Our Favorite Seasonal Recipes

Charcuterie Board

Orzo Pasta Salad

Roasted Longhorn Peppers

Marbled Chocolate Pumpkin Bread

Rich's Grapefruit Cocktail

Fairfield Butternut Squash Soup

Paloma Fizz Tequila Cocktail

Summer Strawberry Salsa

Cappuccino Biscotti

Andreas Mom's Apple Crisp

Spiced Wine Cocktail
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Charcuterie Board + Tips

BEST CHEESES
A balanced mix of creamy, firm and crumbly textures

  • FROMAGER D’AFFINOIS – creamy cheese similar to Brie & Saint André

  • AGED GOUDA – firm & crumbly with a nutty sweetness

  • COMTÉ – firm, nutty cheese

  • ESPRESSO BELLAVITANO – rubbed with espresso for a bold flavor

  • DRUNKEN GOAT – hard cheese with a creamy texture, aged in red wine

BEST MEATS
A bold mix of spicy, salty, and savory—variety in every slice

  • PROSCIUTTO – delicate, salty-sweet

  • SOPPRESSATA – slightly spicy Italian salami that adds boldness

  • CHORIZO – smoky & spicy

  • PEPPERONI – bold & savory kick

  • SPECK – smoked flavor with a hint of spice

  • CAPICOLA – rich slightly spicy flavor

  • SALAMI – everyone’s fav!

  • MORTADELLA – try with pistachio or truffle

BEST SIDES
Seasonal favorites that add crunch, color and sweetness

  • FRESH & DRIED FRUIT – grapes, pears & figs offer contrast

  • FRESH VEGGIES – cucumbers, radish, peppers & carrots for color

  • NUTS – add crunch & depth

  • OLIVES – for their bold flavor

  • HONEY, JAMS & DIPS – we love fig jam, hummus & pesto

  • BREAD & CRACKERS – provide a perfect base for the best bites

  • SWEET TREATS – biscotti & chocolate round out the spread

MAKE IT LOOK PRETTY & HAVE FUN
Enhance your spread by layering fresh herbs for aroma, flowers for color, and a mix of textures and heights for visual appeal

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Orzo Pasta Salad with Crispy Shallot Vinaigrette

 

SALAD INGREDIENTS

  • 1.5 cups dried orzo
  • 1 1/4 cup peas
  • 2 cups asparagus, chopped
  • 4 cups arugula and/or spinach
  • 3 tbsp basil or to taste, chopped
  • 3 tbsp mint or to taste, chopped
  • 4 oz feta cheese or more to taste
  • Salt and pepper

VINAIGRETTE INGREDIENTS

  • 1/2 cup olive oil
  • 2 large shallots, thinly sliced
  • 2 tbsp red wine vinegar
  • 1/2 lemon juice & zest
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt and pepper

DIRECTIONS
For the vinaigrette, sauté shallots until they’re golden brown, make sure to not burn them. Add to a jar and combine with remaining ingredients and mix. Set aside.

Cook orzo, drain, set aside. Lightly sauté asparagus in olive oil or grill until cooked to your liking. I used tops first, then stems. Toss all ingredients, including dressing, and season to taste. Serve warm or cold.

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Roasted Longhorn Peppers

INGREDIENTS

  • 7+ Longhorn Peppers
  • Aged Asiago Cheese, cut
  • Fresh Parsley, chopped 
  • Garlic, roughly chopped
  • Black Oil Cured Olives, 1 cup +
  • Quality Olive Oil

DIRECTIONS

Wash and dry peppers. Place on a cookie sheet. Drizzle with a good amount of olive oil and lightly salt. Roast in the oven on 375 for about 20 minutes until peppers are tender and blistering. Halfway through, toss garlic into the olive oil to begin roasting. If you put the garlic in too soon it may burn.

When done, slide the peppers, garlic and olive oil into a serving dish. Top with fresh parsley, olives and cheese. Serve with quality bread for dipping.
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Marbled Chocolate Pumpkin Bread

Ingredients:
 
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 large eggs at room temp.
  • I teaspoon vanilla extract
  • 11/2 cups whole wheat flour
  • I teaspoon baking soda
  • 2/3 brown sugar
  • I teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil or melted
  • butter 1/4 unsweetened cocoa powder
  • 1/2 chocolate chips cup or more
  • 1/4 cup almond milk (or milk of choice)
 
Instructions:

1. Preheat oven to 350 degrees and grease 8x4 inch loaf pan or muffin tins.
2. Mix together pumpkin, maple syrup, eggs, almond milk and vanilla.
3. In a separate bowl, whisk together the dry ingredients: whole wheat flour, baking soda, brown sugar, cinnamon, ginger, allspice and salt.
4. Add dry to wet ingredients and mix until combined. Stir in melted butter.
5. Divide batter in half. Stir in cocoa powder and chocolate chips into one of the batters, mixing until combined.
6. Layer the batter into your pan or tins and swirl the batters together with a knife as you go.
7. Gently shake your pan back and forth just a few times to even out the batter.
8. Bake for 40-45 minutes or until tester comes out clean. For muffins bake for 20-25 minutes.
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Rich's Grapefruit Cocktail

SALAD INGREDIENTS

  • 1.5 cups dried orzo
  • 1 1/4 cup peas
  • 2 cups asparagus, chopped
  • 4 cups arugula and/or spinach
  • 3 tbsp basil or to taste, chopped
  • 3 tbsp mint or to taste, chopped
  • 4 oz feta cheese or more to taste
    Salt and pepper

 

VINAIGRETTE INGREDIENTS

  • 1/2 cup olive oil
  • 2 large shallots, thinly sliced
  • 2 tbsp red wine vinegar
  • 1/2 lemon juice & zest
  • 1 tsp honey
  • 1 tsp dijon mustard
    Salt and pepper

DIRECTIONS
For the vinaigrette, sauté shallots until they’re golden brown, make sure to not burn them. Add to a jar and combine with remaining ingredients and mix. Set aside.

