Dark Chocolate & Pecan Fudge with Balsamic

Fudge is an ideal treat for the holiday season, and we are happy to say we have found a recipe which is ideal for home baking. The inclusion of balsamic vinegar may sound odd at first, but the fruit becomes a pleasant back note to the dark chocolate.

We used our Fig Balsamic for this recipe, but truth be told our other dark balsamic vinegars work just as well – some might even say better. You may not know this, but our Fig Balsamic has a hint of vanilla in it, which we think marries well with dark chocolate. Out Raspberry Balsamic also works really well here.

This is an easy recipe which gives an outstanding result – rich, thick and not overly creamy. The pecans give a nice texture, but other nuts like walnuts are a good alternative.

ingredients

• 1 cup pecan pieces
• 1 ¼  pound dark chocolate (five 4-ounce bars; we used 60% cacao)
• 1/8 teaspoons salt
• ½  teaspoons baking soda
• 1 can or bottle (14 ounces) sweetened condensed milk
• ¼ cup Nan's Fig Balsamic Vinegar

Toast the pecan pieces in a dry skillet or toaster oven over very low heat. Spray an 8 x 8 baking dish with cooking spray and set aside.

Fill a medium sauce pan with an inch or two of water and bring to a slow boil. Chop the bars of chocolate into small consistent bits – this helps the chocolate to melt evenly. Place the chocolate bits in the top of a double boiler or in a medium stainless bowl that can be later placed on the pan of boiling water.

Sprinkle the salt and baking powder on the chocolate bits, and stir to distribute evenly. Add the sweetened condensed milk and Fig Balsamic and stir thoroughly.

Reduce heat of boiling water so it is just simmering. Place double boiler or bowl on top of sauce pan. Using a rubber spatula, stir the chocolate just until it’s almost fully melted, about 3-4 minutes. Watch this very closely. If the chocolate stays on the heat too long, it could separate, get greasy or grainy.

Remove the bowl from the heat before all of it is melted and continue to stir until chocolate is fully melted and smooth, about another 2 minutes. Stir in toasted pecan pieces.

Transfer fudge to prepared baking dish spreading to the edges to make an even layer. Refrigerate for at least 2 hours. Use a sharp knife along edges and cut into squares. Store the fudge in a cool place wrapped tightly in plastic or in a zipper-lock bag.

Grilled Chicken with Chipotle Rub & Dark Chocolate Glaze

We have talked before about how much fun we are having using our Dark Chocolate Balsamic in savory recipes. Here is one more that follows the Mexican mole route – a fabulous combo of chocolate and chilies. This recipe is quite easy, and we have left it free-form – you can do your own proportioning!

ingredients

• your favorite chicken pieces (we prefer thighs), or a split Cornish game hen
• chipotle chili powder (to taste)
• garlic salt (to taste)
• Nan's Dark Chocolate Balsamic Vinegar

Rub your favorite cut of chicken or split Cornish game hen with chipotle chili powder. Use to your taste, the more you use the spicier you will make the chicken. Sprinkle with garlic salt.

Grill on medium low heat and cook until the chicken is about 80% done. Remove from direct heat and place on indirect heat or the upper rack. Baste generously with Nan's Dark Chocolate Balsamic Vinegar. Turn after a couple of minutes and baste again. Do this a couple of times on each side until chicken is done. Baste one last time on plate before serving.

Remember, balsamic vinegar can burn if the heat is too hot – so be sure and keep on eye on your dinner!

Dark Chocolate Balsamic Burgers

This is an adaptation from a fabulous idea a chef friend of ours had for using our Dark Chocolate Balsamic Vinegar in a savory recipe.  We have simply shortened it up, and took out some of the cool secondary elements he created. The idea is to use the dark chocolate flavor as in a Mexican ‘mole’ – chilies, chocolate and beef are an amazing combo.

When we saw this recipe here in Nan’s test kitchen, we knew before we even tasted that it was a winner. And then we made it, and we were more than impressed. The chili ‘heat’ level is not overwhelming – we would rate this as slightly less than medium heat.

