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, lets 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.

Caprese Skewers

Summer evokes all kinds of season specific food cravings for me; from anything on the grill to icy-cold drinks by the pool. BLT’s, fruit salads, ice cream, and corn on the cob all come to mind as well. But the food I look forward to most in summer? A classic Caprese salad.  Traditional 'Insalata Caprese' is nothing more than fresh basil, creamy buffalo mozzarella, and the key component you can only get in summer – great tomatoes. Purist will season with salt, pepper and olive oil and you are set, but I love the 'almost as classic' variation of the addition of an exceptional Modena balsamic vinegar.

Here is a simple departure on the classic – why not make it into an appetizer?

ingredients

• 1 pint cherry tomatoes, washed and stems removed
• 1 pound bocconcini (fresh mozzarella in small balls), drained
• fresh basil, leaves only
• extra virgin olive oil
• sea salt & freshly cracked pepper
• Nan's Barrel-Aged Balsamic Vinegar

Using small skewers (or larger ones cut in half with kitchen shears) start with a cherry tomato, followed by a bocconcini, a basil leaf folded over, another bocconcini, and finally a cherry tomato.  Arrange on serving plate and drizzle well with extra virgin olive oil.  Add salt and pepper to taste, and finally a smaller  drizzle of the Barrel-Aged Balsamic Vinegar.

These can be refrigerated for several hours, but do the seasoning & drizzling just before serving.

Alternatively, if you grocery store offers marinated bocconcini (usually in olive oil, salt & pepper) use these instead, or marinate them yourself for up to 24 hours.

‘Heated Passion’ Fruit White Balsamic Vinaigrette

Our Passion Fruit White Balsamic Vinegar has made quite the impression over the years. In short order, our Passion Fruit may be our best selling product second only to our other clean, crisp elegant white balsamic, our #1 Pear White Balsamic.

I love taking sweet and matching it with just a bit of heat, here we use just enough red chili pepper flakes to give this a spicy edge. While this recipe is described as a vinaigrette, it can also be used as a marinade for pork, shrimp or chicken. You can make this as spicy as you choose.

See the cork in the picture?  Where did that come from!

ingredients

• 1 medium shallot, minced (about 4 tablespoons)
• 4 tablespoons Nan's Passion Fruit White Balsamic Vinegar
• 8 tablespoons extra virgin olive oil
• ½ teaspoon red pepper flakes (or more, to taste)
• salt and freshly ground pepper

Combine minced shallot, vinegar and olive oil in a small Mason jar.

(Note:  For vinaigrettes, I prefer to use a Mason jar. It is easy to dump the ingredients into the jar, seal and shake. You get a nicely emulsified and creamy vinaigrette in seconds, plus you can easily store the extra in the fridge. I realize purists prefer whisks for better emulsifying, so if you desire use a bowl and whisk away instead!)

Place the red pepper flakes in the palm of one hand, and with the fingers of your other crush the pepper flakes further. This will release the essence of the pepper faster. Add these to the Mason jar along with some salt and a generous amount of freshly ground pepper. You need  salt for this vinaigrette to bring the flavors forward, but too much will negate the fruitiness.

Set aside for at least an hour to let flavors meld. This will cover one large bowl of salad greens and will serve at least four.

Chocolate Raspberry Balsamic Truffles

If you haven’t tried making traditional chocolate truffles, you may be surprised at how easy they are. Essentially you make a simple 'ganache' of melted chocolate and heated cream, which is then cooled. The cooled filling is then formed into small balls, and coated with cocoa powder. Truly, something this decadent doesn’t get any more effortless than this!

The twist for these truffles is the use of balsamic vinegar, which adds a punch of intense flavor. Using the raspberry balsamic adds a back note of the berry flavor to the dark chocolate. 

Shelf life (in this house):  About 5 minutes...

ingredients:

• 8 1/2 ounces dark chocolate, chopped (we recommend Valrhona)
• 1/4 cup cream
• 2 teaspoons Nan's Raspberry Balsamic Vinegar
• 1/2 cup cocoa powder

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the Raspberry Balsamic Vinegar. Cool the chocolate in the refrigerator for one hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a large cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles on a serving dish or store in an airtight package.

Makes about 36 truffles.

Grilled Flat Iron Steaks with Spicy Chocolate Rub

It may be unusual to think of dark chocolate used in savory dishes, but here is an example where chocolate paired with chilies transcend the flavor of beef. This is simply a take on a traditional Mexican mole. Here we marinate a steak in our dark chocolate balsamic vinegar. I apply a rub made with brown sugar, chili powder and allspice. The steaks are cooked to medium rare on the grill, sliced thin, and finished with a quick drizzle of the dark chocolate balsamic vinegar. If you haven’t tried the classic pairing of beef, chilies and rich dark chocolate, you are missing a timeless taste sensation. The combo for this dish is a bit sweet, a bit hot and very exotic.

For this recipe, I chose flat iron steaks as they tend to have a stronger beef flavor. Filet Mignon or a nice New York Strip will work just as well. Try to find a good fresh Mexican chili powder – there are some interesting new ones appearing all the time, or better yet, make your own. It is easier than you think!

Grilled Flat Iron Steak w/ Gorgonzola Farro

ingredients

• 2 (6) ounce flat iron steaks (filet mignon or New York strips will work too)
• 1 tablespoons Nan's Dark Chocolate Balsamic Vinegar plus finishing drizzle
• 1/2 tablespoons Canola oil
• 1 tablespoons light brown sugar
• 1 teaspoon Mexican chili powder (we used Chimayo)
• 1 teaspoon allspice
• salt and pepper to taste

Mix the Dark Chocolate Balsamic Vinegar and the Canola oil in the bottom of a shallow baking dish. Add the steaks and marinate for about an hour on each side.

Mix together the brown sugar, chili powder and allspice. Set aside.

Remove the steaks from the marinade, sprinkle both sides with salt and press them into the spice rub on both sides. 

Heat a grill or grill pan until hot.

Grill the steaks until you get the doneness you desire. For medium rare, this should be about 4 to 5 minutes per side.

Let the steaks rest for 5 minutes, then slice thinly. Drizzle a little bit of Dark Chocolate Balsamic over the meat before serving.

Serves 2