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Entertaining

Sweet & Savory Figs

By Chelsea Hope

 Looking for a fresh, quick, easy, in season delicious salad alternative or just a great side dish? In the spirit of savoring the last days of summer and all of it’s fruitful harvests, try this for a sweet and savory treat.

Candy Stripe Figs (also called Tiger Stripe) sliced
Blue Cheese crumbles
Honey (a flavored Italian honey infused with Honeydew was used, but any honey will do)
Marcona Almonds

Pretty simple. Just slice the figs and arrange on a plate. Crumble the Blue Cheese over the figs and drizzle it your favorite honey. Throw some Marcona Almonds atop and enjoy! Not only is it beautiful and tasty, but it looks like an elegant slice of late summer. 

 Don’t forget to pair this with a nice dry wine for ultimate pleasure!


Tipsy Summer Sorbet 
By Chelsea Hope 

 

If you’re looking for a fun way to change up your end of the summer wine drinking, and use some of that delicious fruit you have sitting on your counter ripening, here’s a fresh and literally cool option in which you can enjoy Treana Blanc. 

4 Pluots skinned and pits removed
1 ripe Peach skinned and pit removed
2-6 ounces Treana Blanc
3-6 Tablespoons Sugar
1 small Meyer Lemon or a Lime
Mint Sprig (for a fancy garnish and a refreshing palate booster)

 

Blend ingredients in a blender or a food processor and add your sugar and alcohol to meet your preference. It should be a nice blend of sweet and tart. After well blended and smooth, add mixture to an ice cream maker and wait for the yumminess. No ice cream maker? No problem. You can put the mixture into a freezer safe container (metal works best), and freeze. You can stir it every thirty minutes or you can just let it set until frozen. Garnish with mint and prepare for a nice cool escape. Spoon optional. 
 


 

DUCK MARINATED IN COCONUT AND Papaya
From Austin's Kitchen

As an avid home Chef, Austin enjoys cooking for friends & family whenever he is home.  Here are a few of his favorites.  Remember these are best enjoyed when paired with wine. 

 

Duck:
Pin-tail or Greenwich duck preferred

Marinade:
2 cups Coconut Milk
2 cups Papaya Juice

Split a whole cleaned Duck down the middle.

Prepare marinade.

Place duck in plastic bag with marinade for 24 to 48 hours and refrigerate.

When ready to cook, remove duck from plastic bag and season with salt & pepper

Prepare an oak wood BBQ

On very high heat (500 F) sear each side for 10 minutes. Let rest for 5 minutes and serve rare.

Serve with stir-fried brussel sprouts and bacon crumbles.