The Bella Luxe gang spent a glorious 4 days on the Piers 30-32 in San Francisco.
1. Excellent weather
2. Fabulous "Fresh" food
3. Beautiful people (everywhere!)
The V.I.P.s, indulged in lots of Luxe standards and healthful meals a plenty for the players and referees.
Along with sliders, carnitas, and braised beef piadinas, we served an array of Antipasti Misto.
Here is a simple recipe for an hors d'ouevres to serve for company.
Food Fashionista Original Recipe:
Gorgonzola with Balsamic reduction and fresh figs
Balsamic reduction:
3 cups balsamic vinegar ( we like O brand! )
1 cup brown sugar
2 T vanilla extract
1 vanilla bean, split in half and scraped, reserve bean
2 T freshly ground pepper
8 fresh figs, (any varietal will do or substitute 10 dried figs)
Directions:
Put everything in a saucepan (including the vanilla bean) and bring to a boil.
Lower heat on stove and let simmer, reduce by half.
Cool and transfer to a blender, blend until smooth.
I like to keep the syrup in a squeeze bottle in the refrigerator.
To arrange the platter:
Take a large wedge of Gorgonzola dolcelatte or Blue Cheese or even Fresh Ricotta and place on platter.
Place pieces of salami or prosciutto around the cheese (optional)
Quarter fresh figs, apricots or nectarines around platter, as well
Squirt or spoon the balsamic reduction over the fruit and cheese, garnish with almonds or pistachios, fresh herbs
Serve with crackers, flatbread or focaccia
Easy & Delicimo!
