Archive for the ‘Side Dishes’Category

“How do you CULTIVATE an Extraordinary Experience?”

cul·ti·vate (klt-vt) To promote the growth of; To nurture or foster; To seek the acquaintance, or goodwill of; make friends with…

Wines that give…..

Give me a warm and sunny day. Cool grass,a picnic basket filled with bread,cheese and Cultivate Wines and an ordinary summer day suddenly becomes something to remember. Cold,gloomy winter days have finally made way for long sunny days and pleasant summer nights,perfect for taking a moment to share a glass of wine with my sweetie or catching up with friends.

Cultivate Wines gives us a fresh,crisp and fruit-forward un-oaked Chardonnay.

DREAM WALKING CHARDONNAY 2009 For those of you who are tired of heavily oaked and buttery Chardonnays, your dream has come true! Cultivate Wines gives us a virtually un-oaked Chardonnay -Dream Walking- with the freshness and crisp acidity of meyer lemon and hints of pineapple,banana and green apple. Cooler growing conditions in the Mendocino and Santa Rita Hills subregions of California and fermentation without the use of heavy oak allows the freshness and fruitiness of this Chardonnay blend to stand front and center. Raise your wine glass to your nose,close your eyes and and inhale the subtle aromas of lemon peel,floral jasmine and fragrant almonds.

Perfect Pairings: A picnic basket filled with fried chicken served with fresh mozzarella and heirloom tomatoes drizzled with a fruity California olive oil; Nurture friendships and your soul with this pairing!

THE GAMBLER Malbec 2010 Argentina The bunch at Cultivate Wines gives us yet another winner! Malbec-the dominant grape of Argentina-blended with a touch of the fruity grape Bonarda, is a winning combination. THE GAMBLER is a delightful masculine-style wine with a muscular body of sturdy tannins and acidity with aromas of leather and earth. Yet this bold Argentinian wine is not afraid to show its feminine side. You will be delighted with the balance of juicy strawberries,blackberries and a hint of spice and vanilla.

PERFECT PAIRINGS: Fire up the grill for this one! How about charcoal-grilled steaks with a Strawberry Balsamic Glaze and a side of grilled Portobello mushrooms.

Cultivate Wines Lives Up to Their Name. With over 20 wines produced over the past 10 years of 95 points or higher,you know that you will be enjoying and sharing thoughtfully made quality wines. But these wines aren’t just for show. Cultivate Wines contributes a minimum 10% of sales to non-profits supporting education and providing basic human needs.Join them in their mission to GIVE BACK! With every bottle you purchase,YOU TOO are participating in “THE GIVE” by nurturing and fostering the improvement of lives.

Celebrate the Ordinary with something EXTRAORDINARY!

Here is the recipe that pairs perfectly with THE GAMBLER!

5.0 from 3 reviews

Argentinean-Style T-Bone Steaks and Salsa Criolla ~ Finished with Strawberry Balsamic Glaze
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Enjoy this perfect pairing of a hearty grilled Argentinean-style steak with THE GAMBLER. Marinated and grilled portobello mushrooms make a great side dish!
Ingredients
  • SALSA ingredients
  • 1 cup seeded,finely diced ripe tomato or sliced baby heirloom tomatoes
  • ½ cup or to taste with a variety of diced jalapeños and multicolored sweet mini-peppers
  • a small handful of fresh cilantro chopped
  • ½ cup sliced green onions
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 1 teaspoon fresh or dried oregano
  • 1 teaspoon kosher salt
  • STEAKS
  • 4-T-bone steaks about 1 pound and 1 inch thick
  • extra-virgin olive oil
  • kosher salt
  • pepper
  • 4 to 6 Portobello mushrooms cleaned
  • extra-virgin olive oil, to taste
  • soy sauce,to taste
  • worcestershire sauce,to taste
  • lemon pepper and garlic seasoning,to taste
  • Strawberry Balsamic Glaze BLAZE BRAND
  • or any other balsamic glaze
Instructions
  1. Combine salsa ingredients in a bowl and hold at room temperature up to an hour.
  2. Rub steaks with olive oil and seasonings and let stand at room temperature for 15 to 30 minutes.
  3. Marinate mushrooms-Place mushrooms in a bag and add soy and worcestershire sauce,olive oil,seasonings.
  4. Gently rotate bag to coat the mushrooms. The longer they are marinated the better.
  5. Prepare grill to a medium high heat.
  6. Grill steaks and Portobello mushrooms to desired doneness.
  7. Serve warm with salsa,grilled mushrooms and Strawberry Balsamic Glaze
Notes
BLAZE Brand Strawberry Balsamic Glaze is available at many local grocery and specialty stores. This pairs particularly well with Cultivate’s THE GAMBLER Malbec.

