We’re whipping out our wallets and passing around the photographs. We’re proud parents and we’re not ashamed to admit it. Our newest baby – Stöger Oils – has made us proud. Stöger Oils has been nominated not once but twice for a sofi™ Award – the awards given to the top specialty foods in the country. Stöger Cherry Oil is one of only three finalists for best oil while the entire range of Stöger Oils is up for outstanding product line.
Can you feel us beaming?
We heard about Stöger Oils awhile back and were intrigued. They’re made in Austria on a family farm. They basically take seeds – pumpkin, chile, cherry and tomato – and create pure oils from them. One taste and we were hooked and we knew that we had to bring them to the States. Plus we loved the idea of lots and lots of tiny elves dressed up in lederhosen making these oils.
Okay, there are no elves but the taste is pretty magical.
Oh, and did we mention that Food and Wine magazine loves them? Are we starting to sound a bit OTT now? Who cares? We’re happy and proud and who can blame us. We’ve even gotten world-renown chef Alyson Cook to whip up some recipes for us.
You can buy the oils and find more recipes at the Stöger Oil website.
And as we like to say back on the ranch – Enjoy!
Buttery Chocolate Chip Scones with Stöger Cherry Seed Oil Drizzle Glaze
2 Tbsp Baking Powder
6 Tbsp Sugar
1/2 tsp Salt
6oz Salted Butter
1 ½ Cups Semi-Sweet Chocolate Chips
2 Cups Half and Half
Egg wash made with 1 Egg (beaten with a teaspoon of water)
1 Cup Powdered Sugar (sifted)
1 Tbsp Stöger Cherry Seed Oil
To make the scones:
Pre-heat oven to 425F.
Sift all dry ingredients except chocolate chips into a large bowl. Add cold butter and cut into pea-sized chunks. Add chocolate chips to the bowl, and stir in with a spatula for even distribution. Add half and half all at once to the dry ingredients, and turn out onto floured surface. Pat out dough into approx 12” circle at about ¾ inch thick. Cut into 12 even “Pie” shapes, and place separated, about an inch apart on a greased sheet pan. Brush liberally with egg wash. Bake on middle rack until slightly golden brown on top and bottom. Cool on a wire rack. Drizzle with Stöger Cherry Seed Flat Icing when cool.
To make flat icing:
Mix Stöger Cherry Seed oil and powdered sugar with one or two drops of water to make a thick but pourable glaze. Drizzle over cooled scones.
© Alyson Cook 2013
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