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Recipes

Dinners with Hanna Bistro Bar

Great Ideas From Amical

FUS“TINI”

  • 1 pretty glass 6 oz sparkling water (mineral water/club soda)
  • 1/2 oz FUSTINI’S BALSAMIC of your choice
  • Pour the balsamic of your choice into the pretty glass. Add the 6 ounces of sparkling water.

Sip this refreshing concoction whenever you feel thirsty or need a pick-me-up.  The balsamic will help to balance your blood-sugar levels, and aid in digestion.

Flavor infused balsamics are a good choice for this FUS “TINI”, or 18-year old Traditional works well, too.

Recipe courtesy of: Lauren Steffey, Traverse City, Michigan Top

Aunt Sue's Grilled Salad

  • Split a head of Romaine lettuce in half (lengthwise) Wash and dry thoroughly.
  • Brush cut side with garlic olive oil.  Sprinkle with sea salt & fresh ground black pepper.
  • Place cut side down on hot grill.  Grill just until leafy ends begin to wilt.
  • Remove from grill.
  • Brush grilled cut side of lettuce with balsamic vinegar.  Sprinkle with fresh ground Parmesan cheese.  ENJOY!

GREAT IDEA. Substitute your favorite olive oil & balsamic combination. MEYER Lemon olive oil & oregano balsamic or chipotle oil & pineapple balsamic are great!

Recipe courtesy of: Lauren's Aunt Sue, Traverse City, MichiganTop

Basil-Lime Salad Dressing

  • 2 T Fustini’s Basil Oil
  • 1 ½ T Fustini’s Persian Lime Oil
  • 1 ½ T Fustini’s White Balsamic Vinegar
  • Add salt & pepper to taste

Recipe courtesy of:  Michael Pifer, Traverse City, MichiganTop

BLU Spinach Salad

Spinach Salad with Duck and Pears
(Salade Campagnarde aux Canard)

Serves 6 - Prep time: 10 minutes

  • 1 LB washed baby spinach
  • 4 ounces julienned red onion
  • 4 ounces blue cheese
  • 4 ounces toasted walnuts
  • 8-12 ounces shreaded duck confit meat
  • 2 d’Anjou, Bosc or Asian Pears thinly sliced
  • 4 ounces warm rendered duck fat or extra virgin olive oil
  • 1/4 cup Wild Blueberry Balsamic Vinegar (Fustini’s)

Toss spinach with walnuts, onions, blue cheese, duck meat & pears.
Drizzle in duck fat (or olive oil) and Blueberry Balsamic Vinegar, toss again and serve.
While duck confit may be difficult to source [look at Burritts], a nice substitute
is cooked bacon or roasted pork.

Recipe courtesy of:

Chef Randy Chamberlain
BLU
5705 Lake Street
PO Box 74
Glen Arbor, Michigan 49636

Call (231) 334-2530
www.glenarborblu.com Top

Brandt's Baked Vidalia Onion

  • Preheat oven to 425 degrees
  • Slice Vidalia onions into THICK slices
  • Place sliced onions in a suitable roasting pan
  • Sprinkle Vidalias with OLIVE OIL, sea salt & black pepper
  • Roast in oven (turning) until soft w/ browned edges
  • Remove onion from roasting pan
  • Add 2 TBSP BALSAMIC VINEGAR to the existing oil and juices remaining in the roasting pan
  • Stir BALSAMIC VINEGAR and juices together
  • Pour BALSAMIC/OIL mixture over baked onions
  • Serve and enjoy!

Recipe courtesy of: Rhonda Brandt, Traverse City, MichiganTop

Carrie's Waldorf Chicken Salad

  • 2 cooked boneless chicken breasts, chopped
  • 1 medium red apple with skin, chopped
  • ½ cup celery, chopped
  • 3 TBSP  chopped walnuts
  • 1 tsp curry powder
  • 2 tsp fresh ginger, chopped
  • 2 TBSP walnut oil (or more to taste)
  • MIX WELL, AND ENJOY!

GREAT IDEA. For a change, add 2TBSP 18-year old Traditional Balsamic Vinegar to the walnut oil.