 

The Gambler Malbec $18.99
Dream Walking Chardonnay $25.99

WHERE TO FIND CULTIVATE WINES? To Purchase Cultivate Wines in the Nashville area (or your area) or enjoy while dining out at your favorite restaurant :  CLICK HERE!

THE FOLKS AT CULTIVATE WINES JUST GAVE ME SOME GREAT NEWS!

They created a unique code  for a 10% discount on Cultivate wine purchases made through their website:shop.cultivatewines.com

Enter the code: WINEWITHLISA10

BE SURE TO FOLLOW WINE WITH LISA for more delicious Cultivate Wine pairings!

CHEERS!

SAY CHEESE! Homemade Fromage Blanc Cheese PAIRED with a Sancerre from Loire Valley in France

“Wine and cheese are ageless companions”

Last month,my wine and foodie group got together for a French-Themed Dinner. Let me just say I am the luckiest foodie in the world!  These monthly dinners are a delightful collection of professional and personal chefs, a pastry chef,local boutique wine lovers and distributors and all around kick-ass passionate foodies and cooks.

THESE ARE MY PEOPLE!

We were to each bring our favorite French-themed culinary creation. I was intrigued by the FROMAGE BLANC; fresh,homemade (white) cheese made by Karin. Fromage Blanc has a fresh and creamy texture and the mild taste creates an endless palette for ingredients and pairing possibilities.

I knew my next challenge was TO MAKE CHEESE!

These pictures are of the cheese I made at home. The cheese was liberally drizzled with rich,fruity olive oil and sprinkled with hand-harvested sea salt (flour de del) from France. The french bread rounds and salty green and black olives along with tart and tangy cornichons (french pickles) also paired well with this creamy,fresh cheese.

The Wine:
My wine choice was easy!
Sancerre from Loire,France. Sancerre is French Sauvignon Blanc.
2009 DOMAINE CHRISTIAN SALMON SANCERRE White Wine Loire,France
If you have never ventured beyond the front door of the wine shop and have never bravely chosen a bottle of French Wine, now is your chance! This IS the perfect pairing for the creamy and Fresh FROMAGE BLANC.

The Palate:
fresh,dry and crisp,essences of lime,peach,white floral notes ~ distinctive chalky minerality from the limestone soils

The Loire Valley in France is famous for producing some of the world’s best Sauvignon Blancs. Well-balanced and refreshing acidity,dry,citrusy (lime and grapefruit kind of acidity) and fruity with a hint of grassiness makes a perfect pairing with this creamy,fresh cheese. Other pairings might include shellfish dishes cooking in garlic and butter or roasted chicken.
My choice for this particular Sauvignon Blanc was easy. The Sauvignon Blanc grape is the queen of acidity.
It produces some of the most refreshing acidic white wine no matter where it is produced. New Zealand and California might be most familiar to you. These wines are great crowd pleasing wines and pair with a variety of foods.
Yet, Old World Wines i.e. wines from France, so eloquently show us their ”sense of place.” You can taste the terroir; the land,soil,climate. The wines from this famous area of France with it distinctive and unique minerality most certainly complement the creamy fromage blanc.

