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5 Fresh Alternative Summer Pizza Recipes That Will Make You Swoon

Posted on June 02, 2020 by Wozz! | 0 comments

5 Fresh Alternative Summer Pizza Recipes That Will Make You Swoon

We've created some delicious summer pizza recipes using our scratch made spreads and condiments as base sauces and have dressed them up with fresh produce straight from the backyard garden and local farm stand. 

What's great about summer pizza is that you can get all those healthy salad ingredients, your greens, fresh herbs, fresh tomatoes, peppers, squash, onions all piled high on your delicious crispy flatbread pizza and our sauces and condiments make awesome unique bases for a variety of alternative pizzas.  You can also add any leftover grilled meats like chicken or lamb to your pizza and can cook it right outside on the grill which is ideal when entertaining with friends or family on these beautiful mild summer evenings.  Serve up your gourmet summer pizzas with some cold craft brews or cocktails and you've got a perfect night out on the deck.

Here are 5 Fresh Alternative Summer Pizza Recipes That'll Make You Swoon!

1. Balsamic Fig Tomato Basil Caprese Pizza Featuring Wozz! Balsamic Fig Mostarda Spread

Our Balsamic Fig Spread on fresh dough with farm stand vine ripened tomatoes, mozzarella, burrata cheese and fresh basil from the garden.  This one is summer pizza at it's finest. It's so good and so fresh.  Recipe: Balsamic Fig Tomato Caprese Pizza

 

2. Triple Ale Onion Steak Bomb Pizza with Smoked Cheddar Featuring Wozz! Triple Ale Onion Spread

Serve this steak bomb pizza with some cold beers on a hot summers night.  Fresh dough is slathered with our Triple Ale Onion Spread and topped with shaved steak, green peppers, onions, smoked cheddar, mozzarella and fresh mesclun and mustard greens from the garden. Finish it with a drizzle of sour cream and some hot sauce.  Recipe: Triple Ale Onion Steak Bomb Pizza

 3.  Moroccan Tomato Lamb Pizza with Feta Yogurt Sauce and Mint Featuring Wozz! Moroccan Tomato Onion Relish

For this summer pizza we used leftover grilled lamb chops, sliced up the lamb and placed it on a pizza dough base with our Moroccan Tomato Onion Relish and mozzarella, baked it off and then topped it with a feta yogurt sauce and fresh mint from the garden.  Recipe: Moroccan Tomato Lamb Pizza with Feta and Mint

4. Pickled Beet Pizza with Goats Cheese, Burrata, Arugula and Walnuts Featuring Wozz! Indian Spiced Pickled Beet Relish

Our Indian Spiced Pickled Beet Relish is used as an alternative pizza sauce for this recipe, baked until crisp and bubbly with goats cheese and mozzarella and finished with fresh arugula, torn burrata cheese, roasted walnuts and fresh thyme.  Recipe: Pickled Beet Summer Pizza with Goats Cheese, Burrata, Arugula and Walnuts

5. Grilled Peach and Balsamic Fig Pizza with Bacon, Basil and Brie Featuring Wozz! Balsamic Fig Mostarda Spread

This flatbread pizza during the height of summer is just bursting with flavor.  I love the combination of grilled ripe peaches and basil, then you add some Wozz! Balsamic Fig Spread, bacon and brie in the mix and me oh my...  Recipe: Grilled Peach and Balsamic Fig Pizza with Bacon Basil and Brie

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Best Fruit Spread Pairings For Blue Cheese

Posted on April 20, 2020 by Wozz! | 0 comments

Blue Cheese 

Not everyone's favorite but but after an aged Gouda, certainly mine. With its bold, sharp, and tangy flavor with grassy notes and hints of mushroom, an array of textures and in mouth feels from buttery to crumbly. This is a style of cheese that just keeps on giving. This cheese may be an acquired taste for a discriminating palate, but you don’t need to start with a bold Roquefort or Stilton. There are a wonderful array of milder blues, that with their buttery textures can ease you into the wonderful nuances and layers that come with exploring this style of cheese. My love affair with blue cheeses has not waned in spite of a newly discovered allergy to penicillin.

