make this now: 20 uses for fig caramel

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Our figfood line of condiments came to life as a way for our restaurant guests to take home a little of the “fig love” from our kitchens.

For years, visitors from all over would ask for these recipes to recreate a dish at home that they’d been introduced to at the girl & the fig or the fig cafe.

Now a complete assortment of goodies ranging from house-made shrubs to confits and chutneys are available outside our little sphere; and frequently, recipients of gifted “figfood” items will write and ask what to do with it.

If you’ve recently purchased or received of a gift of Fig Caramel here is a collection of recipes and serving suggestions to enjoy!

  1. Eating it right out of the jar with a spoon is always a great idea.
  2. Pour over ice cream and top it off with almonds and freeze to create an amazing dessert!
  3. Serve with mini chocolate melting cakes for a combination that’ll make your taste buds sing!
  4. Served alongside roasted peaches for a summer treat.
  5. Drizzled on apple pie bars to add that extra something savory and sweet to your streusel dreams.
  6. Topped on mini cheesecakes.
  7. Layered with cheesecake, and salt to create a perfect party shooter.
  8. Mixed with rum to create a delicious mini banana foster dessert!
  9. Served on crackers with brie.
  10. Sandwiched between two macaroons.
  11. Drizzled on a hot mocha latte.
  12. On top of a freshly warmed slice of apple pie.  Mmmmm….
  13. Folded into banana bread.
  14. Heated and drizzled on popcorn – movie night deliciousness!
  15. Poured over banana french toast for a breakfast you will want everyday.  And really, why not?
  16. In the center of cookie dough before baking for a gooey surprise!
  17. Drizzled over cream puffs to create a Croquembouche.
  18. Poured on pancakes to add a little more sweetness to breakfast
  19. Mixed in with a variety of cake batters to create desserts you’ll always want to make!
  20. Paired with chocolate for chocolate and caramel dipped bananas.

 

Do you have a favorite use for fig caramel?  Leave us a note!!

 

seasonal eating – spring vegetables 3 ways

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#1 Grilled Fig & Arugula Salad: full recipe HERE.

First, we have an arugula salad. This is one of our most beloved salads and we agree! According to About Food, arugula is able to be grown year round thanks to coastal, temperate growing areas and winter greenhouses. Thank goodness for that because we couldn’t imagine not having it on our menu!

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#2 Sweet Gem Romaine with  Vella Dry Jack, Caper Vinaigrette: full recipe HERE

Certain varieties of lettuce can tolerate warmer temperatures, but performs best in cooler weather.  We’re fortunate to have romaine available in Sonoma County late into the spring season, which is fortunate because this dish is amazing!

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#3 Grilled Asparagus Salad: full recipe HERE

If you’re wondering what to do with that bushel of asparagus you just bought, look no further! This Asparagus Salad is easy to make and you’ll be wanting it everyday! Simple, yet delicious, with just a few ingredients like lemon & thyme, you’ll make the perfect salad for your next Spring barbecue!

Hurry, friends!  It’s warming up in Sonoma, but we have a few weeks of delicious spring veggies to look forward to.

In Bloom – Designing with Flowers, Fruit, and Herbs with Pat Gibbons

Pat Gibbons, well known in the wedding and event world for her creative floral designs, will be hosting a fun and informative two hour floral workshop at Suite D!

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It begins with a dynamic demonstration of design, using California-grown summer flowers, herbs and fruits. Pat will take you through a step-by-step design process where you will learn how to bring drama and interest to your floral arrangements. Whether you go bold or subtle, Pat’s beautiful color palettes and floral selection will inspire you. After the demo, Pat will be there to offer guidance as you create your own floral centerpiece.

Date: June 26, 2016 from 10 am – 12 pm
Price: $145 – includes: All the flowers, a glass vase, and one of our delicious boxed lunches. The only thing you’ll have to bring are clippers!
Location: Suite D, 21800 Schellville Rd. Sonoma

To Register contact Pat Gibbons at pat@patgibbonsfloral.com

Click here for more information on Pat Gibbons and what events she does.

 

 

 

the girl & the fig does breakfast!

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Exciting news, fig fans!  Beginning Friday, May 13th, breakfast will be offered at the girl & the fig in downtown Sonoma Friday and Saturday mornings from  8 to 11 a.m.

The breakfast menu features indulgent classics such as the Croques Madame (applewood smoked ham, St. George cheese, mornay sauce, fried egg) interspersed with lighter breakfast fare, as in the Continental Breakfast (selection of soft cheese, house-made salumi, hard-boiled egg, baguette & butter), coffee & espresso bar, sparkling concoctions, fresh squeezed orange juice, and signature Bloody Mary cocktails. 

Get your day off to a figgy start!

Download (PDF, 202KB)

 

Wine Wednesday: Château Vannières 2015 Rosé

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As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved California Rhône producers –

This week: Château Vannières 2015 Rosé!

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Château Vannières was founded in 1957 by winemaker Eric Boisseaux Lucien Boudot’s grandfather. Today, Eric and his son Charles are working to modernize the style of the vintage while maintaining the uniqueness and originality of the marriage between Mourvedre grapes and the estates’s Bandol Soil. Bandol is one of the oldest vineyard in France and is classified among the 6 most prestigious wineries of Bandol.

Tasting Notes:
Brilliant color, quite pale, salmon-pink, exotic nose and mineral, with orange peel notes and angelic. Immediate fruit, then developing with toasted almond notes. It wonderfully complements grilled fish and Provencal dishes such as bouillabaisse, anchovy paste, ratatouille, stuffed vegetables. It’s a food friendly rosé.

Pairs Well With:
At the girl & the fig 
we’d recommend pairing Château Vannières Rosé with our roasted beet salad (baby romaine, toasted pistachios, chèvre crema) or our local chicken thighs (meyer lemon spaetzle, english peas, pea tendrils). 

At home, try it with grilled fish and vegetables or even anchovy butter on radishes!

Cheers!!


Thirsty? Shop Château Vannières here, or book your next reservation at the girl & the fig!)