My rockin’ homemade FROMAGE BLANC deserved a wine to showcase its uniqueness, incredibly fresh local ingredients and-of course-its “sense of place.”

Below is the recipe and photos of my cheese-making process for Fromage blanc.

5.0 from 1 reviews

Homemade Fromage Blanc
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Making fresh homemade cheese is easy! This is a creamy,fresh,mild-flavored cheese. Double this recipe if you want more than one ramekin of cheese. And, you will!
Ingredients
  • Fresh, local whole milk (1 quart)
  • Active-culture buttermilk (1 cup)
  • Lemon juice or white vinegar (2 tsp, or more if needed)
  • Salt (3/4 tsp, or to taste)
  • Measuring cups
  • Heavy-bottomed sauce pan
  • Thermometer
  • Colander
  • Stock pot
  • Cheesecloth
  • String
  • Wooden spoon
  • Stirring spoons
Instructions
  1. Add milk to sauce pan on low heat.
  2. Stir regularly and bring the temperature up to 175 degrees.
  3. Use a heat proof thermometer to correctly determine temperature.
  4. The milk will be just slightly simmering and bubbles beginning to form.
  5. Remove from heat.
  6. Pour Buttermilk and lemon juice and stir slowly.
  7. Curds will begin to form and separate from the whey.
  8. Let sit for 10 minutes.
  9. Line a colander with 4 layers of cheesecloth.
  10. Gently scoop the curds into the cheesecloth. Discard the whey.
  11. Gather up the ends of the cheesecloth;tie this to a wooden spoon handle.
  12. Let the cheese drain for about 30 minutes.
  13. The longer you drain it the dryer the cheese will be.
  14. Once drained,cut open the cheese cloth a place cheese in a bowl.
  15. Incorporate the salt into the cheese with a wooden spoon.
  16. Place the cheese in a 4 ounce ramekin or crock.
  17. Enjoy the cheese now or let it set overnight.

Nashville is abundant with local products such as  local milk and local meats and produce. Be sure to use as many local ingredients as you can in your recipes. WE LOVE HATCHER DAIRY MILK and all of their products!

The ingredients include the creamy WHOLE MILK from Hatcher Dairy Family Farms and the WHOLE BUTTERMILK.
Using the whole milk and whole buttermilk adds to the creamy richness of the finished product.

Getting close to 175 degrees

The cheese curds have formed

Drain the excess moisture from the curds

Isn’t this pretty and rustic? Image yourself in a quaint little cottage near the vineyards in France.
I am now obsessed with making cheese.

Incorporate the salt for flavor

CHEESE!


VOILA!

That’s French for THERE YOU HAVE IT! Your very own home-made cheese!

***inspired by the Wonder How To Videos and my FOODIE FRIENDS!

Succulent Short Ribs Roasted with Pomegranate Molasses and Pears Poached in Riesling,Honey and Cardamom and a Perfect Chiroubles Beaujolais Wine Pairing

 “The success of the dinner depends as much upon the company as the cook.”
                                        Ward McAllister, (1890)

 


New Year’s Resolution for 2012-MORE Couples Dinner Parties at my house.

Not what you expected?
I already exercise enough and don’t watch too much TV anyway. Being the self-proclaimed FOOD REBEL that I am,sticking with this resolution should be easy. Short Ribs are one of my winter time favorite comfort meals. What better way to share that comfort than with 4 couples celebrating friendship with food and wine on a cold Saturday evening. I planned the meal and asked everyone to bring a a side dish for sharing with our dinner.

Casual,warm and Rustic Meals shared with my friends is my favorite way to entertain. And,there is nothing better than enjoying a great glass of wine or two that is in harmony with the food I am serving. The meal,the food,the wine and the friends were especially all in harmony this Saturday night.

