Awhile back I had a poll on an experiment idea involving olive oil. It was decided my next food project would be olive oil cookies with a strawberry balsamic jam. I’m sure someone somewhere has done this combination, but I have yet to really work with olive oil. Hubs has used it in gelato’s and as a substitute for butter, but I would rather just use butter. In one of our late night food discussions I decided I really wanted to do something with cornmeal. So why not make an olive oil cornmeal cookie?
My first few attempts were horrid. After sitting down and forgetting about it for a few days I realized I was looking at the wrong measurements for butter to olive oil ::FACE SLAP:: So once again I set forth and while the product is still very tasty, not quite what I was looking for. What I wanted was a more cakey cookie and instead got a really delicious crackerish type cookie. So while it wasn’t a total fail I’m still playing around with the perfect cornmeal cookie. I think adding 1 or 2 yolks to my recipe should fix the problem.
So once I got that recipe sorted I had to figure out my peppered strawberry jam. Basically I used my Retro Bizzaro strawberry balsamic jam recipe with the addition of some very tasty pink peppercorns. The jam is the perfect blend of flavors it’s not overly peppery or to tart from the balsamic. Somehow they all seem to meet in the middle for a “winning” flavor explosion. The combination of flavor/texture is amazing, so amazing I forgot to take pictures and now have to share a very not so great picture of the last 2 cookies. If I had some manchego cheese you would have been lucky to get any pictures at all.
It was fun yet frustrating trying to figure out this recipe and it’s opened a new box of ideas for savory olive oil cornmeal cookies. Maybe switch out some sugar for some cheese? I’ll let you know how it turns out, but for now here are the recipes for you to try this yourself.
Peppered Strawberry Balsamic Jam
Cook time 45 min
1-16 oz container of strawberries
1/4 cup balsamic
1 tsp pink peppercorn ground (any pepper will do)
1 cup sugar
zest and juice of 1 lemon
zest and 1/2 juice of orange
Roughly dice strawberries and add them to a stock pot with all ingredients. Bring to a medium boil while stirring occasionally. If you have an immersion stick blender when you start to get glassy bubbles (pictured above) turn heat off and blend until smooth. I still have not received mine since the old one exploded (I make things explode in the kitchen) so I used an old school potato masher. Bring back to a boil until the jam thickens to your preference. A good way to tell is to have a bowl in the freezer waiting for you. When you think your jam is ready put a bit in the bowl and after a few minutes see how thick it is once it cools. When it’s ready just pour into a bowl and let it chill until your ready for it. The whole process takes about 45 minutes.
Olive Oil Cornmeal Cookies
Bake 350 15 min
1/2 cup 1tsp olive oil
3/4 cup sugar
1 1/2 cup cornmeal
1 1/2 cup ap flour
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla
1 tbsp milk
Mix olive oil, sugar and vanilla together until the sugar absorbs most of the olive oil. With the mixer on low add your egg and milk until it’s mixed in. Add your dry ingredients and if it seems too dry add some more milk until it sticks together. As you can see in my pic I could roll a little ball and make a imprint of my finger but the mix in the bowl still looks like it wont hold together. So it’s important to take a bit out to see if it will hold. I thought I would have to chill the dough but I was able to take it out of the mixer and roll it with no problems. All that’s left it to bake in the oven at 350 for 15 min. or until golden brown.
I really hope you like this recipe because it took me awhile to get it semi-right. My kids absolutely love this recipe and it’s now there new animal cookie snack during the day. I’m not sure what my next food project will be. Maybe something Easter inspired.