Transcript vomFASS Hong Kong

E x p l o s i o n s o f T a s te
PO W E R E D b y Fr a n k Oe h l er
2015
December ’14
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Orange Tiramisu with Winter Plum and Coffee Oil Vinaigrette
This twist on a classic recipe will explode your taste buds and be sure to please and impress.
Ingredients:
Serves 4
• 2 eggs
• ½ cup granulated sugar, divided
• ¼ cup flour
• ¼ cup cornstarch
• 2 oranges
• 4 tsp. coffee
• 4 tsp. VOM FASS Brothers in Arms Irish Single Malt Whiskey
• ¼ cup powdered sugar
• 1 cup mascarpone cheese
• VOM FASS Salt
• Orange zest
• 1 cup heavy cream
• 1 apple
• 4 tsp. VOM FASS Winter Plum Balsamic Vinegar
• ½ cup hazelnuts, chopped and lightly toasted
• 4 tsp. VOM FASS Coffee Oil
• ¼ cup unsweetened cocoa powder
Directions:
1. Beat the eggs and ¼ cup granulated sugar until fluffy. Fold in flour and cornstarch.
2. Spread the dough onto a 13 x 9 inch baking sheet covered with parchment paper, and bake in a preheated oven at 350° for 13 minutes.
3. Peel and section the oranges, collecting the juice as you separate the oranges into sections.
4. Then, mix the juice, coffee, VOM FASS Brothers In Arms Irish Single Malt Whiskey, and powdered sugar in a separate bowl.
5. Using a mixer, whip the mascarpone with the other ¼ cup granulated sugar, a pinch of salt, and some orange zest. Then, add the heavy cream.
6. Divide the creamed mixture into three equal parts. Spread one part on the prepared crust, and place one third of the orange sections on it. Then, sprinkle with the juice mixture and spread on one third of the mascarpone cream. Repeat the layers two more times. Refrigerate thoroughly.
7. Peel the apple, and finely dice it. Briefly steam the diced apple with the VOM FASS Winter Plum Balsamic Vinegar, and add hazelnuts and VOM FASS Coffee Oil, making vinaigrette.
8. Dust the tiramisu with cocoa powder, and divide it into four equal parts. Serve each piece on a plate decorated with the vinaigrette.
You can find more delicious recipes and
ideas at www.vomfassusa.com
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JANUARY
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Tagliatelle with Endive, Walnuts, and Oranges
This fantastic pasta dish has great crunch and is always a crowd favorite!
Ingredients:
Serves 4
• 2 shallots
• 3 cups fresh mushrooms
• 2 heads endive
• 2 oranges
• 4 tsp. VOM FASS Walnut Oil, divided
• White wine
• 1 package of VOM FASS South Tyrol Tagliatelle
• 1 cup walnuts
• 2/3 cup crème fraîche
• VOM FASS Salt and Pepper
Directions:
1. Peel the shallots and finely dice them. Clean the mushrooms and quarter them. Remove the endive leaves from the stalk, and cut them into strips. Peel the oranges and section them, collecting the juice as you work. Make sure all white parts of the orange are removed.
2. Sauté the shallots with 2 tsp. VOM FASS Walnut Oil in a pan without making them a darker color. Deglaze with white wine and the collected orange juice; simmer at low temperature.
3. Meanwhile, cook the VOM FASS South Tyrol Tagliatelle in salted water.
4. Lightly toast the walnuts in a dry frying pan, and reserve them for later.
5. Shortly before the pasta is ready, briefly fry the mushrooms and endive with the remaining VOM FASS Walnut Oil. Add them to the sauce, and stir in the crème fraîche. Season with VOM FASS Salt and Pepper.
6. Drain the pasta, and add to the sauce, along with the orange sections and the toasted walnuts. Mix well, and simmer briefly before serving.
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FEBRUARY
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Beef with Apple Balsamic Star Marinade and Horseradish
Try this dish next time you want a savory meal; it’s sure to be a favorite!