The Menu:

Oven-Roasted Beef Short Ribs with Pomegranate Glaze

Lazarolli’s Raviogi~ Their version of Italian-style Pierogies~Filled with Yukon Gold Potatoes,Caramelized Onions and Gruyere

Riesling Poached Pear Salad with Spicy Pecans and Cranberry-Ginger Dressing

Sweet and Sour Green Beans with topped with Crispy Benton’s Bacon

Warm Artichoke Dip with Olives and Pita crisps

Mezzaluna Bread

Warm Apple Crisp with Vanilla Ice Cream

WINES PAIRINGS:

First Course: CAPION  1C 2008 White Wine Blend of Chardonnay,Roussanne,Viognier and Sauvignon Blanc from the Languedoc Region of France

Second Course: Chiroubles 2010 100% Gamay from Beaujolais,France.

Dessert: Chateau La Fleur Des Pins 2007  Sauternes Blend from France

 

*LAZZAROLI’S PASTA SHOP is a local pasta shop located in the Germantown Area of Nashville.Tom Lazzaro makes Old World,hand-crafted small batch pasta and ravioli. You have to check this place out! Some of the best artisan pasta I have ever had and is available with many unique fillings and styles.

 

Beef Short Ribs with Pomegranate Glaze Recipe as follows:

Serves 8 to 10 guests

20 custom cut short ribs- Thanks to Fresh Market for providing amazing high quality short ribs
3 fresh Bay leaves
Garlic-2 Tablespoonful minced
Onion-1 large,small dice
Carrots-3 brunoise cut
Celery-3 stalks-small dice
Tomato Paste-2 Tablespoonful
Brown Sugar- 1 heaping tablespoonful
Fresh Thyme-8 springs
Beef Stock-1 large box
Wine-about 2 cups

Veal Base-1 container MORE THAN GOURMET BRAND
Pomegranate Molasses-about 1/2 bottle *This can be purchased at any Middle Eastern Grocery
Soy Sauce-2 Tablespoonful
Lea & Perrins Worcestershire Sauce-2 Tablespoonful
Pomegranate Seeds for garnish
Flour for Dredging
salt/pepper
Olive Oil

Directions:

Thoroughly season the short ribs with salt and pepper and coat all over with flour.Remove the browned ribs and add to a large and deep roasting pan.

Heat a large pan with olive oil and brown the ribs in batches on all sides. Start with about 1/2 cup of oil and add more as necessary.

In another pan with olive oil,sauté carrots,celery and onions until lightly browned.Add garlic during the cooking process to prevent over-cooking the garlic. Once cooked,add to the roasting pan with the ribs.

Once all of the ribs are browned,transfer to a large roasting pan.

Add the wine and beef stock to the warm pan that the short ribs were browned in, scraping up the bits with a wooden spoon.

Add the veal stock,bay leaves,fresh thyme,tomato paste,soy sauce,brown sugar and reduce till slightly thickened.

Add reduction to the large pan with the short ribs and sautéed vegetables.

Tightly seal with aluminum foil and bake for 4 hours until thick and bubbly and the meat has fallen off the bone.

 

salt,pepper and flour the short ribs

brown in olive on all sides and transfer to a large roasting pan

saute’ the chopped vegetables

 

reduce the wine,beef stock and veal stock with the herbs,brown sugar, tomato paste and Pomegranate Molasses

pour the reduction over the short ribs

add the sautéed veggies and gently combine

 

I always greet my guests with a fun cocktail to begin the evening. Tonight it was a blend of chilled pomegranate juice,gin,homemade lime simple syrup and a splash of Prosecco topped with pomegranate seeds


Amy’s warm artichoke dip-delicious appetizer to start off an evening with friends

While everyone was talking and enjoying their appetizers,I prepared the first course.

