Verbena Pear 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.
 
 
 
ROASTED PEAR BALSAMIC CHICKEN
1 4 lb. chicken, cut up into 8 pieces
Salt ground pepper to taste     
1/3 cup Verbena Pear Balsamic Vinegar 
1/2 cup low sodium chicken stock        
2 tsp Verbena Rosemary Olive Oil
1/2 cup dry white wine (optional)                 
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
Directions:
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.
 
 
 
 
PEAR BALSAMIC GLAZED ROASTED ONIONS
2 Vidalia Onions
2 TBSP Water
4 TBSP Butter 
3 TBSP Brown Sugar
4 TBSP Verbena Pear Balsamic Vinegar 
1/8 tsp Salt    
2 TBSP White Wine Vinegar
1/8 tsp Pepper 
Directions:
1. Use one tbsp of butter, grease the pan you are roasting these in entirely, sides and bottom.
2. Preheat your oven to 450° (or broiler.) 
3. Combine water, both vinegars, seasoning, olive oil, and sugar in a small bowl. Stir to combine.
4. Slice onions in even slices, about 1/2 inch thick. 
Add onions in a single layer to the pan and spoon marinade over them or flip the onions to coat. 
**These can marinate overnight in a nonreactive pan or be cooked right away. If you are in a hurry, microwave the onions for two minutes. 
5. Once they are soft(ish) but not mushy or if you do not intend to microwave them, place in a single layer in the roasting pan. Slice the remaining butter so that each onion slice has a dab of butter on top.
6. Roast the onions in a 450° oven until they are soft and the marinade has thickened to a shiny glaze. From raw, they will probably take a good half hour or so, keep an eye on them because if the sauce burns it will get bitter. Be careful, the sauce will be hot like lava!
Be sure to check and spoon over the marinade periodically.