Vanilla Fig Balsamic Vinegar Cocktail with vanilla vodka is a delicious way to enjoy balsamic as a shot drink or short martini.
Ingredients:
1-1/2 oz. Vanilla Vodka
1/2 oz. Vanilla Fig Balsamic Vinegar
1/2 oz. simple syrup (equal parts sugar and water boiled together)
Crushed ice
Preparation:
Combine all ingredients in a shaker….pour into martini glasses.
Ann’s Shrimp with Coconut Balsamic Vinegar is perfect for gourmet foodies and all to enjoy.
Iris’ Roasted Chicken with Georgia Peach White Balsamic Vinegar and Rosemary Olive Oil recipe serves 2-3 people. For a recipe variation replace our Georgia Peach White Balsamic Vinegar with D’Anjou Pear White Balsamic Vinegar.
General Ingredients:
1 4 lb. chicken, cut up into 8 pieces
Marinade Ingredients:
1/3 cup Georgia Peach White Balsamic Vinegar
2 tsp Rosemary Olive Oil
1 sprig fresh rosemary, stripped and finely chopped
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed
Coarse salt/fresh ground pepper to taste
1/2 cup low sodium chicken stock
1/2 cup dry white wine (optional)
Instructions:
1. Preheat oven to 400 degrees.
2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.
4. Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.
From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.
Iris’ Roasted Chicken with D’Anjou Pear White Balsamic Vinegar and Rosemary Olive Oil recipe serves 2-3 people. For a recipe variation use our Georgia Peach White Balsamic Vinegar in place of our D’Anjou Pear White Balsamic Vinegar.
General Ingredients:
1 4 lb. chicken, cut up into 8 pieces
Marinade Ingredients:
1/3 cup D’Anjou Pear White Balsamic Vinegar
2 tsp Rosemary Olive Oil
1 sprig fresh rosemary, stripped and finely chopped
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed
Coarse salt/fresh ground pepper to taste
1/2 cup low sodium chicken stock
1/2 cup dry white wine (optional)
Instructions:
1. Preheat oven to 400 degrees.
2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.
4. Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.
From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.
This Balsamic Marinated Flank Steak is a recipe from the kitchen of eliteEATS owner Chef Stefan Niemczyk (aka Chef Stef).
Marinated Balsamic Flank Steak prepared for the Paleo diet.
Ingredients:
1/2 cup Gourmet Blends Balsamic Vinegar
1 tablespoon honey
1 garlic clove, minced
1 teaspoon ground coriander
1 teaspoon salt
1 1/2 lbs flank steaks
1 tablespoon red pepper flake
1 tablespoon ground ginger
1 tablespoon soy sauce
4 limes juiced and zested
Instructions:
1. In a large mixing bowl combine marinade ingredients. Set about 1/4 cup aside for basting.
2. Pour over flank steak and let marinade for at least 20 – 30 minutes. Overnight is better.
3. On a hot grill, grill flank steak 4-5 minutes each side while basting with reserve marinade.
4. Let meat rest for at least 10 minutes. Slice and serve with roasted potatos and baked asparagus!
Notes from the Chef:
For this Balsamic Marinated Flank Steak recipe Chef Stef tells us, “similar Balsamic Marinated Flank Steak recipes call for the use of brown sugar. Remove the processed sugar and replace it with a little organic honey. That will help balance the saltiness of the soy sauce and the tang of balsamic vinegar. Eating healthy doesn’t have to be complicated! Small changes in your diet will help you achieve your goals and develop long term habits that will improve your life long health! An over night marinade is best for this dish, but if you are strapped for time, 20 minutes will be enough! Enjoy!”
About the Recipe Creator:
Chef Stefan Niemczyk is the founder of eliteEATS (Pasadena, CA), providers of a comprehensive Paleo nutritional program. Get the whole story in our Chef’s Spotlight section.
Related Articles and Recipes:
> Iris’ Beef (variations) with Traditional Balsamic Vinegar Marinade
> Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil
> Learn more about Chef Stef, eliteEATS and their Paleo nutrition program
1 whole round of Naan* bread
2-3 oz. goat cheese, room temperature (enough to cover naan)
1 medium ripe tomato, sliced into paper thin discs
8-9 dried Black Mission Figs
1 Tbs. extra virgin olive oil
1/2 tsp. crush red pepper flakes
1/2 tsp. dried oregano or 1 tsp. fresh oregano
1 tsp. fresh basil, chopped
1/4 tsp. sea salt
Traditional Balsamic Vinegar
* Naan is an Indian flatbread found in grocery stores more and more these days. If unavailable, use flatbread.
1. Chop figs into a medium small dice and place in cup.
2. Pour olive oil over them.
3. Add crushed red pepper flakes, oregano, basil and salt.
> Let stand for 5 minutes.
