Wednesday, July 1, 2009

Recipes From Our Father's Day Event

After our fun Father's Day Tasting event, we've had so many people asking for the recipes we used in the tasting. Here they are!

Gone in 60 Seconds Cheese Balls

Mix together:

  • 1/2 cup softened cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped pecans
  • 1/2 cup chopped green onions

Form into a flat ball and chill for two hours (or overnight). Top with 1/2 cup of Aloha From Oregon Jalapeno Pepper Jelly or Aloha From Oregon Plum Ginger Jelly.

Italian Harvest Bow Tie Pasta Salad with Sun-Dried Tomatoes

  • 1/2 pound Italian Harvest Farfalline Zebra Pasta
  • Kosher salt (to taste)
  • Olive Oil
  • 1 pound ripe tomatoes, diced medium
  • 3/4 cup Kalamata olives, pitted and diced (we used Costco's)
  • 1 pound fresh mozzarella pearls (Costco sells these)
  • 6 sun-dried tomatoes in oil, drained and chopped

    For the dressing:

  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons Bittersweet Herb Farm Balsamic Vinegar (choose your favorite flavor)
  • 6 tablespoons good olive oil
  • 1 garlic clove (diced)
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese
  • 1 cup packed basil leaves, julienned

1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for seven minute as directed on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

2. Dressing: Combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

3. Pour the dressing over the pasta and toss - add the Parmesan cheese and basil just before serving.

This will serve 6-8 people. The salad sits well, so you can make it early in the day before your event!

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