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.
Viola’s Congratulations! Seasoned Sea Salt, to taste
1 tsp. garlic, minced
Calamansi Caper Butter Sauce:
1 T. vomFASS Calamansi Balsam vinegar
1/2 C. white wine (I used Chardonnay)
4 T. chilled butter, cut into small cubes or slices
2 T. capers, drained
Cut salmon into 4 equal pieces or leave the filet whole. Place salmon on aluminum foil, in a plastic zipper bag, or in a covered dish. Whisk the marinade ingredients together and drizzle onto salmon. Refrigerate 30 minutes or up to 2 hours.
Remove salmon from the marinade, or if you made a foil packet, leave in the foil and vent it.
Grill or broil for about 10 minutes, depending on the thickness. Remove any cover and finish grilling or broiling, to your preferred level of cooked.
While salmon is grilling, place the wine and Calamansi Balsam vinegar in a saucepan over medium high heat and allow it to come to a boil for 5-10 seconds. Keep your nose away from the vapor!
Reduce heat to lowest possible, whisk in the butter a few pieces at a time until the sauce is thick enough to coat the back of a spoon. The butter must never come to rest, or the sauce will separate and become oily.
Once the butter has completely incorporated, remove from heat and stir in capers.
Serve over the salmon.
Lemon Almond Rice
1 Pkg. Viola’s Lemon Almond Rice
1 T. vomFASS Basil Extra Virgin Olive Oil (or your favorite)
2 1/2 C. chicken or vegetable stock (more if needed)
Viola’s Congratulations! Seasoned Sea Salt, to taste
1 – 2 tsp. Calamansi Balsam vinegar
1 T. butter (optional)
Add olive oil to a medium saucepan over medium heat. Add rice and stir until glossy and warm. Add broth and seasoned sea salt. Bring to a boil. Reduce heat to simmer and cook about 20 minutes until al dente or your preferred texture, adding more liquid if needed. Add more seasoned salt, if needed, the splash of Calamansi vinegar and butter, if using. Stir and serve or cover and keep warm until serving, adding more liquid if needed prior to dishing up.
Have you ever entered a room to meet eight people for the first time and leave 90 minutes later with eight new friends? That’s an awesome feeling, and it’s how tonight’s cooking class went. In fact, the photos ended up being more about the people than the food, but the happy smiles are because of the food and the experience, so that’s OK, right?
Francis is not THE most common name, yet we had two people in the class by that name and almost every else knew or were related to a Francis, including me – so we got off on a congenial foot by declaring it Francis Night at vomFASS! The night was also special because Francis from Memphis was celebrating her birthday and because we were graced by the presence of newlyweds who joined the class during their 12 hour layover on their way to honeymoon in Iceland! (Coolest newlyweds of the year!)
But enough about how much fun we had (DO join us next time!), let’s get to the recipes!
Shrimp Salad / Dip / Tacos
2 C. cooked cocktail-sized shrimp (mini) vomFASS Chili Sea Salt, to taste 3 T. vomFASS San Domenico or Jalapeno Extra Virgin Olive Oil 1 1/2 vomFASS Calamansi or Mango Balsam Vinegar 1/4 C. minced cilantro 1/4 C. sliced green onions 1/4 C. diced red bell pepper 1/4 C. Poblano pepper Tortilla chip scoops, romaine leaves, taco shells or salad greens Directions
Whisk together oil, vinegar and spices. Add remaining ingredients. Serve as desired: on greens for a salad, on lettuce leaves or taco shells, or with tortilla chips for an appetizer.
Sun-Dried Tomato Basil Pasta 6 servings
1 pkg vomFASS Basil Pasta OR 8 C. zoodles to replace pasta
1 t. Violas’ Caprese Salt or to taste
1 t. Violas’ Pepper with Herbs, or to taste
¼ C. vomFASS San Domenico Extra Virgin Olive Oil
1 – 2 T. vomFASS Herb Garlic Sunflower Oil OR Chili Sunflower Oil
1 jar vomFASS Sun-dried Tomatoes
½ C. chopped sweet onion
½ C. chopped orange bell pepper
2 t. minced garlic (fresh or jarred)
1 C. chopped fresh baby spinach
Parmesan Cheese, to taste
vomFASS Aceto Balsamico di Famiglia
Chop sun-dried tomatoes and set aside. Sauté onion and pepper with sunflower oil over medium high heat, just until tender crisp. Add garlic and sauté about one more minute. Stir in sun-dried tomatoes and seasonings. Set aside in pan. Cook pasta in boiling salted water 1 minute less than minimum recommended on package. Lift out of water and into the pan with sautéed veggie mixture, along with about ½ cup of pasta water. Add olive oil, spinach and adjust spices. Toss, cover and let rest in a warm place until ready to serve. Serve with parmesan and drizzle with Aceto Balsamico.