Often our first experience is with blue cheese is with a notorious bold Picante Gorgonzola or Roquefort. A punch to the senses for the uninitiated and often results in a once bitten twice shy stance to blue cheese. If this is you, I beg of you to retrace your steps and begin with some of these milder blue cheese varieties and ease yourself from mildest to bold of my favorite blue cheese suggestions and pairings. 

Pairing Blue Cheese with Fruit Spreads 

Traditional pairings for blue cheese include fresh fig, pear and apple slices, dried fruits, walnuts, chutneys, some jams, honey, truffle, Sherry, Ports and of course wine…. Lots and lots of wine :) With pairing for any cheese I always recommend try the cheese first, what does it taste like. Is it sour, musty like a goat cheese. Is it a bit sweeter with a mushroom feel like brie or bold heavy nutty tones like an aged Gouda or Alpine cheddar. Or in the case of blue cheese the bold acidity of the mold that gives a blue its distinctive flavor. Is it bold? Does it leave a slight burn in the mouthfeel? Is the cheese sweet, creamy or more tangy and bright? Once you have a feel for your cheese as it stands on its own, ask yourself, what is it you want from a pairing. Is it to be a palate cleanser for the next bite. Do you want to cut the acidity of a bold cheese or are you looking for a flavor combination the brings out or highlights different flavors and aspects of cheese that you didn’t notice before. Basically you are either pairing cheese with similar flavors to compliment a cheese or are looking for opposite flavors to contrast the cheese. The same when choosing a wine. What's great about bolder blue cheese and pairings is because of the strong nature and acidity of blue cheese, it allows for sweeter pairings that I would normally never recommend like overly sweet jams. Not only are some jams too sweet for almost every cheese imaginable, but the very nature of a jam is a reduction of fruit that simply is too heavy, smothering the cheese thus hiding its natural characteristics. You still want a little acidity which is why we pair with our chutneys, savory spreads and our fruit compotes with a range of cheese, they have a balanced acidity from balsamic vinegar, citrus and the natural acids of the fruit and have a third less sugar than traditional jam which result in perfectly balanced pairings. That is why quince paste and fruits are such a natural pairing, because they still offer some acidity and often why chutneys and pickles are more often chosen pairings rather than say a strawberry jam.  In saying this, the sharp bold flavors of a strong blue cheese can be nicely paired with sweeter fruit compotes and condiments such as honey.  


Mild Blue Cheese Varieties & Fruit Spread Pairings

Wozz! Best Fruit Spreads and Savory Jams For Blue Cheese Pairings:

Wild Blueberry Maple Walnut Compote (with balsamic & rosemary) - Wild blueberries steeped in balsamic with grade A maple syrup, toasted walnuts and floral rosemary.  This blueberry compote is an amazing pairing for blue cheese, simply served with crackers or crostini.


Triple Ale Onion Jam Spread - Fresh onions are caramelized with 3 craft beers, brown sugar and roasted garlic. This savory sticky delicious onion jam is fantastic on a blue cheese burger or with steak and blue cheese. Also a superb pick for a charcuterie and blue cheese board or as a base for flatbread blue cheese pizza.

Sour Cherry Spiced Wine Fruit Compote - Sour cherries from upstate NY are simmered with winter spices, red wine and cracked black pepper. This fruit forward spiced cherry compote pairs well with a mild to medium blue cheese. 

Balsamic Fig Mostarda SpreadFigs simmered in balsamic with fresh apples and pears and finished with pure mustard oil. This is an amazing mostarda that pairs beautifully with blue cheese, especially delicious with roasted meats like roast beef and cured meats like prosciutto. Great for crostini appetizers and as a base for flatbread.

Cambozola Classic Blue Cheese - Bavaria Germany

The cheese that brought me back to blue. A rather new edition to the blue cheese world only making its first appearance around 1900 before being revamped by Käserei Champignon creamery in Germany. Cambozola Classic is a triple cream brie-style blue cheese hails from the Allgäu region in southern Germany. Cambozola Classic has a delicate blue cheese flavor and a softer—almost spreadable—texture than a typical blue style cheese. Ideal for the blue beginner, smoother, creamier and milder than a typical blue, so even folks who think they don’t like blue cheeses because they’re “too strong” may find themselves craving more. 

Lighthouse Blue Brie -
Tasmania Australia

From Australia's King Island Creamery is a beautiful blend of creamy brie with a subtle touch of blue. is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving the Lighthouse Blue a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert or Brie. 

