Recipe: Raw Honey Roasted Figs

I've never cooked figs before, but I sure do love warm fruit over ice cream...and since my fig tree is bursting with fruit, I figured I'd give it a whirl!  This is a very simple recipe, but served in vintage cocktail glasses makes an impressive dessert.  The best part is that the roasting process creates a sauce perfect for drizzling and serving.  I didn't make the ice cream from scratch...just bought a nice quality "homemade" vanilla at the store, adding to the simplicity of the preparation.

• 12-16 fresh figs, halved
• 3 tbsp raw honey, such as Bee Raw Maine Blueberry Honey
• 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
• Juice of 1/2 small lemon
• 2-3 Sprigs of fresh rosemary

1. Preheat oven to 375
2. Arrange sliced figs (flesh side up) in a baking dish, just large enough so that there isn't much room between them.
3. Drizzle with the honey.
4. Combine lemon juice and vanilla in a small bowl.  Drizzle over the figs.
5. Top with the sprigs of rosemary, bake for 15 minutes until the juices start to run.
6. Remove from the oven, and let stand for 5 minutes.  Serve over scoops of vanilla ice cream.

Recipe: Fresh Fig Toasts with Lemony Goat Cheese & Raw Honey

It's that time again...fig season!  I have a fig tree in my backyard and grew up with one in my backyard as well.  Both of them were planted by a previous homeowner.  Some family members see the fig tree as a nuisance - if you don't harvest the ripe fruits daily, they will rot, smell a bit strong, and attract lots of insects.  My fiancee went as far as to attempt to have it cut down.  But the arborist we hired refused to chop it...too fine a specimen!  And with that, I'm determined to eat and give away as many figs as possible.  

This fig toast includes the essential fig pairings: goat cheese and honey.  But I tried to mix it up a bit by infusing the goat cheese with lemon juice and adding a brush of lavender olive oil, leftover from a spring fruit salad.  A series of small toasts can be served as an appetizer for sharing, or a single slice of artisanal bread can be served for breakfast with the same toppings.

Fresh Fig Toasts with Lemony Goat Cheese & Raw Honey

• 10-12 fresh figs
• 3-4 slices of a fresh baguette or bread of your choice
• A L'Olivier Lavender Infused Extra Virgin Olive Oil
• 8 oz goat cheese
• Juice of 1/2 lemon
• Bee Raw Florida Orange Blossom Honey

1. Toast your bread slices.  Brush with lavender olive oil.
2. Slice fresh figs from top to bottom yielding 3-4 slices per fig and set aside.
3. Mix goat cheese and lemon juice.  (I softened my goat cheese in the microwave for about 25 seconds to make it easier to mix and spread.)
4. Spread goat cheese mixture onto each toast.  
5. Layer with fresh fig slices.  
6. Finish with a drizzle of raw honey.

Cocktail Recipe: The Southern Michelada

I had a Michelada for the first time at a Mexican restaurant in Brooklyn.  The idea sounded odd to me...mixing tomato juice and beer?  But on that hot sunny day it was downright refreshing.  The lime juice is key here, and adds to the refreshment.  And if you're like me and sometimes find bloody marys to be too thick, this is a great remedy because the beer thins it out.  Also, you're only drinking a portion of a beer in this cocktail, so it's great for sipping and knowing you won't be too tipsy afterwards.  (If you want to increase the alcoholic punch in this drink, try adding a shot of vodka - you'll never taste it!)  So grab your favorite bloody mary (may we recommend Walker's), a 6 pack of light beer, a few limes and get to mixing.

The Southern Michelada

• 2 oz Walkers Bloody Mary Mix
• 1/2 bottle abita light (or your favorite light beer)
• a generous squeeze of fresh lime
• hot sauce (optional)

1. Fill a glass tumbler with ice
2. Add 2 oz of Walker's Bloody Mary Mix
3. Fill to the top with beer
4. Finish with a generous squeeze of lime juice
5. (Optional) If you prefer more spice, add a dash of hot sauce after the bloody mary mix and before the beer

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Recipe: Lavender Infused Berry Salad

Summer fruits are just beginning to show up at local farmers markets and what better way to celebrate than with a colorful berry salad.  I've tried a few similar recipes before, but the dressing was never sweet enough for me to counteract the tartness of the berries.  This lavender olive oil based vinaigrette seems to strike just the right balance.  This is a great salad on it's own but would also be lovely over plain greek yogurt, on top of ice cream, or even on a bed of greens tossed in the same dressing.

Many times, one ingredient makes or breaks a recipe.  In this case, the lavender olive oil from A L'Olivier is a standout.  The essential oil of fresh dried lavender from the fields of Provence is blended with delicate extra virgin olive oil for a subtle, summery flavor. Neither overwhelming nor flowery, you'll appreciate this unique oil and like myself, your mind will be racing with what other foods it will compliment.

Lavender Infused Berry Salad

• 2 tbsp A L'Olivier Lavender Infused Extra Virgin Olive Oil
• 1 tsp Richard's Pure, Raw Honey
• 1 tsp Cavalli Balsamic Condiment of Reggio Emilia
• 1 cup fresh strawberries, quartered if large
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• fresh mint leaves, to garnish

Add all berries to a large bowl. Add the oil, honey, and vinegar to a small bowl. Whisk together until completely combined. Pour the dressing over the berries and toss to coat. Garnish with fresh mint leaves and serve immediately.  Can be kept refrigerated for a day or two, depending on the ripeness of your berries.

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Recipe: Sweet Tea Cocktail

Bright and refreshing, this is a perfect drink for welcoming warmer weather!  The lightness of this cocktail makes it perfect for serving with a meal.  Throwing a Mother's Day luncheon?  Serve sweet tea cocktails along with a buffet of springtime food favorites on a picnic table and set the mood for Mom!

Sweet Tea Cocktail

• 1.5 oz Hendrick’s gin
• 1 oz Owl’s Brew "Classic" tea for cocktails
• .5 oz fresh lemon juice
• club soda
• mint leaves & lemon wheels for garnish

Fill a glass with ice.  Add the gin, Owl's Brew and lemon juice.  Top with club soda and stir gently.  Garnish with a lemon wheel and spring of mint.

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Start with a glass of ice - we used mason jars.  Add 1.5 oz of Hendrick's gin.  The subtle cucumber flavor of this gin works especially well.

Add 1 oz. of the Owl's Brew and .5 oz. freshly squeezed lemon juice.

Top with club soda stir gently.  Garnish with a lemon wheel and a sprig of fresh mint.  Sip and savor!