Orange Scented Steamed Bread with Green Olive Spread
Ingredients:
- 4 T. The Olive Tap’s Sorrento Orange Olive Oil, divided plus more for oiling steamer rack
- 1/3 C. milk
- 1/3 C. orange juice
- 1 egg, beaten
- 2 T. snipped oregano
- 2 T. snipped flat leaf parsley
- 1/4 C. grated Manchego or Parmesan cheese
- 1/4 t. smoked paprika
- 1 C. all-purpose flour
- 3/4 C. cake flour
- 1 T. baking powder
- 1/2 t. ground black pepper
- 1/4 t. orange zest, plus more for garnish
- 1/2 C. chopped Spanish olives
- 2 T. finely chopped toasted almonds
- 1 clove garlic, crushed
- 2 T. minced Green Onion
- 1 t. The Olive Tap’s Orange White Balsamic Vinegar
Directions:
In a medium bowl whisk together 2 tablespoons of the oil, milk, orange juice and egg. In a large bowl combine the herbs, cheese, paprika, flours, baking powder and pepper; add the oil mixture and stir till evenly moistened.
Oil a steamer rack and drop heaping tablespoon of the dough onto the rack, making 8 mounds total. Set the rack over boiling water in a pot and cover. Steam 10 minutes or till the bread is dry in the center. Transfer to a serving plate and garnish with orange zest. Meanwhile, place the 1/4 teaspoon zest and remaining ingredients plus the rest of the oil in a food processor; pulse till spreading consistency. Place in a small dish and serve with the bread. Serves 8. Bread is best served warm.
An Original Recipe by Roxanne Chan
Recipe Contest Winner: 3rd Place Side Dish
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