FIG Catering’s Winter “Caprese” Skewers
Makes 20 skewers, for passed appetizers
- 1 large or 2 medium beets, roasted (can do a mix or red, yellow, and multi-colored)
- 4 oz. fresh mozzarella
- 2-4 crisp apples (Northern Spy or Granny Smith are great!)
- 20 mint leaves
- 1 oz. olive oil
- 1 oz. balsamic, reduced
- salt & pepper to taste
Coat beet(s) in olive oil, salt, and pepper; roast beets in a 400 degree oven until fork tender. Remove and cool. Once cooled peel and cut beets into ½” cubes, set aside. Cut mozzarella and apples in similarly sized pieces and set aside. Skewer 1 cube of each beet, mozzarella, and apple, add one mint leaf. Drizzle with balsamic reduction and salt & pepper.
FIG Catering’s Quinoa-Mushroom Loaf
This versatile dish makes four 4” patties that can be served on bread, as a vegetarian burger, or as a main course with caramelized onions and blue cheese. It can also be made vegan.
- 2 cups quinoa, cooked
- 1 cup mushrooms, chopped
- 1 cup onion, diced
- 1 clove garlic, minced
- ½ cup garlic aioli or mayonnaise (can substitute vegan mayonnaise)
- ¼ cup sesame seeds, toasted
- 1 Tbsp. pumpkin seeds, toasted
- 1 Tbsp. hemp seeds, toasted
- ½ cup brown rice flour
- Salt & Pepper to taste
- 4 oz. Mindoro Danish blue cheese (optional)
In a medium sauté pan cook the onions, mushrooms and garlic until they are tender. Then combine everything into a large mixing bowl except for the flour. Mix together until all ingredients are incorporated. Then add your flour and stir until combined. Form into patties and sear in a skillet with olive oil. Once the patties are crusty and caramelized, place into a 350-degree oven and cook for 5-7 minutes until hot all of the way through (if topping with blue cheese, bake for 4 minutes then crumble 1 oz. of blue cheese on top to finish cooking).
Top either burger or entrée with caramelized onions for even more flavor!