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Recipe File: Fig Galette

I love seasonal fruit and flowers (peonies anyone?) so when I saw figs at Trader Joe's last weekend, I instantly reached for them.

Stuck on deciding between the black Mission figs, Tiger figs and green figs... I chose the green figs to try something different. Green Kadota figs are a little less sweet than their cousins but reach the perfect level of sweetness when paired with mascarpone and honey.

In addition to snacking on fresh figs with some prosciutto and thinking about the several things I could do with them (fig jam, roasted figs and honey, bacon or prosciutto wrapped figs...), I settled down and decided to make the easiest of desserts - a galette.

Recipe File: Fig Galette | Chicisms

Recipe File: Fig Galette | Chicisms

Recipe File: Fig Galette | Chicisms

What you'll need:

  • Pie dough (I cheated and used store-bought pie dough I already had in the freezer)
  • 1 pound of fresh figs
  • 1 teaspoon honey
  • 1 teaspoon water
  • Cane sugar to sprinkle on top

Directions: 

  1. Prepare your pie dough, whether you're making it yourself and grabbing a pre-made one.
  2. Wash your figs and cut them lengthwise in 1/4-inch thick slices.
  3. In a small bowl, stir together honey and water (you can warm up the honey beforehand in the microwave so it's easier to blend).
  4. Preheat the oven to 375 degrees. On a baking sheet, roll out your pie dough into a circle. Top with figs in concentric circles, leaving about an inch and a half border. Fold dough edges over the figs.
  5. Brush the figs and dough with the honey and water mixture. Sprinkle cane sugar on top.
  6. Place in the oven and bake for about 35 minutes or until the crust is golden brown and the fig juices begin to bubble.
  7. Let cool for about 15 minutes. Enjoy warm or at room temperature!
By |August 9th, 2015|Categories: Food|Tags: , , , |2 Comments

Recipe File: Mini Cherry Tarts

Summer hasn't been kicked off until the first cherries are in season. While the bright and shiny fruits make for an easy summer snack to simply eat out of a bowl, don't be afraid to incorporate them into your favorite recipe.

Here's a cherry-filled summer dessert to get started with: mini cherry tarts.


Recipe File: Cherry Tarts

Recipe File: Cherry Tarts

Recipe File: Cherry Tarts

What you'll need:

  • 1 pie crust (store bought or homemade)

For the filling...

  • 1 pound (3 cups) cherries, halved and pitted
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the crust:

  • Egg wash
  • 1/2 tablespoon Cane sugar or Turbinado sugar

Directions:

  1. Preheat the oven to 375 degrees F.
  2. For mini cherry tarts, separate your dough into 5 sections. Roll out into circles on a floured surface. (If you decide to make one large cherry tart, simply roll out your dough into a large circle and continue with the below instructions.
  3. In a large bowl, combine halved and pitted cherries with sugar, cornstarch and lemon juice.
  4. Transfer your circles of dough onto a greased baking sheet.
  5. Spoon your filling into the center of each circle, leaving about an inch and a half on the edge. (If you're a crust-lover, leave about 2 inches of dough around the edge). Fold up the edges so your filling feels loved and is snug.
  6. Brush the edges with egg wash and sprinkle with sugar.
  7. Bake for an hour, or until the filling is bubbly and the crust is golden brown. Let cool then enjoy!
By |June 7th, 2015|Categories: Food|Tags: , , |0 Comments

Sunsets in the Vineyard

Friday evening was spent enjoying good wine, good food and laughs with the best people at Wolff Vineyards, in San Luis Obispo's wine country.

Throughout the summer, the family-owned winery has an event on the last Friday of the summer months called "Sunset in the Garden". From 5:30 pm to 8 pm, you're able to enjoy Wolff's wine by the bottle or glass and eat delicious food whipped up by local chef Dave.

If you're in the area, be sure to visit Wolff Vineyard for a fun night enjoying great wine, food and SLO summer sunsets on June 26, July 31, August 28 and September 25.

Wolff Vineyards, San Luis Obispo

We sipped on Wolff's popular Petite Sirah and enjoyed crab cakes, a warm tuscan white bean salad with smoked sausage, and red, white and blue cake cups for dessert. All while enjoying a beautiful view of San Luis Obispo's Wine Country.

Sunset in the Garden, Wolff Vineyards

Sunset in the Garden, Wolff Vineyards

Wolff Vineyards is located at 6238 Orcutt Road in San Luis Obispo, Calif.

By |May 30th, 2015|Categories: Food, News|Tags: , , , , |0 Comments

Recipe File: Raspberry Thumbprint Cookies

Homemade cookies are always a treat - the aroma wafting from the oven as buttery cookies cook never fail to brighten and warm a home, especially during the holiday season. So here's a delicious raspberry thumbprint cookie recipe to try.

