Cherry, Almond, & Whole Fruit Lemon Fused Olive Oil Biscotti




3 1/4 cups all purpose flour

1/2 cup Blue Door Whole Fruit Lemon Fused Olive Oil

3 large eggs, beaten

1 cup granulated sugar

1 teaspoon almond extract

1 cup blanched slivered almonds

1 cup dried cherries

1 tablespoon baking powder

1/2 teaspoon salt


Preheat the oven to 350 F.


Line two baking sheets with parchment paper.  In a large bowl whisk together the olive oil, eggs, sugar, and almond extract.  In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt.  Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain.  (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)


Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.


Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown.  Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.


Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.


Makes approximately 24 generously portioned biscotti

Crab Stuffed Squash Blossoms



Spring.  It is an epic time in the kitchen namely because we have access to fleeting ingredients like green garlic, ramps, and squash blossoms.  This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry.

As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.


Ingredients For the Filling

1 small shallot chopped

1 green onion, chopped

1 tablespoon Blue Door Extra Virgin Olive Oil

1 teaspoon fresh lemon juice

1/3 cup Mascarpone

1 large egg beaten

8 oz. jumbo lump crab meat, picked through for shells

1/2 teaspoon sea salt or to taste

12 medium to large fresh zucchini squash blossoms 


For the Batter

1 cup seltzer water

1 cup all purpose flour

2 teaspoons baking powder

a pinch of salt


Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor.  Pulse a few times to finely chop the ingredients and combine.  Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much.  Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

Heat 2 inches of Extra Virgin Olive Oil up to 350 F. in a heavy bottom pot or pan.


To Assemble

Make sure the blossoms are clean of debris.  Gently remove the flower stamens.  Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling.  Gently twist the ends of the petals to seal.  Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.  Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.

Remove the blossoms from the oil to a rack to drain.  Serve warm.

White Truffle Asiago Cheddar Cheese Crackers




2 1/2 cups all-purpose flour, plus more for rolling out the dough

1/4 teaspoon baking powder

1 1/2 teaspoons salt

1/2 teaspoon freshly ground fine black pepper (optional)

1 1/2 cups shredded Asiago cheese

1 1/2 cups shredded Parmesan cheese

3/4 cup Blue Door Extra Virgin Olive Oil

2 Tablespoons Blue Door White Truffle Infused Olive Oil



Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil(s) and continue to pules until the oil is incorporated thoroughly.


Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.


Preheat the oven to 425 F.


Line a baking sheet.  Roll out one disk at a time to 1/4″ thick.  Cut in to squares, rounds – whatever floats your boat.  The way you choose to cut the crackers will not affect their taste.


Bake for 9-11 minutes until the edges become golden.