Mediterranean Lifestyle: Tapas, por favor!

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

Tapas Cooking Class Potatoes Tom vomFASS Mall of America
Tom did a great job of demonstrating how easy it is to create Tater Tapas!

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 Toasts Serves 12

½ C. mayonnaise

Tapas Cooking Class Tuna vomFASS Mall of America
Jake demonstrated impressive kitchen skills as he showed the class how to create delicious Tuna & Red Pepper Toasts.

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 bias Brush 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.

vomFASSified by Tamra Kramer, inspired by this recipe from Serious Eats.

Shrimp and Chorizo Flatbreads Serves 16

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.

vomFASSified by Tamra Kramer, inspired by this recipe on FoodandWine.com

Garlic Hummus

1 can chick peas, drained

Tapas Cooking Class Hummus vomFASS Mall of America
Nice job of making hummus for the first time, Pete! And what’s up with only the guys demonstrating recipes this week?!

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

Directions

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.

Advertisements

Deviled Eggs Two Ways

So maybe you wouldn’t trade that Cadbury Chocolate Egg for a Deviled Egg. But then again, maybe you haven’t tried a vomFASSified Deviled Egg! Here are two recipes for putting some zip in your app!

Curried Deviled Eggs

Serves 12 (2 each)

12 large eggs, hard boiled and peeleddeviled eggs Easter vomFASS Mall of America Minnesota Food1/3 C. mayonnaise
2 t. vomFASS White Grape Balsamic Vinegar
½ t. vomFASS Madras Curry Powder, more for garnish
1 T.  vomFASS Walla Walla Sweet Onion Mustard
vomFASS Himilayan Sea Salt and Indian Green Pepper to taste
vomFASS Calamansi Balsamic Pearls
cream or milk to moisten yolks, as needed

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth.  Add the mayonnaise, vinegar, curry powder, mustard, salt and pepper and mix well. 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 Curry  and Calamansi Balsamic Pearls before serving. Use a small spoon to create a little divot in each yolk mixture to keep the pearls in place. Enjoy!

 

Smokin’ Good Deviled Eggs

Serves 12 (2 each)

Ingredientsdeviled eggs recipe Easter vomFASS Mall of America Minnesota Food

12 large eggs, hard boiled and peeled
1/3 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar
1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Garlic Pepper Whole Blend and Danish Smoked Sea Salt, to taste

Cream or milk, as needed, to make the filling easy to pipe.
vomFASS Spicy Smoked Paprika and Raspberry or Calamansi Balsamic Pearls, for garnish

Directions

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 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. Make a small divot in each yolk and add a few balsamic pearls. Enjoy!

 

Week 4: Tailgating for Foodie Football Fans

Week 4 Football SuperBowl 2018 vomFASS Mall of America Minnesota Food

Mustard Dip Yield 2/3 Cup

Ingredients
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

Directions
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

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

Directions
Arrange all ingredients on a platter.  Enjoy!

Roasted Veggies Serves 4

Ingredients
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

Directions
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

Directions
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

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

Week 1 Menu for Foodie Football Fans

It’s football season! Which means it’s party season. Regardless of whether you’re intently watching every play, or find the commercials more entertaining than first downs – we’re all big fans of football party food!

Week 1 image

Each week of the regular season, we will publish a suggested menu and recipes for entertaining the gang – whether you’ve got the game on or not! Our tip for the week: keep it simple so you can enjoy your guests – and the game – as much as they enjoy noshing on easy, delicious (psst – and healthy!) food featuring vomFASS olive oils, vinegars, spices, liqueurs, wines and spirits!

Argentina BBQ Toasted Almonds Serves 12almonds

Ingredients

3 T. vomFASS Argentina BBQ spice blend
2 T. vomFASS Pepone Extra Virgin Olive Oil
3 C. raw almonds

Directions

Preheat oven to 350 degrees. Mix the spice blend and olive oil in a medium bowl. Add almonds and toss to coat. Spread onto a sheet pan. Bake about 15 – 20 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in airtight container up to 5 days.