Ingredients:
Serves 4
• Mixture of vegetables (celery, leek, carrots)
• 1 onion
• 1 tsp. VOM FASS Rapeseed Oil
• 1½ lbs. top sirloin cap steak
• 2 beef marrowbones
• 2 tsp. VOM FASS Salt
• 3 bay leaves
• 10 black peppercorns
For the garnish:
• 1 beet
• VOM FASS Salt
• Caraway seeds
• 2 apples (Elstar or another sweet apple)
• 4 tsp. apple juice
• 4 tsp. VOM FASS Apple Balsamic Star
• 3 cups fresh baby spinach
• Freshly grated horseradish, to taste
• VOM FASS Pepper
For the sauce:
• 1 shallot
• ¼ cup meat broth (from the water the sirloin was boiled in)
• 1 tsp. grainy mustard
• 6 T. VOM FASS Apple Balsamic Star
• ¼ cup VOM FASS Rapeseed Oil
• 1-2 T. finely chopped parsley
Directions:
1. Clean and dice the vegetables. Peel the onion, cut it in half, and toast the cut surface with VOM FASS Rapeseed Oil in a pan.
2. Bring 8 cups of water to a boil in a large pot. Add the steak and the marrowbones. Add salt, and simmer for 30 minutes.
3. Add the vegetables, onion, bay leaves, and peppercorns. Cook beef gently for another 1½ hours. Pick up the beef with a meat fork (the beef is done when it slips off of the fork). Remove the beef from the stock, and chill. Reserve the broth.
4. For the garnish, cook the beet with caraway seeds in salted water until soft. Peel when hot, and dice as soon as the beet has cooled down.
5. Peel the apples; remove the cores, and dice them the same size as the beet. Briefly steam with
apple juice and VOM FASS Apple Balsamic Star in a pan until soft.
6. For the sauce, finely dice the shallots and boil with the saved broth. Add grainy mustard, VOM
FASS Apple Balsamic Star and VOM FASS Rapeseed Oil, and stir to a homogeneous sauce. Add finely chopped parsley.
7. After the meat has cooled down, slice it very thinly. Serve it on a platter with the following presen-
tation: Season the beef with VOM FASS Salt and Pepper, and sprinkle with the mustard sauce. Spread the apple and beet dices on top; garnish with some baby spinach, and sprinkle with fresh horseradish.
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MARCH
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Goat Cheese on Swiss Chard Couscous Salad
Indulge your senses the next time you are in the kitchen, and try this salad, a mix between sweet and
savory.
Ingredients:
Serves 4
• 1 cup couscous
• 1 bunch Swiss chard
• 2 cloves garlic, minced
• 1 chili pepper, minced
• 2 spring onions, sliced
• 2-3 T. VOM FASS Don Carlos Extra Virgin Olive Oil
• 1 lemon, juice and zest
• 2-3 T. VOM FASS Date Balsamic Star
• 10 mint leaves
• ½ cup goat cheese
• 1 tsp. honey
• 2-3 T. VOM FASS FassZination Argan Oil
• VOM FASS Salt and Pepper
Directions:
1. Put the couscous, a pinch of salt, and ½ cup boiling water into a bowl; let it soak for 5 minutes. Fluff with a fork.
2. Blanch the Swiss chard for 5 minutes in boiling salted water. Remove, and rinse with cold water. Dry off well, and cut finely.
3. Sauté garlic, chili pepper, and spring onions with VOM FASS Don Carlos Extra Virgin Olive Oil. Add the Swiss chard, briefly stir, and season with VOM FASS Salt and Pepper.
4. Add the Swiss chard mixture to the couscous, and stir in some lemon zest, VOM FASS Date Balsa- mic Star, and mint leaves. Mix well, and season with VOM FASS Salt and Pepper.
5. Season the goat cheese with a pinch of VOM FASS Salt, honey, lemon juice, and a few drops of VOM FASS Date Balsamic Star.
6. Put the goat cheese in the center of a serving plate, and make a hole in the middle. Fill with VOM FASS FassZination Argan Oil. Arrange the Swiss chard couscous salad around the goat
cheese, and serve. You can find more delicious recipes and
ideas at www.vomfassusa.com
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APRIL
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Yogurt Chicken with Coconut Cauliflower and Green Thai Curry
This recipe makes succulent chicken with lots of great flavor.
