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RECIPE: Savory Olive & Feta Poundcake

20th Apr 11 (Wed) 2 comments

For last weekend’s vegetarian supper club in Eugene, the theme was Greek food.  I had the idea for an olive oil/chardonnay poundcake in my queue of potential recipes, and I thought it was a good one to modify and “make Greek.”  It was going to be an experiment, and I think it worked out quite nicely…

Savory Olive & Feta

Poundcake (or cupcakes)

…

Serves 12

Ingredients:

  • 3 eggs
  • 1¼ cup sugar
  • ⅓ cup Extra Virgin Olive Oil
  • ⅓ cup Chardonnay
  • 1½ cups unbleached white flour
  • 2 tsp baking powder
  • ⅛ tsp kosher salt
  • ½ cup kalamata olives, pitted & sliced
  • 1 cup feta cheese (to taste)

Preheat oven to 350°

Steps:

  1. In a mixer, beat eggs. Gradually add sugar, beat until batter is light with no lumps.
  2. Slowly stir in olive oil and chardonnay (you can combine these together before adding to mixture).
  3. Sift together flour, baking powder & salt. Fold into egg mixture.
  4. Stir olives and cheese into the batter.
  5. Gently pour batter into a 9” bread or cake pan.
  6. Bake at 350° until cake reaches 200° internally, approximately 45 minutes to an hour.
  7. Turn out onto a baking rack and allow to cool completely.
  8. Slice and serve!

Cupcake Update: makes 12+ cupcakes, baking time at 350F is 25-30 minutes (or until golden and a fork or toothpick comes out clean).

kalamata and feta cupcakes

This will definitely be a repeat recipe.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John Zorn – Nova Express

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RECIPE: Cute Olive Penguins

10th Jan 10 (Sun) 20 comments

Cute Olive Penguins

(click for larger)

I made these olive penguins (with my wife’s help) for this evening’s Vegetarian Supper Club in Eugene, OR, as a fun appetizer when people came in.  Hopefully they’ll be a hit!  They were really fun to make.

Ingredients:
makes as many as desired

  • medium black olives (the head)
  • large black olives (the body)
  • cream cheese or vegan cream cheese spread (for the stomach)
  • narrow carrots, cut into small rounds (feet) with notch (for beak)

Steps:

  1. Cut carrots approximately 1/8 inch (3mm) thick… this will become the feet and beaks (just shy of 1/4 of the carrot slice is beak-size).
  2. Cut large olives down one side (length-wise) and then fill with a small amount of cream cheese.
  3. Assemble penguins with a toothpick like shown in the picture at the top of the page.
  4. Get crazy and start a penguin war with extra toothpicks and ketchup for penguin blood.
  5. OK, step 4 may be optional.  Your call…
  6. Enjoy!

(click for larger)

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, and creamy vegan chocolate pudding at THIS LINK.

~Dan – np: Green Day – Nimrod

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