Ah, the North. Home to hot dish, Spam sandwiches and sub zero temperatures for 13 months out of the year. It’s like Winterfell but the locals have a different accent, dontcha know. Yes the food is weird and the weather feels like it should be spelled in all capitals but there’s a lot more happening here beyond those two talking points! For one, (and the focus of this week’s post) Minnesota is home to a healthy amount of distilleries, breweries and scenic wineries. After all, we need something to warm us up in the winter and to keep us cool in the summer!
Outside of the high quality, small batch and craft distilled products under the vomFASS label, we also stock quite a few MN products!
Carlos Creek winery in Alexandria, Minnesota, (easy to find, hard to leave) has been producing wine since 1999. Here at vomFASS in Mall of America, you can track down a number of their products available for purchase. Minnescato is an inspired homage to the much loved Moscato. It sparkles, she’s sweet and any hot dish would be lucky to pair with this wine made from local Minnesota grown grapes. For red wine lovers who don’t have that sweet tooth, Carlos Creek produces a Marquette from the grape of the same name which was developed by the University of Minnesota…It really doesn’t get more Minnesotan than that.
Also on our shelves you can find Round Lake Vineyards Frontenac Gris and Brianna. Two semi sweet options made for those long summer nights up at the cabin. Brianna has a decidedly tropical personality while the Frontenac Gris is packed with explosive notes of cranberry. Round Lake Vineyards is located just North of the Iowa border but that doesn’t stop them from frequently visiting us to drop off a sample bottle or two, come on in and give their wine a try!
Beer & Cider:
Beer is my first love. I’ve never met a brew I didn’t like. Okay maybe not that habanero IPA I had in Manhattan but that’s neither here nor there. A local Minneapolis Brewery, Boom Island, stole our hearts here at vomFASS Twin Cities. We carry their Dubbel, Tripel, Quad and Saison Belgian style ales as well as their Russian imperial stout, ‘Kollusion’ which is made with Dunn Bros. coffee and aged in Tennessee Whiskey barrels. Seriously consider picking some of this up, I don’t know where else this is still in stock other than our shelves.
Our Ciders are from Milk & Honey out of Cold Springs. “Alchemy,” an ice cider made from MN’s own Chestnut crab, is mellowed in bourbon barrels and sports a hearty, sweet and smooth personality. We also carry four other drier sparkling ciders also from Milk & Honey. If you’re on the lookout for ciders with a bit more depth and less of that alcoholic apple juice quality, be sure to check out the Milk & Honey products in our store!
The Hard Stuff:
Far North Spirits, Panther Distillery, Vikre Distillery and Rockfilter Distillery. All hand picked by us to stand tall on our shelves here at MOA in Bloomington.
Far North Spirits you will find…well, far north up in Hallock, MN. Basically put your toes in Canada and fall backwards and you’ll land in Hallock. We carry their Nordic style spiced rum, “Alander” and it would seem like the distillers unlocked the secret of distilling holidays because this tastes just like Christmas. Also on our shelves is ‘Roknar’ a rye whiskey from Far North (which we will be discussing more in next week’s post all about rye) that was bottled specifically for vomFASS after we tasted through their single barrels and picked our favorite! Panther Distillery from Osakis, MN, near the dead center of the state is well represented on our shelves. We carry “Saint Paul,” a three year old straight Bourbon, “Pike Street, which is another three year old bourbon, as well as “Spiked Apple” and “Minnesota 14 Maple” which are both sweeter and flavored two year old corn whiskeys. Vikre up in Duluth utilizes water from the mighty Lake Superior to produce their alcohol. If you are a fan of gin or absinthe or just happen to be a curious drinker, come in for a sample of ‘Ovrevann’. Meaning Lake Superior or Upper Lake in Norwegian, ‘Ovrevann’ is Vikre’s Aquavit. Definitely worth a taste. Finally from as far south and as far east as you can go here in the North Star state you’ll find Rockfilter Distillery in Spring Grove, MN. We carry their two year old bourbon, ‘Giants of the Earth’ which has a mash bill made up of corn, winter rye and sorghum. This one is for the fans of the bolder bourbons.
