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BALSAMIC VINEGAR

POMEGRANATE REDUCTION FOR CHICKEN, PORK, FISH AND ROASTED VEGETABLES

POMEGRANATE REDUCTION FOR CHICKEN, PORK, FISH AND ROASTED VEGETABLES

Ingredients

  • 1/2 cup Pomegranate Balsamic (The Tea Tree)

  • 1 tablespoon Whole Grain Mustard (The Tea Tree)

Optional

  • pinch Cayenne Pepper (The Tea Tree)

Directions

Step 1

Add Pomegranate Balsamic into a shallow saucepan. Over medium-high heat with continuous stirring reduce balsamic to just before the desired consistency. A 1/2 cup will reduce to approximately 50% in about 5-7 minutes. It is normal for balsamic to bubble and foam as it reduces.

Step 2

Pour reduced balsamic into a glass bowl and place on top of a larger bowl containing ice. Stir continuously until cooled. As balsamic cools it will thicken to desired consistency.

Step 3

Add ground mustard and pinch of cayenne. Stir to mix.

Note

This reduction is perfect for glazing poultry, pork, wild game, fish, or roasted vegetables.

Add Flavor to your Club Soda, Seltzer or Just Water with Balsamic Vinegar!

Add Flavor to your Club Soda, Seltzer or Just Water with Balsamic Vinegar!

Want something fizzy and flavorful to drink that's not soda? A shrub is just what you're looking for.

Ingredients

  • 2 to 3 tablespoons flavored balsamic vinegar, like Cranberry Pear or Coconut (but honestly, there are so many great balsamic at the shop to add)

  • 2 cups club soda, seltzer or just water

Instructions

  1. Mix vinegar with club soda, seltzer or water and serve over ice.

GLAZED ONION BALSAMIC PORK WITH CARAMELIZED ONIONS

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GLAZED ONION BALSAMIC PORK WITH CARAMELIZED ONIONS

1 -1 1⁄2 lb country-style boneless pork ribs

3 tablespoons butter or 3 tablespoons margarine, divided

2 tablespoons olive oil (any flavored olive oil is delicious)

1 large onion, chopped into medium dice

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1⁄2 teaspoon dried garlic powder

salt and pepper

1⁄3 cup Glazed Onion balsamic vinegar

1 cup white wine


Combine all dry spice ingredients.

Sprinkle on both sides of the ribs, rub into meat surface.

Let stand at room temperature for 1/2 hour.

In a large skillet, add any Tea Tree flavored olive oil and 2 tablespoons of the butter over medium-high heat.

When the butter has melted, add the ribs.

Cook for approximately 5 minutes, and then turn over and sear the other side. You want to get a nice crust from the spices on each side.

Add the chopped onion.

Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.

Pour the Glazed Onion balsamic vinegar over everything in the skillet.

Turn the heat down to medium-low and cover the skillet.

Cook for approximately 10-15 minutes more, depending on the thickness of the meat. Occasionally stir the onions and turn the meat. You want to really caramelize the onions, until they become slightly charred. They take on a lovely, sweet and smoky flavor.

Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center. Temperature should be 170 degrees.

Remove the pork and onions to a platter.

Turn the heat up to medium-high.

Add the wine to the skillet.

Stir up the browned bits in the skillet with a wooden spoon.

Cook until the wine is reduced by about half, five minutes.

Take the skillet off of the heat, and add 1 tablespoon butter.

Stir the sauce until the butter has melted, and season with salt and pepper.

Pour the sauce over the pork ribs and onions.



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STRAWBERRY FILLED CREPES WITH STRAWBERRY BALSAMIC VINEGAR

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STRAWBERRY FILLED CREPES WITH STRAWBERRY BALSAMIC VINEGAR

INGREDIENTS:

2 Eggs

1 Cup MilK

⅔Cups Flour

1 Pinch Salt

1½Teaspoons Vegetable oil

1 Pint Fresh Strawberries

¼Cups Sugar

2 Tablespoons Water

½Teaspoons Balsamic Vinegar

1 Teaspoon Cornstarch

Get together all ingredients. Whisk together crepe mixture until smooth. Begin making crepes on medium heat. Make sure to lightly grease pan.

How to make strawberry filling. 1/4 C Sugar 1 tsp. Cornstarch 1/2 tsp. Balsamic Vinegar 2 tsp. Water 2 pints hulled strawberries. Bring strawberries, sugar, water, and balsamic vinaigrette to a simmer on medium low heat for 15 minutes. Whisk water and cornstarch mixture into strawberry sauce off burner until thick, then cool. Roll your strawberry sauce up into crepe and enjoy!

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HABANERO PEACH MANGO SALSA

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HABANERO PEACH MANGO SALSA

2-medium mangos- diced into 1/4" sections

  • 3 tbsp- Honey Infused Balsamic Vinegar

  • 3 tbsp- Peach Infused Balsamic Vinegar

  • 1/4 cup- Lime Olive Oil

  • 1/4 tsp- chili paste

  • 2-4 medium habanero peppers- seeded and chopped

  • 1/4 cup- red onion

  • 1/2 tsp- cumin

  • 1/4 cup- cilantro- chopped

  • dash of sea salt

  1. Whisk Lime Olive Oil, Honey Balsamic and Peach Balsamic. Add dressing to the chopped ingredients, mix well and chill for 15-30 minutes

  2. Perfect compliment for seafood, fish, pork or beef dinners.

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