THE SALAD:

Chilled Poached Pears in Riesling,lemons,honey and cardamom
Field Greens salad tossed with Walnut Oil
Balsamic glaze drizzle
Sweet and spicy pecans-Trader Joe’s
Cranberry Ginger Vinaigrette-Tart Cranberries and Spicy Ginger were a perfect accompaniment to the spicy Poached Pears and continued the tart-sweet Pomegranate dinner theme!

Over the holidays,my trip to Charleston,SC lead me to Magnolia’s Restaurant. I was inspired by the pear salad that I had there and wanted to recreate this first course for my friends. I doubled the recipe from Food Network and added 2 lemons and their zest and 2 TB of honey.

The Wine: CAPION 1C 2008 White Wine Blend from the Languedoc-Roussillon of France. This elegant wine was chosen to complement the pears that were poached in Riesling and lemon. The fruit was fresh and floral with hints of tropical fruits and the lively acidity really made a great match with the salad.

This is the salad I had at Magnolia’s in Charleston. It was so delicious I just knew I had to try to make it myself when I got home!

How did I do?

Lazzaroli’s Pasta
delicious pillows of pasta filled with caramelized onions,Yukon Gold potatoes and nutty gruyere cheese

Sweet and Sour Green Beans topped with Smoky Benton’s Bacon


Recipe:
2 packages Fresh Green Beans steamed and then cooled. Place in a large bowl.
8 pieces of Benton’s Bacon Cooked Crisp,crumbled and set aside
2 small shallots
2 Tablespoonsful brown sugar
1 Tablespoonful red wine vinegar
Soy Sauce – a few shots
Olive Oil
After the bacon is cooked,pour out most of the bacon fat,reserving about a tablespoonful or so. Saute’ the shallots until soft,then add the sugar,soy sauce,olive and vinegar. Simmer on medium until thickened slightly and pour over green beans,toss and top with the bacon. This made a fabulous side dish and the flavors paired well with the savory and tangy ribs.

Rachel’s Freshly Baked Herbed Mezzaluna Bread

Rachel and I have been inspired by many recipes from The Dairy Hollow House SOUP and BREAD COOKBOOK-A Country INN-Cookbook by Crescent Dragonwagon. A must-have cookbook full of delicious rustic bread and soup recipes from the inn located in the Ozark Mountains.

You can make the dough from the scratch recipe in the cookbook OR use the refrigerated tubes of rustic bread dough from the refrigerated section of the grocery store OR use purchased pizza dough from the store.
Simply roll out circles and spread with a mixture of butter,olive oil,pressed garlic cloves and a combination of fresh herbs such as rosemary,basil,savory,thyme and oregano.
Drizzle the dough circles with olive oil,top with the herb mixture and fold circles in half. Bake about 30 minutes at 350 degrees. Put the bread in a basket and pass,letting your guests tear off what they want. This is a delicious bread for sharing.

The Wine:
Chiroubles 2010 Beaujolais

This Beaujolais wine pairing with the Pomegranate Beef Short Ribs was magnificent! This intense wine made from the Gamay Grape from the area of Burgundy,France known as Beaujolais is refreshing tart,fresh and full of juicy raspberries. Its great acidity and structure were a perfect match with the intense savory short ribs with the tart and sweet flavor of the Pomegranate Molasses. There is something about earthiness of this wine and it’s minerality paired with the RUSTIC Beef Short Ribs that just worked. It was Delicious!

 

Deb’s Warm Apple Pie with Oatmeal Crumb Topping

The wine:
Chateau La Fleur Des Pins 2007 Sauternes a Grand Vin of Bordeaux,France

Dessert wine with the Apple Pie,vanilla bean ice cream and caramel sauce

The next time you serve warm Apple Crumb Pie with Vanilla Bean Ice Cream and Caramel Sauce,you might want to consider a dessert wine pairing.The warm,apple pie spiced with cinnamon and topped with caramel sauce was a match made in heaven!