Ingredients:
Serves 4
For the chicken:
• ½ cup of whole fat, plain yogurt
• ½ bunch cilantro, chopped
• 4 tsp. VOM FASS FassZination Sesame Oil
• 1 tsp. Madras curry
• 2 kaffir lime leaves (found in Asian shops) or lime peel
• 1 piece lemongrass
• 1 chili pepper
• Zest of 1 lime
• 4 chicken breasts (about 1½ lbs. total)
• 4 tsp. VOM FASS Fig Chili Balsam
• VOM FASS Salt
Directions:
1. Make a marinade of the yogurt, cilantro, VOM FASS FassZination Sesame Oil, curry, kaffir lime
leaves, lemongrass, chili pepper, and lime zest.
2. Trim the chicken breasts, put them into the yogurt marinade, and let them stand for 24 hours.
3. Remove the chicken breasts from the marinade, dry with a paper towel, sprinkle with VOM FASS Salt, and sauté them in a frying pan. Shortly before they are ready, lightly glaze them with VOM FASS Fig Chili Balsam.
For the coconut cauliflower:
• 1 lb. cauliflower florets,
• ½ cup coconut milk
• VOM FASS Salt
Directions:
Put cauliflower and coconut milk in a pot and steam until tender but still firm; season with VOM FASS
Salt.
For the green Thai curry:
• 1 bunch Thai basil
• 1 bunch mint
• 1 bunch cilantro
• ¼ lb. ginger
• Peel of 2 limes
• 2 chili peppers
• 3 cloves of garlic
• 3 T. honey
• ¼ cup VOM FASS Roasted Peanut Oil
• ½ cup peanuts
• VOM FASS Salt
Directions:
Put all the ingredients in a blender and blend them. Transfer the sauce to a container, and cover with
cooking oil to avoid oxidation.
To Serve:
Arrange the Coconut Cauliflower on four plates, add a sliced chicken breast to each plate, and draw
a line of Green Thai Curry Sauce next to the chicken.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!
MAY
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Asparagus in Parchment with Raspberry Hollandaise
This makes a fantastic side dish, and our VOM FASS Raspberry Balsamic makes this hollandaise a
must!
Ingredients:
Serves 4
• 2 lbs. asparagus
• 4 tsp. VOM FASS Salt
• 2 tsp. sugar
• 4 tsp. butter
For the hollandaise:
• 3 T. dry white wine
• 3 T. VOM FASS Raspberry Balsamic Vinegar
• 2 egg yolks
• 1 cup melted butter
• VOM FASS Salt
• Cayenne pepper
Directions:
1. Break the tough ends from the asparagus, divide into 4 equal portions, and place on 4 pieces of parchment paper. Season with VOM FASS Salt and sugar and close each parcel with 1 teaspoon of butter.
2. Cook the asparagus in parchment parcels for 30 minutes in a 350° oven.
3. Meanwhile, whisk together the white wine, VOM FASS Raspberry Balsamic Vinegar, and egg yolks; hold the bowl over a pan of simmering water as you beat until fluffy. Remove bowl from the sim-
mering pan, and slowly stir in the melted butter; season with VOM FASS Salt and cayenne pepper.
4. Open the parchment parcels, place the asparagus on hot plates, and serve with Raspberry Hollan-
daise Sauce.
You can find more delicious recipes and
ideas at www.vomfassusa.com
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JUNE
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Calamansi Cod with Fennel Olive Vegetables and Tomato Risotto
Our VOM FASS Calamansi Balsam is always the perfect partner for seafood, and this recipe with vegetables and risotto take it over the top!
