Balsamic Sampler — 2024 Gift Set
This gift set sampler includes recipes and the following 60 ml bottles:
- Black Mission fig balsamic
- Strawberry balsamic
- Heirloom Blenheim apricot white balsamic
- Sicilian lemon white balsamic
- Pink guava rosé white balsamic
- Summertime peach white balsamic
Note that this set used to include our 12-year aged balsamic, our blackberry-ginger balsamic and our cranberry-pear white balsamic. Recipes for those balsamics are available on our blog. Simply search for the flavor to find serving suggestions.
Find this gift set in our stores or purchase it online at www.sigonas.com.
Check out these serving suggestions and recipes!
Pink guava rosé white balsamic
Pink guava rosé white balsamic is brand new to our existing infused lineup! It has a gorgeous color and a pleasant aroma that will transport you straight to the tropics.
It’s lovely as a simple shrub or spritzer, as a dressing over fresh-cut stone fruit, a marinade for fresh-cut cubes of melon, adorning cheese plates and as a component of marinades, dressings and dipping sauces – it adds a delightful zing to a peanut sauce!
Try it as a spritzer!
Ingredients:
- 2 tsp Sigona’s infused balsamic, such as pink guava rosé white balsamic
- At least 7 oz Pellegrino sparkling water or club soda
- Optional: simple syrup or honey (you may find you want to sweeten the mixture with some of our brighter flavors, such as lychee or grapefruit)
- Ice
- Garnishes: mint leaves, basil leaves, pomegranate arils, fresh/frozen cranberries, berries, thinly sliced citrus…
Directions: Add ice to your glass of choice. Pour in the balsamic and top with the sparkling water or soda. Stir to combine. Taste; add simple syrup or top with more sparkling beverage, if desired.
Make it a cocktail: Add 1 oz. of gin or vodka to each serving.
Garnish if you want to make it fancy!
Heirloom Blenheim apricot white balsamic
Apricot Balsamic & Ginger Glazed Salmon
This is a quick and easy way to add incredible sweet & savory seasoning to salmon. Serve it alongside a green salad or oven-roasted broccolini. Serves 2.
Ingredients
Ingredients:
- 2 tsp Sigona’s Garlic Oil see note
- 1 tsp freshly grated ginger add a little more if desired
- 3 Tbsp Sigona’s Blenheim Apricot Balsamic see note
- 2 tsp Dijon mustard
- 2 salmon fillets or one large enough for two servings
- Salt and ground pepper to taste
- For Garnish: sliced fresh apricots chopped dried Blenheim apricots, minced fresh herbs (parsley, basil, cilantro, etc.)
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; grease foil with desired oil or cooking spray.
- Heat the garlic oil in a small skillet over medium heat. Add the ginger and cook, stirring, until fragrant. Add the balsamic and Dijon; cook, stirring occasionally, until it thickens and reduces a little, about 4 to 5 minutes. Turn off the heat.
- Season salmon with salt and pepper. Place salmon skin-side-down on the baking sheet and liberally brush with about half of the glaze. Bake for 8 minutes then brush again with remaining glaze. Bake for another 6 to 8 minutes or until fish is cooked through (internal temp of 145°F).
- Serve salmon immediately garnished with fresh apricot slices and minced herbs.
Notes
Sigona’s infused olive oils and balsamics are available in both our markets and online at www.sigonas.com.
Tried this recipe?Let us know how it was!
Strawberry balsamic
Sweet Balsamic Strawberries with Crème Fraîche
Simple can be best, especially when it comes to sweet, locally grown strawberries. Creme Fraiche is a tangy, cultured cream that is richer, thicker and more flavorful than sour cream. You can use regular, traditional balsamic if you don’t want to use strawberry balsamic; espresso balsamic would also be fantastic. For garnish, use mint or basil leaves, whichever pleases your palate. Serves 2 to 4.
Ingredients
Ingredients:
- 1 basket about 12 oz., strawberries, stems removed, sliced in half or quartered
- Optional: A bit of brown sugar about 1 tablespoon
- 2 to 3 Tbsp Sigona’s strawberry balsamic
- About 4 oz. crème fraîche
- Fresh mint or basil leaves chiffonade
Instructions
- Place strawberries in a medium bowl. Stir in the brown sugar, if using, and the balsamic. Cover and allow berries to macerate (release their natural juices) at room temperature for at least an hour; stir occasionally.
- Use a slotted spoon to transfer the berries to a serving dish or bowl. Drizzle with a bit of the reserved balsamic. Top with crème fraiche as desired; sprinkle with mint or basil.
Notes
Sigona’s infused balsamics and olive oils are available in our markets or online at www.sigonas.com
Tried this recipe?Let us know how it was!
Black Mission fig balsamic
Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction
If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.
