Red Apple Dark Balsamic Recipes
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Red Apple Dark Balsamic
This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It’s a wonderful way of adding aroma and taste to compliment any dish. It adds a refreshing lift to salads, sauces, chutney’s and vegetables. It is amazing drizzled on pork, chicken or fish. Mix equally with our Almond Oil and shake well, for a knock-out vinaigrette dressing.
This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy..
This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It’s a wonderful way of adding aroma and taste to compliment any dish. It adds a refreshing lift to salads, sauces, chutney’s and vegetables. It is amazing drizzled on pork, chicken or fish. Mix equally with our Almond Oil and shake well, for a knock-out vinaigrette dressing.
This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy..
Pairings:
Try pairing Red Apple Dark Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Red Apple Dark Balsamic with the following for a dynamite salad dressing or marinade:
- Almond Oil
- Walnut Oil
- Baklouti Green Chili Olive Oil
Common Uses:
- It adds a refreshing lift to salads, sauces, chutney's and vegetables
- Drizzle on pork, chicken or fish
Our Recipes:
Our Town Cranberry Pepita Quinoa Salad
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Ingredients:
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Balsamic Vinaigrette
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Directions:
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes.
Fluff quinoa with fork and chill. Be sure quinoa has cooled well before mixing in vinaigrette.
In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl.
Top with pepitas or roasted almonds Serve warm or cover and refrigerate about 2 hours or until chilled.
Enjoy!
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes.
Fluff quinoa with fork and chill. Be sure quinoa has cooled well before mixing in vinaigrette.
In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl.
Top with pepitas or roasted almonds Serve warm or cover and refrigerate about 2 hours or until chilled.
Enjoy!
Braised Pork w/Red Apple Balsamic Glaze
Ingredients:
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Directions:
Pre-heat oven to 375F. Place oil in a large braising pan and bring to medium -medium high heat. Rub pork with the dry spices and place in pan. Brown on all sides. When pork is browned, add the onions, peppers and garlic and continue to sauté until vegetables begin to brown. Remove from heat and add the tomatoes and vinegar. Place cover on top of pan and place in pre-heated oven. If your pan does not have a cover, use aluminum foil and press around the edges.
Set timer for one hour. At the end of 1 hour, carefully remove braising pan from oven. Turn pork over, baste with juices, cover and return to oven. Set timer for 20-30 minutes. At the end of the 20-30 minutes begin testing for doneness. The meat should pull freely fro the bone. Now is the time to taste the pan juices and adjust the seasonings if needed (salt, pepper, vinegar). If the meat is not tender yet, return to oven and check again in 15 minutes until the meat pulls freely from the bones. Depending on the size, the total cooking process may take up to 2 hours. Allow pork to rest for 10 minutes.
When pork is ready, slice and place on a serving platter and cover with the pan juices.
Enjoy!!!
Pre-heat oven to 375F. Place oil in a large braising pan and bring to medium -medium high heat. Rub pork with the dry spices and place in pan. Brown on all sides. When pork is browned, add the onions, peppers and garlic and continue to sauté until vegetables begin to brown. Remove from heat and add the tomatoes and vinegar. Place cover on top of pan and place in pre-heated oven. If your pan does not have a cover, use aluminum foil and press around the edges.
Set timer for one hour. At the end of 1 hour, carefully remove braising pan from oven. Turn pork over, baste with juices, cover and return to oven. Set timer for 20-30 minutes. At the end of the 20-30 minutes begin testing for doneness. The meat should pull freely fro the bone. Now is the time to taste the pan juices and adjust the seasonings if needed (salt, pepper, vinegar). If the meat is not tender yet, return to oven and check again in 15 minutes until the meat pulls freely from the bones. Depending on the size, the total cooking process may take up to 2 hours. Allow pork to rest for 10 minutes.
When pork is ready, slice and place on a serving platter and cover with the pan juices.
Enjoy!!!