4. Place Naan in toaster oven long enough to crisp.
5. Place on cutting board.
6. Spread goat cheese all over surface (micro waving goat cheese for 5 seconds will make it easier to spread).
7. Arrange tomato slices on top of goat cheese.
8. Spread fig mixture all over tomatoes.
9. Drizzle Traditional Balsamic Vinegar artfully over the entire “pizza.”
10. Slice with pizza cutter or sharp knife into pie shaped pieces.
Serve and enjoy Naan Pizza with Traditional Balsamic! A great appetizer with champagne, prosecco or cava.
From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.
Ingredients:
Salad:
2 bulbs Belgian endive
1 Mandarin orange
1/2 cup toasted slivered almonds
1 firm ripe Bartlett pear, peeled and thinly sliced
Salt/freshly ground pepper to taste
Vinaigrette:
2 Tbsp. Black Currant Balsamic Vinegar
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. fresh cilantro, roughly chopped
1 clove garlic, finely diced
Blend well to combine
Instructions:
Preheat oven to 375 degrees. Toast almonds in oven for 2-3 minutes till lightly browned – watch carefully to not burn. Set aside to cool. Cut core off bottom endive bulbs. Separate, wash and dry leaves. Place in bowl. Peel orange and separate sections, discarding membranes. Add to endive. Add pear slices. Salt and pepper to taste. Toss lightly with vinaigrette (don’t saturate). Sprinkle almonds on top and serve. Serves 4 as side dish and 2 as main course.
Roasted asparagus with traditional balsamic vinegar
Ingredients:
Instructions:
Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper. Toast for 10 min or until tender.
Ann’s Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil
Ingredients:
Enough lettuce and spinach to make two salads -
Instructions:
*Spread pine nuts onto small cookie sheet and roast for 2-3 minutes in 400 degree oven (don’t let them burn – watch closely). Cool.
Ingredients with Instructions:
- 1 whole fresh golden pineapple (or buy one from store already cleaned and cut into spears)
- Traditional Balsamic Vinegar or Vanilla Fig Balsamic Vinegar
- Wooden skewers (soaked in water for 1/2 hour before using)
- Prepare BBQ grill till hot and ready.
- Put skewer through pineapple spears length-wise. Paint all sides with your choice of our balsamic vinegar.
- Grill 7-10 minutes, turning every 2-3 minutes. Remove to serving platter, sprinkle with fresh cinnamon and serve.
> Great as part of a fruit platter.
Skinless Chicken Breast with Balsamic Salsa
Are you hungry for a chicken dish with exotic flare and Gourmet Blends? Here’s an easy recipe that all food lovers can enjoy. This easy recipe can be prepared anywhere by anyone having little to no prior cooking experience.
Ingredients:
Method:
Pre-heat oven to 400 degrees.
Place chicken breasts in a 2 quart baking pan sprayed with cooking spray or olive oil.
Combine salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake for 30 minutes.
Vary this recipe and more chicken dishes with these and other Gourmet Blends recipe’s and products:
Recipe:
Instructions:
Mix 1/2 cup of Traditional Balsamic Vinegar with 2 or 3 stripped sprigs of thyme (or 1 stripped and chopped sprig of rosemary – or both if you like) and 1 large clove finely chopped fresh garlic together. Place beef in a large baggie and pour marinade over meat, zip tightly and mash it around with your hands to be sure it’s covered on all sides. Place in refrigerator for at least 2 hours or overnight if possible. The vinegar will tenderize the meat the longer it marinades.
Remove beef from baggie and discard marinade. If using the london broil, flank steak, or rib-eye type cuts, either grill or broil till done to your liking. If using a large beef tenderloin, pan sear first to carmelize outside of meat and then finish in the oven, again to whatever temperature you like. Incredible!
Variation: Great with Vanilla Fig Balsamic Vinegar too.
Iris’ Arugula, Tomato and Feta Cheese Salad with Traditional Balsamic Vinegar
Ingredients:
Optional: As main course, serve with crusty bread
Instructions:
Combine arugula, tomatoes and basil in a medium size bowl. Season to taste with salt and pepper. Toss with balsamic vinegar and olive oil. Sprinkle feta cheese on top and add reserved strips of basil before serving. Serves 3-4 as a side dish; 2 as a main course (with crusty bread).
Roasted Carrots with Traditional Balsamic Vinegar
Ingredients:
1 lb. carrots, peeled and cut into 1/2 inch wedges.
1/4 cup Traditional Balsamic Vinegar
2 Tbs. minced fresh rosemary
2 cloves minced garlic
1/4 tsp. paprika
1 Tbs. good extra virgin olive oil
Salt/Pepper (fresh ground) to taste
Instructions:
Pre-heat oven to 400 degrees. Spread carrots over half of a sheet of aluminum foil. Sprinkle with Traditional Balsamic Vinegar, rosemary, garlic, paprika, salt and pepper. Drizzle with olive oil. Toss w/ hands to coat carrots. Fold foil over to create an air-tight sealed packet. Place packet on a baking sheet and roast for 25 minutes or until carrots are tender.
**Carrots are rich with beta-carotene which aids in skin cell renewal and is a potent antioxidant helping to rid the body of free radicals which age the skin.