Ingredients
What you need:
- 1/4 cup Sigona’s Black Mission fig balsamic divided
- 8 to 12 slices of a sweet baguette about 1/4-inch thick
- Sigona’s Tuscan herb olive oil for brushing (Mix it up! Try Sigona's garlic olive oil!)
- Arugula 2 to 3 leaves per toast
- Spreadable goat cheese known as chèvre, or an alternative spreadable cheese, such as crème fraîche or cream cheese
- Fresh or dried black mission figs quartered
Instructions
- Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool.
- Heat an indoor grill pan or griddle over high heat.
- Brush both sides of the slices with Tuscan herb oil and grill for about 1 minute per side, turning once, so the outside is just crisp-brown. Remove to a plate and set aside.
- Place 2 or 3 leaves of arugula on top of each toast. Gently spread a generous teaspoon or more, to taste, of the cheese on the arugula and place a piece of the cut fig on top.
- Arrange the toasts on a serving dish. Use a spoon to drizzle some of the fig balsamic reduction on top of each toast. Serve.
Tried this recipe?Let us know how it was!
Sicilian lemon white balsamic
Seared Scallops with a Lemony Chimichurri
The lemony notes from the actual lemon (peel and all), as well as our Sicilian lemon balsamic, give this chimichurri sauce the absolute best flavor for seafood. Chimichurri is traditionally a grilled-meat sauce starring parsley and cilantro, but we were inspired by a recipe from Bon Appetit to serve it with our fantastic, jumbo-sized scallops. Serves 4 to 6 as a side.
Ingredients
Lemony Chimichurri
- Half a lemon seeded and roughly chopped
- 1 heaping Tbsp Sigona’s Sicilian lemon white balsamic
- 1 to 2 cloves garlic
- 2 Tbsp diced red onion or 1 shallot roughly chopped
- 3/4 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup fresh chives
- Salt and pepper to taste
- 1/2 cup Sigona’s Fresh Press extra virgin olive oil
Scallops:
- 8 to 12 wild sea scallops
- Salt and pepper to taste
- 2 tsp. Sigona’s Fresh Press extra virgin olive oil
- 2 tsp. unsalted butter
Instructions
- To a food processor, add the lemon (peel and all), balsamic, garlic and onion/shallot. Pulse until ingredients are roughly chopped. Add the herbs, salt and pepper; pulse a few times. With the blade running, drizzle in the olive oil and process until ingredients are all about the same size and the oil in the mixture is emulsified. Taste; adjust seasoning if needed.
- Allow mixture to sit while scallops are prepared to allow the flavors to meld, at least 10 minutes.
- Rinse and pat dry the scallops. Season both sides with salt and pepper. Add the oil and butter to a large skillet over medium-high heat. When the butter has melted and the combination is just starting to smoke, add the scallops, being careful not to over crowd the pan (work in batches if needed). Cook for just 1 minute 30 seconds each side, flipping once. Scallops should have a nice golden-brown sear that is about 1/4 inch deep on each side, and the middle should still be slightly translucent.
- Transfer the scallops to a serving dish and serve the chimichurri on the side. Enjoy!
Tried this recipe?Let us know how it was!
Summertime peach white balsamic
Grilled, Basil-Rubbed Pork Chops with Fresh Peach Mostarda
Mostarda is a traditional Italian condiment that is similar to chutney. It goes well with grilled meats or as a spread served with charcuterie. The savory-tartness of mustard melds together deliciously with the sweetness of the peach balsamic, whose sweetness is enhanced as it reduces and caramelizes. Inspired by Bobby Flay Fit. Serves 4.
Ingredients
Ingredients:
- 3 yellow peaches firm but ripe (about 1 ½ cup diced)
- 2 Tbsp Sigona’s garlic olive oil
- 1 shallot minced
- 1/2 cup Sigona’s summertime peach white balsamic
- 1 Tbsp grainy mustard
- 2 tsp Dijon
- Pinch of salt
- 4 boneless pork chops
- 2 Tbsp Sigona’s basil olive oil
- Salt and pepper to taste
Instructions
- Peel and dice the peaches, discarding the pit.
- Heat garlic oil in a medium saucepan over medium-high heat. Add the shallots and sauté until soft; about 2 to 3 minutes. Reduce to medium-low and add the balsamic; bring to a simmer. Add the mustards and a pinch of salt, stir and then add the peaches. Bring the mixture to a simmer, stirring occasionally, until the liquid has just about evaporated and the mixture has thickened, about 15 to 18 minutes. Remove from heat and set aside.
- Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They’re cooked through when an internal thermometer reads 145°F.
- To serve, arrange pork on a serving platter and spoon the mostarda on top. Serve remaining mostarda on the side.
Notes
Sigona’s infused olive oils and balsamics are available in both our markets and online at
www.sigonas.com.
Tried this recipe?Let us know how it was!