Recipe courtesy of: Carrie Rathbun HawksTop

Celebration Salad

Serves 4 - 6

  • 1 lb. pasta (farfalle / bowties)
  • 1 lb. ham, cubed or 1/4" strips
  • 1/4 C. Fustini's Basil Oil + 2 TBSP
  • 1TBSP Meyer Lemon Oil (or 1 extra TBSP Basil Oil)
  • 1/4 C. Fustini's Strawberry Balsamic
  • 1/2 C. salted cashews (or more to taste)
  • 2 tsp. coarse ground black pepper
  • 1/2 C. small cubed asiago or farmers cheese

EASY COOKING DIRECTIONS

  1. Sauté cubed ham in 1 TBSP of Basil Oil or Meyer Lemon oil in a frying pan until lightly browned
  2. Cook pasta al dente and drain.
  3. Put pasta into a large bowl and drizzle with the 2 TBSP Basil Oil.
  4. Mix well to coat pasta. Add ham.
  5. Mix 1/4 C. Basil Oil and 1/4 C. Strawberry Balsamic and shake well. Add oil & vinegar to pasta mixture.
  6. Add black pepper to pasta mixture.
  7. Mix all together very well.
  8. Add more balsamic to taste if needed. Pasta should be well coated and it will look brown.
  9. Add cashews and cheese. Add more pepper or salt to taste
  10. Cover and let sit in refrigerator for at least 30 minutes to meld flavors
    (can be made ahead of time - the longer it sits, the better it tastes).
  11. Can be served cold, but is much better served at room temperature.

Recipe courtesy of:  Mrs. Fustini, Traverse City, MichiganTop

Chipotle / Oregano Redskins

  • 1 lb  redskin potatoes, cut into 1 inch cubes/pieces
  • 1 onion (red or Vidalia), sliced thinly
  • 2 TBSP  sweet BALSAMIC VINEGAR (black currant)
  • ¼ CUP  OREGANO BALSAMIC
  • ¼ CUP  CHIPOTLE INFUSED OLIVE OIL
  • 1 TBSP  fresh ground BLACK PEPPER
  • sea salt to taste

Caramelize onions with sweet Balsamic in a large frying pan. Boil or roast potato cubes until done (firm), drain well. Add all of the cooked potatoes, and all remaining ingredients to the frying pan.  Cook on low heat and stir until the potatoes are coated with the oil and balsamic and the onions are distributed evenly. 

Cynthia's Blackened Tuna Steak with fruit & BALSAMIC sauce

  • Rub fish with your favorite blackening season
  • Grill or sauté fish until cooked to desired amount
  • While the fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 TBSP of your favorite BALSAMIC VINEGAR, and a pinch of sugar depending on the sweetness of the BALSAMIC VINEGAR.
  • Spoon berries over fish and enjoy!

You can also try other types of berries in the recipe, whatever might be in season or whatever you have on-hand.

Recipe courtesy of: Cynthia Charbeneau, Traverse City, MichiganTop

John's Fabulous Frisky FRITTATA

John's frittata has a wonderful rich "roasty" flavor thanks to the garlic oil.
His wife Irene says, "It's to die for!"

  • 2 tsp Fustini's garlic infused oil
  • 2 eggs
  • 1/4 cup Asiago cheese - grated
  • Salt & Pepper
  • 1 cup sliced sweet pepper (red, yellow, orange, or green)
  • Dash of diced onion (to taste - like one slice diced-up)
  1. Beat the eggs, mix with peppers, onions, salt & pepper
  2. Heat garlic oil in frying pan over medium-low heat
  3. Pour egg mixture into frying pan & cook until eggs are firm, but glossy on top, and the sweet peppers & onions are somewhat cooked.
  4. Flip the egg frittata with a spatula & top with asiago cheese
  5. Cook for a few minutes more until asiago cheese is melted.

Recipe courtesy of: John Stuart, Acme, MichiganTop

Peach & Garlic Salad

  • 1 large cucumber, coarsely chopped
  • 1 large tomato, coarsely chopped & drained
  • 1 pint blueberries
  • 5 oz (4 cups) arugala
  • ½ tsp sea salt
  • ½ cup PEACH BALSAMIC
  • ¼ cup GARLIC extra virgin olive oil
  • Marinate the cucumbers in ¼ cup of the PEACH BALSAMIC and salt for 30 minutes.
  • Combine all ingredients in a bowl, cover the bowl, shake well, and serve.  ENJOY!

