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Afterwards

Pumpkin Pie

  • Simple Pie Crust
  • 16 oz. pumpkin purée (canned or fresh)
  • 2 eggs

  • 3/4 cup sugar

  • 1/4 cup milk

  • 1 tsp. cinnamon

  • 1/2 tsp. ground ginger

  • 1/4 tsp. ground cloves

  • 1/2 tsp. salt

 

Preheat oven to 425º F. Prepare pie crust. Wisk sugar and eggs until creamy. Add all spices and pumpkin. Slowly add milk, maintaining creamy consistency. Pour into simple pie crust. Bake 50 minutes until set.

Simple Pie Crust

  • 2 1/4 cups unbleached flour

  • 2 Tbls. butter

  • 3/4 tsp. sea salt

  • 5-6 Tbls. cold water

 

Sift flour and salt into bowl. Add Salute Santé! Grapeseed Oil and butter. Beat in mixer until particles are the size of small peas, about 30 seconds. Slowly add water, a tablespoon at a time, until particles are moistened. Use only enough water to make pastry form a ball. Chill in refrigerator for 15 minutes. Roll to 1/8-inch thickness between waxed paper. Place pastry into pie plate or tart dish. Press firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Tow 8 or 9-inch single crusts or one 8 or 9-inch double crust.

Grilled Summer Peaches

Yellow Freestone Peaches (1 per person)

Salute Santé! Grapeseed Oil

Vanilla ice cream

Cut peaches in half. Heat oil in fry pan. Place peaches cut side down. Sauté on medium heat till edges appear to carmalize. Flip sides and repeat till done.  Please 2 halves on each plate. Top with a scoop of vanilla ice cream. Whipped cream optional!

Marinated Pears

  • 3 fresh d’Anjou or Bartlett pears

  • Juice of 1/2 lemon

  • 1 tsp. lemon zest

  • 1 tsp. turbinado sugar

  • 1/2 tsp. salt

Prepare dressing. Whisk oil and lemon juice together. Add sugar, salt and lemon zest. Cut pears in half lengthwise. Peel and core. Place flat side down on serving tray. Slice pears into thin slices, retaining shape. Fan out slices on serving tray. Pour dressing over pears. Allow to marinate at least 1 hour. Serve with soft cheese and fresh baguette. 

Serves six as an appetizer or dessert.

Austrian Apricot Cake

4 eggs
1 ½ cups sugar
½ cup Salute Santé! Grapeseed Oil plus some for tr ay
2 cups flour plus some for tray
1 pinch salt
1 tsp. baking powder
2 lbs pitted and halved stone fruit, such as apricots, peaches or plums.
Powdered sugar

Preheat oven to 350°F. Grease a 9” x 11” tray with grapeseed oil and dust with flour. Whisk eggs and sugar till creamy. Add grapeseed oil, flour, salt and baking powder. Continue to mix until all dry ingredients are mixed in. Pour into prepared tray. Cover entire tray with half pieces of fruit. Bake for 45 minutes until golden. Dust with powdered sugar.

 

Banana Nut Bread

  • 3/4 cup whole wheat flour

  • 3/4 cup unbleached white flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. sea salt

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 2-3 ripe bananas

 

Preheat oven to 350º F. Grease and flour a loaf pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil, then stir in the bananas and walnuts. Pour the banana mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic and store at room temperature overnight. Slice and serve.

Fresh Apple Tart

  • Prepare Simple Pie Crust

  • 8-10 fresh apples (granny smith,fuji, etc.)

  • Juice of 1 fresh lemon

  • 1 tsp. turbinado sugar

Prepare pie crust, and arrange in tart dish. Cut apples in thin slices lengthwise.
Arrange fruit slices by fanning out around tart dish, overlapping as you go. Complete
the circle. Squeeze fresh lemon juice over the whole tart. Sprinkle with sugar.
Bake at 400º F for 35 to 40 minutes. Substitutes: Use any fresh fruit in season: plums,
peaches, nectarines, apples or cherries.

Balsamic Chocolate Cake

  • 2 cups water

  • 1 Tbsp vanilla

  • 3 cups flour

  • 2 cups sugar

  • 2/3 cup unsweetened powdered chocolate

  • 2 tsp baking soda

  • 1 tsp salt
 

Sift dry ingredients together.
Blend wet ingredients.
Slowly blend together dry ingredients and the wet ingredients.
Bake 1 hour at 350°F.
Serve alone or glaze with chocolate glaze, frosting or powdered sugar.