Wild Blueberry Barrel Aged Balsamic Vinegar (Dark)
Our Blueberry barrel aged balsamic vinegar exhibits lower acidity and is a bit more sweet than our Aceto Balsamico de Modena. Like all Balsamic Vinegars, you can use this Blueberry Balsamic Vinegar over any garden salad. While it will pair up with any unflavored oil, using lighter extra virgin olive oil like Arbosana will allow you to experience the maximum Blueberry flavor. It is very tasty and unique paired with Blood Orange or Lemon olive oils. Try it drizzled over fresh sliced peaches, cantaloupe, fruit salad and ice cream. Pair with our natural Butter flavored olive oil and drizzle over waffles, French toast, pancakes. As an added surprise, we found it equally delicious over blue, feta and goat cheeses.
Suggested Olive Oil and Balsamic Combinations
All ultra-premium EVOO’s, Blood Orange fused olive oil, Eureka Lemon fused olive oil, Persian Lime olive oil, Chipotle olive oil, Organic all-natural Butter flavored olive oil.
Suggested Meats: Pork, Poultry, Wild Game, Waterfowl, Lamb
Suggested Veggies: All vegetables
Other applications: Bread dip, cheeses, ice-cream, yogurt, fruits, oatmeal…..
Homemade Salad Dressing (Vinaigrette) Preparation
Combine 2 parts Olive Oil with 1 part Blueberry balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
Balsamic Marinade
Combine equal parts olive oil with equal parts Blueberry balsamic vinegar. We recommend preparing enough to cover the meat. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish and fresh seafood, we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.
Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
Balsamic Reduction Method
Our true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small sauce pan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream……..
Blueberry Barrel Aged Balsamic-Nutritional Information
Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g. Acidity 6.0%. Weight Watchers Points = 0 for 1st tablespoon.
Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural blueberry flavoring
