Oven Roasted Figs with Goat Cheese

Nan insists you need to LOVE figs to make this recipe!

• 4 fresh figs, cut in half lengthwise
• 4 ounces of goat cheese or chèvre
• drizzle of Pastamoré Fig Balsamic Vinegar
• baguette (optional)

Preheat oven to 350 degrees.

Remove a small scoop of the fig meat from the center of each fig half, leaving a small indent for the cheese.  Place the figs cut side up on a baking sheet.  Dollop ½ ounce of goat cheese on each fig.  Bake until warmed through and cheese just melted, about 5 minutes.  Serve two halves to a plate, and drizzle with the fig balsamic vinegar.  Serve with baguette.

Serves four.

Slow Cooked Ribs with Nan’s Rich Balsamic BBQ Sauce

Nan claims these are some of the best lip-smacking ribs she has ever made, what do you think?  She uses a slow cooker/crock pot, but you can also slow roast them in the oven.

for the ribs

• 5 to 6 lbs ribs (Nan likes baby back or country style, but you can use your favorite instead!)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• ¼ cup Italian (flat-leaf) parsley, chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme, chopped

for the sauce

• 1 cup Pastamoré Traditional Barrel-Aged Balsamic Vinegar(Nan also suggests trying this with our Blackberry or Dark Sweet Cherry Balsamic)
• 1 cup ketchup
• 6 ounces beer
• ¼ cup honey
• 3 tablespoons course mustard
• 1 tablespoon molasses
• 1 ½ teaspoons Pastamoré Worcestershire Sauce
• ¼ cup water
• 1 teaspoon Tabasco sauce (or to taste)
• ¼ cup dark brown sugar
• ½ red onion, chopped to a small dice
• 1 large garlic clove, minced

Combine oil, salt, garlic and herbs in a small bowl.  Spread evenly over ribs.  Place in slow cooker for 4 to 6 hours until tender.

While ribs are cooking prepare sauce.  In a large non-reactive sauce pan, bring balsamic vinegar to boil over medium heat.  Cook until reduced by about a third.  Add remaining ingredients and return to a boil.  Reduce heat to low and simmer until thick, 30 to 40 minutes uncovered.  The resulting sauce should be highly seasoned, but you can adjust to taste with additional vinegar, brown sugar or salt as desired.

Transfer ribs to baking sheets covered with foil.  Slather both sides of ribs with sauce.  Broil ribs 2 to 4 minutes per side until sauce sizzles and browns, or alternately you can bake the ribs in the oven for 8 to 12 minutes at 450 degrees, turning once and basting with sauce.  Serve with any remaining sauce on the side.  Be sure and have plenty of napkins!

Serves six.

Pear & Romaine Salad with Balsamic

A very special thank you to Nan’s Fan Toni Evans for this fabulous recipe!

• 1 to 2 Bosc pears, cut into ½ inch cubes (Asian pears will also work well)
• ¾ cup crumbled blue cheese
• ¾ cup pecan halves, toasted
• 2 heads romaine lettuce, torn into pieces
• ¼ cup Pastamoré White Balsamic with Pear Vinegar
• 3 cloves garlic, crushed
• 5 basil leaves, minced
• 1 tablespoon honey
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup extra virgin olive oil

Combine pears, cheese, pecans and romaine in a large bowl.

In a small bowl whisk to combine vinegar, garlic, basil, honey, salt and pepper.  Slowly add the olive oil while continuing to whisk.  Add to salad and toss just before serving.