Verbena Maple Dark Balsamic Vinegar
No added sugars. All natural, always!
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
MAPLE BALSAMIC RAINBOW TROUT
Trout:
1.5 lb rainbow trout fillets
Salt and pepper to taste
2 green onions, finely chopped
2 tbsp chopped parsley for garnish
Balsamic Glaze:
2 tsp Verbena Tunisian Chemali olive oil
1 tsp cornstarch (optional)
1 1/2 tbsp Verbena Maple balsamic vinegar
1 1/2 tbsp fresh lemon juice
1/2 tsp sriracha or more (optional)
DIRECTIONS:
Preheat oven to 400F.
MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don't use the cornstarch.
PREPARE TROUT: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish.
Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley if desired.
MAPLE BALSAMIC PECAN CANDIED BACON
16 ounces bacon thick-cut, applewood smoked
1/2 cup pure Maple Syrup
1 1/2 cup pecans finely chopped
1/4 Verbena Maple Balsamic Vinegar
Oil for rack
DIRECTIONS:
Preheat oven to 400°.
Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside. Brush the rack with oil to prevent sticking.
Place maple syrup in a shallow bowl and chopped pecans on a large plate or wide bowl. Dip bacon in maple syrup, covering completely, let excess drip off. Place syrup covered bacon in the chopped pecans and press pecans onto the bacon.
Don’t worry if it looks or feels a little loose or some pecans fall off into pan — they will toast and you’ll use them for other recipes.
Maple Dark Balsamic Vinegar
Maple, let me count the ways I love you! So many yummy applications here I don't know how to start. Put a little in your batter for pancakes or waffles, toss up a fabulous watercress salad and top it with a combination of Maple Balsamic and Blood Orange Extra Virgin Olive Oil, or use it to glaze grilled salmon. Wonderful on bacon, in marinades, on poached pears, blueberry muffins, BBQ ribs and veggies. For a quick appetizer or snack coat pecans and roast at 400 degrees (be sure to line pan with parchment paper). But be careful, they are addictive!
Pairings: Chipotle Infused Olive Oil, Blood Orange Extra Virgin Olive Oil, Garlic Infused Olive Oil, Dark Chocolate Balsamic
25 Servings per 375ml Container;
Serving size: 1Tbs (14g)
Calories per serving = 36
Total Fat = 0%
Saturated fat 0 = 0%
Trans Fat 0g
Sodium 2mg = 0%
Cholesterol=0mg
Total Carbohydrates 8g = 3%
Dietary Fiber 0g = 0%
Sugars 7g
Added Sugars 0g
Protein 0g
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 0mg0%*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Maple Extract. Contains sulfites occurring from raw materials (Not Added).
Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.