheese, orange extract and confectioner's sugar. Spread over the sponge and top with strawberries.  Carefully from one short edge.

Place on a serving plate with the seam underneath and sprinkle with confectioner's sugar.

Fried STAR Cannonball Olives with Bacon Dip

Looking for a new appetizer recipe for the next family gathering, sports night, or office party? Try out our fried olive recipe!

Ingredients:
STAR Grapeseed Oil
8.5oz jar of STAR Family Reserve Premium Cannonballs, drained
1 egg, beaten
1⁄2 cup dried bread crumbs with Italian Seasonings

Directions:
Coat olives in beaten egg then roll olives in dried bread crumbs. In a large heavy-bottomed saucepan, pour in enough STAR Grapeseed Oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer,  drop a 1 in cube of bread into the oil, if it browns in 60 seconds the oil is ready.) Fry olives until golden, about 45 seconds. Drain on a paper towel and serve warm with Bacon Dip.

Fried STAR Cannonball Olives with Bacon Dip

Bacon Dip recipe:
Ingredients
6 pieces bacon
1 cup of mayonnaise with olive oil
1/2 teaspoon ground black pepper

Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
Crumble the bacon into a large mixing bowl. Stir in mayonnaise, and black pepper. Stir until ingredients are well combined. Cover and refrigerate until ready to serve
 

Risotto with Sausage and Asparagus

It is asparagus season and we could not be happier.  This risotto has a fresh Spring taste from the asparagus and fresh basil.

Ingredients:
1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tbsp STAR California EVOO
2 sausage links mild or spicy depending on what you like, cut into coins
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked Arborio Rice, or any short grained rice
1/2 teaspoon salt
1 fresh basil sprig chiffonade (stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons) Click Here to learn more about chiffonade
 
Directions
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, warm 2 tablespoons STAR California EVOO in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
2. In same saucepan, cook the onion and the sausage in remaining 1 tablespoon STAR California EVOO. Add rice and stir 2 to 3 minutes. Stir in 1 cup water-broth mixture until absorbed.
3. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, basil, salt and pepper, cook about about 2 to 3 minutes more. Serve immediately.