This luscious sweet and delightfully acidic botrytis-affected blend of Sauvignon Blanc and Semillion grapes was  well-balanced with it concentrated flavors of sweet and acid. The  flavors and aromas of orange marmalade,caramel,creme brûlée and tropical fruits were the right pairing with the apple pie. Another hit with my guests!

I sure hope one of your New Year’s Resolutions is to enjoy wine and food with your friends. I am glad I did!

CHEERS!

Crushed Cauliflower with Noble Springs Dairy Goat Cheese,Roasted Garlic and Topped with Seasoned Parmesan Panko Bread Crumbs

 Cooking is like love. It should be entered into with abandon or not at all. —–Harriet Van Horne

 

Goat Cheese. I have had a foodie love affair with this fresh,creamy and tangy cheese for many years. Luckily,we have a local dairy NOBLE SPRINGS DAIRY here in Franklin,Tennessee and I am always searching out ways I can incorporate this delicious local cheese in my recipes. Cauliflower,a mildly flavored cruciferous vegetable with considerable health benefits, provides a blank palette for culinary creativity. The first time I ever saw a recipe for Pureed or Mashed Cauliflower was during the South Beach Diet craze.
I LOVE potatoes,don’t get me wrong,but I LOVE Cauliflower,too! And,I will be sharing
more cauliflower recipe creations.

I can’t help but tweak a recipe to fit my culinary style and I do believe this recipe takes the basic recipe to a new level. Creamy,tangy goat cheese stirred into the warm cauliflower mash is just what it needs to boost the flavor of this side dish.

This recipe really does not have exact measurements.

Cauliflower:
I make enough for 4 to 6 people or leftovers if it’s just us-2 to 3 Heads-depending on the size of Cauliflower-leaves removed and then chopped into pieces.

1 box Chicken Broth-I use this because I like the flavor,you may use Vegetable stock,if that’s what you like to use.

3 or 4 Fresh Thyme Sprigs: you really need to use fresh in this recipe but if you want to use dried,it’s fine.

Creamy Goat Cheese: 6 oz or more. I recommend using a local goat cheese such as Noble Springs Goat Cheese located in Franklin,Tennessee.

Salt & Pepper to taste

Crumb Topping:

1 cup Seasoned or plain Panko Bread Crumbs or any other bread crumbs you like to use.
If plain,add a sprinkle or two of your favorite seasoned salt such as Cavender’s Greek
Seasoning
.

4 Tablespoons melted butter

1/2 cup shredded Parmesan Cheese

Mix these together for the topping.

Directions:

Simmer the cauliflower pieces with the thyme sprigs in broth until tender. Use a fork to test.

Once cooked,drain the cauliflower in a colander.

Cool for a few minutes.

Slide the cooled thyme springs between your fingers which will remove the leaves and then toss the stems.

In a food processor,add the cauliflower and thyme, 3 or 4 tablespoons of melted butter and roasted garlic.

As you are processing, add the goat cheese until just blended.

DO NOT OVER PROCESS. You still want some texture to the cauliflower and it’s even
better when you bite into the mash and get warm,creamy bites of the goat cheese.

Top with the crumb mixture and bake at 375 degrees for about 20 minutes until warmed
through and browned.

This dish has amazing flavor and texture and makes a great alternative for mashed potatoes.

19

12 2011

Bite-sized Rosemary & Dried Cherry Biscuits with Brined and Smoked Duck Breasts with Black Garlic Aioli and Spicy Cherry Jam

November and December are the months of parties and if you have reached my blog,you are probably searching for a unique appetizer to bring to Holiday gatherings.

Smoked ANYTHING has always been a food passion for me. I love to smoke meats and vegetables,mostly in the warmer months,but during the colder months I drag out my  Cameron Stovetop Smoker and get creative.

This recipe development was inspired by my desire to bring a finger food appetizer to the Nashville Food Bloggers Christmas Party. These are my people! I finally found a group of creative,innovative cool people that share the same passions and love of food that I do. AND,the invitation said bring FINGER FOOD!

