Ingredients:

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp. salt

1/2 cup buttermilk

1 tsp vanilla extract

2 tsp lemon zest + 4 Tablespoons fresh lemon juice

3 eggs (room temperature)

1 1/2 cup granulated sugar

2/3 cup Coronado Taste of Oils: Tangerine Olive Oil

Method:

Preheat oven to 350 degrees. Grease 9 inch springform pan lightly with a little Tangerine Olive Oil.  In medium bowl, whisk  flour, baking powder, baking soda, & salt. In small bowl, mix buttermilk, vanilla, & lemon juice.

In large bowl, beat on HIGH eggs & sugar until fluffy. (5 minutes). Lower speed of mixer and drizzle the Tangerine oil into mixture until incorporated; then add lemon zest. On low speed, add 1/2 flour mixture until incorporated. Add buttermilk mixture, then add the rest of the flour mixture. Scrape into prepared springform pan.

Bake until top is golden. Approx.: 1 hour and 10 minutes. Let cake cool on a rack for 20 minutes. Remove the pan sides and cool completely. Dust with Confectioners' sugar. Enjoy with fresh tangerine slices.

Ingredients:

1 cup hazelnuts

1/2 cup chocolate milk

1/4 cup sugar (Demerara)

1/2 teaspoon salt

1/4 Coronado Taste of Oils: Roasted Almond Oil

Method:

Spread hazelnuts on baking sheet and toast at 350 degrees for 10-15 minutes. Wrap nuts in kitchen towel and rub to remove loose skins. (don't worry about skins that do not come off). While the nuts are warm, combine with chocolate milk, sugar and salt in food processor. Puree until smooth adding Almond Oil in slow steady stream.

Transfer spread to airtight container. Let stand at room temperature until thickened. (about  2 days). Spread keeps in airtight container for up to 1 month or refrigerated for up to 3 months. (to loosen chilled spread, heat in microwave for 5 seconds.

Irish Leg of Lamb

1/4 cup Coronado Taste of Oils: Honey Balsamic

½ cup Coronado Taste of Oils:  Milanese Gremolata Olive Oil

2 Tbsp Dijon-style mustard

2 Tbsp chopped fresh rosemary

1 tsp freshly ground black pepper

3 cloves garlic, minced

1 large onion minced

5 pounds whole leg of lamb

1 tsp coarse sea salt

In a small bowl, combine the oil, vinegar, mustard, rosemary, ground black pepper, garlic and onion. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450°.

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Add ½ c water to rest of marinade and pour in enough in bottom of pan to cover, but do not let it touch meat. 

Bake at 450°for 20 minutes, reduce heat to 400°and roast for 55 to 60 more minutes for medium rare. Do not let pan go dry, add more marinade as necessary, or water if you run out of marinade. Roast to at least 145°F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Optional: Strain juices from bottom of the pan into a small saucepan to remove onion and garlic bits, and reduce slightly. Serve in a bowl on side of lamb.

Serve with Irish Potatoes

 Broiled Tomatoes with Baklouti Green Chili Oil

4 Ripe, red tomatoes

2 Tbsp Coronado Taste of Oils: Baklouti Green Chili Fused Olive Oil

½ tsp sugar

½ tsp salt

¼ tsp pepper

Parmesan cheese, grated

Slice top and bottom off of tomatoes. Slice each tomato in half, yielding two thick slices. Place on foil lined baking sheet. Drizzle oil over slices. Combine sugar, salt and pepper and sprinkle over tomatoes. Top with Parmesan cheese. Broil or grill until browned, checking frequently. Do not turn over.