Tag: balsamic

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Balsamic Sauce

Makes about 2 cups
**(This recipe goes with Roasted Polenta with Mushrooms)

INGREDIENTS

  • 2 cups Traditional  Style Balsamic Condimento
  • 1 shallot, chopped
  • 8 cups roasted chicken stock or low-salt, canned chicken broth
  • (if using canned broth, do not salt any part of the recipe until final adjustment)
  • 2 bay leaves
  • 6 peppercorns
  • Salt and freshly ground pepper

DIRECTIONS

  • Bring vinegar and shallot to a boil over high heat in a large, heavy saucepan.  Boil until reduced to a syrup consistency.  Add stock, bay leaves, and peppercorns.  Bring to a boil again and continue to cook until reduced to about 2 cups or less.  The consistency should be very thick, not quite returned to a syrup but bordering it.  Let cool slightly, then strain through a fine sieve.
  • At this point the sauce is ready to be used in the Roasted Polenta with Mushrooms and Balsamic Sauce. You can also cover, refrigerate or freeze for later use.
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AGED RASPBERRY BALSAMIC & TOASTED ALMOND VINAIGRETTE

Ingredients (dressing)
3 tablespoons Aged Raspberry Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens
DirectionsPlace all dressing ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange  lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

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Scots-Irish Oaten Raspberry Cranachan

Ingredients:

  • 3 oz. (1/3 cup) Scots or Irish steel cut oats
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. butter
  • 12 fl. oz. (1½ cup) heavy whipped cream
  • 6 large squares (5 oz.) quality white chocolate
  • 3 Tbsp. Raspberry Balsamic
  • 10 oz. (just under 2 cups) raspberries
  • 2 Tbsp. local honey

Adapted from recipe from Judith McLoughlin 

Preparation:

1.                   In large skillet toast the oats with the brown sugar and butter, stirring constantly to avoid burning. Set aside to cool.

2.                   In a blender, purée half of the raspberries and strain to remove seeds.

3.                   Fold the remaining raspberries into the purée (reserving a few to garnish) and stir in the balsamic and honey.

4.                   In a small saucepan over a low heat, bring ½ cup of heavy whipping cream to simmering point (do not boil) and slowly incorporate the white chocolate into the cream, stopping to beat with each addition until smooth. Cool to room temperature.

5.                   Beat the remaining 1 cup of cream until soft peaks appear, then fold in the white chocolate cream and toasted oats.

6.                   In a tall glass, layer the raspberry purée with white chocolate cream mixture. Top with the raspberry purée and end with cream.

7.                   Garnish with a single raspberry, shavings of white chocolate, toasted oats, and a sprig of mint.Serve immediately, as the oats can become soft and lose their crunch

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Pots de Creme au Chocolat with Raspberry Balsamic Glaze

Ingredients:

  •  2 cups half-and-half
  •  4 squares semisweet chocolate
  •   6 egg yolks
  •   1/4 cup sugar
  •   1/2 teaspoon salt
  •   vanilla extract
  •  1/4 cup heavy or whipping cream
  •  2 Tablespoons confectioners’ sugar

Directions:

  •  In 1-quart saucepan over medium heat, heat half-and-half until tiny bubbles form around edge of saucepan (do not allow to boil)
  •  Set saucepan aside. – In double boiler over hot, not boiling, water, melt semisweet chocolate squares, stirring occasionally with rubber spatula
  •   Remove double-boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt
  •   Gradually stir half-and half into the chocolate mixture until thoroughly blended.
  •   Replace double-boiler top over simmering (not boiling) water.
  •   Cook, stirring constantly, until mixture coats back of a spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract.
  •   Pour mixture into six 6-ounce pots de crme cups or stemmed glasses. Refrigerate for about 4 hours or just until the mixture is set.
  •   In a small bowl with mixer at low speed, beat cream, confectioners sugar and teaspoon vanilla until stiff; use to top pots de crème
  •   Finish off with a drizzle of Raspberry balsamic reduction (pour Raspberry balsamic into small pot and heat on medium low until reduced by half)
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French Beignets with Aged Blackberry-Ginger Balsamic Reduction

BEIGNET INGREDIENTS:
1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 and 3/4 cups sifted flour
Powdered sugar, for dusting

BEIGNET DIRECTIONS:Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.  

AGED BLACKBERRY-GINGER BALSAMIC GLAZEGLAZE DIRECTIONS:Take 1 cup of Blackberry-Ginger Dark Balsamic Vinegar. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. This you do by bringing the balsamic to a low boil, stirring occasionally to prevent burning. Dip your spoon into the balsamic and when it coats the back of the spoon it should be ready. You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets. Note: you can also use this glaze for drizzling over grilled beef, goat cheese, baked apples and even ice-cream! Makes around 2 dozen