One last note, the Manchego cheese is an inspired choice in this recipe.  If you haven’t tried it, it is a Spanish sheep’s milk cheese. It has a distinctive tangy but buttery taste. If you cannot find it, consider using a gruyere or pecorino cheese.

Yup, I did burn the bun a bit...

ingredients

• 1 pound ground beef (we used 80/20)
• 1 tablespoon Nan's Dark Chocolate Balsamic Vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon chipotle chili powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 4 ounces aged Manchego cheese (regular Manchego also acceptable)
• 4 sweet hamburger buns (aka King’s Hawaiian)

Combine the ground beef, salt, chipotle chili powder, black pepper, red pepper flakes, and the Dark Chocolate Balsamic Vinegar in a large mixing bowl. Gently mix until combined. Form the meat into four patties, and place on a plate to the side.

Prepare grill to medium high. Slice Manchego cheese to divide on four burgers.

Place burgers on grill. Flip burgers three times, about a minute to two on each side for medium rare. Adjust for doneness you prefer. On the last flip, add the cheese. Two minutes should be enough for the cheese to melt sufficiently. At this time, toast the buns on the grill. Because they are sweet buns, they can burn faster – be advised.

Garnish away. For our burgers, we garnished with a slice of tomato and some baby spinach leaves. We did not need a sauce or ketchup. These were the juiciest burgers we have had in a long time.

Serves 4.

Dark Chocolate Balsamic Spritzer

A popular TV advice doctor has recommended all adults consume up to two tablespoons of balsamic vinegar with meals whenever possible. He claims the acetic acid found in balsamic vinegar helps activate genes that burn fat and increases satiety, so you feel fuller.

With that in mind, we had a fabulous suggestion from a Nan fan in Napa. She suggested we mix our Raspberry Balsamic in a glass with sparkling water. A perfect way to add balsamic to our diet! We tried it, loved it, and posted that recipe here. So what about using one of our other balsamic vinegars instead? Here is the result:

• ice
• 1 to 2 tablespoons Nan's Dark Chocolate Balsamic 
• sparkling water or club soda
• sprig of mint for garnish
• alcoholic enhancement (optional, think rum or gin)

In a tall cocktail glass, fill half way with ice. Add the dark chocolate balsamic, and fill with sparkling water/club soda. Add mint and/or alcohol (light rum or gin) if desired.

Arugula Salad with Dark Chocolate Balsamic Vinaigrette

When we first introduced our Dark Chocolate Balsamic Vinegar, we wondered if we could reasonably expect to convince our fans that this is more than a ‘dessert’ ingredient. Well, we doubt no longer! After a few days of experimenting with this alluring condiment in Nan’s test kitchen, we are convinced that this can be a versatile and exciting part of sweet AND savory dishes.

This pairing with arugula is inspired. The strong peppery taste of the greens are countered beautifully by the rich savory chocolate. If you are unfamiliar with arugula and its spicier than spinach taste, you may want to try it. Of all vegetables, arugula (also known as ‘rocket’) is highest in bone building calcium, magnesium and manganese. And if the health benefits do not sway you, perhaps this will; arugula has been considered an aphrodisiac in Italy since Roman times. So technically we should tell you this is two aphrodisiacs on one plate… prepare at your own risk!

vinaigrette

·         2 tablespoons shallots, finely chopped

·         2 tablespoons Nan's Dark Chocolate Balsamic Vinegar

·         2 teaspoons juice from the canned mandarin oranges (see below)

·         4 tablespoons extra virgin olive oil

·         ½ teaspoon freshly cracked black pepper

·         salt to taste

salad

·         6 ounces baby arugula leaves; cleaned

·         3 ounces slivered almonds; toasted with a touch of salt

·         4 ounces goat cheese; crumbled

·         1 - 11 ounce can mandarin oranges; drained reserving some juice.

Place shallots in a small mixing bowl. Add Dark Chocolate Balsamic Vinegar and the juice reserved from the oranges. Slowly drizzle in olive oil while whisking until the vinaigrette has emulsified. Add black pepper and salt to taste. You will need a decent amount of salt to bring out the chocolate flavor. Set aside and allow flavors to meld, at least an hour.

