Wit & Vinegar

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Photographer/Recipe Developer/Carb Whisperer 📍Fresno, CA ✉️witandvinegar@gmail.com 📘#WhipItUpCookbook Latest Recipe⬇️

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#ad I took the dreamiest @fromagerdaffinoisusa Triple Cream Bleu cheese and whipped it up to get a smooth and creamy filling for these marinated olives. The mild bleu cheese flavor helps to make the olives briny, bright, tangy, funky, spicy, rich, and the perfect addition to any party this year. #fromagerdaffinois #fromagerdaffinoisUSA #Guilloteau   Whipped Bleu Brie Cheese Stuffed Marinated Olives Serves 4-6   1/3 lb Fromager d’Affinois  Triple Cream Bleu Cheese, rind removed 1 1/2 cups Pitted Castelvetrano Olives, about 8 oz drained weight 1 fresno chile, finely diced 1 garlic clove, thinly sliced zest from one lemon 2 tablespoons lemon juice 1/4 cup extra virgin olive oil   Start by removing the rind from the cheese straight from the fridge then cubing it up and covering it with plastic wrap to warm to room temperature so it doesn’t dry out. Once it’s come to room temp, place the cubed cheese in a food processor and whip until light and fluffy, scraping down the sides as necessary. Once the cheese has been whipped up, add it to a piping bag.   Fill each olive with the cheese and place in a bowl. Add the rest of the ingredients and toss to coat. Let the mixture sit at room temperature for an hour or place in the refrigerator overnight. Serve the olives at room temperature with your favorite fruits and crackers.

#ad My friends at @crispygreensnacks sent over some of their Piña Picante for me to try and I knew I immediately had to put the ginger lime flavor into a cookie. Paired with brown sugar and macadamia nuts the juicy flavor of the pineapple (plus ginger and lime!) comes through with the nutty macadamia all wrapped in a puffer coat of turbinado. For 10% off your order use the code “Billy10” at checkout. #crispygreen #crispygreensnacks #piñapicante Pineapple Macadamia Nut Shortbread Makes 18 1/2 cup (4oz) unsalted butter 1 1.76 oz package Piña Picante, finely diced 1/2 cup (104 g) light brown sugar, lightly packed 1/4 teaspoon fine sea salt 1 teaspoon vanilla extract 1 egg yolk, egg white reserved, covered, and refrigerated 1 1/4 cups (163 g) all-purpose flour 1/2 cup chopped macadamia nuts 1/4 cup turbinado sugar Start by gently melting the butter over a low heat. Once the butter has melted, remove the pan from the heat and stir in the finely diced pineapple pieces. Let the mixture sit for 20 minutes to let the fruit rehydrate slightly and also infuse the butter. At this point you can let the butter cool to room temperature to a more solid state naturally by leaving it sitting out for an hour or so or place the butter in a bowl and placing it over a bowl of ice to speed up the process. If going this route, whisk constantly to make sure the butter doesn’t freeze. Once the butter is at a room temp consistency, remove the bowl from the ice and continue. Cream together the room temperature butter/pineapple mixture with the brown sugar and salt until light and fluffy. Add the vanilla and the yolk (save the egg white!) and mix to combine. Add the flour and nuts and mix on low speed just until mostly combined. At this point you might need to use your hands to make a cohesive dough and if it’s really giving you trouble you can add about a teaspoon of the reserved egg white. Once the dough has come together, form it into a 9” log on a piece of plastic wrap and wrap tightly to make an evenly round log. Recipe continued in comments below

#ad @evanwilliamsflavors asked me to do a little pairing so I bring you the hottest new couple alert: the sourita (a whiskey sour with a kiss of triple sec and a salt rim) and the honey dijon BBQ chicken sandwich. Both can come together easily and the tart lime plays with the tang of dijon, all balanced out with the sweet flavor of Evan Williams Honey. For the Sourita Makes 1 2 oz Evan Williams Honey 2 oz fresh lime juice 1 oz triple sec Combine all the ingredients in a shaker filled with ice, shake, then strain over ice in a glass with a salt rim and garnish with an orange wedge. For the Honey Dijon BBQ Makes about 2 1/2 cups 2 dried ancho chiles, about 1 oz total 3 cups chicken stock 6 oz tomato paste 1/3 cup (140 g) honey 2 tablespoon Worcestershire sauce 2 tablespoon Dijon mustard 1/2-1 teaspoon salt, 1/2 teaspoon black pepper 1/4 teaspoon paprika 2 garlic cloves, peeled Remove the stem and break open the chiles, shaking all the loose seeds from the inside. Cover with boiling water and let sit for 15 minutes. While the chiles soften, add the rest of the ingredients to a blender and set side. After the chiles have softened, carefully transfer just the peppers to the blender and discard the soaking liquid and any seeds left behind. Blend everything together until it’s smooth then pour through a fine mesh strainer into a medium sized saucepan. Bring the mixture to a boil over medium heat then turn the heat to low to maintain a simmer. Cook for 30 minutes, whisking occasionally, until the mixture has reduced some and thickened up. Pour the bbq sauce into a heat safe container, let cool, then refrigerate. You can use the sauce immediately but it gets better after a day or two. To make the sandwich I just warm up the bbq sauce with box together with some shredded rotisserie chicken, and layer that on a toasted brioche bun with additional sauce and coleslaw.

