make this now: 20 uses for fig balsamic vinegar

Steffen_TGTF_fig-food_Jan2015_AI9A1756_lo

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 balsamic vinegar here is a collection of recipes and serving suggestions to enjoy!

  1. Beautiful flavors for a glaze
  2. Warmed and poured over vanilla ice cream
  3. Made into a fig balsamic jam
  4. Served with warm bread and a good quality olive oil
  5. Great for a marinade for chicken
  6. Perfect for a balsamic vinaigrette salad dressing
  7. Make a fig vinaigrette for a Cranberry spinach salad
  8. Perfect for drizzling on strawberries for a sweet snack
  9. Serve over goat cheese for a beautiful goat cheese and fruit platter
  10. Have a light dinner of tomato, basil, and fresh mozzarella drizzled with fig balsamic vinegar
  11. For more elegant dinner  sweet potato gnocchi with balsamic-sage brown butter (substitute fig balsamic for regular)
  12. Drizzled over baked asparagus
  13. Impress your guests with these amazing dark chocolate truffles (substitute fig balsamic for regular)
  14.  Seared scallops with a balsamic fig glaze
  15. Drizzled over roasted brussel sprouts
  16. As a reduction in eggplant ravioli
  17. Make delicious homemade balsamic fig ice cream (substitute fig balsamic for regular)
  18. A new take on the traditional Old Fashioned
  19. To sweeten up your risotto, try this Strawberry risotto with fig balsamic vinegar
  20. In a light dessert, like this mascarpone mouse with a fig balsamic caramel

Dried_fig_ice_cream_with_fresh_figs_and_pistachios

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

from the kitchen: vinaigrettes

Even though salad season is all year round, the greens seem to be getting more delicious as it gets hotter out. To get you ready for making your favorite salads, here are a few of our unique salad dressings that you can add to your collection for this summer.

White Balsamic Vinaigrette
Makes 1½ cups

½ cup white balsamic vinegar
1 cup extra-virgin olive oil
Salt and pepper to taste

Whisk together the vinegar and the olive oil. Season with salt and pepper to taste. Refrigerate until needed. Whisk before using.

 

Spring Onion Vinaigrette
Makes enough for 6 – 8 salads

4 spring onions, cleaned and cut into 1-inch pieces
¼ cup champagne vinegar
Juice from ½ lemon
¾ cup canola oil
Salt and white pepper to taste

To prepare the vinaigrette: Bring a pot of salted water to a boil and blanch the onions until tender, about 3 minutes. Remove the onions and place them in ice water until cool. Transfer the onions to a blender and add the champagne vinegar and lemon juice. Purée on high speed. Slowly drizzle the oil into the onion mixture until the oil is emulsified. Season with salt and pepper to taste and refrigerate. Whisk before using.

 

Meyer Lemon Vinaigrette
Makes 1½ cups

¼ cup plus
2 tablespoons Meyer lemon juice
2 tablespoons chopped Meyer lemon zest
½ medium red onion, finely diced
2 tablespoons chopped fresh parsley
¾ cup extra-virgin olive oil
1 tablespoon canola oil
Salt and white pepper to taste

Combine lemon juice, zest, onion, and parsley in bowl. Slowly whisk in the oil. Season with salt and pepper to taste. The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Whisk before using.

 

Champagne Vinaigrette
Makes 1 cup

¼ cup plus 1 tablespoon champagne vinegar
2 teaspoons minced shallots
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon sugar
½ cup plus 1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Combine the vinegar, shallots, mustard, and sugar in a bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Whisk before using.

make this now: 20 uses for fig caramel

Steffen_TGTF_fig-food_Jan2015_AI9A2130-Edit_lo

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!!

 

make this now: 20 uses for barrel aged red wine vinegar

Steffen_TGTF_fig-food_Jan2015_AI9A1797_lo

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.

