GRAVENSTEIN APPLE BALSAMIC
Our Gravenstein Apple Balsamic is made from an incredibly hard to find apple varietal due to the difficulty farmers have cultivating it. In addition to contending with a finicky tree, it’s also not an apple that travels or stores well. These limitations allow for it to be a regional favorite enjoyed during its relatively short season.
Grown in pockets up the northern California coast, the Gravenstein apple is prized for its beautiful ambrosia aroma and crisp, tart flavor profile. Our Gravenstein apple balsamic is produced by infusing our 12-year, barrel aged white balsamic vinegar with this beautiful fruit.
SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS
All ultra-premium EVOO’s, Tuscan Herb Olive Oil, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Garlic Olive Oil, Chipotle Olive Oil, Wild Mushroom & Sage Olive Oil, Basil Olive Oil.
Pork, Poultry, Waterfowl, Fish, Seafood
All Leafy Greens, Broccoli, Asparagus, Kale
Mixed drinks, Oatmeal, Yogurt, Cheese, Fruit
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Olive Oil with 1 part Gravenstein Apple 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 Gravenstein Apple 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 Gravenstein Apple 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 GRAVENSTEIN APPLE BALSAMIC
Using our Gravenstein Apple 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 Gravenstein Apple Balsamic and you only have Red Apple, Peach, Pineapple, or Mango Balsamic we’d say go for it. Most importantly, experiment and have fun!
GRAVENSTEIN APPLE BALSAMIC NUTRITIONAL INFORMATION
Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 9g, Sugars = 9g, Protein = 0g. Acidity 6.0%.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural, organic Gravenstein Apple flavoring. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!