Rinse all berries. Remove stems of strawberries and discard. Slice into 1/4″ thick rings. Toss all berries in a medium-sized bowl with 1/4 cup Harmons premium balsamic vinegar. Refrigerate for 30 minutes to 4 hours. Slice fresh mozzarella ball into 1/4″ thick slices, then cut slices into quarters. Halve large basil leaves, leave smaller leaves whole.
Assemble skewers by starting with threading on a blueberry, alternating the remaining ingredients, and ending with a blueberry.
Plate skewers, drizzle with remaining balsamic vinegar, and sprinkle with kosher salt.
Makes about 20 skewers.
Nutrition per serving (2 skewers): 110 calories; 5g total fat (3g saturated); 190mg sodium; 14g carbohydrates; 2g dietary fiber; 10g sugar (0g added sugar); 6g protein
Mushroom Risotto: Arancini Base
Bring the broth to a simmer in a medium saucepan over medium heat. Add the porcini mushrooms, lower the heat and let sit until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and set aside. Keep the broth warm over very low heat.
Melt the butter in a large saucepan over medium heat, and then add the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, reserved porcinis and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
Add the wine, and cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
Continue to cook until the rice is just tender, and the mixture is creamy, adding more broth a cup at a time and stirring often, about 28 minutes. The rice will absorb 6 to 8 cups of broth.
Mix in the parmesan and season with salt and pepper to taste.
Pour enough oil in a heavy large saucepan to reach a depth of 3 inches. Heat the oil over medium heat to 350°
Stir together the eggs, mushroom risotto, parmesan, and 1/2 cup of the breadcrumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the mixture, form the risotto into 1 inch diameter balls. Flatten slightly using your thumb and insert 1 cube of mozzarella into the center of each, pinching and rolling to enclose the cheese. Roll each ball in the breadcrumbs to coat.
Working in batches, add the rice balls to the hot oil and cook until golden brown and heated through, about 4 minutes, turning them as necessary. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt immediately. Let rest for 2 minutes. Serve hot with Pomodoro Sauce for dipping.
In sauté pan over medium heat, add olive oil and heat until shimmering. Add the onion and sauté until translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes. Finish by adding sugar, salt and garnish with chopped basil leaves.
Grate fresh ginger with a microplane until there is 1/2 a Tbsp. Stir ginger into yogurt then set aside.
Finely chop the pistachios, then set aside.
Peel the oranges by slicing off the top and bottom ends, then cut off the rest of the peel in vertical strips around the sides, following the curve of the fruit. Slice into 1/4 inch thick disks.
Spread gingered yogurt onto a serving plate, then arrange orange slices in an ombré design. Top with chopped pistachios, and serve immediately.
Preheat oven to 415°
In a small bowl, combine fig jam and balsamic vinegar, set aside.
Lay a strip of bacon on a parchment lined sheet pan, brush the top side with the fig and balsamic mixture. Roll a scallop in bacon to wrap and use a toothpick to secure. Rotate the scallop so the bacon is around the outside. Repeat until all scallops are utilized. Bake for 15 minutes until the bacon is crisp and scallop is 150° in the center.
Removed the finished scallops to serving tray and top with chives
In a bowl, combine all ingredients, except for the coating.
In a tray, combine the ingredients for the coating.
With a spoon or mini scoop, portion cheese mixture onto parchment paper, forming the little balls, and refrigerate for 20 minutes. Remove from refrigerator and roll-on coating, then serve.
Additional: To serve, you may add toothpicks, rosemary, crackers, etc. For serving.
Separate wings into drumettes and wings, if necessary. Pat wings dry with paper towels. In a bowl, coat wings with spices. Place in a container with avocado and rub to combine. Let marinate refrigerated for 1 hour.
Heat a smoker or grill to 225-250°. Place wings over indirect heat. Add wood to coals. Smoke for 2-2 1/2 hours, maintaining a constant smoke for 1 1/2 hours. The chicken should have an internal temperature of 160°.
Place directly over coals to crisp, about 5 minutes each side.
Remove from heat and let rest, about 10 minutes.
To make sauce, in a saucepan over medium-high heat, add soy sauce, water, ginger, garlic powder, brown sugar, and honey and stir.
In another bowl, add cornstarch and 1/4 cup water and stir until dissolved.
When sauce simmers, add cornstarch mixture, whisking until sauce thickens. Serve with wings.
To make the brine, line a cutting board with plastic wrap on a cutting board. Place salmon on plastic wrap. Sprinkle with half of sugar and salt, turn over and sprinkle with remaining sugar and salt. Wrap tightly in plastic, removing air. Place on a plate. Refrigerate for 2 hours. Remove salmon from refrigerator, discard plastic, and pat salmon dry with paper towels.
To smoke, line a large, heavy Dutch oven with 2-foot-long sheet of heavy duty aluminum foil. Pour sugar, rice, and tea leaves in the bottom. Turn heat on high and wait until wisps of smoke appear. Place a rack over mixture. Add salmon, skin side down, cover with lid. Wrap extra foil up and around lid to seal closed. Turn heat down to low and cook salmon for 10-12 minutes.
Open foil, remove lid, and transfer salmon to a cutting board. Flake fish with a paring knife or fork.
To assemble, add slices of brie to crackers, add flakes of salmon, garnish with dill.
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
Bake frozen puff pastry shells until golden brown, according to package directions.
In a large frying pan over medium heat, melt butter. Add onions, season with salt and pepper and cook, stirring occasionally, until caramelized, 30-45 minutes. Reserve 1 cup onions.
Add broth and cream cheese and stir until cheese is melted. Fill shells halfway with cheesy onion mixture. Top with some of the reserved onions. Sprinkle with Gruyère cheese, increase oven to broil and melt cheese. Garnish with thyme and pastry shell top.
In a small saucepan over medium-high heat, combine vinegar and marmalade. Bring to a boil and cook until liquid is reduced to 2 tablespoons, 5-7 minutes.
Meanwhile, in bowl of a food processor fitted with the blade attachment, place breadcrumbs, dried basil, salt, and pepper, and pulse to combine. Place in a shallow bowl.
Press both sides of polenta slices in seasoned breadcrumbs. In a large frying pan over medium-high heat, add 2 tablespoons oil. Add polenta, in batches, and cook until golden brown, 2-4 minutes on each side. Transfer to a platter.
Add remaining 2 tablespoons oil and mushrooms and cook, stirring occasionally, about 2 minutes. Add sliced shallots and cook until beginning to brown on edges, about 7 minutes. Season with salt and pepper, add currants, and toss to combine.
Arrange polenta on a serving platter. Spoon mushroom-currant mixture onto each polenta medallion. Drizzle with vinegar mixture and garnish with fresh basil ribbons.