This recipe was a hit at our Oscar party. We wanted to quickly share it with y’all here.
Pour 1-2 tablespoons of Peach White Balsamic Vinegar and 1 teaspoon of Basil Olive Oil into your champagne flute. Top with sparkling wine! Continue reading “Peach Basil Mimosa”
Using balsamic vinegar in mixed drinks is a great way to add flavor without adding sugar, preservatives or artificial coloring. Each tablespoon of balsamic vinegar has only 3 grams of natural sugars from the grapes with the exception of our Vermont Maple Balsamic Vinegar which has 8 grams of sugar because it is made with real Vermont maple syrup. In this recipe we are using Key Lime Balsamic Vinegar instead of simple syrup or agave nectar. Continue reading “Key Lime Margarita”
These potatoes are a great complementary side dish to accompany any main course. Using Lemon Olive Oil and savory Oregano Balsamic Vinegar cuts down your prep time while imparting big flavor. Continue reading “Lemony Garlic Roasted Potatoes”
Since Caprese salad is always a hit, why not turn it into a main course?! This one pot dish is both simple to assemble and a mouth full of flavor. We were inspired by a recipe from Karina at Cafe Delites. The biggest notable difference between the two is our omission of added sugar. When using real balsamic vinegar we see no need to ‘sweeten’ the recipe with sugar. We have chosen Raspberry Balsamic Vinegar but this dish would be delicious with Strawberry Balsamic or even Traditional. Continue reading “Raspberry Balsamic Glazed Caprese Chicken”
Here’s a quick recipe for stuffed mushrooms to whip up with ingredients easily found in your fridge. Continue reading “Neapolitan Blue Cheese & Bacon Stuffed Mushrooms”
I’m so excited to bring you this recipe. I love the way colorful food really makes your dinner table look more interesting. And squash, I just love squash. Ina Garten, the Barefoot Contessa, is one of my favorite cooks with her delicious yet not too-fussy recipes. Here we have taken her bruschetta recipe from her book Cooking for Jeffrey and added our own twist. Continue reading “Wild Mushroom Butternut Squash and Ricotta Bruschetta”
This chicken wing recipe is guaranteed to please with lots of flavor bouncing around in each bite. The jalapeno balsamic vinegar adds sweet and sour. The crushed red pepper flakes give it a spicy kick. And the Holy Smoke Hickory Smoked Carolina Honey provides both the sweet and smokey flavors rounding out each bite. Continue reading “Quad “S” Wings (Sweet & Spicy, Sour and Smokey)”
Although summer is almost over there will still be a few more hot days before fall. With this in mind we thought we would create a refreshing desert recipe to share. This recipe couldn’t be any easier and utilizes our brand new Key Lime White Balsamic. This Coconut Lime Sherbet requires only 2 ingredients and an ice cream maker. It needs no extra sugar or artificial sweeteners. Continue reading “Coconut Key Lime Sherbet”
If you are looking for an all-purpose go-to barbecue sauce look no further. This recipe from Leah Bradley will carry you through the rest of the summer. The best part is this tangy, sweet sauce works on all types of protein from chicken, pork, burgers or even fish. You can literally put it on anything. I encourage you to do so. Continue reading “Baklouti & Black Cherry BBQ Sauce”
I love dessert recipes that can be made ahead of time and require few ingredients. With the abundance of fresh peaches we knew a dessert to highlight them was in order. Poaching fruit is quite simple and brings out their natural sugars. And by using our balsamic vinegars no added sugar is necessary. The poached peaches are best served at room temperature, but they can also be stored in the refrigerator to be enjoyed later in the day. Continue reading “Gravenstein Apple Balsamic Vinegar Poached Peaches with Herbs de Provence Ice Cream”
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