In the Kitchen with Sigona’s using Dark Chocolate Balsamic
Sigona’s balsamics are produced and aged according to standards of the traditional methods. Our balsamics have been aged in wooden barrels which results in a rich, dark brown liquid that has a sweet, multi-layered taste. A good balsamic is already sweet due to the aging process, and our infused balsamics, like this Dark Chocolate you can get for free Jan. 13-19, has a sweet yet tangy flavor perfect for everything from red meat to gelato.
The chocolate balsamic is a versatile infused vinegar. Here are two recipes we’re excited about sharing with you:
NY Strip Steak with a Tempting Dark Chocolate Balsamic Reduction & Blue Cheese Crumbles
For the steak:
· 4 New York strip steaks (we recommend 100% grass-fed Marin Sun Farms beef)
· Salt & pepper to taste
For the sauce:
· 8 oz Blue Cheese, crumbled (we recommend St. Agur blue)
· 1 cup Sigona’s Dark Chocolate balsamic
· 2 TBL Plugra butter
Season meat to taste with salt and pepper, rubbing the seasoning into the meat. Grill steak 10-12 minutes or until desired doneness. During the last 3 minutes of grilling, sprinkle blue cheese over steaks. Remove from grill and allow the meat to rest for 5 minutes before serving.
Meanwhile, in a small saucepan, bring the balsamic to a boil stirring occasionally. Reduce heat to low, simmer uncovered until reduced by half, stirring occasionally. Remove from heat, add the Plugra butter and stir until melted. Once melted, drizzle over steaks and serve.
You can mix practically any fruit with our dark chocolate balsamic. View the following as suggestions only! For example, a Fuji apple is sweet and a Granny Smith is tart, so if you want to switch it up, pick 2 other varieties with similar flavor profiles. You can grab blueberries, raspberries or even olallieberries instead of (in addition to!) the strawberries. Just use your imagination and make those taste buds smile!
- 1 Fuji apple, cored and sliced
- 1 Granny Smith apple, cored and sliced
- 1 Navel orange, peeled and segmented
- 1/2 pink grapefruit, peeled and segmented
- 8 strawberries, stemmed and quartered
- 1 cup grapes (your choice)
- 1 TBL fresh lemon juice
- ½ tsp cinnamon
- 1 tsp. organic Agave nectar
- 2-3 TBL Sigona’s Dark Chocolate Balsamic
Combine the fruit segments in a bowl and stir in the lemon juice, cinnamon and Agave nectar. Cover and refrigerate for 20-30 minutes to chill.
Remove from fridge, stir fruit mix. Now, you can either drizzle balsamic on a serving platter or individual dessert plates and spoon the fruit salad on top or you can plate the salad first and then drizzle balsamic on top. Add more or less to taste and serve.