Recipe courtesy of:  Mrs. Fustini, Traverse City, MichiganTop

Peel & Eat Shrimp Really Quick Hors D’eouvres

  • 1lb shrimp tails on (frozen or fresh) – if frozen, thawed & drained
  • 2-3 TBSP Meyer Lemon Oil
  1. In 10” or larger skillet, heat shrimp until liquid starts to come out of shrimp.
  2. Drain liquid.
  3. Pour into skillet 2 or 3 tablespoons Meyer Lemon Oil.
  4. Toss shrimp with spoon or spatula until both sides of shrimp turn pink (about 5 minutes total). Then turn off the heat.
  5. Let shrimp rest in the skillet for a few minutes more to absorb juices, oil, and flavor.
  6. Put shrimp on a plate, and enjoy.
  7. They are fabulous alone or see variations below.

Variations

  • Add dried chili peppers after cooking (or during cooking if you like a lot of heat)
  • While cooking add a couple of teaspoons of your favorite balsamic to add sweetness
  • Try Blood Orange Oil, Garlic Oil, Chipotle Oil, or a combination of your choice
  • Peel the shrimp BEFORE cooking and serve over rice or pasta & add cooked vegetables of your choice that have been mixed with the shrimp in the skillet to absorb the oil flavors.
  • Use Sliced CHICKEN or TURKEY Tenders instead of the shrimp, for a lower cholesterol treat.

Recipe courtesy of:  Mrs. Fustini, Traverse City, MichiganTop

Porcini-Lemon Salad Dressing

  • 2 T Fustini’s Porcini Extra Virgin Olive Oil
  • 1 T Fustini’s Meyer Lemon Oil
  • 2 t Fustini’s 18 year old Balsamic
  • Add salt and pepper to taste

Recipe courtesy of:  Linda Carlson, Traverse City, MichiganTop

Roasted Potatoes with Red Pepper & Onions

  • 2C Red Potatoes, quartered
  • 2 T Olive Oil of your choice (plain or flavor-infused)
  • 1 Red Pepper, sliced thinly
  • ½ Red Onion, sliced thinly
  • 2T 18 year old Balsamic
  1. Toss potatoes in olive oil & sprinkle with salt. Roast in 350 degree oven for approximately ½ hour until browned.
  2. Slowly heat balsamic in a large skillet. Add peppers & onion to balsamic and stir until caramelized (just a few minutes, or longer if you like your veggies a bit more cooked-you might have to add a bit more balsamic if you cook them longer).
  3. Add peppers & onions to the potatoes, sprinkle with salt & serve.

Recipe courtesy of:  Liz Lancashire, Traverse City, MichiganTop

Susan's Speedy Salsa

  • 2 large ripe tomatoes, finely chopped
  • ½ small onion finely chopped
  • 1 TBSP Chipotle Oil
  • 2 TBSP Tangerine Balsamic
  • Mix all ingredients in a bowl
  • Cover the bowl with plastic wrap & shake well.

VARIATION:  Add chopped green onions and/or chopped fresh cilantro.

Recipe courtesy of:  Susan Mayfield, Traverse City, MichiganTop

“Tini” Caprese

  • Cherry Tomatoes
  • Fresh Mozzarella Cheese
  • Fresh Basil Leaves
  • Fustini’s 18-year old Balsamic Vinegar (or your favorite Fustini’s Balsamic)
  1. Cut off the top of each cherry tomato, making it into a tiny bowl.
  2. Cut off the bottom of each cherry tomato – just a tiny bit – so it will sit flat. Try to keep the flesh of the tomato in tact so the “bowl” will hold the balsamic you are going to pour on later.
  3. Cut or break mozzarella cheese into 1” cubes/pieces.
  4. Stuff each cherry tomato with mozzarella cheese.
  5. Place a basil leaf on top of each cheese stuffed cherry tomato.
  6. Place a toothpick vertically through each basil, cheese & tomato “tini” caprese.
  7. Drizzle with 18 year old balsamic or with your favorite Fustini’s oil & balsamic combination (Meyer Lemon & Black Currant is great).
  8. Let tomatoes sit/rest for 5 minutes or longer to allow flavors to meld.
  9. If you add salt and pepper, do it immediately before serving to avoid the salt pulling the juices from the tomatoes.