Ingredients:
Serves 4
For the tomato risotto:
• 1 T. VOM FASS Agora Extra Virgin Olive Oil
• 1 cup risotto rice
• 2 shallots
• 1 cup tomato juice
• 2 ½ cups vegetable stock
• VOM FASS Salt and Pepper
• 10 cherry tomatoes
• 2 T. sliced basil
• 1/3 cup freshly grated Parmesan
For the vegetables:
• 2 bulbs fennel
• 1 shallot, finely diced
• 3 T. VOM FASS Agora Extra Virgin Olive Oil
• 4 tsp. orange juice
• 4 tsp. ouzo
• ½ cup pitted Kalamata olives, quartered
• VOM FASS Salt and Pepper
For the fish:
• 4 pieces codfish (1 lb. total)
• 3 T. VOM FASS Calamansi Balsam
• VOM FASS Salt
Directions:
For the tomato risotto:
1. Heat the olive oil in a pot. Sauté rice and shallots until translucent, deglaze with tomato juice, and cook for about 16 minutes.
2. Slowly stir in the vegetable stock. Season with VOM FASS Salt and Pepper.
3. As soon as the risotto is al dente, add diced cherry tomatoes, basil, and grated Parmesan. (We deli-
berately avoided using butter since the tomato juice creates the necessary creaminess.)
For the vegetables:
1. Slice the fennel, and sauté with the shallot in VOM FASS Agora Extra Virgin Olive Oil. Deglaze with orange juice and ouzo. Add the Kalamata olives, and season with VOM FASS Salt and Pepper.
2. Put the vegetables in a casserole dish.
For the fish:
Season the raw codfish with VOM FASS Salt and VOM FASS Calamansi Balsam, and place it on the
vegetables. Cook in 250° oven until translucent.
To Serve:
Arrange the tomato risotto with the vegetables and the codfish on a plate.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!
JULY
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Peppers with Avocado, Mozzarella Cheese, and Pistachio Oil
Pistachios and peppers add a fun twist to this summer classic, making it a year-round favorite.
Ingredients:
Serves 4
• 2 red peppers
• ¼ cup pistachios
• VOM FASS Pepper
• Fleur de Sel
• 2 balls buffalo mozzarella cheese
• 4 stems basil
• 2 ripe avocados
• 1 lime, juice and zest
• 6 T. VOM FASS Pistachio Oil
Directions:
1. Cut the peppers into quarters; clean and core them. Place them on a baking tray with the skin side down and press them flat. Broil them on the highest height in a preheated oven until black bubbles
appear. Put the peppers into a freezer bag, and cool them in the refrigerator.
2. Lightly toast the pistachios in a dry pan, and let them cool down on a plate.
3. Peel the cooled peppers and cut into 1-inch pieces. Season with VOM FASS Pepper and Fleur de Sel.
4. Dry the mozzarella cheese with a paper towel, and cut or tear into 1- to 2-inch pieces.
5. Remove the basil leaves from the stem and tear them apart roughly.
6. Cut the avocados in half lengthwise, core them, and with a large spoon separate the pulp from the husk. Cut each half into 6 to 8 slices and marinate them with lime juice, zest, and Fleur de Sel. Di- vide them among four plates and sprinkle with 2 to 3 teaspoons of lime juice. Season with VOM FASS Pepper and Fleur de Sel.
7. Add the seasoned peppers and mozzarella pieces to the avocado plates. Drizzle with VOM FASS Pistachio Oil, and garnish with toasted pistachios and basil leaves.
You can find more delicious recipes and
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AUGUST
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Plum Crumble with Hazelnut Oil
Decadent and sweet, this plum crumble is sure to tantalize your taste buds!
Ingredients:
Serves 4
For the white chocolate cinnamon cream:
• ¾ cup heavy cream, divided
• 1 pinch of cinnamon
• 1 tsp. gelatin
• ½ cup white couverture chocolate
For the stewed plums:
• 16 plums
• 4 tsp. butter
• 1/3 cup sugar
• ½ cinnamon stick
For the crumble:
• 4 tsp. VOM FASS FassZination Hazelnut Oil
• 5 tsp. butter
• Seeds from ¼ vanilla bean
• 1/3 cup ground hazelnuts
• ¼ cup flour
• 1/3 cup sugar
• Lemon zest
• Pinch of VOM FASS Salt
Directions:
For the white chocolate cinnamon cream:
Heat ¼ cup cream with a pinch of cinnamon. Add the gelatin and white couverture. As soon as they
have dissolved, add the remaining ½ cup cream uncooked, and set aside to cool for 24 hours. After
resting, whip like cream.