#ad Made you all a holiday hot fudge to pair with my new favorite brown sugar and vanilla whipped cream from @clover.sonoma that uses real organic cream from family farms and tastes like a brown sugar cloud. It’s shown here on the runway wearing the perfect espresso hot fudge that fits like a glove. It’s chewy, chocolatey, fudgyyy, and the perfect accessory for the whipped cream. #CloverSonomaCrew For the Espresso Hot Fudge Sauce: 1/4 cup Clover Sonoma unsalted butter 3/4 cup Clover Sonoma heavy cream 1/3 cup (69 g) lightly packed light brown sugar 1/4 cup light corn syrup or golden syrup 3 tablespoons unsweetened cocoa powder 1/4 teaspoon kosher salt 1/3 cup bittersweet chocolate chips 2 teaspoons instant espresso powder 1 teaspoon vanilla extract Melt the butter down over medium heat in a saucepan just until it barely starts to brown then add everything except the chocolate chips, espresso powder, and vanilla. Whisk together and bring to a bubble over medium heat and cook for 5 minutes. Remove the pan from the heat and add in the chocolate chips, espresso powder, and vanilla and whisk until the chocolate has melted. Place the sauce in a heat safe container and let cool down to a not boiling temperature and pour over ice cream. Top with the Clover Sonoma Brown Sugar & Vanilla Whipped Cream and serve. Leftover sauce can be placed covered in the refrigerator for up to 1 week.

#ad Partnering with @murrayscheese and @krogerco to bring you the newest grill girlie for your next bbq: gooey grilled brie cheese with strawberry rhubarb jam, topped with a ton of fresh chives. It's perfect for dipping or topping a burger and it's all available at your local Kroger store for a one stop shop. To make: 1 8oz wheel of Murray's mini brie 1/3 cup Murray's strawberry rhubarb jam black pepper 3 tablespoons thinly sliced chives Preheat the grill to high heat, about 400ºF, then score the top of the brie and place in a grill safe dish. Top with 2 tablespoons of the jam then crack the black pepper all over the top. Grill covered for 15 minutes, until cheese has melted and is gooey. Remove from the grill, top with the remaining jam and chopped chives, serve immediately with Murray's sea salt crackers or on top of your burger. No grill no problem, preheat the oven to 400ºF and follow instructions above. What’s your favorite baked brie recipe? #MurraysCheeseAtKroger #MurraysCheese @ralphsgrocery

#ad partnering with my friends @tastemirancho for an easy Super Bowl snack: cheesy chipotle bean dip. Creamy and cheesy with a little smokey kick, thanks to Mi Rancho’s organic chipotle salsa, it’s perfect paired with their super flavorful nixtamalized corn chips. Head to the link in bio for the full recipe and Shop today for free shipping on your entire order with code GAMEDAY at shop.mirancho.com. (sale ends today, 2/7)

Mexican Wedding Cookies from @chicanoeats’ ✨new book✨ Chicano Bakes. They’re super nutty thanks to a few tricks and melt perfectly in your mouth, like a listerine strip but more delicious! #holidaycookies #chicanobakes

Chocolate Espresso Snickerdoodles – Wit & Vinegar

We’re staying in the snickerdoodle lane with the cream of tartar and cinnamon sugar coating but where we usually just have a collectively beautiful vanilla dough we’re swerving into another lane with cocoa and instant espresso powder. 2 ¼ cups all-purpose flour ⅔ cup unsweetened cocoa powder ( I prefer dutch baking cocoa because it gives a better color and flavor but you can use natural or a mix of the two) 1½ teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon coarse kosher salt 1 cup butter, softened 2 teaspoons instant espresso powder (I use this one and no it really doesn’t come thru in flavor but it helps give a darker chocolate flavor that I love here) 1 cup light brown sugar ¾ cup white granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 3 tablespoons cane sugar (or granulated white sugar if you don’t have it Combine the cinnamon and cane sugar in a small bowl, then use a medium cookie scoop (or 1 1/2 tablespoons) to portion out dough and roll in cinnamon-sugar to coat.

Eggnog Panna Cotta with Mango Coulis – Wit & Vinegar

One of my favorite things about working with the National Mango Board this year was learning about all the varieties of mangos and how they’re available year-round thanks to staggered growing seasons. This makes it easier to work with and make sure the gelatin has actually all dissolved and it helps it set much faster because you’re adding a little hot milk to double the amount of cold eggnog. Once the milk is hot, just to a scald no simmer necessary, tilt the pan gently to make sure there’s no gelatin left on the bottom of the saucepan then add the mixture to the measuring cup with the eggnog. ’re serving them in, making sure you leave about an inch of space at the top for the coulis, then carefully transfer the panna cotta to set completely.

Parrot Punch for a National Mango Board Friendsgiving – Wit & Vinegar

I knew I wanted to incorporate bourbon somehow because it’s a great fall and winter spirit and has no issue pairing well with any thanksgiving dish, including dessert. so I went ahead and added some lime juice along with some cranberry and sparkling water to make the cocktail pair even better with heavier dishes that might be served for the holidays. In a cocktail shaker, add everything except the sparkling water with a handful of ice and shake for 30 seconds to get everything super cold. Once it’s simmering, cook for 5 minutes on low heat then remove the pan from the heat and let it cool for at least an hour.

Mango Spice Muffins – Wit & Vinegar

The warm spices give us pumpkin spice adjacent vibes, dare I say combatting the need for any pumpkin at all in this season of pumpkin spice. In a bowl, carefully toss together the butter, flour, sugar and salt then use your fingertips to smash the butter into smaller pieces until it’s evenly incorporated, and the mixture starts to clump together. Use a 1/4 cup ice cream scoop to scoop 1/4 cup of batter into each muffin tin until all 12 are filled. Take out the streusel and break it up until you have no clumps bigger than the size of a pea, then add about a tablespoon of streusel to each muffin, spreading it out evenly over each muffin.

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