Ham & Cheese Pinwheels Serves 16 (two each)

IngredientsIMG_4990

½ lb. deli ham
½ lb. Cheese of choice, thin sliced
4 large flour tortillas or sandwich wraps (gluten free, optional)
Veggies of choice, sliced very thin
1/3 C. mayonnaise
2 T. vomFASS Walla Walla Onion Mustard
1 or more jars vomFASS Chutney: Mango, Raspberry, Fig

Directions

Mix mayo and mustard. Spread a thin layer onto a tortilla, all the way to edges.  Work on just one tortilla at a time, keeping the others in original packaging or a plastic zipper bag. Place ham, cheese and veggies onto tortilla, leaving about an inch of tortilla uncovered on the side that will be the outside edge. The mayo/mustard mixture will help keep the edge sealed. Roll up the tortilla. Cut into about 8 one inch pinwheels. Keep finished pinwheels covered in plastic wrap until ready to serve. Place an appetizer knife or small spoon into each chutney jar, or transfer contents to a condiment sized serving bowl for guests to use as garnish for their pinwheels. Enjoy!

Veggie / Chip Dip

Ingredients

1 C. plain Greek yogurt or sour creamveggie tray vomFASS Mall of America Minnesota Food
3 T. vomFASS Fried Potato Spice
2 t. vomFASS Spanish Red Wine Vinegar

Directions

Combine all ingredients in a bowl and mix well. Serve with your favorite veggies or chips. May be made a day or two in advance.

Balsamic Grilled Peaches on a Stick Serves 8

Ingredients

2 peaches, halved and pitted
¼ C. vomFASS Pepone Extra Virgin Olive Oil
¼ C. vomFASS Aceto Balsamico Maletti
½ C. plain Greek yogurt
1 dropper liquid Stevia with vanilla
¼ C. Pistachios, crushed
8 six-inch skewers (if using wood skewers, soak in water for 15 minutes)

Directions

Pre-heat grill or oven to 450 degrees. Wash and dry peaches. Cut them into quarters and dispose of pits. Spear each peach quarter onto a skewer. Place on baking pan with edges, brush with olive oil. Grill or roast for 4 – 5 minutes, turning half way through. Brush or drizzle with Maletti. Grill or broil another 3 – 4 minutes. In the meantime, stir Stevia into yogurt. Remove peaches from heat and place on serving dishes or tray. Add a dollop of yogurt to each peach, garnish with pistachios. May be grilled ahead of time and served chilled. Enjoy!

Apple Whiskey Sour Serves 1 / Serves about 16 Bourbon Apple Cider

Ingredients

1 ½ oz./ 750 ml vomFASS American Whiskey
1 T. / 1 C. vomFASS Apple Balsamic
2 oz./ 4 ¼ C. apple cider

Directions

Combine all ingredients in a shaker. Fill with ice for a short shake. Pour into a rocks glass serve with a twist of apple peel. May be batched ahead of time and refrigerated for serving to a crowd on the rocks.

 

Summer Harvest Menu #1

My favorite foodie time of year has arrived – summer harvest! It’s the perfect time to explore new easy, delicious and healthy veggie dishes. It’s also a great time to host a laid-back, al fresco dinner party for all the friends you’ve been meaning to connect with this summer. The recipes from our EDH Meals cooking class this week are great additions to a late summer party menu!

Baba Ghannooj Serves 8eggplant
(Inspired by Barbara Stafford’s Eclectic Entertaining cookbook.) 

Ingredients 

2 large eggplants
1 medium onion, peeled and quartered
4 t. minced roasted garlic
2 T. vomFASS Sesame Oil
¼ C. vomFASS Calamansi Balsam Vinegar
2 t. vomFASS Asia Tandoori spice blend
1 t. vomFASS Himalayan Sea Salt
Parsley, cilantro or diced tomatoes for garnish
Pita bread, corn chips and/or veggies for dipping, such as carrots, broccoli, cauliflower, mushrooms, cucumber, zucchini, bell peppers.