For the stewed plums:
1. Core the plums, and cut them into quarters.
2. Heat up the butter in a pan, add the plums, and briefly stir. Add sugar and cinnamon. Place the pan in a 325° oven for 12 minutes, and cook until firm. Take out the cinnamon stick.
For the crumble:
1. Heat the VOM FASS FassZination Hazelnut Oil, butter, and vanilla bean seeds in a small pan. Add the ground hazelnuts, flour, sugar, lemon zest, and VOM FASS Salt.
2. Stir well, and let it cool down. Spread the cool dough on a baking tray covered with parchment paper (make sure to spread some bread crumbs onto the parchment paper first). Bake in the oven at 350° for 8-12 minutes, until golden.
To Serve:
Spread the White Chocolate Cinnamon Cream on the plate and sprinkle with the crumble. Arrange the lukewarm plums on top, pour plum stock on top, and drizzle with VOM FASS Hazelnut Oil.
You can find more delicious recipes and
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SEPTEMBER
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Roquefort with Pear Balsamic
In lieu of something sweet, try this savory dessert next time.
Ingredients:
Serves 4
• 3 pears
• 4 tsp. sugar
• 3 T. VOM FASS Pear Balsamic Vinegar
• ½ cup dry white wine
• 3 cloves
• 1 T. VOM FASS Pepper
• 1 bay leaf
• 2 allspice berries
• 4 slices toast
• 3 T. VOM FASS Rapeseed Oil
• 2 sprigs thyme
• ½ lb. Roquefort cheese (or another good blue cheese)
Directions:
1. Peel the pears, cut them in half, and core them with a melon baller.
2. Caramelize the sugar, and deglaze it with VOM FASS Pear Balsamic Vinegar. Add the white wine, cloves, VOM FASS Pepper, bay leaf, and allspice. Bring it to a boil.
3. Once boiling, return to a low temperature and stew the pears. Remove four pear halves from the stock. Cut up the remaining two halves of the pears roughly; cook them in the stock until creamy, and strain through a sieve.
4. Cut the crust from the toast, and dice the inside part to make croutons. Fry them in a pan with VOM FASS Rapeseed Oil and thyme until golden.
5. Cut the reserved stewed pears into fans and place them on four oven-safe plates. Crumble Roque-
fort cheese on top, and briefly bake in the oven.
6. Remove from the oven, drizzle with some of the stock, sprinkle with croutons, and serve.
You can find more delicious recipes and
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OCTOBER
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Spiced Duck with Squash Lentils and Rösti
Perfect for cooler nights, this duck recipe will leave you satisfied and wanting more.
Ingredients:
Serves 4
For the spiced duck:
• 4 Barbary duck breasts (also known as Muscovy Duck)
• VOM FASS Salt and Pepper
• Sugar
• 3 T. VOM FASS Rapeseed Oil
• 1 cup fresh ginger
• 3 cloves
• 3 juniper berries (or 2 tsp. gin if juniper is unavailable)
• ¼ cinnamon stick
• Nutmeg, freshly grated
• Espelette peppers (or another chili pepper)
• 1 T. honey
• 1¼ cups dry white wine
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic
• ●2 T. butter
For the squash lentils:
• ½ lb. red kuri squash
• VOM FASS Salt and Pepper
• 2 T. sugar
• 1 onion
• ¼ cup butter
• VOM FASS Honey Balsamic Vinegar
• ¾ cup beluga (black) lentils
• Curry powder
For the rösti:
• 1 lb. boiling potatoes
• Nutmeg
• VOM FASS Salt and Pepper
• 1/3 cup VOM FASS Rapeseed Oil
Directions:
For the spiced duck:
1. Remove the sinew from the duck breasts, reserve, and trim off the protruding fat. Cut the fat side crosswise. Make sure not to cut the meat underneath. Season the fat side with VOM FASS Salt and the meat side with VOM FASS Salt and sugar.
