Pizza with Wild Mushroom, Sage and Fig

Tracey Wilkinson

You can do this the easy way and order from your favorite Pizza Place or use this recipe for your own home made version.

Ingredients

  • 1 ready made pizza dough or homemade
  • 26 grape tomatoes halved (10 Roma tomatoes depending on size)
  • 20-25 pitted black olives halved
  • 1 1/2 teaspoons oregano
  • 4-5 leaves fresh basil chopped
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons Wild Mushroom and Sage Olive Oil
  • Drizzle of Fig Aged Balsamic Vinegar
  • 1/2 cup firm mozzarella grated

Instructions

  1. Pre-heat oven to 450°, drizzle a 12" round pizza pan with a little olive oil. 
  2. If using store bought dough, then knead the dough back into a ball, cover the dough with a towel (cotton) and let it rest for 30 minutes. If using homemade dough, then follow the directions.
  3. In a medium bowl add halved cherry tomatoes, 2 tablespoons of oil, oregano, salt and chopped basil, gently mix together.
  4. Top the pizza dough with the tomato mixture, bake in pre-heated oven for approximately 10-12 minutes, remove from the oven and top with olives and grated mozzarella, return to oven and continue to bake for another 3 or 4 minutes until cheese has melted.
  5. Remove from oven, drizzle with balsamic, slice and serve. Enjoy!

Read more →

Lemon Rice Pudding with Figs and Saba

Tracey Wilkinson

Ingredients

  • 1 cup uncooked long-grain rice
  • 1 tablespoon powdered sugar
  • 7 cups milk
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1 vanilla bean, split
  • 1 pt. fresh figs, quartered (or try some  Mission Fig Aged Balsamic)
  • Saba Aged Balsamic (drizzle to taste)

Directions

  1. Bring 4 cups water to a boil in a large saucepan. Stir in first 2 ingredients, and cook, stirring occasionally, 5 minutes; drain.
  2. Return rice to saucepan; stir in milk and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 45 minutes or until thick. Remove vanilla bean. Remove from heat, and transfer to a glass bowl. Let stand 1 hour, stirring occasionally. Cover and chill 8 hours.
  3. Spoon into serving dishes; top each with figs and a drizzle of Saba.

Read more →

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)

Read more →

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

Read more →

Caramelized Butternut Squash

Tracey Wilkinson

Ok...summer might be officially over today but we can start thinking about some real comfort food!

Ingredients:

  • 1 lb butternut squash cubed (get precut to save time)
  • 2 tbsps. Extra Virgin Olive Oil (FFA >.1)
  • Pinch red pepper flakes
  • Salt/pepper to taste
  • Drizzle of Fig Aged Balsamic

Directions:

  1.  Heat oil in skillet over high heat, add remaining ingredients and stir.
  2. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside.
  3. Drizzle Fig to give your dish a savory blend.
  4. Serve and Enjoy.

Read more →