In a large bowl, combine arugula with vinaigrette, toss to cover. Add the almonds, goat cheese and oranges, fold carefully into the salad. Alternatively, plate before adding oranges; then arrange oranges in a circular pattern on salad. Serve immediately. 

 

Serves 4.

Pasta Serving Suggestion #3

There are two types of meals we find useful to help clean out the refrigerator, and this is one – flavored pasta. (The other is pizza, or more specifically, a pizza shell). It is not uncommon for our fridge to be hiding some small portions of previously prepared goodies, not enough for a full meal, but definitely not something we want to see wasted. We are especially loathe to waste tomatoes. So here is one such scrounging event. We had everything on hand except we did buy the two sausages.

This serving suggestion will work just as well with some other pasta we offer. In particular, try with:

• Sundried Tomato Fettuccine
• Basil Garlic Sea Shells
• Spinach Garlic Fettuccine
• Garlic Toasted Onion Fettuccine

ingredients

• 2 Roma or small tomatoes, cored & chopped to ½ inch dice
• 2 green onions (shallots or onion would also work), thinly sliced
• 2 tablespoons Nan's Sundried Tomato with Harissa Oil
• 2 hot Italian sausage links
• splash of white wine
• 16 ounce package Garlic Chive Pappardelle
• 4 ounces goat cheese, crumbled
• salt & pepper to taste

In a small bowl combine tomatoes, onion and Sundried Tomato Oil. Season to taste with salt & pepper. Cover and marinate in refrigerator for at least an hour, allowing flavors to meld. Remove from fridge and allow mixture to return to room temperature, about an hour.

In a large pot with lots of water, bring to a boil and prepare pasta according to package directions.

While pasta is cooking, heat a small fry pan to medium high. Add non-stick cooking spray and sausages for about ten minutes until browned & cooked through, turning frequently. Turn off heat and add the splash of white wine. (These can also be prepared on a grill). Allow to cool to touch, and then cut into ¼ inch rounds. Return cut sausage to pan to allow them to soak up reduced wine and keep warm.

Divide pasta into bowls. Spoon the tomato mixture along with juices over each portion. Arrange sausage rounds on each. Top with crumbled goat cheese. Season with salt and pepper if necessary and serve immediately.

Serves 4 to 6.

Strawberry Salsa

Here is a fun and different approach to salsa. We like to use this with fish or shrimp tacos – the refreshing cool spicy strawberries are a wonderful contrast to the hot grilled seafood. Just add to some Napa cabbage in a corn tortilla. This is also wonderful with just tortilla chips! For this recipe, the strawberries do not need to be fully ripe.

ingredients

• 2 pints strawberries, hulled and chopped
• 1 green jalapeño, seeded and chopped
• 3 tablespoon chopped fresh chives
• 2 tablespoons Nan's California Meyer Lemon Oil
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste

In a bowl combine strawberries, jalapeño (to taste), chives, Meyer lemon oil. Add desired salt & pepper.

Makes about two cups.

 

Raspberry Balsamic Spritzer

We have mentioned this before, but it will bear repeating a few times. Doctors have recommended two tablespoons of balsamic vinegar with each adult meal. They indicate it will help you feel fuller, and it activates genes which help burn fat.

With that in mind, and the hot summer days upon us, we thought we would share a suggestion from one of our fans:

One of these has rum, one of these does not... can you guess which?

• ice
• 1 to 2 tablespoons Nan's Raspberry Balsamic Vinegar
• sparkling water or club soda
• sprig of mint for garnish
• 1 ½ ounce white rum or gin; optional

In a tall cocktail glass, fill at least half way with ice. Add the raspberry balsamic, and fill with sparkling water/club soda. Add mint and/or alcohol if desired.

