Olive Oil Chocolate Chili Mousse

Here we are friends, we made it to the end of October. Winter hit fast and hard here so I hope your neck of the woods is fairing better. If so, please send some our way. In the interim, I am placating myself with copious amount of tea and grumbling.

Chocolate Chili Mousse {{Baking Bytes}}

In the interim, week five is the best week: dessert week! I made these recipe ages ago with a different oil but knew it’d also be perfect with the chili oil for that spicy sweet situation. Chocolate and chili can never go wrong and this dairy-free recipe is even easier than its ice cream counterpart. The original calls for bittersweet chocolate but if, like me, your preferred grocery store does not carry it, a combination of unsweetened and semisweet work beautifully.

chocolate_chili_pudding_3

Fluffy, creamy, and oh so decadent, you’d never guess this mousse is made without heavy cream. It appears too thick at first but with a little patience it is just perfect closer to room temperature. That said, if you don’t mind the denser and slightly grainy temperature, by all means eat it straight out of the fridge. Smooth chocolate and spicy chili blend together in a flavorful and texturally pleasing delicacy, perfect for rounding out any meal.

Chocolate Chili Mousse {{Baking Bytes}}

This recipe uses beaten egg white for fluffiness but unlike a lot of egg white recipes, it makes use of the yolk too. I greatly appreciate not having a pile of yolks in the fridge to use up (although lemon curd is always a good idea) and love when recipes don’t leave you with odd leftovers. This mousse is super easy and beginner friendly, but does take a little patience when melting the chocolate and beating the egg whites. I promise it’s well worth your time.

Chocolate Chili Mousse {{Baking Bytes}}

It keeps well for several days, which makes it perfect for meal-prep and dinner parties (but set an alarm to take it out of the fridge!) You can also totally change up the flavor by substituting a different infused oil. I can vouch that Blood Orange is amazing (which is what I did the first time) but I am pretty sure most of the Olivelle lineup would be excellent, especially their new Vanilla Maple.

Olive Oil Chocolate Chili Mousse

Adapted from Nigella Lawson
Makes 6 servings

Ingredients

4 oz semi-sweet chocolate, chopped1
2 oz unsweetened chocolate, chopped1

4 large room temperature eggs, separated

7 Tbsp Vera Cruz Chili Olive Oil
1/4 cup superfine sugar
1/4 tsp + 1 pinch Vanilla Bean Sea Salt (or Habanero Heat for extra kick!)

Directions

  1. Set out six 6oz ramekins, jars, or bowls.
  2. Place chocolate in a small heatproof bowl over a pan of simmering water, and allow to melt, stirring occasionally. Remove chocolate while it’s still a bit chunky and stir to melt completely. Set aside for 10 minutes.
  3. In a medium bowl, use a hand mixer to whisk egg whites and pinch of salt in a clean bowl until it has firm peaks. Set aside.
  4. In a large bowl, combine egg yolks, sugar, and 1/4 tsp salt. Use the same beaters to whisk until pale and thick. Mixture should have about doubled in volume.
  5. Gradually stream in melted chocolate to egg yolk mixture, and use a rubber scraper to fold in completely.
  6. Scoop out 1/3 of the egg whites and vigorously stir into the chocolate mixture until completely combined.
  7. Scoop out another 1/3 of the egg white and gently fold in until mostly combined. Repeat with the remaining egg white (leaving any liquid in the egg white bowl behind) and gently incorporate until there are not white streaks.
  8. Divide mousse evenly between ramekins or small bowls/jars. Serve immediately for fluffy mousse, or refrigerate at least 20 minutes.
  9. If you are not serving within a couple of hours, press small squares of plastic wrap onto the surface of the mousse and top with an airtight lid. For best texture, set out at room temperature 40 minutes prior to eating.

Notes

Or a total of 6oz bittersweet chocolate, my grocery store just doesn’t carry it.

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BBQ Jackfruit Sandwiches & Maple Walnut Brussels Slaw

(Long post incoming, but I promise the recipes are worth it!)

