Cajun Pancetta Wrapped Scallops with Pear Balsamic Reduction

As we continue our theme of using flavored balsamic vinegars as a secret ingredient, here is a decadent recipe for one of our favorite food items, sea scallops. Don’t let the components intimidate you, this is an easy recipe to prepare, and the prep time should be no more than 15 minutes.

What is fun about this recipe is that you can vary it in different ways simply by using a different variation of our flavored balsamic vinegars. Here some quick thoughts: 

• Pear White Balsamic: obviously this is the one we choose to publish. White balsamic vinegars tend to be lighter and more delicate than traditional balsamic vinegar. The flavor of the pear is subtle, but marries well with the richness of the sweet scallops.  
• Nan's Traditional Barrel-Aged Balsamic Vinegar: this is a classic pairing. The balsamic flavor here is more robust and pronounced. You will not need as much time to reduce this as it is quite thick already.  
• Nan's Raspberry Balsamic Vinegar: we found this version to be fun and a bit eclectic. The raspberry balsamic matches the best with the spinach, and it too is more robust. We think this would be nicely paired as a summer outdoor dish warm or cold.
• Nan's Passion Fruit White Balsamic: another 'white and lighter' option, but the passion fruit comes through in spades. This changes the entire dish to be more exotic, tropical and Caribbean.

for the scallops

• 10 large sea scallops
• 10 thin slices Pancetta
• Cajun seasoning (we used Bayou Magic)
• ¼ cup extra virgin olive oil

for the spinach salad

• 1 tablespoon extra virgin olive oil
• 2 bunches spinach
• 1 shallot finely chopped
• 1 garlic clove finely chopped
• ¾ cups Nan's Pear White Balsamic Vinegar 
• ¼ cup dry white wine 

Prepare balsamic reduction: Pour pear balsamic vinegar in sauce pan and simmer over low heat reduced by about ½. Set aside and let cool.

Wrap each scallop individually with one slice of pancetta and secure with a toothpick. Dredge scallops wrapped in pancetta in Cajun seasoning. Heat a skillet over medium heat with ¼ cup olive oil. Cook sea scallops on each side for about two minutes or until done (seared golden). In a second sauté pan over high heat, add 1 tablespoon olive oil and quickly sauté spinach, shallots and garlic for about one minute. Add white wine and cook for another minute, until spinach is tender. Place small amount of spinach on a plate and place 2 scallops on top. Drizzle balsamic reduction on top.

Serves 5 as appetizer.

Dark Chocolate Balsamic Martini

If you haven't heard, gourmet cocktails are a big. Just like with gourmet food, the quality of the ingredients is key. This simple concoction is an amazing combination and a wonderful offering for a holiday cocktail party.

Tools and ingredients necessary include martini glasses, a cocktail shaker, a high quality vodka, an aged dark chocolate balsamic vinegar and lavender sugar to rim the glass - another option is shaved dark chocolate.

• Rim two chilled martini glasses with lavender sugar
• Chill approximately 3 ounces of vodka in the cocktail shaker
• Add 1 tablespoon of Nan's Dark Chocolate Balsamic Vinegar
• Shake all ingredients and strain into glasses

Christmas Caprese Salad

Here at Nan’s, one of our favorite summer foods is a Caprese salad, especially utilizing heirloom tomatoes and a balsamic drizzle. Of course in winter heirloom tomatoes are long gone, but that does not mean the idea of a tomato salad has to go away. Cherry or Roma tomatoes are plentiful and usually good quality. Here is a simple and beautiful holiday side dish inspired by the classic Caprese. The red tomatoes and fresh green basil make this holiday salad a stand out on the table. You can prepare the balsamic dressing ahead to save time.

for the salad:

• 2 pints cherry tomatoes, halved. Chopped Roma tomatoes will also work.
• 1 bunch fresh basil, thinly sliced (chiffonade) 
• 1 pound fresh mozzarella pearls (or fresh mozzarella diced into bite-size pieces)

for the balsamic brown sugar reduction:

• 1/2 cup Nan's Barrel-Aged Balsamic Vinegar 
• 1/2 cup dark brown sugar

In a sauce pan over medium-low heat add the balsamic vinegar and the brown sugar. Cook for 3-5 minutes until bubbly and thick. Once reduced, it should be able to coat the back of a spoon. Allow to cool.