2. Sauté the duck breasts on the fat side in a pan until golden. Then, flip the duck breast, and briefly sauté the meat side.
3. Remove the duck breasts, and place them on a baking sheet in the oven, and cook at 400° for 10 minutes. Then, decrease temperature to 350°, and cook for another 10 minutes. Again, decrease the temperature to 275°, and leave the duck breasts in the oven.
4. Briefly fry the sinews removed earlier with VOM FASS Rapeseed Oil, and season with VOM FASS Salt and Pepper and sugar. Finely dice the ginger, and add it to the frying pan.
5. Add the cloves, juniper, cinnamon, nutmeg, and peppers.
6. Add the honey, and caramelize. Deglaze with white wine and boil down. Strain the sauce. Boil down again, and add rosemary, thyme, and garlic, depending on taste. Add cold butter and whisk the sauce.
For the squash lentils:
1. Cut the squash in half-inch cubes. Season with VOM FASS Salt and sugar; let rest for a mo-
ment.
2. Peel the onion, and dice it finely. Sauté butter, onions, and the squash in a pan, and deglaze with VOM FASS Honey Balsamic Vinegar.
3. Cook the beluga lentils in unsalted water until tender, but firm. Drain the lentils in a colander, and rinse with cold water.
4. Add the lentils to the squash mix, and season with VOM FASS Salt and Pepper and curry powder, to taste.
For the rösti:
1. Peel and roughly grate the potatoes. Season with VOM FASS Salt and squeeze out the liquid in a kitchen towel. Season potatoes with nutmeg and VOM FASS Pepper.
2. Heat the VOM FASS Rapeseed Oil in a pan. Form a round flat cake from the spiced potatoes, and fry on both sides. Place on a cutting board and tear apart.
To Serve:
Remove the duck breasts from the oven; carve, and arrange with squash lentils and rösti.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!
NOVEMBER
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Mango Flambé with Vanilla Parfait
Being sweet and spicy, this flambé will become an instant favorite.
Ingredients:
Serves 4
For the vanilla parfait:
• ¾ cup milk
• ½ cup butter
• Seeds from ½ vanilla bean
• 1 egg yolk
• 1 egg white
• ¼ cup sugar
• VOM FASS Salt
For the mango flambé:
• 1 ripe mango
• 1 red chili pepper (mild)
• 1 T. butter
• 2 T. sugar
• 4 tsp. VOM FASS Mac Spey Scotch Whisky Blend
• 4 tsp. VOM FASS Mango Balsam
Directions:
For the vanilla parfait:
1. Boil the milk, butter, and vanilla bean seeds. Cool slightly.
2. Then, combine the mixture with the egg yolk, and mix everything with a blender. Chill for 24 hours.
3. The next day, use a whisk to mix it up.
4. Whip the egg white with ¼ cup sugar and a pinch of VOM FASS Salt, and carefully fold into the egg yolk mixture. Pour into a bowl, and freeze for at least 12 hours.
For the mango flambé:
1. Peel the mango, and slice it.
2. Cut the chili pepper in half; core, and finely dice it.
3. Caramelize butter and sugar in a pan. Add the mango and chili pepper dices, briefly frying them. Then, add VOM FASS Mac Spey Scotch Whisky Blend. Flambé everything, and deglaze it with VOM FASS Mango Balsam.
To Serve:
Arrange the hot mango slices with some sauce from the pan on a plate, add an oval-shaped piece of
the vanilla parfait, and serve.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!
DECEMBER
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Saddle of Venison with Quince Vinegar Sauce, Mashed Parsnips, and
Pretzel Dumplings
Try our rendition of preparing venison, and you’ll never go back!
