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!

 

Advertisements

Easter Brunch at Home

You can fight the crowds of people Sunday morning for a turn at Easter brunch in a restaurant. Or, you can make this easy, delicious and healthy brunch at home while in your PJs, with your favorite music streaming and sipping on a glass of bubbly!

Here’s our suggestion: Asparagus + Manchego Cheese Omelets – Serves 4Brunch at Home Omelet Asparagus vomFASS Mall of America

Ingredients

1 lb asparagus
8 eggs
1 C. Manchego cheese, grated
vomFASS ingredients:
Lemon Extra Virgin Olive Oil
Garlic Pepper Whole Blend
Herb Garlic Sunflower Oil
Pyramid Sea Salt
Indian Green Peppercorns

Tomatoes, avocado, or green onions for garnish.

Directions

Heat oven to broil. Wash asparagus and snap off tough ends. Blanch asparagus for 2 minutes in a steam basket over boiling water in a large saucepan. Then rinse asparagus in cold water to stop cooking. Pat dry on paper towels. (You can blanch a day in advance and hold in a container or zipper bag in the refrigerator until the next morning.) Place spears on aluminum foil lined baking pan with Asparagus Grilled Vegetarian vomFASS Mall of Americasides. Drizzle with Lemon Extra Virgin Olive Oil, turning spears to coat evenly with oil. Crack Garlic Pepper Whole Blend generously onto spears. Broil for 4 minutes on top rack of oven. (If your grill is free from its snow bank, use that instead of broiling!) Hold asparagus in oven on low, or turn oven off to hold while making eggs.

Make omelets two eggs at a time. Crack eggs into a bowl and whisk. Add 1 T. water and a pinch of Pyramid Sea Salt, groundProsecco vomFASS Mall of America or crumbled with fingers, and a grind or two of Green Indian Peppercorns and whisk again. Heat Herb Garlic Sunflower Oil in an omelet pan or small non-stick saute pan over medium high heat until oil is hot. Add eggs, reduce heat to low and cook until set but not dry. A cover can help get the center set. Slide omelet onto plate and put in oven to hold with asparagus. Cook the remaining omelets. Assemble with asparagus, add grated 1/4 cup grated cheese to each omelet, saving some for garnish. Add other garnishes desired.

Pair with sparkling wine, such as our beautiful Sentio Prosecco from Italy, on its own or add orange juice for a Mimosa. Enjoy!

Simplify: instead of omelets, simply scramble the eggs all at once and serve with asparagus on the side and grate cheese over all.

Signature Experiences at vomFASS in Mall of America®

Signature Experiences for Private Corporate, Tour and Social Groups

We enjoy working with event planners and corporate contacts to develop extraordinary, vomfass15-2495.JPGprivate group experiences! Choose from the options below, or contact me to discuss a customized version. Our products are terrific for gifting, too, so let’s chat about swag bag options, top producer awards, employee and client gifts and more. Review our Booking Agreement. Contact us at reservations@vomFASSTwinCities.com or 952-426-3222 for more information or to schedule your private event at vomFASS in Mall of America, Level 3, North (N345), Bloomington, MN. Read this review of our Signature Experience on the yTravelBlog.

The Art of Delicious Dining – Mediterranean Style

Group size: 15 – 20          Starting at: $35/person
Duration: 90 minutes

Description: Presentation and three-course tasting meal with light interaction involving guests. Presentation by Tamra Kramer, local owner of vomFASS, including overview of Mediterranean lifestyle, health benefits of oils and vinegars, how to use them, highlights of her entrepreneurial journey and insights into a family-owned international gourmet business.

Upgrade options: 5 Courses or Upscale Menu: +$10 – $20/person
Wine: +$10 – $20 / person          Spirits: +$10 – $20 / person

The Art of Delicious Dining – Small Plate Cooking Class

Group size: 3 to 12         Cost: $50/person; minimum fee $400
Duration: 90 minutes

Description: small plates tasting meal with significant cooking interaction involving guests.

Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.

DIY Vinaigrettes and Salads

Group size: 3 to 12       Cost: $25/person; minimum fee $100
Duration: 45 – 60 min.

Description: Enjoy learning how to make your own delicious and nutritious vinaigrettes and salads, and get a mini intro to the Mediterranean way of healthy eating.

Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.

Wine Appreciation Experience

Group size: 6 – 20       Starting at: $32/person; minimum fee $400
Duration: 1 – 1.5 hours

Upgrade options: Premium wine selection +$10/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of wine paired with light bites.

Customer Feedback on a Signature Event: 

“Our group loved the dinner and everyone agreed it was the best meal we shared on our entire trip to Minneapolis.  The staff was wonderful, the presentation was interesting and the food was delicious!”

International Whiskey/Whisky Appreciation

Group size: 6 – 20              Cost: starting at $32/person
Duration: 1 to 1.5 hours

Upgrade options: Premium spirits selection +$10 – $15/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of five whiskey/whisky selections complemented by light bites.

Brandy Appreciation

Group size: 4 – 20                  Cost: $40-50/person
Duration: 1 to 1.5 hours

Upgrade options: Premium spirits selection +$10 – $15/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of five brandy selections complemented by light bites.

Absinthe Appreciation – Fact, Fiction and Flavor

Group size: 6 – 30                           Cost: $40/person
Duration: 1 to 1.5 hours

Upgrade options: buy vomFASS product gifts for your guests to take home

Description: Taste and learn about the colorful history of authentic French Absinthe, complemented with light bites.

Cocktail Mixology Class

Group size: 6 – 20                           Cost: $40-$50/person
Duration: 1 to 1.5 hours

Upgrade options: buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about making a flight of cocktails, complemented by light bites.

vomFASS Public Class Schedule

Not enough people for a private event? Check out our public events on our Facebook events page and call to register for a scheduled class.

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

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 3: Tailgating for Foodie Football Fans

Week 3 image

Rosemary & Brie Baked Apples

Ingredients

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

Directions
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

Ingredients
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

Dressing:

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

Salad:

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)

Directions
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

Directions
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

Ingredients
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

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 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

Ingredients
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 

Directions
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. 

Pizza:
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

Ingredients
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

Directions
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.

Enjoy!