CAMBOZOLA Black Label Blue Brie - Bavaria Germany

CAMBOZOLA Black Label, also from Käserei Champignon creamery in Germany. It has been aged longer and colder than the classic, which makes it  creamier and a little stronger in the blue notes. You can easily recognize this triple cream soft ripened cheese by its beautiful grey exterior mold. The cheese is injected with same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. However, it is neither pungent like Stilton nor crumbly like Roquefort. The cheese, a cross between Camembert and Gorgonzola, is creamy, moist and rich like a Camembert with the sharpness of Gorgonzola. A soft-ripened cheese, the insides reveal pockets of blue veining and a unique exterior of grey mold. Its savory, nutty flavor with undertones of sweetness enhances the wonderful characteristics of the cheese. For a food connoisseur, the Cambozola is a great start into the world of Blue Cheeses. Taste it with fruits, honey or a Chardonnay.
Our favorite Wozz! savory jam pairings for this creamy blue brie cheese is our Wild Blueberry Maple Walnut Compote and our Triple Ale Onion Jam Spread.  Both of these were a fantastic accompaniment to the blue cheese served on simple crackers and crostini. 

Wine Pairings: Eden Cider VT Claudine Keeved cider, chardonnay, and Brut. 

Cooking: salads, mild dressings, grilled sandwiches, a wonderful dessert cheese served with fruits

Fourme d’Ambert - Auvergne France

 Pronounced dom-BEHR Fourme d'Ambert is a rich and creamy cow milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, fruity, strong and woody. Fourme d'Ambert has a creamy,mild flavor with a slight nutty finish. The paste is both soft and smooth with a velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness. The cheese has an aroma reminiscent of the caves where it was aged, a dense and creamy texture and a fruity flavor with hints of nuts on the finish. Despite the thorough blue veining, this is one of the milder blue cheeses.

Wozz! Pairings: Wild Blueberry Maple Walnut Compote (with rosemary)
                          Triple Ale Onion Jam Spread
                          Sour Cherry Spiced Wine Fruit Compote
                          Balsamic Fig Mostarda Spread

Wine Pairings: Fourme d'Ambert is a very wine-friendly cheese. Pair with Sauvignon Blanc Semillon blends  sauternes and other dessert wines, but also some full-bodied reds such as Rhones, pinot noirs and syrahs.

Cooking: Crumble this blue cheese in salads, serve with fresh pear, stir the blue cheese into creamy sauces, add to quiche and savory baked torte.

Semi Mild Blue Cheese Varieties and  Fruit Spread Pairings

Chiriboga Blue - Bavaria Germany

A native of Ecuador, Arturo Chiriboga has mastered the art of German cheesemaking at the foot of the Alps in Bad Oberdorf, Bavaria. His cow's milk blue was modeled on Roquefort but tastes more creamy and buttery than the peppery, assertive French classic. Chiriboga Blue is intensely rich and buttery, with a dense, tongue-coating texture that is reminiscent of frozen custard. The ivory interior with very few blue-gray streaks of veining produces a very subtle flavors of sweet cream and grass, with a splash of mushroomy goodness and balanced blue piquancy.

Combozola Black Label Blue Cheese Paired with Wozz! Wild Blueberry Maple Walnut Compote and Water Crackers
Wine Pairings: something sparkly like prosecco or champagne, medium bodied red or citrusy white wine and Bavarian style ales

Cooking: Melts wonderfully for pasta and risotto dishes. Creamy sauces and dressings. Spreadable.

Gorgonzola (dolce)-  Lombardy Italy

Often most are familiar with a crumbly bold aged version of this cheese (Picante), but that is not what I am talking about. When young, (dolce) it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. It has a wonderful balance between the creamy rich texture and the brighter acidity. Mature versions are stronger, piquant and deliver a pungent bite to finish.  Easy find recommendations Creamy Gorg cheese from BelGioioso Creamery Wisconsin.

Wozz! Pairings: Wild Blueberry Maple Walnut Compote (with rosemary)
                          Triple Ale Onion Jam Spread
                          Sour Cherry Spiced Wine Fruit Compote
                          Balsamic Fig Mostarda Spread

Wine Pairings: Soft savory Red and/or White wines, Riesling, Pinot Bianco, Prosecco and other sparkling varieties.