I created this recipe based on my love for smoked duck. Duck and Cherries
are a classic combination so I added chopped,dried cherries to the original biscuit
recipe. Cherry Jam with added Hot Cherry Peppers and Black Garlic Aioli turned out to be a perfect combination for this appetizer.

Brined and Smoked Duck. Yep. It’s that easy. Whole Foods,Fresh Market and most
groceries will supply duck breasts,especially around the holidays.Brining creates
a moist,succulent and flavorful duck breast.I added a touch of maple syrup to the
brining solution for a deeper flavor with hints of sweetness and caramelization
when searing the breasts at the end.

Don’t be afraid. It’s easy!

Brining:

Many brining recipes are available on the web. I happened to have purchased this Brining
Kit at Whole Foods.It’s not just for turkey.Chicken and pork chops would also be great for
brining with this kit. I cut the recipe by half and added a half-cup of maple syrup to a
large plastic bag and four frozen duck breasts and sealed it tight. Place the bag in the refrigerator and brine for 6 to 8 hours.Then,drain and pat dry.I brined the duck breasts without first thawing.That worked great!

 

 

Duck Breasts are now brining for 6 to 8 hours

 

The perfectly brined duck breasts are now ready for the Cameron Stovetop Smoker.
I decided to use Cherry wood chips. Follow the recommended directions;the duck
smoked for about 30 to 40 minutes.

For crispy skin,pan-sear the breasts skin-side down until browned and the duck fat
is rendered.

Cool and thinly slice.

 

Bite-sized Rosemary Biscuits with Dried Cherries Recipe

1 cup Bisquick
1/2 cup sour cream
1/4 cup melted butter
1 TBSP chopped fresh rosemary
1/4 cup chopped dried cherries*

I used Ocean Spray Dried Cherries

(For this specific recipe,I tripled the ingredients.)

Recipe inspired by Dannie

Be sure to chop the rosemary leaves finely!

Combine the wet ingredients in one bowl and mix the dry ingredients in another.
Incorporate both and mix well.

Scoop about 1 heaping tablespoonful into a mini-muffin tin that has sprayed with non-stick spray. Bake 350 degrees for about 10 to 15 minutes until brown.

Yield:
ABOUT 45 biscuits with the tripled recipe

Slice the cooled biscuits in half and prepare the rest of the ingredients.

Squeeze out and thoroughly mash one head of Black Garlic into a paste.

If you don’t know about BLACK GARLIC, you are missing out!Check out the link. Black Garlic is garlic that has been fermented.The result is a sweet/savory richness with garlic undertones.
Some describe the flavor as soy sauce or umami flavor profile with hints of molasses.

Mix the Black Garlic paste with about 3/4 cup of Hellman’s Mayonnaise. That’s it.
The Black Garlic has so many dimensions of flavor,no more ingredients are necessary.
I can’t wait for you to try it!

I have found several food products with BIG FLAVOR that I keep on-hand.
It’s important to find a few ingredients with big flavor and a long shelf life,as with the Black Garlic in the Aioli recipe.I buy several packages at a time.If you don’t open the extra packages,they will keep for quite a while.It’s fermented! Another great find is the Sour Cherry Jam and Diced Hot Cherry Peppers. These two ingredients supply a big flavor that pairs well with the intense flavor of the smoked duck.

Mix about 1/2 cup of Dalmatia Sour Cherry Jam with a heaping teaspoonful of
Diced Hot Cherry Peppers.

On the bottom of each sliced biscuit,place a dollop of Black Garlic Aioli,one to two
slices of duck depending on the size,a leaf or two of arugula for color,then a
dollop of Spicy Cherry Jam and place the top of the biscuit on and….ENJOY!

This recipe makes enough for a party of 25. I hope you enjoy this as much as we did.
AND,the BLACK GARLIC AIOLI and Spicy Sour Cherry Jam can be used with many of your
favorite dishes too!

CIAO!