Caprese Summer Salad

To us, there is nothing more evocative of a great summer salad than this one. Even better, there are few dishes easier to make. There is a catch, of course. Each of the ingredients should be top notch for this to shine. Do not bother creating this if you do not have the best of each – no rubbery mozzarella or off-season tomatoes, please!

ingredients

• 2 large ripe heirloom or vine-ripened tomatoes, red & yellow if possible
• 8 to 12 ounces fresh mozzarella cheese
• 20 to 30 fresh basil leaves
• a high quality extra virgin olive oil
• Nan's Traditional Barrel-Aged Balsamic Vinegar

Cut the tomatoes into ¼ inch slices horizontally, and the cheese into large ¼ thick rounds. Slice the basil into thin strips (chiffonade). Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Sprinkle on the basil. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Lastly, finish with a drizzle of balsamic vinegar.

Serves 4.

Alternatively, this can be arranged on individual plates. And yes, we do know that in the strictest sense this recipe, from Capri, this would not be served with balsamic. But heck, we have one of the best balsamic vinegars in the world, and we love it on this salad!

Citrus Grilled Portabella Burgers

This recipe is simple to make and the result is a filling and satisfyingly ‘meaty’ burger - a great alternative for a vegetarian but delicious for all!

Some day we will fire our food photographer and hire a good one!

ingredients

• 4 large portabella mushrooms
• olive oil
• 4 tablespoons Nan's Citrus Balsamic Vinegar (sadly discontinued)
• 4 hamburger buns
• 4 ounces herbed goat cheese
• 1 small red onion, sliced and separated
• 1 medium tomato, sliced
• salt & pepper to taste

Heat grill to medium high heat.

Remove stems from the portabella mushrooms and brush the ‘top’ of the cap with olive oil – this will be quickly absorbed by the mushroom. Place caps gill side up on the grill. Drizzle about a tablespoon Citrus Balsamic Vinegar into each cap, and season lightly with salt & pepper. Leave on grill for 10 to 15 minutes until the mushroom is quite tender – you will not need to flip or move them. The balsamic will sizzle and most will be absorbed into the mushroom as it cooks.

Toast the buns alongside until brown. Assemble ‘mushroom burger’s’ with the onion and tomato. Spread or crumble one ounce of the goat cheese on each burger and serve.

Serves 4.

Thyme Roasted Red Potatoes with White Balsamic Reduction

Joseph Phelps 1993 Cabernet Sauvignon is optional

• 1 1/2 pounds small red-skinned potatoes, scrubbed, halved
• olive oil-flavored nonstick vegetable oil spray
• 3 tablespoons chopped fresh thyme
• 2 teaspoons garlic salt
• ¾ cup Nan's Pear White Balsamic Vinegar
• 1 tablespoon sugar

Preheat oven to 400°F. Place potatoes in large bowl and generously spray with nonstick spray. Toss to coat. Sprinkle with 2 tablespoons thyme and all of the garlic salt. Toss again to coat. Spray rimmed baking sheet with nonstick spray.

Arrange potatoes cut side down on sheet. Roast potatoes until tender and golden brown, turning half way through and roasting about 40 minutes total.

Meanwhile, boil vinegar and sugar in heavy small saucepan over medium high heat until liquid is reduced to 1/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.

Transfer potatoes to serving bowl. Drizzle reduced balsamic syrup over potatoes.

Serves 4.

Oven Roasted Parsnips & Carrots with White Balsamic Vinegar

In our opinion parsnips are underrated. Come to think of it so is oven roasting vegetables. Both are healthy and easy choices, and along with ever popular carrots, these make for an attractive and tasty side dish. And there is a benefit to the finished product looking like colorful French fries – kids will love and eat them!

ingredients

• 1 pound medium parsnips, trimmed, peeled
• 1 pound medium carrots, trimmed, peeled
• 2 tablespoons Nan's Herbes de Provence Olive Oil
• 1 tablespoon Nan's Pear White Balsamic Vinegar
• 1 teaspoon coarse kosher salt
• ½ teaspoon black pepper

Preheat oven to 425°F.

Cut the parsnips and carrots into what will look like French fries – they should be about 3 inches by ½ inch by ½ inch. Combine parsnips and carrots in a bowl. Drizzle oil and pear balsamic, sprinkle with salt & pepper; toss to coat evenly. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 45 minutes.

Serves four.