Recipe courtesy of:  Kim Alm, Kalamazoo, MITop

Walnut-Basil Salad Dressing

  • 1 part Fustini’s Roasted French Walnut Oil
  • 1 part Fustini’s Basil Extra Virgin Olive Oil
  • 2 parts Fustini’s 18-year old Balsamic
  • Add salt & pepper to taste, SHAKE WELL & enjoy

Recipe courtesy of:  Mrs. Fustini, Traverse City, MichiganTop

Dinners With Hanna Bistro Bar

FUSTINI’S and HANNA BISTRO BAR February 25, 2009 Tasting Dinner
Recipes courtesy of Chef Carrie Trogan.  All recipes yield 4 – 6 servings

Potato and Rosemary Pizza

A flatbread with sliced potato, asiago cheese and fresh rosemary, finished with Fustini’s White Truffle Oil.

  • 4-6 pre-made pizza doughs or any recipe yielding 4-6 medium pizza shells
  • 2-3 Medium Potatoes
  • 2 Rosemary sprigs, picked and chopped
  • Fustini’s White Truffle Oil for serving
  • 1 Cup Asiago or Parmesan cheese, shaved or shredded
  • Fustini’s Olive Oil for brushing
  1. Pre-heat oven to 400 degrees
  2. Flatten out pizza rounds into 6-inch circles and place on a lightly oiled sheet pan.
  3. Slice potatoes into very thin rounds, salt them and set aside for 10 minutes.
  4. Rinse potatoes and pat dry.
  5. Arrange potatoes over top of pizza, brush with olive oil and bake for 10 minutes.
  6. Sprinkle with chopped rosemary and Parmesan.
  7. Bake until crust is cooked through (about 10 more minutes).
  8. Cut pizzas and drizzle the slices with Fustini’s White Truffle Oil.

Serve and enjoy!

Winter Panzanella Salad

Roasted red and golden beets, house made foccacia croutons and dates, tossed in a fruity dressing made with Fustini’s Black Currant Balsamic Vinegar, topped with fresh chevre.

  • 2 Bunches Beet (gold, red)
  • 3 Shallots
  • 1 TBSP mixed herbs of your choice
  • 4 slices Pancetta (small dice)
  • 1 log chevre (goat cheese)
  • 1 loaf Italian bread cut into large croutons
  • ½ lemon juiced
  • ¼ cup honey
  • 2 TBSP Fustini’s Black Currant Balsamic
  • ½ orange, juiced
  • 1 handful dates, chopped
  • 1 large handful arugula (or spinach)
  1. Peel beets and cut into small dice.  Slice shallot and toss with beets in olive oil with herbs.
  2. Place in roasting pan and roast at 350degrees for about 30 minutes.
  3. Cook pancetta in sauté pan and set aside.
  4. Toss bread cubes in some oil and bake until dried out to create croutons.
  5. In a large salad bowl – to make dressing – mix honey, lemon juice, orange juice, Fustini’s Black Currant Balsamic, 4 TBSP Extra Virgin Olive Oil, salt & pepper to taste.  Wisk until well combined.
  6. Add beets, etc. and all other ingredients (except chevre) to dressing in the large bowl.  Gently toss to coat.  Then top with crumbled chevre.

Sirloin Fiorentina

Sirloin marinated in fresh herbs atop Spinach that has been wilted with Fustini’s Garlic Olive Oil and fresh squeezed lemon juice.