Cooking: It melts wonderful for Italian pasta and risotto dishes, pizza, steak, crostini and sandwiches. Also delicious and frequently crumbled into salads, delicious on a salad with Wozz! Pear Ginger Vinegar drizzled atop.

Middlebury Blue Sailsbury Vermont

Blue Ledge Farm Creamery, Middlebury Blue. The interior of this 2-3 month old blue is grassy, salty, and a little sour – a great way to expand beyond mild beginner blues. Earthy and milky, Middlebury Blue an almost cheddary texture, and blue veining adds a balance of earthy hay and sweet caramel, with a bite of pepper as well, with its crusty, rustic natural rind and smoother, creamier paste. Despite all this it is really quite a mild blue.

Wozz! Spreads and Jam Pairings:
                          Wild Blueberry Maple Walnut Compote (with rosemary & balsamic)
                          Triple Ale Onion Jam Spread (savory spread)
                          Sour Cherry Spiced Wine Fruit Compote
                          Balsamic Fig Mostarda Spread

Wine Pairings: Sweet light reds
Cooking: Salads, Sweet Roast Vegetables, Walnuts 


Medium Blue Cheese Varieties and Fruit Spread Pairings
 
Jersey Blue Switzerland: Lichtensteig Rolf Beeler

Produced by legendary cheesemaker Willi Schmid. The Jersey Blue is Willi Schmid’s most decorated product: . The Jersey Blue undoubtedly proves the immense talent of its creator. Willi uses two different Italian molds. He doesn’t reveal which ones, we only know Gorgonzola mold is not part of it. Natural calf rennet is used. The Jersey Blue is especially appealing cut when you see the fine light blue to dark green veins that grow into the core from the outside. The buttery feel of the Jersey milk coats the palate and then the powerful flavors of the mold burst out. It has an unbelievable long finish, a masterpiece indeed. In flavor, it is sweet, complex, vegetal and fruity, with a fiery bite and high sapidity. The Jersey Blue can be enjoyed young but ages well. When it starts to dry out the flavors get sharper.


Wine Pairings: best paired with white wines such as Gewurztraminer and riesling. For red wine, try Brunello, or a dessert wine such as Vin Santo

Rogue River Blue Cheese - Grants Pass Oregon

An organic, cave-aged blue cheese wrapped in pear spirit-soaked Syrah grape leaves, is a seasonal product. The cheese is made exclusively with milk from Rogue Creamery’s Certified Organic Dairy Farm in Grants Pass, Oregon. It is only made for a few months each year beginning on the autumnal equinox when cooler temperatures bring renewed growth to the pastures and the cow’s milk becomes richer and higher in butterfat.Aromas are of earth, cellar, sherry and port. The texture is dotted with crunchy bits (crystalized amino acids) that give it a slightly granular mouthfeel. Flavors are incredibly complex. Notes of butterscotch and caramel are balanced by a pronounced tang and hints of spice from the blue mold.

Wozz! Pairings: Balsamic Fig Mostarda 
                          Sticky Date Candied Orange Chutney
                          Triple Ale Onion Jam Spread

Wine Pairings: choose wines of age and distinction: Viognier, classic French or German Gewürztraminers, Syrah, Cabernet Franc, Tempranillo, dessert wines; pear brandy; whiskey or rum; brown ales and stouts.  

Cooking: Tarts and quiche. Bruschetta and crostini. Bakes and gratins.

Strong Blue Cheese Varieties
Old World Blues Protected Designation of Origin (PDO).

Cabrales Asturia Region, Spain

Spanish semi-hard, fatty blue cheese, prepared within the administrative region of Cabrales Council and some towns in the Upper Peñamerella region. Both these areas are located at the foot of the Picos de Europa Mountains in Asturias. The cheese can be made from unpasteurized cow’s milk or blended with goat and/or sheep milk. It is aged between two and four months in naturally formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with Penicillium, Cabrales cures from the outside of the cheese to the inward. A finished Cabrales can be characterized by its  smooth texture, punctuated with holes and pockets of blue. The creamy paste is studded with crunchy granules of crystallized amino acids. A strong, penetrating aroma and sharp, acidic, slightly salty taste. Cabrales cheese is compact but crumbly with a unique, long lasting, developed and piquant taste for lovers of strong cheeses. Its aroma is also strong, typical of matured blue cheese. 

