Food and drink are your love languages, vomFASS is your translator! In Mall of America's Culinary on North (N345), we delight in experiencing extraordinary olive oil, balsamic vinegar, spices, wine, whiskey, brandy, liqueurs and more. Free tastes daily. Cooking, wine and spirits classes weekly. Gifts of great taste, customized as desired. Only the best, always.
The most surprising things people learn in our cooking classes is that oil and vinegar aren’t just for salads. We use them as flavor and wellness enhancements to every meal of the day + snacks and beverages! Today we share two recipes that will perk up a yogurt parfait with flavorful, lasting energy to get you through the morning. Make a double batch and package some in half-pint jars to give as a cute and healthy gift!
Honey Lemon Granola
2 C. gluten-free old-fashioned rolled oats
½ C. sliced or slivered almonds, walnut pieces or other favorite nuts or seeds
2 T. brown sugar, packed
Light sprinkle of vomFASS Sea Salt
¼ t. vomFASS Cinnamon
2 T. vomFASS Lemon Extra Virgin Olive Oil
2 T. vomFASS Forest Honey
2 T. white sugar
2 t. pure vanilla extract (we used our homemade vanilla extract made with vanilla beans and aged rum)
¼ C. Dried fruit, such as raisins, craisins, chopped apricots, etc. (optional)
Preheat oven to 300°. Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray. In a large bowl, stir together oats, almonds, brown sugar, salt, and cinnamon.
In a small saucepan over medium heat, combine the olive oil, honey and white sugar. Bring to a simmer over low heat stirring constantly with a whisk to dissolve sugar. Once mixture comes together and simmers about 30 seconds, remove from heat. Whisk in the vanilla.
Pour hot mixture over oats mixture. Stir well. Spread granola on prepared pan. Bake until golden brown, about 20 minutes. Stir mixture once or twice during the baking time. Remove granola from oven. If you want to add dried fruit, do so now. Cool granola completely. For smaller chunks, stir several times while it cools. When cool, break granola into desired size. Store in an airtight container.
Honey Balsamic Glazed Almonds (or other nuts!)
2 C. Almonds or other nuts
¼ C. vomFASS Honey Balsamic Star Vinegar
2 t. vomFass Grape Kernel Oil
light sprinkle of vomFass Pyramid Sea Salt, ground
In a nonstick skillet (I like to use cast iron for this, for even heat), bring honey balsamic and oil to boiling over medium heat. Stir in nuts. Lower heat and cook 3 minutes stirring constantly until liquid evaporates. Sprinkle salt over nuts. Cook a few more minutes, stirring constantly to keep from scorching, until nuts are well-coated. Remove from heat. Spread nuts onto parchment paper. Cool completely. Break nuts apart. Store covered tightly at room temperature. Enjoy as a snack, on salads or on a yogurt parfait, as pictured.
This week’s Mediterranean Lifestyle Cooking Class at vomFASS in Mall of America put the spotlight on Spain and their delightfully delicious tradition of tapas.
Tapas are a variety of small savory Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. To “tapear,” going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain, especially in the south. Learn more about tapas in this great guide to tapas bars and restaurants in Sevilla.
Tapas are perfect appetizers for your summer parties, or serve several for a “small plates” dinner party. Pair them with one or more of our Spanish wines currently in stock. I especially love Cava or Tempranillo with these dishes. These recipes were a huge hit in class this week (and vomFASS staff scarfed up the leftovers very quickly!). I hope you enjoy them as well! And I invite you to join us in a future cooking class. Check out our schedule. Call us at 952-426-3222 to order the vomFASS products included in these recipes.
Tater Tapas Serves 8 – 10
15-20 mini potatoes
¼ C. Manchego Cheese, finely shredded
¼ C. vomFASS Truffle Extra Virgin Olive Oil vomFASS Sea Salt & Pepper ¼ C. Sour cream or Plain Greek Yogurt
½ t. vomFASS Fried Potato Spice 3 green scallions, tops cut on a diagonal
Fill stock pot with enough water to cover potatoes, add a teaspoon of sea salt and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 5 – 10 minutes, depending on the size of potatoes (do not overcook). Strain and cool enough to handle or refrigerate up to 4 days before using.
