Serving suggestions for Sigona’s Red Apple Balsamic
Imagine the fresh-baked aroma of apple pie infused into Sigona’s 6-12 year aged balsamic! Our Red Apple Balsamic combines the crisp flavors of biting into a fresh apple with the balanced sweetness of traditional balsamic, which is achieved by combining must from apples with our balsamic and aged in oak barrels to further enhance the flavors. Sweet and syrupy, this is perfect in salads and drizzled over pork chops.
You can also try these suggestions:
- Make a quick vinaigrette with our roasted walnut oil and toss it with mixed greens, walnuts (candied, if you like) and apple slices.
- Make a reduction and drizzle it over our Sigona’s Heirloom
Apple Pie Gelato.
- Add it to diced & sautéed apples, reduce it by half, and drizzle it over cooked pork chops…think of it as a fancy version of pork chops & apple sauce.
- Try it with this recipe: Baked Chicken with Dijon and Red Apple Balsamic (below).
Baked Chicken with Dijon and Red Apple Balsamic
Cooking with balsamics always leaves dinner guests asking for your secret ingredient. Note: The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. Serves 4.
- 1 (3 1/2- to 4-pound) chicken, cut up or bone-in chicken parts
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary
- Salt & pepper — to taste
- 2 TBL Sigona’s Red Apple Balsamic
- 1 TBL Sigona’s Fresh Press Olive Oil
- Garlic powder, to taste
Directions: Preheat oven to 400F. Place the chicken in a single layer in a 13 x 9 baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.