                          Balsamic Fig Mostarda
                          Sticky Date Candied Orange Chutney 
                          Triple Ale Onion Jam Spread

Wine Pairings: Red wine, Cider, Sweet Sherry, chilled sweet white wines, Brown Ales and stouts

Cooking: Great with fresh fig, salami and dried sausages. Treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.
 
 
Blue Stilton Tuxford and Tebbutt Creamery Melton Mowbray

One of the oldest creameries in The United Kingdom, Tuxford and Tebbutt has been running since 1780, producing many award-winning English cheeses, especially their famous Blue Stilton - they're one of five cheesemakers allowed to produce this classic British cheese. 

Tuxford and Tebbutt use traditional techniques like hand-turning on their cheeses, each wheel individually matured and graded to ensure quality and consistency, with methods they have perfected over the past 235 years and which is sometimes referred to as the “King of Cheeses,” Stilton has a protected origin designation, meaning any cheese labeled as "Stilton" must meet a particular set of standards. All protected origin cheeses are monitored by independent government agencies that perform random quality checks.To be a Stilton cheese means it must be made in Leicestershire,  Nottinghamshire or Derbyshire in England, where only seven dairies are licensed to make it. 
Stilton is always cylindrically-shaped and never pressed. It has its own unique crust and the blue veins radiate out from the center in a very distinctive pattern. It is a semi hard cheese also made from cow's milk. It has creamy, crumbly & smooth texture and spicy & strong flavors.

At the World Cheese Awards in 2012, Tuxford & Tebbutt Blue Stilton was crowned as the Supreme Champion of the event, taking home a total of five awards.

                          Balsamic Fig Mostarda Spread
                          Sticky Date Candied Orange Chutney
                          Triple Ale Onion Jam Spread

Wine Pairings: Traditionally Sherry and Tawny port wine. Suggested with sweet dessert wines. Brown Ales and stouts.

Cooking: good choice to go with walnuts, crackers, biscuits and bread. Soups and Gratins particularly cauliflower, broccoli and leeks. Beef. Fondue.
 
Roquefort - Toulouse southern France

Roquefort is one of the oldest and strongest blue cheeses and is made from sheeps milk. Roquefort is one of the oldest known cheeses. It was reportedly the favourite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”) The unique characteristics of Roquefort are largely imparted from aging in the Roquefort caves near Toulouse in the southern part of France, the milk of the Lacaune sheep also plays a large role in the outcome of flavors. A light white to cream color with rich salty, sharp and tangy flavors and melts in mouth. It is creamy and aromatic, complex and intense, with sharp and tangy nuances. Like Stilton in England, by French law, only cheese that is processed at Roquefort, France, may be labeled “Roquefort”

Wozz! Pairings: 
                          Wild Blueberry Maple Walnut Compote 
(with rosemary & balsamic)
                          Balsamic Fig Mostarda Spread
                          Sticky Date Candied Orange Chutney
                          Triple Ale Onion Jam Savory Spread

Wine Pairings: Dry Red wine, Sauternes 
Cooking: Salads, Quiche, Tarts, Pasta and Risotto, Beets, Leeks, Creamy White Sauces, Béchamel and Fondue.


New World Blue Cheese Varieties and Fruit Spread Pairings

King Island Roaring forties - Tasmania Australia

Produced by the King Island Dairy,  King Island dairy products have long been acclaimed throughout Australia and they’re rapidly building extraordinary reputations in the international marketplace. Unlike typical French blue cheeses like Roquefort made from ewe's milk, Roaring 40's Blue is made entirely from cow's milk. The result is a milder taste. Roaring 40's is a full-bodied blue with a honeyed, slightly nutty quality and great aftertaste. It is a rindless cheese, matured in wax coating, which cuts off the oxygen supply and encourages sweet and fruity flavor. The wax coating also preserves the cheese's moisture and creates a smooth and creamy texture. Cheesemaker Ueli Berger ensures that each of his cheese wheels is full flavored with a sweet, slightly nutty character, a rich mouthfeel, and good aftertaste. Its flavor is greatly enhanced by pristine natural resources, unscathed by pollution and human encroachment. These advantages, along with the year round grazing season, complement traditional King Island cheesemaking recipes to create this famous, nontraditional Blue.

