Orzo Stuffed Pumpkin

Tracey Wilkinson

Going to try this with my white pumpkins.

 

Ingredients:

  • 5-6 medium patty pan or white pumpkins in my case (about a small orange size if possible)
  • ¾ cup orzo
  • ¼ cup Basil Extra Virgin Olive Oil, divided
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely diced
  • 1 small zucchini, finely diced
  • 1 small plum tomato, seeded and finely diced
  • ½ tsp Himalayan Salt and cracked Black Pepper
  • ⅓ cup ricotta cheese
  • ¼ cup Parmesan cheese, grated

Directions:

  1. Preheat oven to 400*F.
  2. Cut the top off of the white pumpkins and scoop out the seeds reserve. Set both parts of the pumpkin on a baking sheet, drizzle with ½ tbsp Basil Olive Oil and sprinkle with salt and pepper.
  3. Roast for 15 minutes to just begin to soften them. Remove from the oven and let cool.
  4. Cook your Orzo according to directions. Drain and reserve.
  5. In a skillet, heat remaining olive oil over medium high heat.
  6. Add in onions and saute for 2 minutes, before adding in remaining vegetables.
  7. Saute for 2-3 minutes more, just to soften the veg then remove from heat. Stir in orzo, ricotta cheese and Parmesan cheese to combine. Fill roasted pumpkins with filling and sprinkle with a final grating of Parmesan cheese. Bake filled squash for 8-10 minutes more then serve.

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Maple Walnut Cranberry Dip

Tracey Wilkinson

Ingredients:

  •  4 oz. cream cheese, softened
  • 2 oz. creamy goat cheese
  • 2 Tbsp. maple syrup
  • 2 Tbsp. walnuts, roughly chopped
  • 2 Tbsp. dried cranberries, roughly chopped
  • ½ tsp. of ground ginger
  • Tiny drop of  Cranberry Pear Aged Balsamic

Directions:

  1.  Combine cream cheese, goat cheese and syrup in a mixing bowl and mix until smooth and creamy
  2. Stir in nuts, cranberries and ginger
  3. Garnish with chopped cranberries and walnuts and Balsamic

 “Great with walnut/cranberry or pumpkin bread”

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Roasted Pumpkin Seeds

Tracey Wilkinson

Ingredients:

  • 2 cups pumpkin seeds, raw, from about 2–3 large pumpkins
  • 4 cups water, plus 1 Tbsp salt
  • 2 Tbsp of Extra Virgin Olive Oil
  • Dash of Himalayan salt for roasting, additional if necessary

Directions:

  1. Preheat oven to 300 degrees then coat baking sheet with 1 tbsp Extra Virgin Olive Oil (use a mister if needed).
  2. Remove seeds and remove as much of the strands from the seeds as possible.
  3. Add seeds and salted water into a large saucepan then bring to a simmer over medium heat.
  4. Let pumpkin seeds simmer for about 10 minutes, drain water then pat seeds dry. Place seeds in a small mixing bowl, drizzle with remaining Extra Virgin Olive Oil of your choice then sprinkle with a little dash of salt.
  5. Spread pumpkin seeds on baking sheet then bake for about 40–45 minutes, stirring frequently until the seeds are lightly browned and dry.

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Baked Fig & Brie Cheese

Tracey Wilkinson

Ingredients:

  • 1 Red Onion
  • 2 Tablespoons of Fig Aged Balsamic
  • 1 Pinwheel Brie Cheese
  • 1 Sheet phyllo dough
  • 1 Egg

 Directions:

  1.  Preheat Oven to 325F
  2. Slice finely one red onion. Slowly sauté them until they begin to caramelize.
  3. Add your fig balsamic and reduce until it has coated the onions and has become almost like a syrup.
  4. Spread a layer of your onions on top of your wheel a brie cheese.
  5. For the puff pastry, you want to slice the sheets into long strips.
  6. You will then begin to wrap them around your cheese and onions until it is completely covered. Brush with egg wash
  7. Bake until your puff pastry is golden brown.

 

- Chef Alec (The Cake Bar)

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Fig Glazed Chicken Wings

Tracey Wilkinson

Try this at your next football game!  Pairs great with Riesling. 