Directions

Preheat oven to 400 degrees. Bake eggplant about 40 minutes until soft. Cool, peel, cube. Process all ingredients in a food processor or blender until smooth. Taste and adjust salt, as needed. Serve at room temp with crackers, pita bread or veggies.

Charred Corn Salad with Basil Vinaigrette Serves 6 – 8
(Inspired by Kelly Nixon’s recipe on The Cooking Channel

Ingredients

Charred corn salad Minnesota Food vomFASS Mall of America
Photo credit: The Cooking Channel

6 – 8 ears fresh corn on the cob, shucked
1 small red onion, diced
1 ½ C. packed fresh basil leaves
1 clove garlic, minced
2 T. vomFASS Herb Garlic Sunflower Oil
vomFASS Danish Smoked Sea Salt
and Peppercorn Mix
¼ C. vomFASS Apple Balsamic Vinegar
¼ C. vomFASS Pepone Extra Virgin Olive Oil
1 (10-ounce) container small heirloom cherry tomatoes, halved

Directions

Preheat grill to 450 degrees. Brush or rub each cob with Sunflower Oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Set corn aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.

In a large mixing bowl, combine corn, tomatoes and onion. Drizzle the vinaigrette over salad and toss to combine. Season with salt and pepper.

Roasted Vegetable Medley Serves 6 – 8

Ingredients

5 cups assorted vegetables, cut into bite sized pieces, such as:
Broccoli, Cauliflower and carrots OR
Zucchini, yellow squash, bell pepper and onion
vomFASS Porcini Extra Virgin Olive Oil
vomFASS Argentina BBQ spice blend, to taste
vomFASS Aceto Balsamico di Famiglia

Directions

Place vegetables in large mixing bowl and drizzle with olive oil. Spread onto baking sheet and sprinkle lightly with seasonings.  Roast at 450 degrees until tender-crisp (10 minutes for porous veggies, up to 20 minutes for more dense veggies). Add more salt and pepper to taste.

Tapas – vomFASS style Serves 6 – 8

Ingredients

Corn tortillas
vomFASS Porcini Extra Virgin Olive Oil (or your choice)
1 – 2 Avocados
Cheese of choice, shredded or crumbled (optional)
Baba Ghannooj or hummus, roasted veggies, charred corn salad, shredded pork or chicken, or steak strips (ask about marinating ideas!)tapas Minnesota food vomFASS Mall of America

Directions

Heat corn tortillas on grill or in oven or microwave. Keep warm bet ween two plates or other covered dish. Top with Baba Ghannooj, roasted veggies, Charred Corn Salad, cheese and/or toppings of choice. Add seasonings to taste: Sea Salt, Pepper, Asia Tandoori, Argentina BBQ, etc.

Honey Balsamic Pears with Walnut Oil and Gorgonzola Serves 4

Ingredients

2 pears, halved and cored
¼ C. vomFASS Pepone EVOO
¼ C. vomFASS Honey Balsamic Star
¼ C. vomFASS Walnut Oil
2 T. Gorgonzola Cheese crumbles
1 t. vomFASS Chai Masala

Directions

Place pears and Chai Masala on a pan, brush with olive oil. Grill, cut side down, for 4 – 5honey balsamic pears recipe Minnesota food vomFASS Mall of America minutes. Turn and grill another 3 – 4 minutes. Remove pears from heat and place on serving dishes. Add gorgonzola, drizzle with Honey Balsamic Star and Walnut Oil.

Alternative for a crowd: cut pears into large cubes. Combine pears, olive oil, vinegar and Chai Masala in bowl. Place on a pan and grill or roast until tender crisp. Transfer pears and juices to serving bowl and toss with Walnut Oil and Gorgonzola. Dish up in dessert bowls or cups.

Wine pairing recommendations: Tempranillo, Chianti or Lambrusco, all available at vomFASS at Mall of America.

Easy Summer Party Food

It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to IMG_3005pack in as many gatherings as possible with family and friends during the social season – otherwise known as summer, a.k.a. road construction season. And to me, socializing goes hand in hand with fabulous food and drink!