Wozz! Savory Spreads & Jam Pairings For Strong Blue Cheese:

Wild Blueberry Maple Walnut Compote 
(with balsamic & rosemary)

Bayley Hazen Blue - Greensboro Vermont

Bayley Hazen Blue is named for an old military road that traverses the Northeast Kingdom, Vermont. The road was commissioned by George Washington and built to carry troops to fight the English on the Canadian front. Though no battle ever took place, the road brought the first settlers to Greensboro and is still in use today. This cheese is developed and aged in the same area Wozz! first began it’s production and cheese pairings. Bayley Hazen Blue has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk. Flavors are complex and multi-layered. The typical tang of the blue mold, Penicillium Roqueforti, takes a back seat to a wide array of flavors that include butter, chocolate, and occasionally licorice.

                          Balsamic Fig Mostarda Spread
                          Sticky Date Candied Orange Chutney
                          Triple Ale Onion Savory Jam Spread

Maytag -
Newton Iowa

Maytag is a blue cheese produced by Maytag Dairy Farms from the milk of prize-winning herd of Holstein cattle. The farm located outside Newton, Iowa has been making this handcrafted cheese since 1941 using traditional methods of curing. Even today, the blue cheese is not produced in huge quantities as the cheesemakers want to ensure that only the best quality cheese reaches the consumers.  Maytag Blue cheese is ripened over six months during which it develops a dense, crumbly texture and semi-sharp flavor. Every bite of Maytag melts in the mouth releasing a slightly tangy flavor with a lemony finish. With its pungent odor, the cheese might not suit everyone’s tastes. 

                          Balsamic Fig Mostarda Spread
                          Sticky Date Candied Orange Chutney
                          Triple Ale Onion Jam Spread

Cooking: This American gourmet cheese can be crumbled into salads, on crackers or melted on a burger while you are sipping that ale or lager. cheese delivered in decorative silver foil tastes delectable when crumbled into salads, crackers or melted onto a burger.  This blue cheese is fantastic on a burger with Wozz! award winning Triple Ale Onion Jam Spread

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Our Favorite Spreads, Chutneys and Relish For Delicious Sandwiches

Posted on March 30, 2020 by Wozz! | 0 comments
Our Favorite Spreads, Chutneys and Relish For The Most Delicious Sandwiches 

Yes ketchup, mayonnaise and mustard do have there significant role in the sandwich world but sometimes you are just so done with the status quo and need a spread or condiment that lifts your taste buds to a whole new level.  Your sandwich shouldn't always be a rerun of your 6th grade brown bag lunch, am i right?  Now don't get me wrong, there are certainly days when that old school bologne and cheese on white with mayo is just what the doctored ordered but I'm pretty sure we can raise the bar.  Here are our favorite sandwich recipes using our condiments, chutneys, spreads and relish that will take your sandwich to another level of tasty deliciousness and will leave you truly satisfied. 

1. Ultimate Hummus and Veggie Sandwich with Wozz! Pickled Beet Relish

Your everyday hummus and veggie sandwich just got Wozz'ed up with our Indian Spiced Pickled Beet Relish.  This beet relish is made from fresh from the farm beets, roasted and shredded and pickled with our own blend of Indian spices.  It's most at home on a veggie hummus or goats cheese panini.

2. Grilled Chicken and Brie Sandwich with Wozz! Cranberry Orange Cognac Chutney

Juicy grilled chicken atop thick grilled bread and topped with gooey cheese, fresh avocado and our cranberry orange cognac chutney   Our Cranberry Orange Cognac is a blend of New England Cranberries blended with fresh orange, aromatic spices and cognac liquor.  Just delicious with a roast turkey sandwich.

3. Ham Egg and Avocado Bagel Sandwich with Wozz! Spicy Tomato Kasundi Sauce

Our globally influenced spicy tomato kasundi sauce with cumin, paprika and chili is a a cross between a wordly ketchup and a smoky bbq sauce and it completely transforms this breakfast bagel sandwich.

