Fig Mostarda

January 29, 2010 by Maria · Leave a Comment 

5 lbs. dried figs, stemmed, and cut into 1/4 inch cubes 875 grams light brown sugar 875 grams granulated sugar 310 ml balsamic vinegar 1 cup Autograph Pinot Noir 70 grams freshly grated ginger (not on micro plane, chopped) 1.5 T toasted fennel seeds 1.5 T yellow mustard seeds 18 cardamom pods, seeds extracted 4

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Parmesan Black Pepper Biscotti

January 29, 2010 by Maria · 1 Comment 

Yield 5 to 6 Dozen 1.5 T whole black peppercorns 4 C all purpose flour 2 T baking powder 2 t salt 2.25 C finely grated parmesan cheese (4.5 ounces) – putting 1/4 C aside 1.5 sticks cold unsalted butter cut into 1/2 inch cubes 4 large eggs (3 for biscotti, 1 for glazing) 1

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Dill Scones

January 29, 2010 by Maria · Leave a Comment 

5 1/3 C all purpose flour 2 T baking powder 1 t salt 12 T well chilled unsalted butter 4 T finely chopped dill 1 t ground pepper 4 eggs beaten kept cold 1 C heavy cream chilled, more if needed Preheat Oven to 425 degrees. Cut butter into small pieces and place in freezer,

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Goat Cheese and Pistachio Stuffed Dates

January 29, 2010 by Maria · Leave a Comment 

4 ounces soft goat cheese (easier if cheese is at room temperature) 3 T shelled, salted pistachios, toasted and coarsely chopped 1 T finely chopped fresh chives freshly ground pepper 8 Medjool dates, pitted and havled lengthwise In a small bowl, combine cheese, 2 T pistachios, and 1 T chives until smooth. Season with pepper.

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