Easter Desert – Dark Chocolate Blood Orange Olive Oil Cake with Blood Orange Ganache



Chocolate Cake

1/2 cup cocoa powder

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 tsp. salt

1 tsp. baking soda

1 Tbs. Blue Door Traditional or Dark Chocolate Balsamic Vinegar

2 large eggs beaten with enough cold water to equal one cup

1/2 cup Blue Door Blood Orange Agrumato Olive Oil + more for greasing pans





Preheat the oven to 350ºF.


Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blue Door Blood Orange Agrumato Olive Oil.


Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients in to the wet and mix using a hand or stand mixer on low.  Pour the mixture into the prepared pans.


Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.


Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.


Blood Orange Ganache

8 ounces semisweet chocolate chips or chunks

1/2 cup heavy cream

1 Tbs. Blue Door Blood Orange Agrumato Olive Oil

1 pinch of sea salt


Place the chocolate chips in a heat-proof bowl.  Heat the Cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.


Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.


Serves 12 small but decadent servings.


Posted by Rachel Bradley-Gomez on Tuesday, February 26, 2013

Easter Dinner – Poulet Grand Mère






1 whole free range chicken split in half

2 pounds small new potatoes

1 pound of whole cremini mushrooms

2 large carrots roughly chopped in to 1/2″ pieces

2 onions peeled and cut in to wedges about 1 inch at the thickest part

10 cloves of garlic

1 1/2 cup of white wine

1/2 cup Blue Door high-polyphenol extra virgin olive oil

4″ sprig of fresh rosemary

sea salt & fresh ground pepper to taste




Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.


Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.


Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.


Serves 6.


Posted by Rachel Bradley-Gomez on Wednesday, May 25, 2011

Crepes with Balsamic Glazed Strawberries & Bacon





  • 3 Eggs
  • 2 Cups of Milk
  • 1 Cup of All-purpose Flour
  • 2 tsp White Sugar
  • ¼ tsp Salt
  • ½ Cup of Blue Door Organic Butter Infused Olive Oil
  • 5 Tbsp Blue Door Maple Balsamic Vinegar
  • 1 lb Strawberries, Tops Removed and Sliced
  • 1 lb Bacon



Mix together flour, sugar and salt in a small bowl. In a separate large bowl, beat eggs and milk together with an electric blender/mixer. Slowly pour in the flour mixture and blend until a smooth consistency is achieved. Then stir in the organic butter infused olive oil and mix thoroughly.

Pre-heat and grease a griddle or non-stick pan to medium/medium-high heat. Ladle mixture to desired size and move griddle or pan around to make crepe as thin as possible. Cook the crepes for a few minutes, until slightly golden, then flip and cook the other side.

Bacon & Strawberries:

Cook bacon to desired doneness and set in a paper towel lined dish. Place the strawberries and Maple Balsamic Vinegar in a large bowl or container and mix thoroughly.

Bring a non-stick pan to medium/medium-high heat then add strawberries and vinegar. Continue stirring frequently for 5 – 7 minutes, careful not to burn the strawberries and reduce too much of the sauce.

Serve over the centre of the hot crepe, add a slice or two of bacon and wrap up both sides.