Ingredients:

  •  6 pounds chicken wings
  • 1 ½ tablespoons Butter Extra Virgin Olive Oil
  • 1 tablespoon Himalayan Sea salt
  • 1 tablespoon ground black pepper
  • ¼ cup Mission Fig Balsamic
  • 3 tablespoons Dijon mustard
  • 2 tablespoons low-sodium soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons Sriracha sauce
  • ½ teaspoon ground cumin
  • pinch red pepper flakes

Directions:

  1.  Preheat oven to 400º F. Line baking sheet pan with aluminum foil, set aside.
  2. Place chicken wings into a large glass bowl and mix oil, salt, pepper, mustard, balsamic, soy sauce, garlic, Sriracha sauce, ground cumin, and red pepper flakes.
  3. Pour half over chicken wings and toss to coat. Place chicken wings onto lined baking sheet and bake until about 40-45 minutes. Brush with additional sauce and return to oven until the sauce is glossy, about 5-8 minutes.
  4. Remove from oven and serve warm.

#footballfood, #FranklinLiquors, #OliveOil, #figbalsamic

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Baked Brie with Cranberries and Aged Balsamic

Tracey Wilkinson

Ingredients:

  • 1 large wedge brie cheese (about a pound)
  • 2 cups fresh cranberries
  • 2 tablespoons  Local Honey
  • 1/4 cup  Cranberry Pear Aged Balsamic 
  • pinch kosher salt
  • a few sprigs thyme, for garnish (optional)

Directions:

  1.  Preheat oven to 400F.
  2. Mix Honey, balsamic; add cranberries and toss to coat.
  3. Pour cranberries onto sheet pan and roast for 5 minutes. Stir cranberries and place back in oven.
  4. Place brie in with cranberry sheet. Heat both for 5 minutes more.
  5. Remove from oven and allow to cool for 2-3 minutes, then place brie on serving tray and top with roasted balsamic cranberries and thyme

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Roasted Cinnamon Pear Bruschetta

Tracey Wilkinson

Ingredients:

  • 1 whole grain baguette (1” slices)
  • 2 pears
  • 2 1/4 tsp Extra Virgin Olive Oil (butter)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 2 tablespoons Cinnamon Pear Balsamic
  • 1/2 cup mascarpone
  • 1 teaspoon Honey

Directions:

 

  1. Preheat oven to 400 F
  2. Slice baguette rounds, place on a baking sheet and bake for 5-7 minutes, Set aside.
  3. Heat a skillet over medium-low heat and add oil. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes.
  4. In a bowl, combine mascarpone and honey. Spread on baguette slices.
  5. Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonful of pear mixture on top of mascarpone on baguette. Serve warm or cold.

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Pineapple Balsamic Feta Bites

Tracey Wilkinson

In case you were wondering what would I do with Pineapple Balsamic....

Ingredients:

  •  Pineapple (Grilled, cut into small chunks)
  • 12 crackers
  • Mint Leaves (optional)
  • 1/3 cups feta cheese (crumbled)
  • 2 tablespoons  Pineapple Balsamic vinegar

Directions:

  1. Lay 12 crackers close together on a tray.
  2. Place chunks of pineapple on top of crackers.
  3. Sprinkle with crumbled feta cheese.
  4. Drizzle Balsamic vinegar over top.
  5. Add Mint Leaves for finish (optional).
  6. Serve immediately.

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Baked Sweet Potato Skins with Chipotle Lime Aioli

Tracey Wilkinson

Enjoy this as a healthy snack.

Ingredients:

For the Baked Sweet Potatoes

  • 6 Medium Sweet Potatoes
  • https://www.shopevoo.com/collections/all/single-varietal1 tbsp. Extra Virgin Olive Oil (any selection)
  • 1 tsp. Himalayan Salt

 For the Sriracha Lime Aioli

  • 1 cup Mayonnaise/Veganaise
  • 1 Clove Garlic
  • 1 tsp. Chipotle Extra Virgin Olive Oil
  • 1 tbsp.  Persian Lime Extra Virgin Olive Oil

Directions:

For the Baked Sweet Potatoes

  1. Preheat oven to 450 degrees F.
  2. Wash and then Peel away thin strips of the potatoes.
  3. Add the potato skins to a baking sheet and brush oil; then sprinkle with salt. Bake for 20 minutes.

For the Chipotle Lime Aioli

  1. Combine all the ingredients in a mini food processor and pulse until smooth and creamy.

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