Preheat oven to 425 degrees. Using a paring knife, cut each potato with 3 to 4 slices halfway through. Place potatoes on baking sheet. Drizzle with Truffle oil. Sprinkle with cheese, salt & pepper. Roast until slightly brown and crispy, about 10 minutes. While roasting potatoes, combine Fried Potato Spice and sour cream or yogurt. Remove potatoes from oven and cool slightly. Top with a tiny dollop of sour cream/yogurt mixture and garnish with scallions before serving.
Tuna & Red Pepper ToastsServes 12
½ C. mayonnaise
½ C. vomFASS Don Carlos Extra Virgin Olive Oil, divided; more for serving
1 T. minced garlic
3 t. vomFASS Calamansi Balsam Vinegar, divided
2 – 7 oz. cans tuna, drained
1 small shallot, minced (about 2 tablespoons)
1 T. small brined capers
3 T. minced fresh flat-leaf parsley leaves, divided vomFASS Pyramid Sea Salt and freshly ground Peppercorn Mix, to taste
1 jar vomFASS Red Pepper Pesto ¼ C. Manchego Cheese, finely shredded
12 baguette slices, cut on a sharp biasBrush baguette slices with olive oil and lightly toast under a broiler or on a grill.
Combine mayo, ¼ cup extra virgin olive oil, minced garlic, 1 t. Calamansi Balsam Vinegar and sea salt, to taste. Set mixture aside for a moment or make in advance and refrigerate up to 2 days.
Combine Red Pepper Pesto with Manchego cheese and set aside.
Place tuna in a medium mixing bowl and break it up with a fork. Add to tuna: ¼ cup of the aioli you just made, minced shallot, 2 teaspoons Calamansi Balsam Vinegar, capers, 2 tablespoons minced parsley, and ¼ cup of olive oil. Fold mixture gently to incorporate all ingredients. Adjust seasoning to taste with salt and pepper, adding more vinegar, olive oil, or aioli for flavor if desired.
Spread Red Pepper Pesto mixture in a thin layer onto toasted baguette slices. Arrange baguette slices on a serving board. Top them with a spoonful of tuna mixture, followed by a small dollop or drizzle of remaining aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Serve immediately.
One 14-ounce can diced tomatoes, drained, or 1 1/2 C. fresh diced tomatoes
2 T. vomFASS Don Carlos Extra Virgin Olive Oil 1 T. vomFASS Forest Honey 1 T. vomFASS White Balsamic Vinegar 1 small shallot, minced
1 garlic clove, minced
1 t. vomFASS Aglio Olio Pepperoncino spice blend vomFASS Sea Salt and freshly ground Peppercorn Mix ½ C. hummus (see recipe below)
4 pocketless pita breads
½ C. thinly sliced dry chorizo (2 ounces)
½ pound shelled and deveined cooked small shrimp
1 C. Manchego cheese, shredded vomFASS Aceto Balsamico Maletti, for garnish
Preheat oven to 425°. In a medium bowl, mix tomatoes with olive oil, honey, vinegar, shallot, garlic, spice blend, salt and pepper. Stir in shrimp.
Spread hummus on pita breads. Top with chorizo and Manchego. Bake directly on the oven rack for about 4 minutes, or until cheese is melted. Transfer flatbreads to work surface. Using slotted spoon, top with tomato mix. Quarter flatbreads, drizzle with Maletti and serve.
2 T. vomFASS Toasted Sesame Oil 2 T. vomFASS Garlic Extra Virgin Olive Oil (more, as needed)
1 T. vomFASS Calamansi Balsam Vinegar vomFASS Sea Salt, to taste
Using a food processor or blender, combine all ingredients. Slowly drizzle in more garlic olive oil while mixing, if needed, until desired consistency. Serve with corn chips, fresh veggies as a dip. Also good as a sandwich spread or pizza base sauce.