Share Your Recipes
Big news! We are excited to announce that work is underway on a sequel to our top-selling cookbook, In the Kitchen with Fustini's.
Even better news--YOU can be a part of it! We're inviting any and all recipes for possible inclusion in the upcoming How Fustini's Does Fustini's cookbook. If you have an original recipe that incorporates Fustini's in the ingredients, we'd love to hear from you.
Authors of recipes published will receive a complimentary copy of the cookbook and their favorite pairing.
Click
here to submit your recipe. All recipes must be received by May 15 for consideration.
Gourmet-up Easter Dinner
Here are some quick and easy suggestions for adding a little pazzaz to this year's Easter dinner:
* Use Tarragon or Tunisian Harissa EVOO in your deviled egg filling for a new, fresh flavor.
* Reduce Maple balsamic with some dried black currants, add a bit of chicken stock and use it to glaze ham (can baste or add as a finishing sauce).
* Mix a bit of White Truffle EVOO, salt and pepper over asparagus. Cook on outdoor grill or roast in 425 degree oven until tender.
* Chop rinsed kale into small pieces (make sure it is dry). Put in a bowl and toss with Meyer Lemon or Chipotle EVOO until coated. Salt and lay in a single layer on a cookie sheet. Bake at 350 degrees until crunchy (about 10-15 minutes).
* Add Cinnamon Pear balsamic to cooked bacon bits. Spread bits on a baking sheet, roast in oven 15 minutes or long enough to caramelize the vinegar. Top baked sweet potatoes with bacon.
* Pineapple Dijon Glaze
2 Cups Golden Pineapple balsamic
2 Tbls sugar
1/2 Tbls fresh chopped thyme
1/2 Cup Dijon
Heat sugar and balsamic until sugar is dissolved. Whisk in thyme and Dijon. Brush on ham the last half hour of cooking. * Balsamic Marbled Eggs
12 large, hard boiled eggs (shell cracked, but still on)
3 Cups water
1 Cup 18-year Traditional balsamic
2 Tbls sugar
Bring water, balsamic and sugar to a simmer. Add eggs (add more water if needed to cover the eggs). Remove from heat and let cool to room temperature. Leave eggs in mixture and refrigerate for 2 hours. Remove eggs from liquid and peel.
