Recipe Roundup: Sigona’s Dark Chocolate Balsamic

This dark chocolate balsamic is rich and thick with the complexity of a trio of chocolates responsible for the depth of its flavor (Valrhona, Callebaut and Guittard). Drizzle it over vanilla gelato, mix with fresh berries or use it to make a zingy mole sauce.

Olive oil pairing suggestions: Navel orange fusion, smoky chipotle, any Sigona’s Fresh Press extra virgin olive oil.

Check out these recipes:

Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce

The combination of sweet, rich dark chocolate with the smoky, chipotle infused olive oil makes for a flavor not unlike a sweet barbecue sauce. At first you’ll taste the grilled, caramelized richness from the balsamic, followed by a mellow heat from the chipotle. Reducing the marinade with red wine provides a nice sauce for finishing the steaks. Serves 2.

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Dark Chocolate Balsamic Whipped Ricotta Toasts Topped with Slice Citrus and Crushed Pistachios

You can top ricotta toast with anything, right? We added a bit more flavor to the base layer by whipping in some of our dark chocolate balsamic. Chocolate & citrus is a classic combo we know you’ll love. Serves 2 to 4.

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Navel Oranges, Berries, Kiwi and Apples with a Dark Chocolate Balsamic Reduction

You can use any fruits you wish in this dish. Strawberries, for example, would be a delicious addition or substitution. If your balsamic reduction hardens too much while cooling, simply place it in a container in a bowl filled with warm water and stir to bring it back to a drizzling consistency. Serves about 4.

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Dark Chocolate Balsamic & Herb Beef Marinade — Perfect for Flank Steak

Flank steak tends to be a tougher cut of meat, but it becomes tender and delicious after soaking in a marinade. The dark chocolate balsamic aids in the tenderization process and also adds a hint of sweetness that is nice with the savory herbs. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.

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Turkey Mole featuring a Dark Chocolate Balsamic Twist

Recipe by Rachel Bradley of Veronica Foods. Serves 6.

Ingredients:

• 2 pound boneless skinless turkey breast cut into “turkey tenders”
• 1 medium yellow onion, peeled and quartered
• 6 cloves garlic, peeled and smashed
• 1 sprig fresh oregano
• ¼ cup packed chopped cilantro
• Mexican rice, accompaniment
• Chopped cilantro leaves, for garnish
• corn tortillas on the side

Mole Sauce:

• 8 dried ancho chilies, stemmed and seeded
• 4 pasilla chilies
• 1 quart chicken stock
• 5 tablespoons Sigona’s Chipotle Extra Virgin Olive Oil
• 4 tablespoons pumpkin seeds
• 1 medium yellow onion, diced
• 3 cloves garlic, crushed
• 1/2 cinnamon stick, broken into pieces
• 3 black peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 corn tortilla, torn into small pieces
• 1/3 cup Sigona’s Dark Chocolate Balsamic Vinegar
• 3/4 teaspoon salt

Directions:

In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes.

Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

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.