Our barrel aged vinegar boasts deep, complex flavors yielded from traditional barrel aging in oak casks.  Wild yeasts naturally ferment red wine grapes into a mildly sweet and wonderfully bright, full-bodied vinegar with a satisfying bite.

If you received a gift of or have purchased a bottle of Barrel Aged Red Wine Vinegar, here is a collection of recipes and serving suggestions to enjoy!

  1. As you would with any good quality red wine vinegar, use in dressings for salads for structure and kick!
  2. To poach sweet pears, with a touch of vanilla, cardamom, and zested lime, it’s a simple and lovely dessert.
  3. In a classic chicken reduction.
  4. Whisked in an aioli to pair with fried potatoes with tomato-chipotle sauce.
  5. To simmer dried figs and smear on warm toast with creamy Robiola cheese as in this: pickled fig, robiola & pistachio oil crostini recipe.
  6. Blended to create an amazing DIY steak sauce!
  7. As a dressing for a salad to accompany a cheddar, smoked bacon and courgette quiche.
  8. Reduced to a syrup and pour over butternut squash bruschetta with pomegranate.
  9. Enjoy it in a perfect barbecue marinade!
  10. For a fresh and decadent German potato salad, sans mayo.
  11. Paired with braised brussel sprouts for complexity and nice acidity.
  12. For a sweet and tart note, try it with fried strawberries and whipped cream!
  13. Drizzled on an avocado salad to serve alongside grilled steaks.
  14. Mixed into a sauce to accompany lamb shanks with wasabi mash.
  15. Add to caramelized onions to make delicious egg tarts that are perfect any time of day!
  16. Paired with roasted onions to give a glazed ham the ultimate side dish.
  17. In fresh salsa to enjoy with chips as a great appetizer or snack!
  18. Whisked in a dressing to pour over a tuna bean salad.
  19. Stirred into red cabbage for a festive holiday side.
  20. Reduced to create tomato and chilli jam that will be a perfect pairing for many dishes.

Do you have a favorite use for red wine vinegar?  Leave us a note!!

make this now: 20 uses for dried fig compote

Steffen_TGTF_fig-food_Jan2015_AI9A2004_hiOur 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 Dried Fig Compote, here is a collection of recipes and serving suggestions to enjoy!

  1. Our first, go-to suggestion would be to pair it with any soft, ripe cheese.  One idea is to spread on top of a brie wheel and bake until soft.  This sweet and savory mix is always a great pairing.
  2. Enjoy it with a gruyere and arugula breakfast sandwich.
  3. Emulsified to create a nice fig, pecan vinaigrette to top off an herb salad flatbread.
  4. Stuff a pork loin or chicken breast to create a rich, savory dish you won’t soon forget!
  5. Pair with roasted onions for a tasty appetizer.
  6. On a Crostini with Prosciutto and Goat Cheese.
  7. Create a rosemary cheese spread to serve at your next gathering.
  8. Reduced to enjoy prosciutto cheese skewers on arugula with balsamic fig glaze.
  9. Spread on french toast, fresh bagels, or pancakes for the perfect amount of sweetness, complexity and hint of spice.  You just took breakfast to the next level.
  10. Stirred into cold chicken salad for a little something special.
  11. Accompanied by ricotta and honey on a nicely crusted bread makes for a great breakfast or snack!
  12. Spread over a roasted-eggplant & grilled goat cheese sandwich.
  13. As a condiment to any roast meat dish, especially pork or game.
  14. In a fabulous curried rice salad for lunch or dinner.
  15. On any show-stopping cheese tray you can imagine.  Inspiration here.
  16. Warmed and drizzled over ice cream.
  17. Double yum – make that goat cheese & honey ice cream yourself!
  18. Summer indulgence: CRAZY gorgeous Balsamic Fig Roasted Tomato & Burrata Cheese Tarts.  Trust us.
  19. Stirred into cake batter for layers of subtle flavor and beautiful textures.
  20. Sweeten up your oatmeal with a dollop!

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