Week four already! Is October going by crazy fast for anyone else? After spending the first half of month in Europe I am now in Iowa for work and boy is my body confused. Here’s hoping my sleep and my stomach get back on track soon.

This week is entree week. Pulled pork is one of my absolute favorite meals and Pinterest piqued my curiosity of substituting jackfruit for the meat. I’ve seen it multiple times over the last few years but never actually got around to trying it. This menu was the perfect opportunity to give it a shot since it nicely fits the theme and is inherently vegetarian and lactose-free.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

I vaguely considered using fresh jackfruit until I saw the size of one and realized I didn’t want enough to feed the entire Mongol army. Feel free to go fresh if you like, or stick to canned if you want a slightly less exhausting adventure. Ensure you rinse your canned stuff thoroughly in order to remove as much of the “can” flavor as possible. I will fully admit canned jackfruit is not widely stocked nor cheap in my area, but it was definitely a fun recipe nonetheless.

Is it pork? No. Is it delicious? Yes. While it definitely won’t fool any meat eaters since the texture and flavor are both quite different, it’s still an awesome addition to your repertoire and a fun way to add a vegan option to a barbecue spread. And either way it was a perfect vessel for the most amazing barbecue sauce I’ve ever made.

Smoky Sweet BBQ Sauce {{Baking Bytes}}

Smoky, sweet, and just enough spice, this barbecue sauce is definitely my go-to recipe. My mom actually sent me this recipe like six months ago and I completely forgot about it until I was considering the menu for this series. I am so glad I finally gave it a try because I personally think my slightly adapted version is just perfect. Easy, smooth, and a perfect balance of smoke and spice without the overload of sugar store-bought varieties typically employ. It comes together in about five minutes and keeps in the fridge for quite a while, so if you try nothing else about this recipe, definitely give the sauce a go! I’ll definitely be using it on everything from burgers to meatloaf to actual pulled pork going forward.

The last piece in this delightful sandwich is the slaw. Pulled pork sandwiches are nearly always accompanied by some kind of coleslaw and I wanted to include that element here as well. Inspired by an existing Olivelle recipe of which I’ve already posted another version, this one is simple but a perfect sweet and crunchy  addition to the barbecue flavor. An equal mix of barrel aged white balsamic and their new vanilla maple olive oil blend into a light and sweet dressing that compliments the crisp sprouts and cabbage without competing with the barbecue sauce. I added some walnuts for extra crunch and that slight nutty flavor adds just a little interest to the whole experience.

Maple Walnut Brussels Sprouts Slaw {{Baking Bytes}}

Sandwiched between your favorite lightly toasted bun with a spread of (mayo), the jackfruit and slaw combine into a sweet and spicy experience that’s not only delicious, but also pretty healthy. It’s inherently vegetarian and can be easily made vegan by subbing or ditching the mayo, making it appropriate for a wide variety of diet preferences. It’s a lovely cozy fall meal but would also be awesome for those summer potlucks, so keep it handy all year long.

BBQ Jackfruit Sandwiches {{Baking Bytes}}

Whether you try one piece or the whole shebang, I hope you find a new go-to somewhere in the set!

BBQ Jackfruit Sandwiches

Serves 4-6

Ingredients

Smoky Sweet BBQ Sauce
6oz can tomato paste
1/2 cup unsweetened applesauce
1/4 cup tomato sauce
1/4 cup Smoked Balsamic Vinegar
1/2 tsp liquid smoke, optional
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Applewood Smoked Sea Salt1
15 twists Bourbon Barrel Smoked Black Peppercorns1
1/4 tsp ground chipotle or cayenne pepper, optional

Maple Walnut Brussels Sprouts Slaw
1/2 lb Brussels sprouts, trimmed and shredded (about 3 cups)
1 cup shredded red cabbage
1/2 cup walnuts, chopped