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies

What you'll need:

  • 1 cup butter (softened to room temperature)
  • 2 cups and 2 Tablespoons of all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cups sugar
  • Raspberry jam (or any flavor jam you prefer)

Directions:

  1. Using a mixer, soften the butter in a bowl until creamy.
  2. Add the sugar and vanilla to the softened butter. Combine well.
  3. Pour the flour into the mix. Combine until a soft dough is formed.
  4. Press the dough down to compact it and cover it with plastic wrap. Chill the dough in the refrigerator for about 3 hours (or, chill in refrigerator for 1.5 - 2 hrs then chill in freezer for 15 min).
  5. Preheat the oven to 350 degrees and begin rolling the dough into 1-inch balls. Place on a greased baking sheet. (Note: if the balls feel sticky and/or soft after rolling, place the dough back into the fridge for about 15 min or until the dough is firm).
  6. Make an indent with your thumb into each ball. If the dough ball cracks on the side, feel free to smooth it out with your fingers.
  7. Fill each indent in each ball with jam of your choice.
  8. Bake the shortbread cookies until the edges are slightly golden, around 14-15 minutes.
  9. Let cookies cool for about 30 minutes. Enjoy!

Happy baking and happy new year! 

By |December 30th, 2014|Categories: Food|Tags: , , , |0 Comments

Foremost Wine Company: Where Wine Meets Global & Local Food

Does it really get any better than good wine paired perfectly with fresh, local and eclectic food? I didn't think so. And that's exactly what Foremost Wine Co. in San Luis Obispo, Calif. brings to the table, literally.

Foremost Wine Co. is a new restaurant opening in downtown San Luis Obispo. Not only is it a restaurant, but Foremost also features...

  • A wine lounge where you can relax and enjoy a glass of wine,
  • A wine retail shop where you can purchase wine at discount prices,
  • A wine bar where you can taste different flights of wine,
  • A charcuterie and provisions bar where you can sit sushi-bar style and watch the cooks cook in front of you and still get full dinner service at the same time.

Owner Rob Murray, a viticulturist and farmer on the Central Coast, hatched the idea for Foremost Wine Co. He owns 1,000 acres of grapes between Paso Robles and Santa Maria, Calif. and is passionate about growing the best possible grapes. Murray also produces four different wine labels that include Force of Nature wines, Tooth and Nail, Statis and Amor Fati.

Foremost Wine Co., San Luis Obispo, CA

The idea for Foremost began as a simple wine bar but it soon expanded into what it is today. Foremost general manager Johnny Kenny said that the idea "grew into this co-op of foodies, farmers, grape growers and winemakers that came together to create something more that what we initially intended on doing."

Foremost Wine Co.

The wine bar, restaurant and lounge aims to create and serve a global cuisine while using all local products. Acclaimed chef Julie Simon helps make that happen.

Kenny said that they source everything as local as they can. For example, Foremost gets all of their eggs from chickens in See Canyon.

"We also have an organic farm, a 4-acre organic farm, at See Canyon Fruit Ranch and See Canyon as well, where we plant all of our own produce and try to grow as much produce as we can for the restaurant itself," Kenny said.

The concept for the restaurant is to bring together the farm-to-table aspect "to where we actually are growing from our own farm" and the same for the grape-to-glass concept, Kenny said.

I had the opportunity to experience Foremost at one of their soft openings. Simply put, my friend and I were blown away. The atmosphere of Foremost is inviting and exciting. The decor is unique in that wine bottles line the walls of Foremost and chandeliers made from deer antlers hang from the ceiling. The waiters are friendly, knowledgeable about the menu and wine pairings, and they're obviously excited to be working there.

My friend and I started with a glass of Artezin Zinfandel 2012 and halibut cheeks served with lychees and strawberries served atop a bed of braised greens with a sauce made with coconut milk (below).

Foremost Wine Co.

We also ordered a charcuterie platter, hoisin braised duck leg, steak au poivre and fingerling potatoes. For dessert we had caramel budino and a chocolate tourt with rose jam and strawberries.

Foremost Wine Co.

Every single dish was amazing. You can taste the freshness and the complex and contrasting flavors of each dish that blended beautifully together. Needless to say, I'll definitely be back whether it's to enjoy dinner or to buy a bottle wine.

I encourage you to check out Foremost as well. You won't be disappointed.

Foremost is located in The Creamery at 570 Higuera St. The restaurant is planning to open to the public on Wednesday, November 12 beginning with dinners.

By |November 11th, 2014|Categories: News|Tags: , , , |0 Comments