Minnesota is home to a hard working bunch. Here at vomFASS in MOA we stock the fruits of all that labor. I find that Rockfilter’s mission statement says it best:
“Our Norwegian ancestors fled a cold, hard place for a colder, harder place. It didn’t make them bitter, just busy. Like them, we continue to make the best of it. We farm. We make bourbon. Happily ever after.”
Whichever Minnesota beverage you choose to enjoy this summer, take a moment to appreciate who made it and where it came from. Happy drinking everyone. Skol!
Will O’Reilly is a Minnesota native who enjoys Minnesota spirits, wines and beers. Find him at vomFASS Twin Cities.
Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are.
With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.
Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:
1 bottle of wine (red, rosé, white)
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit
Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.
The sangria I made for my daughter’s birthday this week included these ingredients:
Bobbie’s Birthday Sangria
1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)
Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.
Risotto is one of my favorite dishes, and it’s so easy to make it new each time using different veggies, olive oil flavors or seasonings. And it’s a great way to use left-over grilled veggies this summer! And of course Minnesotans love easy new ways to prepare their fresh catch of Walleye, Northern Pike, Bass or Pan Fish. No problem if you don’t have access to fresh Minnesota fish. This preparation works equally well on Halibut, Cod or Salmon!
I recommend pairing this meal with a juicy, slightly off-dry white or rosé wine, such as Brand Weissburgunder, Sentio Pinot Grigio, Fausse Piste Oyster Sauce, or even a Prosecco or Cava from vomFASS at Mall of America. Enjoy!
Easy pan-fried or grilled fish
vomFASS Lemon Extra Virgin Olive Oil
vomFASS BBQ Fish Seasoning
Fish fillets of choice (I used halibut this time) 1 per person
vomFASS Calamansi Balsam Vinegar, to taste
Heat a sauté pan with Lemon Extra Virgin Olive Oil over medium heat. Add fish fillet(s), not over-crowding the pan. Grind BBQ Fish Seasoning over the fish. Sauté until golden. Flip once and finish sautéing until golden on the second side. Turn off heat under pan and allow to continue cooking with ambient heat just until fish is flaky and no longer translucent in the middle. Don’t overcook, as it results in a dry, tough fillet. To grill, use aluminum foil as your “pan” over medium heat. Serve with a drizzle of Calamansi Balsam Vinegar.
Risotto with Asparagus Serves 4-6
6 – 8 asparagus spears, washed, tough ends snapped off and cut into 2-inch pieces
½ medium onion, diced
1 t. minced garlic
2 T. vomFASS Lemon Extra Virgin Olive Oil (plus more for drizzling) vomFASS Sea Salt, to taste vomFASS Peppercorn Mix, ground, or to taste
1 T. butter
2 T. vomFASS Porcini Extra Virgin Olive Oil 1 C. Arborio rice
½ C. dry white wine (such as vomFASS Sentio Pinot Grigio)
4 C. chicken or vegetable stock
½ C. Parmesan Cheese, grated (we like Cheese Brothers Parmesan, from our friends at their Mall of America store)
Heat a large sauté pan (I like using cast iron for risotto for consistent heat) with Lemon Extra Virgin Olive Oil over medium heat. Sauté onion until slightly softened, about two minutes. Add asparagus and sauté a couple more minutes, just until tender-crisp. Finally, add garlic and sauté just a minute more, reducing heat as needed to keep garlic from burning. Use a slotted spoon to remove veggies from pan and set aside.
Heat butter and Porcini Extra Virgin Olive Oil to the same pan over medium heat. Add rice and stir to coat the grains, sautéing for a few minutes until rice becomes slightly golden. Add wine and cook until liquid is absorbed. Add about ½ cup of stock and ½ teaspoon salt to the rice. Stir, and simmer until the stock is absorbed. Continue to add the stock, about ½ cup at a time, stirring frequently. Each time, cook until the mixture is a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. During the last few minutes of cooking, add the sautéed veggies and salt and/or pepper to taste, if needed. Off the heat, add the Parmesan cheese. Mix well and serve with a drizzle of Lemon Extra Virgin Olive Oil.