3 Tbsp Barrel Aged White Balsamic Vinegar
3 Tbsp Vanilla Maple Olive Oil
1/2 tsp Vanilla Bean Sea Salt

BBQ Jackfruit
2 Tbsp Caramelized Garlic Olive Oil
3 (14oz) cans young jackfruit in water2
2 Tbsp Sweet Smoked Chili Rub
1 cup smoky sweet barbecue sauce
3/4 cup water

for each sandwich
1 burger bun, toasted
1/2 cup bbq jackfruit
1/4 vanilla maple slaw
mayo (or your favorite vegan substitute), to taste
additional barbecue sauce, to taste

Directions

  1. For the sauce: Blend all sauce ingredients until well combined; store in a pint jar and refrigerate until ready to use, up to 6 weeks.
  2. For the slaw: In a medium bowl, mix together Brussels sprouts, cabbage, and walnuts.
  3. In a pint glass or mason jar, whisk together Barrel Aged White Balsamic, Vanilla Maple Olive Oil, and Vanilla Bean Sea Salt until completely combined.
  4. Stir dressing into Brussels mixture until well mixed. Cover and refrigerate until ready to use, up to 5 days.
  5. For the bbq sandwiches: Drain and thoroughly rinse jackfruit, then pat dry. Set aside.
  6. In a large frying pan or wok, heat the olive oil until shimmering.
  7. Stir in jackfruit and Sweet Smoked Chili Rub and toss until well coated.
  8. Stir in barbecue sauce and water, then reduce heat to medium and simmer until jackfruit is tender and most of the liquid is absorbed.
  9. Spread mayo on bottom half of a toasted bun; top with 1/2 cup jackfruit, 1/4 cup slaw, and additional barbecue sauce, to taste.
  10. Cover with the other half of the bun and enjoy immediately.

Notes

You can substitute plain salt and pepper with minimal taste difference, but the smoky versions add a lovely depth of flavor.

If you prefer meat, I harbor no judgement for substituting normal pulled pork!

Jalapeño Cornbread & Strawberry Jalapeño Lime Chia Jam

Week three, commence! This week brings a super fun cornbread and jam combination that’s been in my head since Olivelle released their Jalapeño Lime Balsamic Vinegar this summer. Strawberry and jalapeño are a really fun combination and cornbread is one of my favorite side dishes. I tweaked my go-to recipe to be lactose-free, included some extra flavors, and behold: a new happiness was born.

Jalapeño Cornbread and Jam {{Baking Bytes}}

Moist and with just the right amount of crumble, this cornbread is excellent on its own or smothered in your favorite condiment. It goes wonderfully with chili or barbecue and is perfect all year round. The jalapeño adds a lovely flavor with as much (or in my case, as little) heat as you like depending on how many seeds you remove. The hint of lime is a fun surprise and ties it into the chia jam with perfection.

Jalapeño Cornbread and Jam {{Baking Bytes}}

Chia jam is something that has intrigued me for awhile but I somehow never got around to making until just now. I realized one of my hesitations was the texture, but using a berry bypasses this since fruits like strawberry and blackberry already result in a more seedy texture than stone fruits.

Strawberry Jalapeño Lime Chia Jam {{Baking Bytes}}

Frozen strawberries from Oregon (mostly to appease M) are readily available and have tons of flavor. A splash of the balsamic and a spoonful of chia seeds and in less than ten minutes you have a truly excellent jam. The fun part about this one is you could easily substitute a different balsamic for a completely different flavor. The Barrel Aged for a more standard pairing, or perhaps Sweet Basil for a fun spring edition. The world is your oyster jam!

Jalapeño Cornbread and Jam {{Baking Bytes}}

Whip up a batch of cornbread and jam and they are sure to brighten any chilly day. Individually both excellent, together these recipes create that perfect sweet and spicy combination without a ton of extra sugar.

Jalapeño Cornbread and Jam {{Baking Bytes}}

But if you want to drizzle honey on top of the whole thing, you won’t be wrong.

Strawberry Jalapeño Lime Chia Jam

Makes about 1 cup

Ingredients

1 cup frozen strawberries1
1 Tbsp chia seeds
1 Tbsp Jalapeño Lime Balsamic Vinegar

Directions

  1. In a small saucepan, simmer strawberries over medium until softened.
  2. Mash or puree berries to desired texture (I like mine chunky), then stir in chia and balsamic.
  3. Let cool briefly before serving; store leftovers in the fridge.

