What's Tasty at Sigona's Farmers Market

October 31, 2011

Serving suggestions for Sigona’s Red Apple Balsamic

Serving suggestions for Sigona’s Red Apple Balsamic

Imagine the fresh-baked aroma of apple pie infused into Sigona’s 6-12 year aged balsamic! Our Red Apple Balsamic combines the crisp flavors of biting into a fresh apple with the balanced sweetness of traditional balsamic, which is achieved by combining must from apples with our balsamic and aged in oak barrels to further enhance the flavors. Sweet and syrupy, this is perfect in salads and drizzled over pork chops.

You can also try these suggestions:

  • Make a quick vinaigrette with our roasted walnut oil and toss it with mixed greens, walnuts (candied, if you like) and apple slices.
  • Make a reduction and drizzle it over our Sigona’s Heirloom
    Apple Pie Gelato.
  • Add it to diced & sautéed apples, reduce it by half, and drizzle it over cooked pork chops…think of it as a fancy version of pork chops & apple sauce.
  • Try it with this recipe: Baked Chicken with Dijon and Red Apple Balsamic (below).

Baked Chicken with Dijon and Red Apple Balsamic

Cooking with balsamics always leaves dinner guests asking for your secret ingredient. Note: The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. Serves 4.

Ingredients:

  • 1 (3 1/2- to 4-pound) chicken, cut up or bone-in chicken parts
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1/2 tsp dried rosemary
  • Salt & pepper — to taste
  • 2 TBL Sigona’s Red Apple Balsamic
  • 1 TBL Sigona’s Fresh Press Olive Oil
  • Garlic powder, to taste

Directions: Preheat oven to 400F. Place the chicken in a single layer in a 13 x 9 baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: