Recipes - Fogwood Food (2024)

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Remove brie from packaging (leave rind in tact). Place on parchment paper.

Bake 12 to 15 minutes. Remove from the oven and allow to set for 10 minutes.

Transfer to a serving dish or plate. Top with Balsamic GrapeHull jam. Sprinkle pecan pieces on top.

Serve with crackers or bread.

Cut the large head of cauliflower into pieces. Cook in one quart of chicken broth until tender. Remove from heat and let cool for 10 minutes. Use a hand blender or container blender, to puree mixture until smooth.

Add the olive oil to a hot pan and sautee the onion, celery, mushrooms, ginger and tumeric until the onion is translucent and tender. Add one cup of the chicken broth and bring to a slow boil to deglaze and loosen and brown bits from the pan.

Add the onion mixture to the pureed cauliflower mixture and simmer for 10 minutes. Add lime juice and zest just before serving.

Enjoy!

Soak dehydrated shiitake pieces in water or chicken broth for 20 minutes.

Sauté and lightly caramelize onion in olive oil in bottom of quart saucepan.

Add shiitakes and liquid (NOTE: Never throw away the liquid from soaking dehydrated shiitakes—it’s “liquid gold”!) Add sweet potatoes and spices.

Bring to a boil and lower heat to gently simmer for about 10 minutes. Add the kale and cook for another 2-3 minutes.

Divide into two soup bowls for hearty healthy servings.

Optional: Top with croutons or grated cheese if desired.

Variations: Add other seasonal veggies. Add chicken, sausage, or ground meat. Add rice or pasta. Add a teaspoon of Shiitake mushroom powder for more nutrition and a thicker soup

Cut the large head of cauliflower into pieces. Cook in one quart of chicken broth until tender. Remove from heat and let cool for 10 minutes. Use a hand blender or container blender, to puree mixture until smooth.

Add the olive oil to a hot pan and sautee the onion, celery, mushrooms, ginger and tumeric until the onion is translucent and tender. Add one cup of the chicken broth and bring to a slow boil to deglaze and loosen and brown bits from the pan.

Add the onion mixture to the pureed cauliflower mixture and simmer for 10 minutes. Add lime juice and zest just before serving.

Enjoy!

In a bowl, gently toss together all ingredients.

It is best if left to marinate for 2+ hours.

Makes a delicious leftover!

Cut the peeled eggs in half and scoop out the yolk.

Mash the egg yolks with a fork and add the other ingredients - except for the chopped pickles and paprika.

Fill egg whites with yolk mixture. Sprinkle with paprika and garnish with chopped Fogwood Food Sweet Crisp Pickles.

Add beans water and Fogwood Food Shiitake Mushroom Super Sauce to crock pot.

Cover and turn on to highest setting. After 3 hours, reduce heat to low setting.

Cook another 4 hours. *NOTE: Times may vary according to your individual crock pot. Check after 2 hours on low heat and adjust time accordingly.

Beans are even better left over!

Prepare pimento cheese by combining cheeses, garlic, Worcestershire sauce, mayonnaise, pimento, pickles and pickle juice in large mixing bowl.

Cut stem from mushroom and wipe away any debris with damp paper towel. Rub olive oil evenly over entire mushroom surface.

Sear lightly in hot iron skillet just to heat through the mushroom. Remove mushroom from the skillet.

Melt butter skillet. Spread 2 tablespoons of the pimento cheese mixture on one slice of bread.

Top with the mushroom and second piece of bread. Turn and grill until browned on each side in buttered skillet.

Serve warm.

NOTE: You will have enough pimento cheese to make about 12 sandwiches. The pimento cheese is especially good as an appetizer with Fogwood Spiced Tomato Jam and pita points.

Pre-heat oven to 400 degrees.

Mix ingredients (less chicken and coconut oil) in a glass bowl to make the marinade

Add the chicken to the marinade, toss well and refrigerate for at least 2 hours.

Grease a baking pan with coconut oil. Add the chicken pieces and all the marinade. Bake uncovered for 25 minutes.

Combine ground meat, mushroom powder and egg in a mixing bowl.

Shape into 20 meatballs. Cook meatballs in an iron skillet on the stovetop for about 12 minutes or until done.

Pour the bottle of Super Sauce over the meatballs. Cover and let simmer for another 10 minutes.

Delicious when served over creamed potatoes, rice or pasta!

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.

Remove stems from mushrooms and wipe away any debris with a damp paper towel. Rub olive oil onto both sides of mushroom caps.

Spread goat cheese inside mushroom caps. Top with peppers and tomatoes. Sprinkle with oregano.

Put prepared mushrooms on parchment paper and bake for 20 minutes or until cheese is bubbly and toppings are browned.

Remove from oven and allow to set for 5 minutes before serving

Optional: Add other veggies or meat toppings of your choice!

Place all ingredients in a small saucepan. Blend with a hand blender until smooth.

Heat for 3-5 minutes until hot, but not boiling.

Enjoy immediately!

Preheat oven to 350 degrees.

Fill mini phyllo shells with a teaspoon of cheese. Top with a teaspoon of jam.

Bake for 7 minute or until cheese is bubbly. Serve warm.

Preheat oven to 375 degrees

Beat the eggs for 3 minutes. Stir in the bottle of Fogwood Blueberry Syrup.

Pour into the pie crust. Bake for 20 minutes. Cover pie with foil coated with cooking spray to slow the browning. Bake for another 20 minutes.

Remove from the oven and let cool. Top slices with whipped topping and garnish with fresh blueberries (or thawed frozen blueberries).