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Thanksgiving Spread Round Up

The weather is cooler, the leaves are falling and the days are shorter which means…its finally the start of the holiday season! Thanksgiving is a special time of year to share love with friends and family and we can’t think of a better way to share and show love than with food!  This time of year is a fantastic time to make all of those classic holiday dishes while also whipping up some new recipes as well. Year after year, we find ourselves making the same dishes for Thanksgiving however this year we wanted to try a new spin on some of our favorite recipes while also making new ones entirely. For this year’s Thanksgiving side dishes we’ve made:

Radicchio Salad with Pear, Parsley, and Blue Cheese

Fennel-Sausage Stuffing

Tuscan Kale and Butternut Squash Grain Salad

Fig & Nut Pie

Make them for your next Friendsgiving, Thanksgiving or holiday event and be the hit of the party. Enjoy!

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Fig & Nut Pie

When you think fall you think, pumpkin, pear, apples, pomegranates and the list goes on. But some may forget about dried figs & nuts but do not fear we got you covered! This pie features both and is sure to be a crowd winner at your next event!

Can you say homemade whipped cream? Yes, please.

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Fig & Nut Pie

This Fig & Nut pie is a fun twist on the traditional pecan pie! The mixed nuts bring a variety of flavors and textures while the figs add an extra sweet touch. A perfect combination to the pumpkin pie on your desert table!


Scale

Ingredients

  • Pastry for single-crust pie (9 inches) or homemade dough
  • 3/4 cup chopped dried figs
  • 3 tablespoons water
  • 2 tablespoons orange marmalade
  • 3/4 cup packed brown sugar
  • 2 tablespoon cornstarch
  • 1 cup corn syrup
  • 3 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 11/2 cups deluxe mixed nuts

Whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon orange marmalade

Instructions

Directions

1.      In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade.

2.       In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts.

3.      Line a 9-in. pie plate with pastry; trim and flute edges. Add mixture to the pie crust.

4.      Bake at 350° for 60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent over browning if necessary. Let cool.

5.      In a small bowl, beat cream until it begins to thicken. Add sugar and beat until soft peaks form. Serve with pie.

Serve & Mangia!

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Fig Galette with Mascarpone Cheese

When we made our first fig galette and took our iPhone image quickly, we clearly underestimated the LOVE our followers have for fig recipes… so quickly posted the recipe and our lovely iPhone image. 

 

Enjoy 🙂 

 

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Fig Galette with Mascarpone Cheese

Fig Galette

Don’t have time for a pie but want to use baked for dessert?! Then a galette is the thing to make: fast, beautiful presentation, and just the right amount of sweetness!

Scale

Ingredients

Dough

  • 2 1/2 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1/4 cup ice water

Filling

  • 4 oz mascarpone cheese
  • 2 tbsp honey, plus more for serving
  • 67 Joe’s Premium Black Mission figs about 1/2 pound, Washed & sliced
  • 1 large egg
  • 2 teaspoons demerara sugar

Instructions

Make the dough:

  1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. You may pulse in food processor if you have one.
  2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour or freeze up to one month.
Make the galette:
  1. Preheat the oven to 400°F.
  2. Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.
  3. In a small bowl, mix together the mascarpone cheese and 2 tablespoons of honey. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the figs on top of the cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
  4. Whisk egg and lightly brush the wrapped dough with the egg wash, and sprinkle the dough with demerara sugar. Transfer the galette with the parchment paper onto a heavy baking sheet.
  5. Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and drizzle with the honey. Let it sit for about 5 minutes before slicing. Enjoy warm or room temperature and if you’d like add a scoop of ice cream. 😉 Mangia!

Notes

  • Dough makes enough for two galettes and it’s our favorite pie dough recipe. Feel free to use your favorite dough recipe too. https://www.marthastewart.com/336991/easy-pie-crust
  • Dough can be made in advance, three days in fridge & month in freezer.

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Treviso & Tuscan Kale Caesar Salad

Treviso and tuscan kale caesar salad is giving the traditional romaine caesar salad a run for its money. Winter is here and we need something a little more robust. Swapping tuscan kale for romaine lettuce is the best transition for winter since we start to crave heavy comfy style foods when the temperature sightly drops. And the purple treviso gives the salad a pop that is eye catching.   

This treviso & tuscan kale caesar salad will have you coming back again and again, especially if you make your to own Caesar dressing. Now we know what you are thinking, homemade caesar dressing aka anchovies… Yes, I used anchovies and it’s AMAZING!! I’ll never go back to store bought Caesar dressing again.  I made the Bon Appetite easy homemade caesar dressing

Simple ingredients combined to make a delicious rich salad: 

  • Anchovies
  • Garlic
  • Lemon juice 
  • Egg yolk 
  • Parmesan cheese 

One thing I love about this salad is you can make it ahead of time. You can make the dressing, prep greens, and make it up to 6 hours beforehand. This allows for the tuscan kale to become more tender and absolutely delightful to eat. Just toss in croutons at the very end. 

Check out out our product pages to learn more about our products. Treviso | Tuscan Kale 

  • Treviso is a variety of radicchio and radicchio can be subsitited if your local store doesn’t carry treviso. 
  • Tuscan kale is also known as dino kale, lacinato kale, black kale. We call it tuscan because we like Tuscany, Italy and Nonnie called it tuscan kale 🙂 

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Treviso & Tuscan Kale Caesar Salad

2017.09.28 Tuscan Kale Treviso Caesar Salad-1664
  • Author: Francesca Marchini
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 Min
  • Yield: 6 1x
  • Category: Salad
  • Method: Fresh
  • Cuisine: Italian
Scale

Ingredients

  • 1 head of Treviso
  • 2 bunches of Tuscan kale/ lacinato kale
  • 1/4 cup of shaved Parmesan cheese
  • 2 cups of torn crusty bread (french or ciabatta)
  • Olive oil
  • Caesar Dressing bought or homemade

Instructions

  1. Preheat oven to 375°. Toss the torn bread pieces with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  2. While the croutons bake, wash treviso & tuscan kale. Remove the rib of the tuscan kale with knife or by tearing. Cut the tuscan kale & treviso into 1/2 inch to 1 inch slices.
  3. Combine treviso and kale in large bowl, toss the salad with dressing. If you wish to let your kale to become more tender let sit up to 6 hours. You may massage the dressing into kale.
  4. Add croutons and shaved Parmesan cheese before serving, enjoy

Nutrition

  • Calories: 309

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