Humming Hills Farm Recipe Collection
Elevate your culinary creations with our handcrafted infused olive oils, finishing salts, black garlic sauce, and gourmet pastas. Scroll to explore our recipes!
Desserts
Lemon Infused Olive Oil Cake
Ingredients
- 1½ cups flour
- 3/4 cup sugar
- 1/2 cup Humming Hills Lemon Infused EVOO
- 2 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp Rosemary Thyme Finishing Salt
Instructions
Mix wet ingredients (Lemon EVOO, eggs, milk) with sugar. Combine dry ingredients (flour, baking powder, finishing salt). Blend and pour into a greased 8-inch pan. Bake at 350°F for 25–30 minutes.
Serves: 8 | Prep Time: 15 min | Cook Time: 30 min
Pairing: Enjoy with a cup of tea or coffee for a delightful treat.
Modena Balsamic Strawberry Shortcake
Ingredients
- 1 lb strawberries (sliced)
- 2 tbsp Humming Hills IGP Certified Balsamic Vinegar of Modena
- 1 cup whipped cream
- 4 shortcakes (store-bought or homemade, see note)
- 1 tsp Basil Garlic Finishing Salt
- 1 tbsp honey
Instructions
Serves: 4 | Prep Time: 15 min | Cook Time: 0 min
Pairing: A sweet-tangy dessert to enjoy after Modena Balsamic Grilled Chicken Skewers.
Note: Use store-bought shortcakes (found in the bakery or dessert section of U.S. grocery stores) for convenience. For homemade, mix 2 cups flour, ¼ cup sugar, 1 tbsp baking powder, ½ tsp salt, ⅓ cup cold butter (cubed), and ¾ cup milk; shape into 4 rounds, bake at 425°F for 12–15 minutes, and cool before using.
Fig Balsamic Poached Pears
Ingredients
- 4 pears (peeled, halved)
- 1/4 cup Humming Hills Fig Infused Balsamic
- 2 tbsp Humming Hills Lemon Infused EVOO
- 1 tsp Rosemary Thyme Finishing Salt
- 1/2 cup sugar
- 1 cup water
Instructions
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min
Pairing: Serve with a scoop of vanilla ice cream or alongside Basil Olive Oil Shortbread.
Truffle Balsamic Chocolate Tart
Ingredients
- 1 pre-baked tart crust (9-inch)
- 8 oz dark chocolate
- 3/4 cup heavy cream
- 2 tbsp Humming Hills Truffle Infused Balsamic
- 1 tsp Habanero Smoked Paprika Finishing Salt
Instructions
Serves: 8 | Prep Time: 15 min | Chill Time: 2 hours
Pairing: Pairs decadently with Habanero Chocolate Truffles for a spicy-sweet dessert spread.
Blood Orange Sorbet (Coming Soon)
Ingredients
- 2 cups fresh orange juice
- 1/2 cup Humming Hills Blood Orange Infused EVOO
- 1/2 cup sugar
- 1 tsp Chili Cumin Finishing Salt
- 1 tbsp lemon juice
Instructions
Dissolve sugar in orange and lemon juice over low heat. Cool, then blend with Blood Orange EVOO. Churn in an ice cream maker, sprinkle with Chili Cumin Finishing Salt, and freeze for 2 hours.
Serves: 6 | Prep Time: 20 min | Freeze Time: 2 hours
Basil Olive Oil Shortbread
Ingredients
- 1 cup flour
- 1/2 cup butter
- 1/4 cup Humming Hills Basil Infused EVOO
- 1/2 cup powdered sugar
- 1/2 tsp Basil Garlic Finishing Salt
Instructions
Cream butter, Basil EVOO, and sugar. Add flour and Basil Garlic Finishing Salt. Press into an 8-inch pan and bake at 325°F for 20 minutes. Cut into squares while warm.
Serves: 12 | Prep Time: 15 min | Cook Time: 20 min
Habanero Chocolate Truffles
Ingredients
- 8 oz dark chocolate
- 1/2 cup heavy cream
- 2 tbsp Humming Hills Habanero Infused EVOO
- 1 tsp Habanero Smoked Paprika Finishing Salt
- cocoa powder for dusting
Instructions
Melt chocolate with cream and Habanero EVOO. Chill for 2 hours, then roll into balls. Dust with cocoa powder and sprinkle with Habanero Smoked Paprika Finishing Salt.
Serves: 12 | Prep Time: 20 min | Chill Time: 2 hours
Rosemary Garlic Panna Cotta
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 2 tbsp Humming Hills Rosemary Garlic Infused EVOO
- 1 tsp Porcini Rosemary Finishing Salt
- 1 tbsp gelatin
- ¼ cup cold water
Instructions
Dissolve gelatin in cold water. Heat cream and sugar until warm, then stir in gelatin and Rosemary Garlic EVOO. Pour into molds, chill for 4 hours. Sprinkle with Porcini Rosemary Finishing Salt before serving.
Serves: 6 | Prep Time: 15 min | Chill Time: 4 hours
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