Honey Ginger White Balsamic Recipes
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Honey Ginger White Balsamic
Honey and ginger plays well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our white balsamic vinegar.
Honey and ginger plays well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our white balsamic vinegar.
Pairings:
Try pairing Honey Ginger Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Honey Ginger Balsamic with the following for a dynamite salad dressing or marinade:
- Persian Lime Olive Oil
- Basil Olive Oil
- Blood Orange Olive Oil
- Toasted Sesame Oil
- Butternut Squash Seed Oil
Common Uses:
- Fantastic with Seafood
- Pair with Toasted Sesame Oil, Garlic Olive Oil and soy sauce for a great stir fry marinade!
Our Recipes:
Key Lime Balsamic Miso Dressing
This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.
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Ingredients:
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Directions:
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.
Enjoy!!
Fijian Style Chicken Curry W/ Baklouti
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Ingredients:
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Directions:
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serves 6
Enjoy!!!
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serves 6
Enjoy!!!
Melissa's Thai Ginger Citrus Slaw
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Ingredients:
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Directions:
Cut cabbage, carrots and radish slaw-style using a knife or grader. In a separate small container mix olive oils, balsamic, lime juice and spices. Simply put all ingredients into a large bowl and combine well. Refrigerate for an hour before serving.
Enjoy!!!
Directions:
Cut cabbage, carrots and radish slaw-style using a knife or grader. In a separate small container mix olive oils, balsamic, lime juice and spices. Simply put all ingredients into a large bowl and combine well. Refrigerate for an hour before serving.
Enjoy!!!
Balsamic Glazed Sea Scallops
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Ingredients:
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Ingredients for the marinade:
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Directions:
Whisk all the marinade ingredients together and add the scallops to sit for half an hour.
Heat the olive oil in a heavy skillet. Arrange the marinated scallops round side down and sear until brown without moving them for about 3 minutes. Turn and sear the other side of the scallops for about 3 minutes. Add the left-over marinade and reduce over a low heat.
Serve on angel hair pasta, cooked with a little lemon olive oil and fresh steamed asparagus drizzled with lemon olive oil.
Enjoy!!!
Whisk all the marinade ingredients together and add the scallops to sit for half an hour.
Heat the olive oil in a heavy skillet. Arrange the marinated scallops round side down and sear until brown without moving them for about 3 minutes. Turn and sear the other side of the scallops for about 3 minutes. Add the left-over marinade and reduce over a low heat.
Serve on angel hair pasta, cooked with a little lemon olive oil and fresh steamed asparagus drizzled with lemon olive oil.
Enjoy!!!
Thai Scallops and Noodles
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Ingredients:
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Directions:
Cook pasta according to directions on box., drain and set aside. In small bowl mix the Broth, Cilantro, Peanut Butter, Honey, Soy Sauce and crushed Red Pepper in to sauce, set aside. In non-stick skillet saute Carrots, Onions, Garlic and Ginger in Sesame Oil until crisp-tender. Combine Pasta, Sauce and Vegetables, toss mixture gently to coat evenly. In non-stick skillet saute Sea Scallops in Roasted Sesame Oil until golden on each side. Place small layer of greens on plate with Pasta and vegetable mix. Put 4 - 6 Sea Scallops on top and drizzle with Honey Ginger Balsamic.
Enjoy!!
Cook pasta according to directions on box., drain and set aside. In small bowl mix the Broth, Cilantro, Peanut Butter, Honey, Soy Sauce and crushed Red Pepper in to sauce, set aside. In non-stick skillet saute Carrots, Onions, Garlic and Ginger in Sesame Oil until crisp-tender. Combine Pasta, Sauce and Vegetables, toss mixture gently to coat evenly. In non-stick skillet saute Sea Scallops in Roasted Sesame Oil until golden on each side. Place small layer of greens on plate with Pasta and vegetable mix. Put 4 - 6 Sea Scallops on top and drizzle with Honey Ginger Balsamic.
Enjoy!!
Carrot & Zucchini Gingerbread w/Almond &
Honey Ginger White Balsamic Glaze
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Ingredients for Bread:
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Directions:
Preheat the oven to 350 F.
Grease a 9-inch-by-5-inch loaf pan with toasted almond oil.
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.
In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
Enjoy!!!
Preheat the oven to 350 F.
Grease a 9-inch-by-5-inch loaf pan with toasted almond oil.
Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.
In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
Enjoy!!!