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.

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