Add the halved tomatoes and fresh mozzarella pearls to a bowl. Before serving, add the fresh basil and drizzle the reduction over the salad. Toss.

Serves 6 to 8.

Balsamic Lamb Burgers with Macerated Mint Leaves

I have a friend who while usually quite outgoing, has an interesting reservation regarding food. She refuses to eat ‘Easter animals’. This includes bunnies, ducks and of course lamb. I always found this amusing and sad, there are some amazing gourmet dishes to be had from each.

Rather than make this a soapbox for non-vegetarians, let's instead focus on one of the more overlooked sources for a great burger – ground lamb. Economical and with great flavor, it surprises me that this is not featured more. And the natural parings with lamb are numerous, from rosemary, to chèvre, to mint and more. This two part recipe features a sweet/tart pairing. It is slightly sweet but in the best savory way, with deep layered flavors. The burger will be quite juicy, and the slight bite of the softened mint refreshes the experience.

Please don’t let the word ‘macerate’ scare you away. It simply means to soften using a liquid. In this case, we are using the lemon/vinegar/soy mixture to soften the mint. The mint soaks in the liquid and becomes quite limp.

for the mint maceration

• 1 ½ tablespoons fresh squeezed lemon juice (about ½ lemon)
• 2 tablespoons Nan's Pear White Balsamic Vinegar
• 1 ½ teaspoons soy sauce
• 1 tablespoon sugar
• ½ to 1 teaspoon red pepper flakes
• 1 bunch mint

for the burgers

• 1 ½ pounds ground lamb
• 2 tablespoons Dijon mustard
• 5 tablespoons Nan's Barrel-Aged Balsamic Vinegar
• 2 garlic cloves crushed and chopped
• 2 tablespoons green or red onion, chopped
• 3 tablespoons fresh oregano or 1 tablespoon dried
• 1 teaspoon paprika
• Salt & freshly ground pepper
• 6 hamburger buns

Combine the lemon juice, pear vinegar, soy and sugar in a small bowl.  Stir to dissolve sugar.  Crush the red pepper flakes with your fingers and add.  Remove the leaves from the mint stems and add to the liquid. There will appear to be more leaves than liquid, but have faith, the acid will break down the mint leaves and soften them. Set this aside for at least an hour.

In a large mixing bowl add the ground lamb.  Add remaining ingredients (except buns!) and gently mix into the meat. As with any burger, do not over mix as this will dry out and toughen the meat. Shape into six patties, place on plate and cover with plastic wrap.  Set aside in the refrigerator for at least an hour to meld flavors.

Grill the burgers on medium high heat, two minutes per side, flipping three times. Toast buns. Place burger on bun and top with a generous portion of the macerated mint leaves.

Makes 6 burgers.

Balsamic Watermelon Feta Cubes

At Nan’s, we admit we love to cook, and we cook all the time. But truth be told, we are lazy, too. We like great food served simply. This can mean 'easy', too! Here is a painless summer appetizer which will dazzle but is SO uncomplicated.  y the way, we found the toothpick/skewers shaped like tiny forks at a winery, but specialty cooking shops will have them too.

Oh, and most important – this is purely a serving suggestion! You can modify this at your pleasure.  How about using mint instead of the basil? Or using our Passion Fruit Balsamic Vinegar or our Raspberry Balsamic instead? A different melon? Have fun with this, make it yours!

ingredients

• ½ small seedless red watermelon, cut into 1 inch cubes
• 6 ounce package whole feta cheese (good quality), cut into ½ inch cubes
• 12 to 18 basil leaves
• Nan's Barrel-Aged Balsamic Vinegar
• course sea salt, to taste

Skewer the watermelon as shown in the picture, with the skewer pointing up and in the left half of the watermelon. Place a feta cube on each watermelon cube. Chiffonade the basil into thin strips (stack the leaves, roll them tightly like a cigar, and then slice the leaves perpendicular to the roll). After decoratively arranging the watermelon/feta cubes on a serving platter, carefully sprinkle the basil strips on the watermelon/feta cubes.

With your thumb placed over the balsamic bottle opening, or with a spoon, delicately drizzle a small amount of the vinegar on each watermelon/feta cube. Sprinkle with a dash of course sea salt, and serve.

Makes approximately 25-30 appetizers.