Cook orzo, drain, set aside. Lightly sauté asparagus in olive oil or grill until cooked to your liking. I used tops first, then stems. Toss all ingredients, including dressing, and season to taste. Serve warm or cold.

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Butternut Squash Soup with a twist

We love a bowl of soup on a chilly day!
Try it with a fancy grilled cheese!
 
  • 2 Tablespoon butter
  • 1 ONION diced
  • 1 CAN chicken broth
  • 1 CAN coconut milk 
  • 1 TBSP sugar
  • 1 MEDIUM BUTTERNUT
  • SQUASH peeled & cubed
  • 5 OZ evaporated milk
  • 1 JALAPENO PEPPER seeded & diced
  • 2 TSP grated fresh ginger
    TO TASTE salt & pepper
 
Instruction:
 
Melt butter in a soup pan, sauté onion, ginger and jalapeño. Add butternut squash and broth, simmer covered until soft.
Add in milks, sugar, S&P and cook for 5 minutes.
Use an immersion blender to puree into a soup or transfer to a blender and then another pot.
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Paloma Fizz Tequila Cocktail

 

INGREDIENTS

  • 2oz Blanco tequila
  • loz Orgeat
  • 2oz fresh grapefruit juice
  • loz lime juice 1/2oz simple syrup

TOOLS

  • Shaker
  • Citrus juicer
  • Collins Glass
  • GARNISH
  • Grapefruit Wedge Floral piece


DIRECTIONS

1.Combine all ingredients in a shaker tin with ice
2. Shake vigorously until the tin is cold to the touch
3. Pour into a Collins glass
4. Sip and enjoy the beginnings of Summer
Looking to add a nice froth to your cocktail?
5. Crack 1 egg and separate the whites into the now empty (and cold) tin
6. Shake the whites for approximately 10 seconds 7. Pour cocktail back into the tin with the whipped egg whites and lightly shake again for another 5 seconds
8. Pour back into Collins glass slowly and garnish with sliced grapefruit *egg whites should be light and frothy and separated at the top of cocktail*

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Summer Strawberry Salsa


INGREDIENTS

  • 16oz package of strawberries
  • 1 pint cherry tomatoes, diced
  • 3-4 scallions, cut
  • 1 handful of cilantro, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1/4 tsp salt

DIRECTIONS

The great thing about this recipe is it's combined to taste.
Wash all ingredients and combine.
It might seem like the salsa needs more oil and vinegar, but keep in mind the tomatoes and strawberries release juices. If you like a chunkier salsa, keep the fruit larger in size. If cilantro isn't your thing, try it with basil.
Serve with crispy tortilla chips and a side of lime!

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Cappuccino Biscotti


BISCOTTI INGREDIENTS

  • 3 eggs
  • 1 tsp Vanilla
  • 2 cups Flour
  • 3/4 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon


DRIZZLE INGREDIENTS

  • 1 tbsp Coffee or Espresso Grinds
  • 1 tsp Biscotti Liquor (You can
    sub for amaretto or similar)
  • 3/4 Hazelnuts, Pecans or Choice Nut
  • 3/4 Chocolate Chips
  • 1/4 cup each of milk chocolate chips and white chocolate chips
  • 1 tsp or more of vegetable oil to loosen chocolate


DIRECTIONS

Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Whisk eggs, vanilla and liquor in separate bowl. Add wet ingredients to dry ingredients slowly. Add in the chips and nuts. The dough will be sticky. Divide dough into 2 logs about 2" wide and place on greased cookie sheet. Smooth out the top. Bake for 16 minutes until the bottom looks a little brown, the top will not brown. Let cool a few minutes before cutting into 1/2" pieces. Place on their side. Melt remaining chips with oil, mix, and drizzle over biscotti.
COMPASS

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Andreas Mom's Apple Crisp


INGREDIENTS

  • 8 or more apples peeled and sliced
  • 1 stick + 3 tbsp of unsalted butter
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 cup flour
  • Cinnamon to taste

DIRECTIONS

Preheat oven to 350
Put apple slices in a 13 x 9 pan, add ½ cup water to the bottom, sprinkle with cinnamon. Optional – add raisins or nuts!
On top of the stove melt the butter, sugar and brown sugar until combined. Add in flour slowly and mix until crumbly.
Cover with tin foil and bake for about 45 minutes, checking after 30 minutes.
Cook until apples are soft when pierced with a fork and the top is light golden brown and crisp.
Let it slightly cool and settle before scooping.

I love to serve this with ice cream – salted caramel or vanilla!

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Spiced Wine Cocktail


INGREDIENTS

  • Vodka 1 oz
  • Cointreau ½ oz
  • Cinnamon Simple Syrup ½ oz
  • Fresh Squeezed OJ ½ oz
  • Shake all, stain
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon


DIRECTIONS

Shake all, stain
Red wine 1 oz (to create the layer effect, slowly pour the wine over the back of a spoon)
Garnish with an orange twist

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Contact Details

Forte Team

Phone

(203) 627-7767

Phone

(203) 489-6499

Email

[email protected]

Address

1 Sasco Hill Road Fairfield, CT 06824

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