Vermont Maple Barrel Aged Balsamic-Dark

Vermont Maple Barrel Aged Balsamic Vinegar (Dark)

This full flavored aged dark balsamic vinegar is made with real Vermont Maple syrup.  Perfect for BBQ sauce, Pork, marinades, or drizzled over sweet potatoes.  For a truly amazing treat, try drizzled over ice-cream.

Suggested Olive Oil and Balsamic Combinations

Our Vermont Maple barrel aged balsamic pairs with all ultra-premium EVOO’s, Chipotle olive oil, Butter-flavored Olive Oil, Cayenne fused olive oil, French Roasted Walnut.

Suggested Meats: Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Salmon

Suggested Veggies: All vegetables, especially Sweet Potatoes!

Other applications: Ice-Cream, desserts

Homemade Salad Dressing (Vinaigrette) Preparation

Combine 2 parts Olive Oil with 1 part Vermont Maple 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 

Combine equal parts olive oil with equal parts Vermont Maple Balsamic.  We recommend preparing enough to cover the meat.  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 meat in the absence of the balsamic vinegar for approximately 30 minutes.  We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.

Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile.  To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

Balsamic Reduction Method 

Our true 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 sauce pan 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……..

Vermont Maple Barrel Aged Balsamic-Nutritional Information

Serving size 1Tbs, Calories per serving = 39, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 10g, Sugars = 8g, Protein = 0g.  Acidity 6.0%.  Weight Watchers Points = 1 for 1st tablespoon.  Note: Our Vermont Maple barrel aged balsamic has a higher caloric content because it is infused with Vermont Maple syrup.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, Vermont Maple syrup.  Gluten Free!