In the Kitchen with Sigona’s

The latest infused balsamic we have to offer is a Pumpkin Pie Spiced Aged Golden Balsamic. It adds a hint of fall to dishes from desserts to entrees. Here are a few recipes to try, but please let us know if you develop a recipe of your own!

But first! Did you know…

White balsamic is made from the same grape as a regular or dark balsamic?

• The grape is the Trebbiano grape which is indigenous to Italy and has high brix, meaning high sugar content.
• The difference is in how it’s cooked. For a dark balsamic, the grape must (is freshly pressed grapes juice containing the skins, seeds, and stems of the fruit) is cooked down longer until it caramelizes and turns a deep brown color. The must is then put in fired wood casks to age; it also collects some color from the fired wood. (Sigona’s balsamic is aged up to 18 years.)
• White balsamic isn’t boiled down or caramelized to the extent of the dark balsamic. It’s also aged in new casks so it retains its golden-white color.

Now, onto the recipes:

The latest infusion from Rachel is a Pumpkin Pie Spiced Aged Golden Balsamic. You can get it free Oct. 13-19, 2010 with your coupon when you spend $30 or more.

Pumpkin Pie Spiced Roasted Butternut Squash

The delicate nutmeg, allspice and cinnamon perfume in the balsamic pair wonderfully with Butternut squash. Recipe by Rachel Bradley.

• Peel, seed and dice butternut squash
• Toss liberally with Sigoan’s Pumpkin Pie Spiced Aged Golden Balsamic
• Sprinkle with sea salt and a little fresh cracked pepper.
• Roast in a 400F oven for about 30 minutes, flipping after 15 minutes
• Roast until tender, golden brown and caramelized.

Browned Butter Gnocchi & Butternut Squash in a Pumpkin Pie Spiced Balsamic Reduction

The gnocchi in this recipe adds a unique twist and the pumpkin pie balsamic pairs beautifully with the sage and butternut squash. Serves 2-4 as a meal or side, respectively.

• 1 package potato gnocchi
• 1/2 of one butternut squash, peeled and cubed
• Sigona’s Fresh Press Extra Virgin Olive Oil, for drizzling
• 4 oz. Plugra European Style Unsalted Butter
• 1/2 cup toasted walnut pieces (or toasted hazelnut pieces), OPTIONAL
• 1/3 cup sliced fresh sage leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Sigona’s Pumpkin Pie Spiced Aged Golden Balsamic
• Parmigiano-Reggiano cheese, freshly grated

Preheat oven to 350F. Place cubed butternut squash on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt & pepper and gently toss to coat evenly. Roast squash for 25-30 minutes or until tender.

Cook gnocchi according to package directions. Drain and set aside.

Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.

When the sage begins to give off its aroma and slightly crisps up, add the nuts and cook for one minute. Add the drained gnocchi and butternut squash. Stir gently to mix and reduce head to medium-low to low to keep warm.

Heat a small sauté pan over medium-high heat and add the pumpkin pie spiced balsamic. Stir and cook to reduce the balsamic until it becomes a bit thicker, about 3 minutes. Pour over the gnocchi mixture and stir to mix.

Transfer the gnocchi mixture to a platter and top with freshly grated Parmigiano-Reggiano.