New Local Honey The new Michigan-made Great Lakes Bee Company honeys are in! Larry Hasselman’s passion started out as a hobby. What began as a curious interest in beekeeping led to a growing number of hives, and in 1974, Hasselman’s Honey was officially born. He set up his beeyards in Newaygo County, where his honey is still produced today. Larry’s bees still fly all over the state foraging on state flowers. Today, the Great Lakes Bee Company is the proud steward of Hasselman’s tradition. They've preserved the sources and processes that Larry has since the 70s. They strive to produce only the best honey, while working hard to care for the bees, and educating the public about the irreplaceable value of honey bees to our environment. Fustini's is excited to be offering four of these flavorful honeys: Michigan Pure Honey: Combine with your favorite balsamic and olive oil, stir into your favorite tea or add to your morning oatmeal or toast. Michigan Honey and Peppercorn: Use to glaze Brussels sprouts, sauté green beans, or for a kick of flavor in a vinaigrette. Michigan Honey and Lemon: Add to your tea, glaze chicken, fish and vegetables, use in a homemade salad dressing. Michigan Honey and Cinnamon: Include with granola or oatmeal to spice up your morning routine, drizzle over a scoop of vanilla ice cream or sweet potatoes. One Delicious Decade! We are celebrating One Delicious Decade in our Petoskey Fustini's by giving back to the community that has given us so much our first 10 years. In celebration, we will donate $1 for every bottle of our oils and vinegars sold this summer to the Manna Food Project through September 15. To help support Manna Food Project and our fundraising program, please visit our 206 Howard St. store in Petoskey. Each bottle you purchase will provide $1 (4 meals) to help those in need. Check out our new commercial with Manna HERE! Grilled Ribeye with Texas Mop Sauce MOP SAUCE Ingredients Preparation Place large skillet over moderate heat. When very hot, carefully add olive oil and onions and toss to coat. Caramelize onions, stirring often until dark brown. Add shallot, onion and black pepper and cook another few minutes being careful not to burn garlic. Add beer and stir to deglaze. Cook beer until reduced by half. Add molasses, Worcestershire, vinegar, dijon and cayenne and bring to a boil. Thicken slightly with corn starch slurry then season with fresh lime juice and salt. RIBEYE Ingredients - Ribeye steaks
- Salt
- Mop sauce
- Fresh ground black pepper
Preparation Prepare a hot grill. Season steaks with salt and place onto hot grill. Grill steak to desired temperature turning only a few times and brushing with mop sauce each time you turn or flip the steak. Once the steak is removed from the heat, mop again and season with freshly ground black pepper. CREAMY CORN BREAD PUDDING Ingredients Preparation Preheat oven to 350 degrees. Place corn bread into baking dish. Heat olive oil in large skillet over moderate heat. Add corn, shallot and scallion and cook for several minutes, stirring often. Add roasted garlic and thyme and stir. Add heavy cream, maple syrup, hot sauce and salt and pepper and bring to simmer. Pour over corn brad and place into hot oven. Bake until cream has been absorbed and bread is browned, 15 to 20 minutes. Serve immediately.
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We Celebrate Dads In celebration of Father's Day, we've included some delicious new recipes this month. There's nothing better than spending the day enjoying time with dad over a great meal--you know he'll appreciate it.
Grilled Veggie Pizza CRUST Ingredients • 1 package active dry yeast
• 1/2 tsp Great Lakes Bee Co. Michigan Honey and Cinnamon
• 1 Cup warm water
• 2 Tbsp Fustini's Robust Single Varietal olive oil, plus more for bowl
• Pinch of salt
• 2 1/2 to 2 3/4 Cups flour Preparation Place yeast, honey and water in bowl of stand mixer and let yeast bloom, 5 minutes. Add Fustini's Robust olive oil, salt and 2 1/2 cups flour. Fit with the hook attachment and process until dough comes together. Dough should not be sticky, so add more flour if necessary. Process until smooth and elastic. Remove from the bowl and knead with your hands for a few minutes. Drizzle more olive oil in the bowl and place dough back in turning over to coat. Cover and place in warm area until doubled in volume, 2 hours. Remove from bowl and knead briefly on lightly floured surface then form into a round ball and let rest, covered, 30 minutes. Prepare a hot grill. Roll out or use hands to stretch dough into a 14 inch round. Sprinkle a large pizza peel with corn meal and place dough on corn meal. Carefully place dough on grill then top and bake until fully cooked, 8 to 14 minutes, rotating carefully as necessary. TOPPINGS • Fustini's Robust Single Varietal olive oil
• Roma tomatoes, sliced
• Grilled zucchini
• Grilled summer squash
• Caramelized onions
• Eggplant, sliced, salted, rinsed and grilled
• Grated manchego cheese
Fresh Take Cafe Fustini’s Fresh Take is a great stop for grab and go salads, sandwiches and other lunch time options created with local ingredients and Fustini's products. The cafe has lots of great new spring flavors in the cooler ready to enjoy! Click HERE to view the current menu. For more information, call the store at 231.944.1145.
Enjoy Fustini's at Local Restaurants Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!
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