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Autumn Prosciutto

Grilled Figs with Prosciutto

 

  • ​12 fresh figs cut in half
  • 12 pieces prosciutto, about 6-8 ounces, cut in half length-wise
  • 3 tablespoons olive oil

 

 

Preheat grill. Wrap each fig half with strip of prosciutto. Brush all wrapped figs with olive oil and grill on medium heat for 2-4 minutes or until figs are warmed through and prosciutto starts to get crispy.

Makes 24 pieces


Fresh Figs with Feta, Mint and Honey

  • ​24 fresh figs, de-stemmed
  • (24) 1/2-inch cubes of feta, about 8 ounces
  • 1/4 cup of mint, sliced thin
  • 1/4 cup warm honey, for drizzling, can warm in microwave for 10 seconds
  • 3/4 cup toasted hazelnuts, chopped fine for sprinkling (you can use almonds, macadamia nuts or walnuts as a substitute)

 

 

Score each fig at the stem end with an X. In a small bowl toss the feta with the mint. Place one cube of cheese in each fig. Drizzle with the warm honey and sprinkle with nuts. Serve.

Makes 24 pieces

Autumn Fresh Fig

Autumn Mimosa

Tennessee Mimosa

  • ​1 ounce Jack Daniels Single Barrel Select
  • 1 ounce pear nectar, chilled
  • 1/2 ounce fresh squeezed lemon juice
  • 1 sprig fresh rosemary
  • Chilled wine (Champagne, Cava, Prosecco or other sparkling wine)

 

 

In a flute glass, add the whiskey, pear nectar and lemon juice. Place the rosemary sprig in the glass and fill with chilled champagne.

Makes 1 drink


 

 

 

 

SUMMER RECIPES  -  SPRING RECIPES  -  WINTER RECIPES