4.  Avocado Toast with Poached Eggs and Wozz! Super Hot Chii Sambal

Poached eggs on smashed avocado toast topped with our Indonesian style Super Hot Chili Sambal Sauce

5. Falafel Gyros with Lemon Green Tahini Sauce

Lebanese street food made at home.  Is there anything better than a loaded gyro wrap with veggies, tzatziki, lemon green tahini dressing and falafel.  Survey says no. 

6. Turkey Cheese Wraps with Thai Orange Ginger Relish

Simple turkey and cheese wraps get a bold and tangy twist with Wozz! Spicy Savory Thai Orange and Ginger Relish

7. Grilled Ham and Cheese Sandwich with Wozz! Moroccan Tomato Onion Relish

This grown up style grilled cheese is made with crusty sourdough bread, our Moroccan Tomato Onion Relish, sliced ham, fresh spinach, Gruyere and cheddar.

9. Ultimate Bacon Cheeseburger with Wozz! Triple Ale Onion Spread

What do you get when you take a Bacon Cheeseburger and add Wozz! Triple Ale Onion Spread to it?

The most mouthwatering delicious flavor explosive bacon cheeseburger you have ever tasted.

If you love to add a bit of spice and tang to your everyday sandwiches, you may like our Global Relish Collection

Wozz! Global Relish Trio ~ A set of 3 Globally Inspired Relishes ~ $32

 

View The Entire Collection of Wozz! Condiments, Spreads, Relish and Sauces

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Baked Brie with Wozz! Balsamic Fig Mostarda

Posted on March 30, 2020 by Wozz! | 1 comment

Baked Brie with Wozz! Balsamic Fig Mostarda

I wanted to share with you all a delicious recipe that was developed by some good friends of ours at the extraordinary Weston Table Market. 
Weston Table is a retailer of ours that does a spectacular job of combining a sophisticated and visually stimulating travel and recipe blog with an upscale artisanal homewares store that focuses on beautiful design and functionality. Their whole approach is cohesive and beautiful and inspiring. 

Their website and store is described in their own words as"Our award-winning approach combines beautiful imagery and unexpected content alongside an extraordinary collection of goods that elevates living, giving, and entertaining. We believe in emboldening people to shop with intention and to make meaningful purchases. Weston Table is a craftsman to consumer, get to know the story, visually-rich marketplace presented in a lifestyle format that includes travel experiences and food centric entertaining." 

For a shopping experience that goes far beyond your expectations, please check out their website https://www.westontable.com/  

 


Baked Brie with Wozz! Balsamic Fig Mostarda

recipe courtesy of Weston Table
https://www.westontable.com/blog/brie-balsamic-fig-mostarda

DIRECTIONS

1. Preheat the oven to 400 degrees F.

2. Put the round of brie in a SMALL OVEN PROOF DISH. Use a small off set spatula to spread the mostarda over the top of the brie (all the way to the edge so that it begins to drip over the sides).

3. Place the pancetta rounds in a single layer on a QUARTER SHEET BAKING PAN.

4. Place the brie on the middle rack of the oven and the pancetta rounds on the top rack of the oven. Cook the brie for 7 minutes and the pancetta rounds until they are crisp, about 5 minutes (check frequently and remove as soon as they are brown and crisp).

5. While the brie is baking, trim the ends from the scallions, light green and deep green pieces only (reserve the white bulb part for another dish). Cut the green stem on the bias into very thin 1.25” long strips in which one end of the scallion stays together and forms a V. Plunge the scallions into an ice water bath. The scallion greens will firm up and begin to curl.

6. Remove the brie from the oven and carefully separate the pancetta wheel where it comes together naturally. Stick the ends of 3 pancetta rounds into the top of the brie. Sprinkle with the curled scallions. Serve immediately with the remaining pancetta rounds and crackers.

KITCHEN NOTES

Let the brie come to room temperature for an hour or two before baking to minimize oven time and keep the mostarda from drying out. Pancetta rounds are often found in the refrigerator section that includes prepackaged sliced Italian meats. Effie's Homemade Oatcakes are particularly delcious with this dish and may be found at Whole Foods. If you have fresh or dried figs, slice them and add a few to the top of the brie before baking.

