A-Premium White Balsamic Recipes
Do you have a recipe to share? Please feel free to submit recipes and pairings you love.
Click here to purchase A-Premium White Balsamic
A-Premium White Balsamic
Made with white Trebbiano grape must, our white balsamic undergoes the cooking and barrel aging process of all balsamic vinegars of Modena. However, it is not caramelized. Furthermore, the grape must age in new wood barrels rather than barrels which were charred on the interior. The result is a crisp, clean, tart vinegar with a touch of sweetness and 6% acidity. Extremely adaptable, it can be used with any EVOO, as well as with our flavored oils.
Made with white Trebbiano grape must, our white balsamic undergoes the cooking and barrel aging process of all balsamic vinegars of Modena. However, it is not caramelized. Furthermore, the grape must age in new wood barrels rather than barrels which were charred on the interior. The result is a crisp, clean, tart vinegar with a touch of sweetness and 6% acidity. Extremely adaptable, it can be used with any EVOO, as well as with our flavored oils.
Pairings:
Try pairing A-Premium Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing A-Premium Balsamic with the following for a dynamite salad dressing or marinade:
- Blood Orange Olive Oil
- Persian Lime Olive Oil
- Extra Virgin Olive Oils
Common Uses:
Coming Soon!!
Coming Soon!!
Our Recipes:
Chimichurri Sauce
|
Ingredients:
|
Directions:
Blend in Vita Mixer |
Roasted Beet Salad With Fresh Goat Cheese & Toasted Pecans!
|
Ingredients:
|
|
Directions:
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Serves 6-8 generous portions
Enjoy!!!!
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Serves 6-8 generous portions
Enjoy!!!!
No Cook Bulgar Salad W/ Mediterranean Vegetables & Lemony-Dill Vinaigrette
|
Ingredients:
|
|
Directions:
Soak the Bulgar in very hot water (enough to cover the Bulgar by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled Bulgar with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
Enjoy!!
Soak the Bulgar in very hot water (enough to cover the Bulgar by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled Bulgar with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
Enjoy!!