I’ve noticed that my cooking class recipes have had a certain Summer theme: Food and drinks that are fast and easy (because our summers are SUPER busy!), don’t require much heat to prepare (because it IS occasionally hot in Minnesota!), and include ingredients that can be left out for a couple hours at an outdoor party without spoiling (olive oil, balsamic vinegars and spices are great for that!) Of COURSE these dishes are delicious, because otherwise, what’s the point?! (psst! don’t tell anyone they’re pretty healthy, too!)IMG_3003

So here is the handout from one of my recent cooking classes: Mediterranean Lifestyle Summer Party Recipes. Three quick and easy party food recipes and three yummy sangria recipes to get you started on your summer party menu planning. By the way, there are LOTS more recipes from my classes, so if you need more ideas, just stop by vomFASS at Mall of America or call us at (952) 426-3222. Ask to speak to someone about ideas for putting vomFASS products to work on a SMASH HIT menu for your next social gathering, whether you’re hosting or just bringing a dish to pass!

Happy Summer Socializing, fellow foodies!

Fall party recipes

Thanks to my friend and vomFASS colleague Melissa B, owner of vomFASS Des Moines, for the inspiration for these fun recipes for witches, goblins and scary clowns. Well maybe not scary clowns! I think they were axed from the season this year. I won’t miss them at my party, will you? 🙂

Morgue-a-rita – 1 serving

1/2 oz vomFASS Mango Balsam Vinegar
1/2 oz lime juice
1/2 oz vomFASS Passion Fruit simple syrup
1 oz Tequila
1 oz vomFASS Blood Orangecello
vomFASS Basil Citrus Sea Salt, for rimming glass.
vomFASS Grenadine for goulish garnish.

Mix ingredients in a shaker and serve on the rocks, in a salt rimmed glass, and garnish by dripping grenadine down sides of glass. This recipe is easy to multiple in a batch for a crowd.

Ghostly Guacamole! Serves 4 – 6 mango_guacamole_rs

2 ripe avocados
1 small red onion, finely diced
2 Tbsp fresh Cilantro, chopped
1 Tomato, diced
1 Jalapeno Pepper, finely minced
2 Tbsp vomFASS Calamansi Balsam Vinegar
1/8 tsp cumin
vomFASS sea salt and Peppercorn Mix, to taste

Slice avocado in half and remove pit. Scoop avocado into medium bowl and coarsely smash with a fork, leaving some chunks. Add remaining ingredients to bowl, stirring gently to incorporate.  Season with salt and pepper to taste.  Serve immediately or chill for up to 1 hour with plastic wrap placed directly on top to seal out air.

Deadly Delicious Pumpkin Soup Serves 4 – 6pumpkinOilonSoup.png

1/2 Medium Onion, diced
3 cloves Garlic, minced
3 slices Bacon, minced
3  Anchovies (optional)
2 T vomFASS Chili Oil
1 small Pie Pumpkin (3-4#)
2 Mangoes
1/4 cup vomFASS Mango Balsam Vinegar
4 cup Chicken or Vegetable Stock
1 T. vomFASS African Rub Seasoning
vomFASS Salt and Pepper to taste
1 T vomFASS Styrian Pumpkin Seed Oil

Halve and seed the pumpkin. Place cut side down on a baking sheet with 1/4c water and place into a preheated 400° F oven. Cook the pumpkin for 40 -45 minutes or until tender. Remove from the oven and allow to cool. In a 2 qt pot over medium heat add the chili oil, anchovies, bacon, garlic, and onion. Sautee until the onions are translucent. Peel, seed and dice the mangoes. Add the mangoes and African Rub seasoning to the pot. Continue to cook stirring occasionally until the bacon gets slightly crisp. Remove from the heat and add the Mango Balsam Vinegar. In a food processor place the peeled roasted pumpkin, the contents of the 2 qt pot, and 1 cup of stock. Puree until smooth., add more stock as needed. Return the mixture to the pot and place over medium heat. Adjust the consistency to taste with the stock, then season with salt and pepper. When serving the soup, drizzle a small amount of Styrian Pumpkin Seed oil over the top.