Notes

Why frozen? Unless you live in the Willamette Valley, the flavor is going to be better than fresh berries. Feel free to use fresh if you prefer though!

Jalapeño Honey Cornbread

Makes an 8×8″ baking dish

Ingredients

1 cup yellow cornmeal
3/4 cup white flour
1/4 cup whole wheat flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp Lime Fresco Sea Saltoptional

2 large eggs
3/4 cup milk (cow, almond, coconut)
1/3 cup butter, melted
1/4 cup vegetable oil1
2 Tbsp honey, melted
2 Tbsp Jalapeño Lime White Balsamic Vinegar

1 jalapeño, diced (remove seeds for a milder flavor)2

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Lightly coat an 8×8″ baking pan with nonstick spray or oil. Set aside.
  2. In a medium mixing bowl, whisk together dry ingredients until well combined.
  3. In a small mixing bowl, whisk together wet ingredients until well combined.
  4. Fold wet ingredients into dry until just combined, then stir in jalapeño.
  5. Pour into prepared pan and bake 25-30 minutes, or until golden brown along the edges and a toothpick inserted into the center comes out mostly clean.
  6. Let cool briefly, then serve with jam.

Notes

1 For an extra limey flavor, substitute some or all Tahitian Lime Olive Oil.

For a legitimately spicy experience, don’t remove the seeds. I removed most of mine to keep the heat down and the flavor light.

Spicy Maple Roasted Root Vegetables

Welcome to week two, friends. Continuing with the sweet and spicy theme, this time we’re pairing maple with a snazzy piri piri spice blend on some lovely roasted root vegetables perfect for cozy evenings.

Roasted Spicy Maple Veggies {{Baking Bytes}}

Sweet and spicy is my favorite combination and in my opinion nothing works quite so well on the sweet side as maple syrup. With its own robust flavor, maple is nicely complemented by a number of spicy additions, my own favorite being chipotle. I ventured slightly off my beaten path in favor of using Olivelle’s Piri Piri World Spice blend, featuring a number of different chili peppers and a hint of lemon. It packs quite a bit of heat which means the tin will last other wusses like me quite a long time.

Roasted Spicy Maple Veggies {{Baking Bytes}}

I actually made this recipe a bit differently the first time, and then promptly re-made it after the release of their Vanilla Maple Olive Oil at the end of September. I knew immediately it was perfect for this recipe and round two was even better than the first iteration. (I originally used Caramelized Garlic, which you can see in the round one pictures.)

Roasted Spicy Maple Veggies {{Baking Bytes}}

You can use any firm vegetables here, but I chose a mixture of my favorite fall options. Acorn (or butternut) squash are prolific this time of year, and go well with both sweet and savory flavors. Sweet potatoes are a staple in my world and I rounded out the festive orange ensemble with carrot. Pumpkin would also work nicely to keep monochromatic medley, or for some contrasting color add Brussels sprouts as I did in my second batch.

Roasted Spicy Maple Veggies {{Baking Bytes}}

The maple flavor of the olive oil is not sweet, but has an amazing savory profile that works perfectly with the heat of the spice blend. I rounded mine out with a bit of Cumin Spice Sea Salt, to add just a bit more depth to the whole shebang.

For that hint of sweet and a boost of maple flavor, the roasted veggies are lightly drizzled with pure maple syrup and then popped in the oven for a few more minutes to let it caramelize a bit. I kept mine more on the spicy side than the sweet side, but for a more standard glazed carrot experience just up the maple syrup to two or more tablespoons. Sweet, spicy, and cozy, this recipe is definitely going to become a go-to on cold days.

spicy_maple_veggies_4

A perfect complement to any fall dinner, the sweet and spicy combination brings some warmth and fun to any meal. It’s perfect for Thanksgiving too, going beyond those traditional sugar-filled recipes and adding a little something extra to the table. On the off chance you have any leftovers, it’s also perfect atop a spinach salad or underneath a fried egg.

