BLACK CHERRY BALSAMIC Rich and sweet, our Black Cherry balsamic has garnered rave reviews from our gourmet customers. This dark balsamic has character, and will compliment spring mix salads and more flavorful accompaniments, such as feta, goat or blue cheeses. Perfect for any salad vinaigrette or used in marinades for Poultry, Pork, or Lamb. It will pair with all of our EVOO’s, but will shine with the lighter varieties such as Blood Orange, Eureka Lemon and Basil Olive Oils. Also spectacular when combined with our spicy Harissa Olive Oil. SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS All ultra-premium EVOO’s, Tuscan Herb, Blood Orange, Eureka Lemon, Persian Lime, Garlic, Chipotle, All-Natural Butter flavored, Harissa, Wild Mushroom & Sage, Basil, Roasted French Walnut oil, and Roasted Almond oils. SUGGESTED PROTEINS Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb SUGGESTED VEGETABLES All Vegetables OTHER APPLICATIONS Drizzle over cheese, ice-cream, yogurt, fruits, oatmeal.. SALAD (VINAIGRETTE) RECIPE Combine 2 parts Olive Oil with 1 part Black Cherry 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 RECIPE Combine equal parts Black Cherry 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 Black Cherry Balsamic and use to drizzle over the finished product. BALSAMIC REDUCTION METHOD Our true 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…….. BLACK CHERRY BALSAMIC NUTRITIONAL INFORMATION Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 10g, Sugars = 9g, 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 Black Cherry flavoring. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES. NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS! GLUTEN FREE!
