Traditional 18 Year Dark Balsamic Recipes
Do you have a recipe to share? Please feel free to submit recipes and pairings you love.
Traditional 18 Year Dark Balsamic
Our finest grade of aged balsamic condimento from Modena, Italy is produced in the Traditional Style. It is aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels. With a 4% acidity, our Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense.
Our finest grade of aged balsamic condimento from Modena, Italy is produced in the Traditional Style. It is aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels. With a 4% acidity, our Four Leaf Quality Equivalent Condimento is exceedingly rich, complex and dense.
Pairings:
Try pairing Traditional 18 Year Dark Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Traditional 18 Year Dark Balsamic with the following for a dynamite salad dressing or marinade:
- Blood Orange Olive Oil
- Baklouti Green Chili Olive Oil
- Basil Olive Oil
- Garlic Olive Oil
- Just a Straight Extra Virgin Olive Oil
- Really pairs well with any of our Olive Oils
Common Uses:
- Perfect for a vinaigrette
- Great for glazes or marinades
- Drizzle over fresh fruits and berries
Our Recipes:
Monadnock Oil & Vinegar BBQ Sauce
|
Ingredients:
|
|
Directions:
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
Enjoy!!!
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
Enjoy!!!
Caramelized Brussels Sprouts With Cremini Mushrooms & Balsamic
Whether you fall into the Brussels sprouts hater's club or the Brussels fan club, this recipe is for you. After much initial protesting, this recipe quickly turns Brussels haters into converts and the fans just love them even more.
|
Ingredients:
|
|
Directions:
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Serves 4-6
Enjoy!!!
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Serves 4-6
Enjoy!!!
Grilled Romaine Salad with Blue Cheese & Bacon
|
Ingredients:
|
|
Directions:
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
Enjoy!!!
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
Enjoy!!!