Gifts of Great Taste

glencairn2vomFASS is your gift giving concierge service! Call to schedule an appointment for a personal vomFASS tasting experience before selecting from our wide range of gourmet gift baskets or simply send us your list and budget and we’ll get to work on creating and delivering your gifts on your timeline. Gluten-free, vegetarian, kosher diets on your gift list? We’ve got this! Want to include your company logo or message? Of course we can!

A gift of good taste is appreciated during the holidays, as well as every other season. We enjoy extraordinary food and drink year-round, don’t you?  We are standing by to make this your easiest – and most appreciated – gift giving experience ever.

vomFASS 2017-2018 Gift Guide


Week 4: Tailgating for Foodie Football Fans

Week 4 Football SuperBowl 2018 vomFASS Mall of America Minnesota Food

Mustard Dip Yield 2/3 Cup

¼ C. vomFASS Walla Walla Onion Mustard (or Chipotle Mustard)
1 T. vomFASS Aioli spice blend
¼ C. Mayonnaise
2 T. Raw Onion, minced
Pretzels, Crackers, Roasted Veggies, Sandwiches

Combine mustard, mayo, onion and seasoning. Cover and refrigerate at least 30 minutes, or until serving. Serve as a dip, sandwich or spread.

Antipasti Tray Serves 6

Ingredients – choose several of these options:Antipasti vomFASS Mall of America Minnesota Food
Roasted veggies (see recipe below)
1 lb. cold cuts of choice: turkey, ham, salami, etc.
1 lb. Cheese(s) of choice, sliced or cubed
Cooked shrimp, chilled
Olives, pickles, artichokes, capers, other pickled or marinated veggies
Crackers or bread

vomFASS Whisky BBQ Sauce
for shrimp
Mustard dip (recipe above)
vomFASS Aceto Balsamico Maletti, to drizzle on veggies, cheese, meats

Arrange all ingredients on a platter.  Enjoy!

Roasted Veggies Serves 4

Fresh veggies of choice, sliced ¼ inch lengthwise, such as: zucchini, summer squash, onion, red bell pepper, mushrooms, thin asparagus, etc.
2 T. vomFASS Smokey BBQ Extra Virgin Olive Oil
vomFASS Sea Salt and freshly ground Peppercorn Mix, to taste

Toss veggies in a bowl with oil and spices. Spread onto a sheet pan and broil or grill until lightly browned and tender-crisp – about 5 – 10 minutes. Remove from pan and drain juices. Arrange on a platter and drizzle with Maletti. Enjoy! 

Teeling Truffles Serves 8

Ingredientsteeling_whiskey_truffles_vomFASS Mall of America Minnesota Food.jpg
1 cup good-quality dark chocolate, broken into pieces
½ cup heavy cream (or 1 can sweetened condensed milk)
2 T. vomFASS Stephen’s Choice Irish Whiskey
1 tsp. vanilla extract
½ cup of hazelnuts, chopped and toasted

Place the chocolate in a heatproof glass bowl and set aside. Bring the cream to the boil in a microwave safe dish in the microwave.Using a whisk, mix the cream through the chocolate until it is completely melted. (Alternate: combine chocolate and cream and microwave until melted, about 3-5 minutes) add whiskey, vanilla and half the chopped hazelnuts. Cover with cling wrap and place in the fridge for about an hour until it is firm enough to scoop. When the chocolate is set, scoop out a small tablespoon amount and roll into little balls. Sprinkle a clean work surface with remaining hazelnuts, and roll truffles in to coat. Place back in fridge until ready to serve.

Hot Mulled Apple Cider Serves 6

IngredientsAnise Cinnamon vomFASS Mall of America Minnesota Food.jpg
4 ½ C. apple cider
½ C. vomFASS Calvados or Apple Brandy
¼ C. vomFASS Orange Liqueur
1 T. vomFASS Chai Masala
Orange slices, vomFASS Cinnamon Sticks and Whole Star Anise for garnish

Combine all ingredients except garnishes in a crock pot or kettle. Bring to a simmer and hold on low.

Week 3: Tailgating for Foodie Football Fans

Week 3 image

Rosemary & Brie Baked Apples


4 large, tart apples, green and red, sliced thick and halvedApple Brie Dip vomFASS Mall of America Minnesota Food.JPG
16 oz brie, cut into small pieces
2 T. vomFASS Rosemary Extra Virgin Olive Oil
1 T. vomFASS Apple Balsamic Star
vomFASS Peppercorn Mix, to taste
Fresh rosemary sprigs for garnish

In oven proof dish, spread apples evenly over bottom. Spread brie evenly over apples. Grind fresh peppercorns over brie, drizzle with rosemary Extra Virgin Olive Oil. Bake at 350 degrees for 10 minutes or until cheese melts. Drizzle with Apple Balsamic Star and garnish with rosemary sprig. Serve with crackers or bread and a wide knife.