Spicy Maple Roasted Root Vegetables

Serves 4

Ingredients

4 large carrots, peeled and diced1
1 small butternut or acorn squash, peeled and diced
1 medium sweet potato, diced

2 Tbsp Vanilla Maple (or Caramelized Garlic) Olive Oil
3/4 tsp Piri Piri World Spice, to taste2
1/4 tsp Cumin Spice Sea Salt

1-2 Tbsp pure maple syrup, to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with oil or non-stick spray.
  2. Combine all veggies in a medium bowl, and add olive oil and spice blend. Use a rubber scraper to toss until well coated.
  3. Spread veggies evenly on prepared baking sheet (save your bowl), and roast for 15-20 minutes, until just before done.
  4. Return veggies to the bowl and toss with maple syrup. Spread back onto the baking sheet and roast another 3-5 minutes to allow syrup to lightly caramelize.
  5. Serve promptly.

Notes

About 4-6 cups total veggies, so mix and match to your heart’s content.

For a mild experience, use 1/2 teaspoon, or if you like more heat, increase to 1 or 1 1/2 teaspoons.

Grapefruit Ginger Cocktail

Welcome to Olivelle October! As one of my favorite places in Bozeman, Olivelle is a great source of both inspiration and deliciousness, and their cooking classes are something I look forward to attending several times per year. As a fun challenge for the fall I decided to put together my own Olivelle menu in the same format, and I’ll be releasing a new addition each week. Starting with today’s cocktail, look forward to four more delightful recipes coming your way, all featuring some of my favorite Olivelle products with a sweet & spicy theme. Extra bonus: everything will be vegetarian and lactose-free in honor of one of my  best friends.

Fall came in with a bang here in Bozeman, with a mix of rain and snow all weekend and more in the forecast. Fortunately, this cocktail is a delight all year round and a great way to bring some brightness to a gray day. Even more fortunately, I’m actually on my  way  to Europe! (Don’t worry, posts are already scheduled for your enjoyment while I’m busy galavanting around another continent.)

Grapefruit Ginger Cocktail {{Baking Bytes}}

Grapefruit is possibly my favorite citrus, favoring it over orange for mimosas and loving it in tarts and other desserts. It’s somehow both mild and sharp and doesn’t overwhelm other flavors in the same way orange and lemon often do, and lovely in its pure unsweetened form as well as in a more traditional dessert experience. Keeping on theme I’ve paired it here with the spiciness of ginger, bringing a slightly earthy profile without overwhelming the refreshing citrus.

grapefruit_cocktail_3

This cocktail is light and refreshing and dangerously good, equally delightful on a warm summer day as it is on a chilly winter afternoon. A great way to make proper use of citrus season by incorporating fresh grapefruit, but also delicious if you cheat (as I did) and buy a bottle of pure juice. Sweet, tart, and spicy all at once, it’s a mouthful of complimentary flavors with every sip.

Grapefruit Ginger Cocktail {{Baking Bytes}}

Paired with white rum, the alcohol is less of a feature and more of a light compliment to the rest of the drink, which makes it easily substitutable. If you’re not a rum fan, try using gin or vodka instead. Feeling more like a sparkly drink? Make it a mojito and top the whole thing with soda water.

Start your month off deliciously and prepare yourself for more sweet and spicy combinations headed your way.

Grapefruit Ginger Cocktail

Serves 2

Ingredients

Thai Ginger or Lime Fresco Sea Salt

4oz pure grapefruit juice (I used Simply)
3-4 oz white rum
1 1/2 oz White Ginger Simple Syrup, plus more for rimming
1/2 oz lime juice

fresh grapefruit, for garnish

Directions

  1. Pour a small dollop of simple syrup on a paper towel and use to rim two cocktail glasses, then sprinkle with salt.
  2. In a cocktail shaker, combine all remaining ingredients. Shake with ice until chilled, about 30 seconds.
  3. Strain into rimmed glasses, and garnish with 1/2 slice of fresh grapefruit.
  4. Optional: make a mojito by pouring over ice and topping with soda or seltzer water.

Notes

If you are not a rum person, gin or vodka also work beautifully here.