October 2012

Caramelized Onion Jam Crostini

by Marc Golick on October 30, 2012

Crostini of Caramelized Onion Jam, Applewood Smoked Bacon & Pt. Reyes Blue Cheese
Yield: 6  Hors d’oeuvres

6  Sweet Baguette Slices- 1/2  inch thick
1  Tablespoon  Twin Sisters Extra Virgin Olive Oil
2  Tablespoons  Wild Pear Co. Caramelized Onion Jam
1 1/2  Tablespoon  Applewood Smoked Bacon- cooked crispy & crumbled
2  Tablespoons  Pt. Reyes Blue Cheese- crumbled

Brush each slice of baguette w/ some of the extra virgin olive oil.  Combine the bacon pieces with the caramelized onion jam.  Place equal amounts of the mixture on each slice of baguette, then top with equal amounts of the crumbled blue cheese.  Transfer them to a cookie sheet and place under a broiler for 30 seconds, or until the cheese has melted.

*Serve as a warm  hors d’ oeuvre.


Sundried Tomato-Basil Hors d’oeuvre

by Marc Golick on October 16, 2012

Sparkling Sundried Tomato-Basil Hors d’oeuvre
Yield: 1 cup

¼ cup Sparking Wine Vinegar
½ cup Sundried Tomatoes- minced + 1 Tablespoon oil from the jar
¼ cup Basil Extra Virgin Olive Oil
1 pinch Herbs de Provence
1 pinch Organic Grey Sea Salt
1 pinch Fresh Cracked Black Pepper

Whisk all ingredients together.

*Drizzle over organic baby greens with crumbled goat cheese and toasted pine nuts, use as a dip for breads, or as a quick marinade for grilled chicken. Get creative and try it over your favorite grilled vegetables. Puree the mixture in a blender to create a unique dip for poached or grilled artichokes.


Chevre, Pomegranate & Endive Salad

by Marc Golick on October 9, 2012

Chevre, Pomegranate & Endive Salad
Yield: 2  Servings

2   Heads of Organic Belgian Endive
2  Tablespoons  Organic Pomegranate- cleaned
1/4  Cup Chevre- crumbled
2  Tablespoons  Marcona Almonds
1  pinch  Fleur de Sel Sea Salt
18 year aged Sparkling Wine Vinegar- for drizzling
Organic Orange Extra Virgin Olive Oil- for drizzling

Separate the leaves of endive and the seeds from the pomegranate.  Stack the endive leaves in a log cabin fashion and sprinkle the crumbled goat cheese, Marcona almonds and pomegranate seeds over the top.  Add a pinch of fleur de sel sea salt and as much drizzle of our aged sparkling wine vinegar & orange extra virgin olive oil as desired.

*Enjoy as a first course to a perfect fall lunch lunch or dinner.


Apples with Aged White Cheddar & Balsamic

by Marc Golick on October 2, 2012

Apples with Aged White Cheddar & Balsamic
Yield: 2 Servings

1 1/2 Cups Organic Apples-1/2 inch cubes
3/4 Cup Aged White Cheddar Cheese-1/2 inch cubes
2 Cups Organic Baby Arugula
1/4 Cup Methode Tradizionale Balsamic Vinegar
1 pinch Fleur de Sel Sea Salt

Procedure: Toss the apples, cheese & baby arugula in a bowl then garnish by drizzling with the balsamic vinegar and adding a pinch of sea salt over the top.

*I serve this early in the fall when apples are still are little bit tart. This allows for a wonderful balance with our aged balsamic vinegar. Enjoy!