  • 3 – 3 ½ pounds Top Sirloin
  • 3 TBSP mixed fresh, Chopped Herbs (oregano, rosemary, thyme)
  • 4 lbs fresh Spinach, washed and dried
  • 2 TBSP Salt (sea salt preferred)
  • 2 TBSP ground Black Pepper
  • 1 Lemon (juiced)
  • 1-cup Fustini’s Garlic Extra Virgin Olive Oil
  1. Season steaks with salt, pepper and fresh herbs.  Then brush with Fustini’s Garlic Oil.
  2. Grill steaks to desired temperature.
  3. Meanwhile, coat a sauté pan with more garlic oil, and bring to medium heat.
    Toss in spinach, drizzle with lemon juice and season with salt and pepper.  Cook just enough to wilt.
  4. After letting steak rest for at least 10 minutes, slice and serve over the wilted garlic lemon spinach.

Chipotle Salmon with Chili-lime Baby Bok Choy

Grilled salmon and baby bok choy drizzled with a sauce made from Fustini’s Chipotle Olive Oil and fresh limejuice.

  • 6 6oz Salmon fillets
  • 6 each Baby Book Choy (steamed)
  • 6 Lime wedges to serve

Chili Lime Dressing

  • 2 Tbsp Fustini’s Chipotle Oil
  • 2 Tbsp Mustard Seeds
  • 2 garlic cloves thinly sliced
  • 1/3 cup chopped Ginger
  • 4 oz Brown Sugar or Palm Sugar
  • 2 tsp Fish Sauce
  • Juice of 6 Limes (or you could use some Fustini’s Persian Lime Oil)
  1. Season salmon with salt and pepper and grill to desired doneness.
  2. Meanwhile, heat chipotle oil in saucepan to medium and add mustard seeds so they pop. Turn heat down to low and add garlic so that it cooks to golden brown. Add ginger, limejuice, fish sauce, and sugar & whisk to combine and turn off heat.
  3. Drizzle salmon and baby bok choy with chipotle lime sauce and garnish with fresh cilantro.

Olive Oil Lemon Cake

A rich, yet light, cake made with Fustini’s Meyer Lemon Olive Oil and almonds, served with grapefruit-orange compote and raspberry whipped cream.

  • ¾ cup Fustini’s Meyer Lemon Olive Oil
  • Zest of 1 lemon
  • 1-cup cake flour
  • 5 large eggs (separated) – use 5 yolks, and only use 4 of the whites
  • ¾ cup plus 1 ½ Tbsp sugar
  • 1 handful of sliced or slivered almonds
  • ¼ tsp salt
  1. Beat egg yolks and ½ cup sugar with electric mixer until pale yellow and thick.
    Reduce speed and add Meyer Lemon olive oil and lemon zest.
    Gently stir in all of the flour a little bit at a time.
  2. In another bowl with electric mixer, beat egg whites with ¼ tsp salt until foamy, and then add ¼ cup sugar a little at a time until soft peaks form.
  3. Thoroughly fold the beaten egg whites into yolk /flour mixture.
  4. Pour into prepared pan, top with almonds and bake until golden and puffy about 45 minutes.

Our Hanna~Fustini's Dinner in early December brought us some fantastic new recipes created by Chef Christopher Mushall.

Garlic-Peach Marinade

  • 1/4 C Fustini's Peach Balsamic
  • 2 TBS Honey
  • 1 tsp Soy Sauce
  • 1/4 tsp Ginger
  • 1/4 C Fustini's Garlic Infused Olive Oil
  • 6 ea Large chicken thighs

Combine all ingredients, pour over chicken (shrimp or pork work well, too), and allow marinating for 4 - 12 hours.  This marinade is great on the grill or as an oven roasted dish.  We roasted the chicken in the oven at 350 degrees for 45 minutes.

FUSTINI'S HINT - Mrs. Fustini likes to combine marinades and their meats, sea foods, fish, or vegetables in a large "zip-closure" bag, press the air out, seal the bag, manipulate the bag's contents to be sure the food is covered with marinade, and put the bag to rest in your refrigerator for the marinating time.

VARIATION:  For an allergen-free marinade, forget the honey, soy and/or ginger.  It's easy, and it still tastes great!

Baby Spinach & Pepper Sauté

  • 2C  Baby Spinach
  • 1 T  Garlic, minced
  • 1/2 T  Shallot, Minced
  • 1/2 C  Roasted Red Pepper, julienne strips
  • 1 T  Fustini's Meyer Lemon Olive Oil
  • Pinch  Salt & Pepper to taste
  1. Put garlic & shallots into sauté pan.
  2. Add Meyer Lemon Oil.
  3. Over medium-low heat, lightly brown garlic & shallots.
  4. Add baby spinach & pepper strips.
  5. Sauté greens until just lightly wilted.
  6. Season with Salt & Pepper.  Taste and adjust as needed.

