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.

 
Comment
Print This Article

Hen of the Woods

Hen of the Woods.jpg
 

Here in New England, we are are diving head first into fall with cold, cold nights. This is great news not only for bringing out the hats and scarves, but also for Hen of the Woods mushrooms. We are just on the cusp of its short but abundant season and looking forward to all things Hen.

But first, a little background on what is regarded as one of the most preferred edible mushrooms.

Hen of the Woods mushrooms, also known as maitake mushrooms or Grifola frondosa, are known as a “fall” variety, but can appear as early as August and as late as November depending on the weather. They have an easily identifiable shape made up of clustered leafy extensions and range from light tan to brown in color. They have an earthy flavor with a hint of spice and readily absorb other flavors once cooked. The texture is succulent yet semi-firm and so good even mushroom-haters could get past.

Now to the tasty part.

Hens are incredibly versatile and easy to cook. First, be sure to gently brush the mushroom clean. They grow at the base of oak trees and dirt is natural. The individual leaf-like pieces can be easily pulled apart and do not require slicing, although you may.

Pro tip: reserve the white base of the mushroom for making a stock later on.

One of the simplest preparations is to simply saute in olive oil with salt and pepper. The mushrooms are flavorful enough to stand on their own as-is. They can also be added to a multitude of dishes for added flavor, texture, and nutrition. These are excellent as a garnish on pasta, risotto, or eggs. Keep an eye out for some of our favorite Hen of the Woods recipes coming throughout the season.

Last, but not least: nutrition.

Mushrooms of all kinds have been used for their medicinal properties for millennia and scientific research is catching up to back these claims. Hen of the Woods in particular have been used for their high quantities of vitamin D2, immune boosting properties down to the cellular level, antioxidants, and protection against diabetes.

How are you enjoying Hen of the Woods mushrooms this year? Tell us in the comments below and we’ll feature our favorite recipes!

 
1 Comment
Print This Article

Grilled Peach Salsa

Grilled Peach Salsa_Annas Kitchen (4)_edited.jpg
 

This taco Tuesday, we’re holding on to the last few bites of summer with a grilled peach salsa. This recipe features Anna’s Kitchen Peach Jalapeño Shrub, which doubles as a delicious margarita mix with a recipe conveniently on the bottle. Cheers!

 

Grilled Peach Salsa

 

ingredients


¼ C Anna’s Kitchen Peach Jalapeno Shrub

4 Yellow Peaches / halved / pitted

½ C Red Onion / diced

1 Yellow Bell Pepper / seeded / diced

2 Heirloom Tomatoes / diced

2 T Fresh Cilantro / minced

 

method


Preheat the grill to medium-high heat. Lightly oil the cut side of the peaches, and place them on the grill. Grill for 5-6 minutes, or until the peaches no longer stick to the grates and have deep grill marks. Remove, and set aside to cool.

Prepare the remaining ingredients, and toss them with the shrub in a mixing bowl. Once the peaches have cooled, dice them, and toss them with the remaining ingredients. Season to taste with salt and pepper, and serve.

 
Comment
Print This Article