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How To Use Onion Jam? Let Us Show You The Ways

Posted on March 01, 2020 by Wozz! | 0 comments
How To Use Onion Jam

Oh a sweet sticky caramelized onion jam, it's like heaven in a jar.  But how should you use it?  With cheese, pizza, flatbreads, chicken?  Yes, the answer is D: All Of The Above and wait up...there's a whole lot more.   Our Triple Ale Onion Savory Jam Spread is one of our best selling spreads, it also won the coveted NYC Fancy Food Show Sofi Gold award for best condiment, so we know a thing or two about a delicious onion jam and have experimented with it over and over again, so let us show you how to use a caramelized onion jam in a variety of ways.  Our Triple Ale Onion Spread which of course we are partial too, is a sweet sticky caramelized onion spread made with fresh roasted garlic, fresh onions and 3 artisan ales and here are a few of our favorite recipes and ways to use it. 

Ways To Use Our Triple Ale Onion Jam Spread:

1. Pair Our Onion Jam with Cheese and Charcuterie

Pairing our Triple Ale Onion Jam with Cheddar is one of our favorite ways to use this spread.  It's fantastic with an aged cheddar or blue cheese, cured salami and crackers and also a delicious addition to charcuterie boards with a variety of cured meats and rustic breads.  

Recipe: Wozz! Triple Ale Onion Jam with Cheddar and Salami

2. Slather Our Triple Ale Onion Spread on All Your Sandwiches 

From a steak and cheese bomb to a grilled cheese to a simple roast turkey sandwich, our triple ale onion spread elevates your sandwich to the next level.  Try a roast beef, cheese and arugula panini with a little mayo and a dollop of onion jam toasted to perfection. 

3.  Spread Onion Jam on Your Next Bacon Cheeseburger

There is nothing better than a sweet sticky caramelized onion jam spread on a char grilled bacon cheeseburger. 

Recipe: Bacon Cheeseburger with Wozz! Triple Ale Onion Savory Spread

4.  Use Onion Jam as a Braising Sauce For Chicken

Toss chicken thighs with our Triple Ale Onion Jam and a little fresh thyme or rosemary and roast in the oven.  With a few roasted potatoes, it makes a weeknight meal that's easy and delicious.

Recipe: Roasted Chicken Thighs with Triple Ale Onion Spread and Roasted Potatoes

5.  Use Onion Jam For a Topping For Brie Cheese

Creamy velvety brie cheese with it's earthy and mushroomy notes pairs perfectly with a savory onion jam.  Pair with toasted crostini and it's a crowd favorite.

Recipe:  Baked Brie En Croute with Wozz! Triple Ale Onion Spread

6.  Use Our Triple Ale Onion Spread as an Alternative Pizza Sauce

You don't always have to turn to that traditional tomato marinara sauce, our Triple Ale Onion Spread makes a wonderful pizza base, especially for a bbq chicken pizza or a cheddar, bacon and apple pizza.  

Recipe: Smoked Tilsit, Bacon, Apple and Triple Ale Onion Spread Pizza

7.  Add Onion Jam to Mini Tarts and Puff Pastry Appetizers

For no fuss, super easy entertaining, add onion jam to min tarts with goats cheese, brie or blue cheese and garnish with fresh herbs.  They only take 10 minutes are so good!

Recipe: Mini Tarts with Goats Cheese, Wozz! Triple Ale Onion Spread, Thyme & Walnuts

8. Toss Onion Jam through Your Favorite Vegetables  

Steamed green beans tossed with onion jam and bacon is divine and a way to liven up those veggies.  Also delicious when tossed through brussells sprouts or dolloped on top of roasted sweet potatoes. 

9.  Swirl Onion Jam through Macaroni and Cheese

Add a swirl of savory onion jam through your favorite macaroni and cheese recipe and top with bread crumbs.  You can even add a little hamburg to your macaroni and cheese for a fantastic weeknight comfort meal. 

10.  Spread Onion Jam onto Crostini

A simple and easy way to use onion jam is to spread onto toasted crostini with cheese, prosciutto and fresh herbs.  We love this crostini with our Triple Ale Onion Spread, Mushrooms and Fresh Thyme. 

Recipe:  Mushroom Thyme Crostini with Triple Ale Onion Spread

There you have it, the many ways to use Wozz! Triple Ale Onion Savory Jam Spread in a variety of recipes.  From easy entertaining to delicious weeknight meals.

Shop Wozz! Triple Ale Onion Spread

 

 

 

 

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