Variation:  Substitute Arugula for the Baby Spinach.
Try Blood Orange Oil, Garlic Oil, or Persian Lime Oil in place of Meyer Lemon Oil

Macerated Berries

  • 2 C Fresh strawberries
  • 1/2 C Fustini's Black Currant Balsamic
  • 1/2 C Fustini's Basil Extra Virgin Olive Oil
  • 1 tsp Granulated sugar
  • 1/2 C Fresh basil, rolled lengthwise and then sliced lengthwise
  1. Slice berries lengthwise into very thin slices.
  2. Add equal parts balsamic & oil.
  3. Gently fold in fresh Basil & sugar.
  4. Reserve and spoon over top of ice cream or serve in a bowl with fresh whipped cream.

FUSTINI'S VARIATION: Reduce the Basil Olive Oil to 1 Tablespoon for a lower fat taste treat.  You need a little bit of oil to "bind" the "sauce", so don't leave it out!

Truffled Grits

  • 1 qt  Half & Half
  • 1/2 C  White Grits
  • 1 T Butter, unsalted
  • 1/2 tsp  Tabasco (optional)
  • 1 tsp  Parsley, finely chopped
  • 1 T  Garlic, minced
  • 1/2 T Truffle Oil
  • 1/4 C Goats Cheese
  • 1 tsp  Sea or Kosher Salt
  1. Add Half & Half, garlic, and Tabasco to a large sauce pan.
    Bring to a slow rolling boil.
  2. Turn heat down to low and whisk in Grits.
  3. Continue whisking on very low heat until grits begin thickening.
  4. Add Butter, Goats Cheese, Truffle Oil and Parsley.
  5. Season with salt & pepper.  Taste & adjust seasoning as needed.

VARIATION:  Substitute 1 or 2 Tablespoons Porcini Oil for the Truffle Oil.  Meyer Lemon Oil is good, too!

Hanna Bistro Bar is an experience in creative fine dining located at 118 Cass Street, Downtown Traverse City. (231) 946-8207

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Two Great Ideas From Amical

We fell in love with this salad from El Farol - Tapas and Spanish Cuisine, by Chef James Campbell Caruso (well worth checking out) at Amical's cookbook series dinner in November. Amazing food!
Amical is a great restaurant located at 229 E. Front Street, next to the State Theater.

Grape Salad With Fresh Mozzarella

MAKES 8 TAPAS SIZED SERVINGS

  • 1 cup seedless grapes - green
  • 1 cup seedless grapes - red
  • 1/2 cup small cherry or teardrop shaped tomatoes
  • 1 cup fresh mozzarella (small balls or cut a larger ball into 1-inch cubes)
  • 1 cup pitted good black olives or kalamatas (or both)
  • 2 tablespoons chopped FRESH mint
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon grated lemon peel
  • 2 tablespoons sherry vinegar (preferably Fustini's)
  • 1/4 cup extra virgin olive oil (Amical used Fustini's Meyer Lemon EVOO)
    salt and pepper to taste

TOSS ALL INGREDIENTS WELL - CHILL FOR 1 HOUR BEFORE SERVING TO INFUSE THE FLAVORS. CAN BE EATEN AT ROOM TEMPERATURE.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This ingeniously simple & delicious original Amical salad was on their November menu.

Amical Shaved Fennel & Citrus Salad

  • In a large bowl put desired amount of the following (based on how many you want to serve)
  • Spinach leaves (washed and dried)
  • Fennel leaves
  • orange zest - just a little
  1. DRESSING - SHAKE WELL: 4 parts Fustini's Blood Orange Olive Oil + 1 part Fustini's Sicilian Lemon Balsamic
  2. Pour dressing over greens & orange zest, MIX WELL
  3. Top with Parmigiano-Regiano cheese and enjoy!

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Be sure to check back soon for more delicious recipes featuring Fustini's oils & vinegars.