We are so pleased to be able to offer "the girl & the fig" products at Gatewood Hall. Created by Sondra Bernstein proprietor of the renowned Sonoma, California restaurants Estate, The Fig Cafe and The Girl & The Fig these products will make your mouth, heart and stomach sing for joy!
The fig and port vinaigrette is the signature dressing for the famous grilled fig & arugula salad at Sondra's girl & the fig restaurant. A perfect balance of tangy and sweet. Serve on a salad of arugula, toasted pecans, pancetta, grilled figs & chevre. (say it with me, HEAVEN!!!!). You can also use it as a marinade for pork or chicken.
The Apricot Fig Chutney is probably one of the most popular products from the girl & the fig. Plump apricots and calimyrna figs are a fantastic combination for flavor and texture. With a hint of ginger, spices and dried cherries, this chutney is a very versatile condiment that will add another flavor dimension to your favorite dish.
The most popular box lunch sandwich from the girl & the fig is the house-roasted turkey, apricot fig chutney, fiscalini cheddar cheese on a baguette. (YUMMY!!) You can also...
- Add to a cheese and charcuterie platter.
- Marinate chicken or pork chops with apricot fig chutney and grill.
- Serve as a condiment for pork loin, roast chicken, turkey breast
- Serve on a Grilled Cheese Sandwich
- Mix with Cream Cheese or Mascarpone and make Stuffed French Toast.
Mostarda is an Italian condiment made of candied fruit with a kick from mustard or mustard seed. Traditionally mostarda was served with boiled meats called bollito misto which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. Subtle flavors of rosemary, cinnamon, coriander, and ginger add depth and create a nice balance in the multi-dimensional product. Serve alongside charcuterie or cheese, or even as a spread on a sandwich . We served a sample at our last block party and Brenda along with one of our guests agreed that it would be fabulous on a peanut butter sandwich..that is where Italian meets the south! I think a big tablespoon in Greek Yogurt or in oatmeal would be extremely satisfying. Also delicious as a condiment or sauce with grilled chicken, pork, lamb, and sausage. You will love it!
The red onion confit is a blend of red onions, red wine vinegar, red wine, sugar, thyme, salt, pepper. Serve with charcuterie dishes, grilled sausages, barbecued chicken and meats. Add to a turkey or cheese sandwich. It almost has a sweet and sour flavor and adds a nice addition of flavor to the most basic recipes.
- Serve with charcuterie dishes, grilled sausages, BBQ chicken and meats.
- Add to a turkey or cheese sandwich.
- Use as a condiment for cheese platters.
- Warm gently and use as sauce for pork, chicken, turkey, or beef.
- Use as a sandwich condiment or on a burger. YUM!
- While braising, add a couple tablespoons to the pot.
- Add a few tablespoons to sautéed vegetables. (I do this and it really dresses up something simple!)
The salts are wonderful blends that include:
Fennel citrus herb blend - A blend of fennel seed, lemon and orange peel, sea salt, lavender, mustard seed and other spices. Sprinkle on fish, chicken or pork before pan searing or grilling. Add water to brine pork or chicken.
Lavender sea salt- Simple lavender flowers blended with grey sea salt. Subtle scent and flavor makes this a great addition to certain dishes for an unusual dose of flavor. (I love it on fresh heirloom tomatoes!)
Citrus sea salt- Oven dried lemon and orange peel mixed with grey sea salt. Sprinkle on fish, chicken or pork before pan searing or grilling. Toss with pasta or risotto. Serve as a condiment on the table.
We also have Sondra's outstanding cook book that is full of great recipes that promote her vision of country food with French passion.
Stop in this weekend we will be having tastings of some of the girl and fig products...we will get you hooked!! See you soon!