A few of our creations have successfully (and connivingly) evaded publication…until today! Here they are:
The Figwich
Sales Extraordinaire Sarah Forstner and Tasting Room Manager Seth Engel came up with the concept of a grilled breakfast sandwich revolving around raisin bread and fig preserves. The result was one of our most delicious and sweet-tooth oriented paninis to date.
Ingredients: 1 jar of Fig Preserves, 2 packages of lemon infused Chevre (available in the tasting room), 1 loaf of raisin bread, 1 bunch of basil leaves, a pinch of lemon zest, salt, Robbins Family Olive Oil, and a hankering for cinnamon rolls or other sweet breakfast treats.
We applied goat cheese to one slice, fig preserves to the other slice, before adding a touch of lemon zest. We then grilled the sandwich in a little olive oil before opening it up and adding a mini-pinch of salt and the fresh basil.
The result is a complex savory sweet breakfast treat that will tempt you daily for the rest of your life (if you are anything like us ‘ )
Sauvignon Blanc would be our ideal pairing for this, Viognier is also suited to the zesty aromatics
Revisiting Bacon
The other elusive creation is a twist upon tradition. A simple BLT with added Avocado and Chipotle infused cheddar cheese.
Ingredients: 1 loaf of Sourdough Bread, 1 package of Bacon, 2 Avocados, 1 package of fresh arugula, 2 tomatoes, 1 package of Bravo Farms Chipotle Cheddar (available in our Tasting Room), Robbins Family Olive Oil (Ditto), hunger.
Again we baked the bacon instead of frying it to avoid smoke detector screeching and because we’ve to prefer it prepared this way for sandwiches. We then added thinly sliced chipotle cheddar, tomatoes, bacon, and avocado to the bread for grilling. As always we applied arugula after grilling was complete to preserve freshness. Simple and delicious.
Syrah and Cotes de Paso both shine alongside the smoky chipotle and bacon
Check back next week for a new pairing and some healthy and vegetarian alternatives to today’s…indulgences. Thanks for reading!
