HONEY GINGER BALSAMIC
Honey and ginger play well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our White balsamic vinegar. Our Honey Ginger balsamic is superlative when paired with our Persian Lime olive oil and positively shines with our Japanese Toasted Sesame Oil or Basil Olive Oil. A simple yet amazing marinade recipe includes our Honey Ginger balsamic, Toasted Sesame oil, Garlic olive oil and Soy Sauce.
SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS
All Ultra-Premium EVOO’s, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Garlic Olive Oil, Basil Olive Oil, or Japanese Toasted Sesame Oil.
Pork, Poultry, Wild Game, Waterfowl, Fish, Seafood
All Leafy Greens, Cucumbers, Broccoli, Asparagus, Bok Choy, Kale
Mixed drinks, Green Tea, Oatmeal, Yogurt, Cheese, Fruit
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Olive Oil with 1 part Honey Ginger Balsamic. Whisk together and serve. To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
BALSAMIC MARINADE PREPARATION
Combine equal parts Honey Ginger Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Olive Oil and Honey Ginger Balsamic and use to drizzle over the finished product.
BALSAMIC REDUCTION METHOD
Our authentic barrel-aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small saucepan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness, as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice cream.
RECIPES USING HONEY GINGER BALSAMIC
Using our Honey Ginger Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Please keep in mind; flavors are fairly flexible across recipes. For example, if a recipe calls for Honey Ginger Balsamic and you only have Sicilian Lemon, Blackberry Ginger, or Peach Balsamic we’d say go for it. Most importantly, experiment and have fun!
CRANBERRY PEAR BALSAMIC NUTRITIONAL INFORMATION
Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g. Acidity 6.0%. Weight Watchers Points = 0 for 1st tablespoon.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural, organic honey and ginger flavorings. ALL SUGARS ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, CARAMEL COLORING, SWEETENING OR THICKENING AGENTS! GLUTEN FREE!