Curried Chicken Pasta Salad Serves 4

½ C. mayonnaise
½ C. plain yogurt
¼ C. milk
1 T. vomFASS Mango Vinegar
2 T. vomFASS Thai Curry
1 T. sugar
½ t. vomFASS Sea Salt
¼ t. vomFASS Black Peppercorn Mix
1 ½ lbs chicken, cooked, diced, cooled
6 oz dry pasta, cooked, drained, cooled (bow tie, other small sized pasta)
½ C. celery, thinly sliced
¼ C. thinly sliced pea pods
¼ C. thinly sliced red bell pepper
1/3 C. golden raisins or fresh grapes, sliced
1/3 C. slivered almonds


In medium-sized bowl, combine the mayonnaise, yogurt, milk, vinegar, curry, sugar, salt, and pepper. Whisk together until well combined.


In large bowl, combine cooked chicken, cooked pasta, sliced celery, pea pods, bell pepper, raisins / grapes, and almonds. Pour dressing over the top. Fold together with a rubber spatula until well combined.  Taste, adjust seasonings if needed. Chill for several hours so flavors develop before serving.

Bananas Foster with Pumpkin Seed Oil Serves 4 – 6

IngredientsBananas Foster Cooking Class vomFASS Mall of America Minnesota Food
3 T. Butter
3 T. vomFASS Styrian Pumpkin Seed Oil
2 T. vomFASS Star Honey Balsamic
¼ t. vomFASS Cinnamon, ground
1/3 C. brown sugar
2 – 3 bananas, ripe, peeled, thickly sliced
¼ cup vomFASS Aged Rum (optional)
4 scoops vanilla ice cream
Pumpkin Seeds (Pepitas) – roasted, salted (optional)
vomFASS Fleur de Sel (optional)

In a large skillet, melt butter over medium heat. Reduce heat to low and add pumpkin seed oil and balsamic.  Stir in brown sugar and cook until mixture is bubbly. Add bananas and stir to coat, about 30 seconds.  Carefully add rum (it can flame).  Stir and cook for 1 minute.  Serve over ice cream and top with a sprinkle of Fleur de Sel or pumpkin seeds.

Watermelon Cucumber Cooler Serves 1

2 oz Prairie Cucumber Flavored Vodka
4 1-inch cubes of watermelon
2 slices of lime
1 oz. FassMix Grenadine Syrup
vomFASS Basil Citrus Sea Salt

Add vodka, watermelon, lime and syrup in a shaker with ice. Shake. Rim glass in salt. Garnish with a slice of cucumber.

Week 2 – Tailgating for Foodie Football Fans

Week 2 image

Would you offer to host Football Sunday gatherings more often if you had some super easy, delicious and healthy recipes in your back pocket? Check these out!

vomFASS Deviled Eggs Serves 12

12 large eggs, hard boiled and peeleddeviled eggs vomFASS Mall of America Minnesota Food.JPG
1/3 to 1/2 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar
½ t. vomFASS Garlic Pepper Whole Blend
¼ t. vomFASS Danish Smoked Sea Salt
1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Spicy Smoked Paprika, for garnish
Cream or milk, as needed, to make the filling easy to pipe.
Finely chopped fresh chives or parsley, for garnish

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Enjoy!

Chili Mango Shrimp Cilantro Pesto Pizza Serves 4

Mango ShrimpShrimp Pesto Flatbread Pizza vomFASS Mall of America Minnesota Food.JPG
8 – 12 medium sized raw shrimp, skins, tails and veins removed
2 T. vomFASS Red Pepper Extra Virgin Olive Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
1 T. vomFASS Mango Balsamic Star
1 clove minced garlic
½ t. vomFASS Chili con Carne spice blend
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste
Pizza crust of choice

Cilantro Pesto
3/4 C. fresh cilantro leaves
1/4 C. parsley leaves
2 garlic cloves, coarsely chopped
2 T. pine nuts
¼ C. Cheese Bros. Parmesan, grated
½ C. vomFASS Don Carlos Extra Virgin Olive Oil
½ t. vomFASS Himalayan Sea Salt      vomFASS Peppercorn Mix 

Mango Shrimp
Combine oil, vinegar, garlic, salt and pepper in a glass bowl or zip top bag. Add shrimp and marinate 15 – 20 minutes; no longer, as shrimp will break down in acidity. Empty shrimp and marinade into hot pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste.

Cilantro Pesto:
Add greens, garlic and nuts to food processor. Process until chopped. Add olive oil, salt and pepper and blend until smooth. Stir in Parmesan. 

Preheat oven to 425 degrees. Spread pesto mixture onto crust. Top with Shrimp. Bake until toppings are hot and crust is lightly browned, about 10-12 minutes.

Blueberry Lemon Dessert

1 pre-made angel food cake
Vanilla ice cream
vomFASS Blueberry Balsamic Star Vinegar OR Blueberry Liqueur
vomFASS Lemon Extra Virgin Olive Oil OR Lemoncello Liqueur
vomFASS Basil Citrus Sea Salt

Cube cake and place a few cubes in each serving bowl. Add a scoop of vanilla ice cream. Drizzle with oil and vinegar or liqueurs. Finish with a pinch of basil citrus sea salt.

Wine and Beer
When you want something super simple, but still special enough to delight your foodie football fans, stock a variety of wines for the four major wine preferences: white/red, sweet/dry. We can help you select from our family-produced, small production, all natural wines. Today we are tasting four wines from Golan Heights Winery, twice named Best Winery in the World! Craft beer is so popular and we are proud to offer two options from Boom Island Brewing in Northeast Minneapolis.