Ingredients:
Serves 4
For the sauce:
• ½ cup butter, divided
• 5 shallots
• ½ cup VOM FASS Quince Balsamic Vinegar
• 1¾ cup game stock
• VOM FASS Salt
• 1 quince
• 3 T. cold butter
For the pretzel dumplings:
• 6 day-old pretzels
• ¾ cup milk
• 3 eggs
• 1 bunch parsley, chopped
• VOM FASS Salt and Pepper
• Nutmeg
• ¼ cup butter
• 2/3 cup onions, finely diced
For the mashed parsnips:
• 1 lb. parsnips
• 2/3 cup chicken stock
• 2/3 cup heavy cream
• ¼ cup butter
• VOM FASS Salt
For the venison:
• 4 pieces of saddle of venison (1 lb. total)
• ¼ cup butter, to fry
• VOM FASS Salt
• Game seasoning (juniper berry, clove, bay leave, pimento)
Directions:
For the sauce:
1. Slowly melt half of the butter in a frying pan. Gently chop the shallots, and sauté them briefly in the butter.
2. Deglaze right away with VOM FASS Quince Balsamic Vinegar, and reduce to half the volume. Pour in the game stock and again reduce to half.
3. Strain sauce through a sieve, season with VOM FASS Salt, and set aside.
4. Peel the quince and finely dice. Sauté with the remaining butter, and add to the sauce.
5. Heat the sauce right before serving, and beat in the butter until desired consistency is attained.
For the dumplings:
1. Cut the pretzels in small cubes in a bowl.
2. Heat up the milk, and pour it over the pretzels. Stir in eggs and parsley, and season with VOM FASS
Salt and Pepper and nutmeg.
3. Sauté the onions, and add them to the dumpling dough.
4. Let it rest well for 20-30 minutes. Briefly stir halfway through.
5. Then, shape eight dumplings. Boil in salted water for about 25 minutes.
For the parsnips:
1. Wash the parsnips; peel and finely dice.
2. Cook the parsnips, stock, and cream at medium heat for 12-15 minutes. Mash everything with a mixer. If necessary, add some liquid.
3. Brown the butter in a pan, and stir it in. Season with VOM FASS Salt. Fill a pastry bag with the mashed parsnips, and keep warm.
For the venison:
Sauté the slices of venison on both sides with butter, and season with game seasoning and salt. Remove from the pan, and keep covered and warm at 180° until serving.
To Serve:
Squeeze the mashed parsnips slightly diagonally from the middle of the plate. Put the slices of venison next to it, and pour some sauce alongside. Nestle the pretzel dumplings next to the parsnips.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!
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Baby Spinach with Cabbage, Olives, Pine Nuts, and Greek Feta Cheese
Salty and crunchy, this salad will suit everyone!
Ingredients:
Serves 4
• 8 oz. baby spinach
• ½ head cabbage
• 6 T. + 2 T. VOM FASS Agora Extra Virgin Olive Oil
• ½ cup pine nuts
• 1/3 cup VOM FASS Green Olives in Brine
• ¼ lb. sun-dried tomatoes
• 1/3 lb. Greek feta cheese
• 4 T. VOM FASS Grape Balsamic Vinegar
• 1 pinch sugar
• VOM FASS Salt and Pepper
Directions:
1. Wash and clean the baby spinach. Clean the cabbage, and finely slice the leaves. Put the baby spinach and the cabbage in a large bowl; season with VOM FASS Salt and sugar, and mix with the 6 tablespoons of VOM FASS Agora Extra Virgin Olive Oil. Let it rest for about an hour.
2. Toast the pine nuts in oil until they develop a light fragrance.
3. Cut the olives in half; core, and quarter them. Drain the sun-dried tomatoes. Cut the tomatoes and the feta cheese into pieces.
4. For the vinaigrette, mix the 2 tablespoons of VOM FASS Agora Extra Virgin Olive Oil with VOM FASS Grape Balsamic Vinegar, and season with VOM FASS Salt and Pepper and sugar.
5. Toss the cabbage, baby spinach, pine nuts (save a few for garnishing), olives, tomatoes, cheese, and the vinaigrette.
6. Serve on a plate and top with pine nuts.
You can find more delicious recipes and
ideas at www.vomfassusa.com
Cut and Try!