Iris’ Baba Ghanoush with Traditional Balsamic Vinegar
Ingredients:
1 large eggplant
1/2 c. tahini (sesame paste)
1 large clove garlic (more if you want but start w/ 1)
1/4 c. fresh lemon juice
1/4 tsp. cumin
1 Tbs. Traditional Balsamic Vinegar
Salt/pepper to taste
Great quality extra virgin olive oil
Pita triangles toasted
Kalamata Olives, pitted
Instructions:
Preheat oven to 400 degrees. Puncture eggplant skin with fork and place on sheet pan in oven, turning every 15 minutes till fork tender and skin starts to shrivel – 45 minutes to 1 hour. Ovens will vary. Remove and set aside to cool. Peel skin off and discard.
In food processor, combine tahini, garlic, lemon juice, and cumin. Blend well. Roughly mash cooled eggplant and add to blended mixture with Traditional Balsamic Vinegar. Blend. Adjust seasonings. Place mixture in a pretty shallow serving bowl, drizzle olive oil on top and surround with toasted pita triangles and olives.
Ann's Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil
Ingredients:
Enough Lettuce (mixed greens, butter – your choice) for two salads
1 ripe pear (Bosc, Bartlett, etc. – your choice)
2 Tbls. dried cranberries
2 Tbls. walnuts
2 Tbls. Pomegranate Balsamic Vinegar
2 Tbls. Lime Olive Oil
2 slices of Gorgonzola Cheese in broken into small chunks
Instructions:
Divide lettuce into two salad bowls
Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl
Sprinkle each w/ walnuts and cranberries
Drizzle with Pomegranate Balsamic Vinegar and Lime Olive Oil
Sprinkle Gorgonzola cheese on top
Directions-
1) Line salad bowls with spring greens
2) Top with:
- Fresh Raspberries
- Crumbled feta cheese
- Toasted Slivered almonds
3) Drizzle with: Lime Olive Oil and Raspberry Balsamic Vinegar
This recipe is from the adventurous kitchen Susan and John at createamazingmeals.com. Here is a note from their blog:
I went to the Ojai Lavender Festival with my friend, Karen, yesterday where we tasted everything Roberto e Leonardo’s Gourmet Blends had to offer – it was all amazing. These are two of the selections I purchased – you’ll see more in the coming weeks.
Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil
Ingredients:
- 4 medium beets, roasted (golden Beets are great too if you can find them)
- 2 navel oranges or clementines, peeted, sections removed from membranes
- Goat cheese slices or high quality mozzarella slices (around 8 oz.)
- 1/2 small red onion, sliced paper thin
- Greens such as arugula or mesclun lettuces, washed and dried
- 1/4 c. toasted pine nuts
- Traditional Balsamic Vinegar
- Blood Orange Olive Oil
- Sea salt and fresh ground pepper
Instructions:
Preheat oven to 400 degrees. Rub beets with regular olive oil, wrap in foil and place on sheet pan in oven for at least 45 minutes or till fork tender. Once done, remove and let cool. Wear rubber gloves to protect your hands from beet stains while removing skins. Toast pine nuts briefly in oven for 3-4 minutes. Set aside to cool. Divide greens between plates. Slice beets. Arrange alternate slices of beets, cheese and orange segments on greens. Place a few sliced rings of red onion on top. Drizzle lightly with Traditional Balsamic Vinegar and Blood Orange Olive Oil. Sprinkle with pine nuts. Season to taste with salt and pepper. Serves 2 as main course; 4 as side dish.
Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (substitute duck breasts)
Season pork slices generously with salt and pepper. Heat oil and butter in a large skillet over med heat. Add pork and saute each side until golden about 3 to 4 minutes. Remove and keep warm on a plate tented with foil. Turn heat up a bit and add pearl onions, pears, and potatoes; saute until they begin to brown about 5 minutes. Stir in sage; season with salt and pepper. Transfer to a bowl and keep warm.
Heat same skillet over high heat. Add broth and vinegar. Boil until reduced to a glaze, about 4 to 5 minutes. Season with salt and pepper.
Divide hash among plates, top with pork medallions. Drizzle with the glaze and serve.
Ingredients:
1 lb. fresh baby spinach
1/2 cup toasted walnuts or pecans
1/2 cup dried cranberries
3 Tbs. extra virgin olive oil
3 Tbs. Raspberry Balsamic Vinegar
Salt/freshly ground pepper to taste
2 ounces goat cheese
2 very thin slices red onion rings (optional garnish)
Instructions:
Pre-heat oven to 400 degrees. Thoroughly wash baby spinach leaves and spin dry. Place in deep bowl. Toast walnuts or pecans in oven for 2-3 minutes – watch carefully not to burn. Cool. Add cranberries and nuts to spinach. Season with salt/pepper. Toss with olive oil and raspberry balsamic vinegar. Break up goat cheese and sprinkle all over spinach leaves. Garnish with red onion slices.
