Gigi-Pure Mountain Fig Vinaigarette

If you haven’t stopped in to Rhinebeck’s hottest new store, check out Pure Mountain. They sell the most amazing naturally flavored 12-year old balsamic vinegars from Modena, Italy, made in the traditional style that makes them rich, subtle syrupy and delicious. We’re using them in our cocktails (yes!), sauces, soups and you’ll be seeing this lovely vinaigrette on some of our fall salad specials.

I developed this Fig Balsamic Vinaigrette as part of the tasty and healthy seasonal fall menu for Just Salad. It is light and delicious with a great depth of flavor.

Gigi-Pure Mountain Fig Vinaigrette

Makes 8 to 10 servings

1 teaspoon Dijon mustard
4 tablespoon Pure Mountain Dark Fig Balsamic
2 tablespoons lemon juice
¾ cup canola, safflower oil blended oil oil (extra-virgin, while delicious, takes over the subtle fig flavor notes)
¼ teaspoon salt
freshly ground black pepper

In a small mixing bowl, combine the mustard, lemon juice and salt. While whisking, slowly add the oil. Adjust seasoning with salt, if necessary, and add black pepper.

Vanilla Buttermilk Panna Cotta With Berries

The Fourth of July is upon us. While we would all prefer it was on a Friday instead of a Wednesday, we will still enjoy the day and all it represents. We thought we would give you a beautiful dessert that incorporates delicious seasonal berries and of course, red, white, and blue! Enjoy!

Vanilla Buttermilk Panna Cotta with Seasonal Berries

Makes 8 servings

Equipment – 8 4-ounce disposable aluminum baking cups

3 tablespoons cold water
3 teaspoons gelatin powder
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon zest
3 cups buttermilk
3 teaspoon vanilla extract

Berries

1 pint fresh blueberries
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract

Berries: In a small bowl combine all ingredients and set aside. The sugar will help extract the juice from the berries to create a nice sauce for your finished dish!

Panna Cotta: Line your disposable cups up on a small cookie tray and lightly spray each with non-stick pan spray

In a small bowl, sprinkle the gelatin over the water, set aside.

Bring the heavy cream, sugar and lemon zest to simmer, then lower heat; do not boil. Add the bloomed gelatin and whisk to be sure the gelatin has melted. Whisk in the buttermilk and vanilla extract. 

Ladle mixture into each cup.  Refrigerate for 3 hours or up to 2 days in advance.

To remove panna cotta from cups, flip each cup upside down on serving plate. Poke the top of each cup with a small knife to release. You may have to shake it a little for it to come out. Spoon berries and their released liquid over the top of the panna cotta.