A favorite color we use again and again for our Christmas gifting, decorations on the tree or at the table is the deep rich color of balsamic vinegar. As the vinegar ages, it takes on a beautiful dark violet brown color with reflections of red that develops as the vinegar is being reduced and concentrated.
Oxidation, evaporation and the aging of the vinegar in a battery of wooden barrels (oak, chestnut, cherry, juniper, mulberry or acacia) gradually refines the balsamic over a period of years developing a sweet, pungent flavor with a jewel-like color that captures the holiday light beautifully.
A perfect ingredient to celebrate the colors of Christmas. We think anyone of these recipes would decorate your table.
Starting with the deep red color and sweet savory flavors of Cherry Balsamic Prosciutto Crostini with a Ricotta Smear.
Ingredients
4 cups canned whole pitted cherries, halved
1/4 cup Maletti Aged Balsamic Vinegar
3 tbsp thinly sliced shallots
1 15 oz container fresh whole milk ricotta cheese
1 tbsp light brown sugar, packed
1/4 cup chopped, fresh basil
coarse sea salt and freshly- ground black pepper, to taste
5 slices of prosciutto cut in half
8–10 slices (about 1/4-inch thick) of rustic Italian bread, oiled toasted or grilled and lightly salted
Instructions
Heat olive oil in a large pan over medium heat. Add the cherries to the pan, along with salt and pepper. Shake the pan gently and let the cherries saute for 7 minutes. Then add the shallots, balsamic vinegar and brown sugar, stir gently to coat the cherries. Saute for another 4 minutes, until the cherries have shriveled a bit, and produced a thick liquid. Turn off the heat and set aside.
In a medium size bowl whip together 1 cup whole milk ricotta, 1/4 cup heavy cream, 2 tsp lemon juice and 2 tbsp finely grated Parmigiano Reggiano cheese with a hand mixer on medium speed until smooth and the consistency of whipped cream, about 4 minutes. Gently fold in the basil until well combined. Spread about 1 tablespoon of the whipped ricotta over a piece of crostini. Then top with a thin ribbon of prosciutto. Top with a spoonful of cherries. Repeat with remaining slices of bread.
The color of this Cranberry Sauce with Figs, Rosemary and Balsamic is stunning and the aroma and flavors have been described as "tangy, sweet, herbaceous and a bit boozy" - a perfect holiday sauce with beef, ham or turkey. Makes approximately 2 cups.
Ingredients
3 sprigs of fresh rosemary
1 1/2 cups ruby port
1/4 cup Maletti Aged Balsamic Vinegar
1/3 cup packed dark brown sugar
12 ounces fresh cranberries
1/8 teaspoon cinnamon
coarse ground black pepper
Instructions
Bring figs, rosemary, port, balsamic vinegar, and brown sugar to a gentle simmer in a medium saucepan, stirring occasionally. Simmer for 5 minutes then add the cranberries.Simmer over medium-low heat for an additional15-20 minutes, stirring occasionally, until reduced and most or all of the cranberries have burst. Remove from heat. Discard the rosemary sprigs and leaves and stir in cinnamon and a pinch of pepper. Serve warm or cold. Keeps well in the refrigerator for 1-2 weeks.
An everyday vegetable fancied up for Christmas - Roasted Balsamic Baby Carrots with shades of red, orange and green for the holidays deepened by the colors and flavors of an aged balsamic from Modena.
Ingredients
1/4 c Aged Maletti Balsamic Vinegar
1/4 Capezzana extra virgin olive oil
2 tbsp.maple syrup
1/2 tsp.crushed red pepper flakes
1 1/2 lb baby carrots
freshly ground black pepper
chopped fresh parsley
Instructions
Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet, being to sure not to overcrowd. Roast carrots until fork-tender and slightly caramelized for about 30 minutes. Remove from oven, plate and garnish with parsley to serve.
And for dessert a Buttermilk Panna Cotta with Balsamic Strawberries. Serves 6.
Ingredients
1 1/2 cups heavy cream
1/2 cup packed light brown sugar
1 envelope (1/4 ounce) unflavored gelatin
2 cups buttermilk
1 pint ripe strawberries , hulled and quartered
3 tablespoons packed light brown sugar
2 tablespoons Maletti Aged Balsamic Vinegar
Instructions
In a medium saucepan, combine heavy cream and brown sugar. Cook over medium heat until hot. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft. Add gelatin to hot cream and stir until gelatin dissolves. Remove pan from heat; stir in buttermilk until well blended. Pour mixture into each of 6 dessert cups or bowls. Cover and refrigerate at least 4 hours, or overnight.
To make the balsamic strawberries, combine strawberries, brown sugar and balsamic vinegar in a bowl; toss to coat berries. Cover and refrigerate at least 1 hour, or overnight. To serve, spoon strawberries and juices over panna cotta.
Read more about the making, tasting and traditions of balsamic vinegar.
Comments