Dairy-Free Frozen Yogurt
In The Kitchen
Ankarsrum's Vanilla Ice Cream
Simple Slaw with Olivelle Hatch Chile Olive Oil & Meyer Lemon White Balsamic Vinegar
Olive Oil Cake with Olivelle Blood Orange Olive Oil
Olive Oil cake (adapted from Dorie Greenspan’s French Yogurt Cake)
Makes one 8.5 x 4.5” loaf or 8” pan, double recipe for a 9 x 13” pan.
Ingredients
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1 cup white sugar
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2 blood oranges, 1 large navel orange or pink grapefruit, or 3 lemons
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1-1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 teaspoon Diamond Crystal kosher salt
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1/2 cup plain, whole milk yogurt (not low fat and not a strained yogurt)
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3 large eggs
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1 teaspoon pure vanilla extract
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1 teaspoon lemon paste
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1/2 cup Olivelle Blood Orange or Sicilian Lemon Olive Oil
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Preheat the oven to 350 degrees. Generously grease the pan with butter or line with parchment paper
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Put the sugar in a mixing bowl. Zest the fruit directly over the sugar, then rub the zest into the sugar until the sugar is moist.
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Peel and supreme the fruit into segments, then rub the segments to break up into vesicles. Blot vesicles dry on paper towels while you make the batter.
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Whisk together the flour, baking powder and salt in a separate bowl.
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Whisk the yogurt into the zest and sugar, then beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla extract and lemon paste.
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Add the flour mixture to the yogurt mixture, then slowly stir in the olive oil and then the fruit pieces. You should have a smooth, shiny batter; pour it into the loaf pan, making sure to get it into the corners, and smooth the top.
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Bake on the middle rack, 50 to 60 minutes for a loaf pan and 40-50 minutes for an 8” pan, or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean.
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Cool cake for 5 minutes on a rack, then invert it to dislodge it from the pan. Turn the cake right side up on the rack; cool to room temperature. Store covered at room temperature for up to 5 days.
* Olivelle Oils & Vinegars are currently being sold in store only. Visit us at 1725 Penn Avenue to sample.
Grace's Sourdough Bread Guide
Grace's Sourdough Bread Guide:
What You'll Need:
- Sourdough Starter that doubles in size within 12 hours after feeding at room temperature. (The link to Sourdough Starter Guides that Grace used can be found below).
- Large Mixing Bowl
- Scale
- Proofing Basket with Liner, or a Dish Towel
- Bowl Scraper
- Dutch Oven or Bread Cloche (Oven Safe up to 500° F)
- Pot Holders or Oven Mitts (Heat Safe up to 500° F)
- Bread Lame
- Non-Stick Parchment Paper
- Cooling Grate
Steps:
Autolyse
- Add flour and water. You can use any combination of flour that adds up to 500 grams, altogether. Grace recommends that the majority be bread flour. For this loaf, we used 450 grams white bread flour, 25 grams rye, 25 grams spelt. Add between 70 - 80% of the flour's weight in tap water. Grace did 75% of 500 grams (which is 375 grams of water). Mix until shaggy - you want all of the flour to be wet. Let rest for one hour. This part of the process is called "autolyse".
- Add 20% of the flour's weight in ripe (doubled and bubbly) sourdough starter. In Grace's recipe, this calculated to 100 grams. Mix gently.
- Add 2% of the flour's weight in salt. In Grace's recipe, this calculated out to 10 grams. Mix your dough with the "Stretch and Fold" motion for about 10 minutes. Let rest for one hour. This part of the process is called "Bulk Rise" or "Bulk Fermentation".
Bulk Rise or Bulk Fermentation
- After one hour, wet your hands and gently stretch and fold the dough 4 times. Let rest for another hour. Repeat this process of resting and then folding 3 to 7 times, or until the rested dough has doubled in size and large bubbles have formed on the surface.
Pre-Shaping
- Lightly flour a clean surface and pour the dough out onto it slowly, taking care to not pop the bubbles that have formed. Use your bowl scraper as needed to help transfer the dough if it is sticking to the bowl. Lightly flour your hands and fold the dough, much like an envelope, then cover it with a towl and let it rest on that surface for 30 minutes.
Shaping and Final Proof
- Generously flour your proofing basket.
- Shape your dough to fit the shape of your proofing basket. Grace used a round basket, so they shaped the dough into the shape of a ball.
- Transfer the dough into the basket (seam side down) and generously flour the sides of the dough so that it doesn't stick to your liner or dish towel. Let it rest at room temperature for 40 minutes to 1 hour, or until you can poke it with a floured finger and it springs back slowly.
- Refrigerate for an hour or up to 3 days - until you're ready to bake it. Cold dough is easier to score, which is why it's important to refrigerate it, even if you plan on baking your loaf right after the final proof.
Bake!
- Preheat the oven to 500° F with the dutch oven or bread cloche inside the oven. Grace preheated her dutch oven without the lid just to make transferring the dough easier later, but you can preheat the whole thing if you prefer. ** If using a cloche, preheat the whole cloche. Let the oven heat up for around an hour to make sure the heat is evenly distributed.**
- Take the dough out of the fridge and coat the top with flour. Turn the basket out onto a piece of parchment and carefully peel off the liner. You can coat this side of dough with flour as well, but it is purely an aesthetic choice. Quickly and deeply slash the top of the loaf with your lame.
- Take the dutch oven or cloche out of the oven and use the parchment to help lift the dough into the dutch oven. Cover with the lid and bake at 500° F for 20 minutes.
- Reduce heat to 450° F and remove the lid from the dutch oven, continue to bake for 30-40 minutes, or until the top of the bread is deep golden and brown.
- Turn the bread out onto a cooling rack and let it rest for at least an hour. If you cut into it too early, the texture can turn out gummy. Enjoy!