2018 Gift Guide

Wishing you a gourmet holiday season full of delicious gifts.

 
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Carrot & Parsnip Bisque with Maitake & Truffle

Carrot and Parsnip Bisque with Maitake and Truffle.JPG
 

For a decadent preparation with Maitake, or Hen of the Woods, Mushrooms, we’re indulging in a fall bisque. As the temperatures drop, we like to finish our dishes with an extra special touch. In this case, we would add a dollop of crème fraîche and caviar.

 
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Carrot & Parsnip Bisque with Maitake & Truffle

 

ingredients


2 lb Carrots / peeled / diced

1 lb Parsnips / peeled

1 lb Vidalia Onion / peeled / diced

4 T Fondo di Toscana® Olive Oil

1 qt. Vegetable Stock

1 C Half & Half

2 T Unsalted Butter / cubed

½ C Maitake Mushrooms / cleaned / sliced

1 T Fondo di Alba® Black Truffle Oil

1 T Chives

Salt and Pepper / to taste

 

method


Preheat oven to 350° F.

In a bowl, combine carrots, parsnips, and onion. Drizzle with olive oil and toss to combine. Evenly place on a large sheet tray and roast for 25 minutes, or until tender.

Transfer vegetables to a large pot and combine with vegetable stock over medium high heat. Once tender, vegetables and broth in a blender, adding butter one cube at a time. Finish with half and half and season with salt and pepper to taste. Set aside.

Over high heat, using a skillet, sauté mushrooms for three minutes, or until crispy. Once done, evenly distribute at the center of 6-8 serving bowls. Pour bisque over the mushrooms and garnish with truffle oil and slivered chives.

 
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Roasted Fig Sidecar

Roasted Fig Side Car.jpg
 

As we’re diving into fall, we’re changing the flavors and ingredients of our cocktails. Today, we’re using Fondo di Toscana Sweet Roasted Calabrian Figs, which are baked in fig leaves for exceptionally sweet, caramelized flavor and elegant presentation. If you’re entertaining. Re purpose the raffia ribbon holding the figs together for decoration on serving glasses. Cheers!

 
Sweet Roasted Calabrian Figs.jpg
 

Roasted Fig Side Car

 

ingredients


1 Egg White

½ part Lemon Juice

1 part Brandy or Cognac

½ part Triple Sec

½ part Simple Syrup

1 Fondo di Toscana Roasted Fig / halved

1 Fondo di Toscana Roasted Fig / skewered

 

method


Add the egg white and lemon juice to a shaker and shake vigorously for 15-2 seconds. Add the brandy, triple sec, simple syrup, and roasted fig, then fill the shaker with ice. Cover and shake again for another 20-13 seconds. Strain the mixture into a cocktail glass and garnish with a skewered roasted fig.

 
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