Lemongrass Yogurt Dessert Topping

We developed this simple, healthy dessert topping as an accompaniment to a fruit salad we made for a large gathering in a trifle bowl.  That recipe is here.

Our Lemongrass Yogurt Topping paired with a fruit salad with basil

We use our Lemongrass White Balsamic for this recipe, as lemongrass is amazing when paired with basil as it was in the picture above. This same heart healthy topping for fruit, pie or cakes is wonderful when you use our Pear White Balsamic as well.

ingredients

• one seven ounce container of Greek Yogurt (we prefer Fage)
• 3 tablespoons Lemongrass White Balsamic Vinegar

directions

In a small mixing bowl whisk together the yogurt and balsamic vinegar.  Allow to sit in the fridge for a couple hours for flavors to meld.  Serve in a small serving bowl.

Fruit Salad with Black Cherry Balsamic & Basil

This is an adaption of a Rachel Ray recipe. She used individual trifle dishes, however, we wanted to make this for a holiday brunch, and used a large traditional trifle bowl. In either case, just have clear sides so you can see the beautiful layers.

Industrial Sized for the Family Gatherings

We chose our Black Cherry Balsamic Vinegar for use with this, given its wonderful slight tartness, but our other dark Balsamic Vinegars would also work well.  In particular, our Raspberry and our Fig would make it shine.

The idea is a seasonal fruit selection, and we suggest you vary the colors. Here are the fruits we suggest:

• cherries, halved & pitted
• strawberries, hulled & quartered
• red grapes, halved
• raspberries
• blackberries
• blueberries
• pineapple, cut into ½ inch chunks

ingredients

• 1 pound each of 5 of the fruits listed above
• 4 tablespoons Pastamore Black Cherry Balsamic Vinegar
• slivered fresh basil leaves (about 20, or to taste)
• lemongrass yogurt dessert topping (optional, recipe is here)

preparation

Arrange the first fruit in the bottom of a trifle dish or a medium bowl. Layer fruit #2 on top, then fruit #3; sprinkle with half the basil. Drizzle half the Cherry Balsamic. Top with fruits #4 and #5. Drizzle remaining balsamic; top with the remaining basil.

Serves 6 or more.

Black Cherry Balsamic Marinated Pork Tenderloin

Navarro Vineyards Pinot Noir optional

NOTE! On 3/27/20 this recipe was updated - it is a great recipe, but we found a way to make it even better, and cost less!

Here in Nan's Test Kitchen we will work on dozens of recipes each year, most of which will not make it to our Recipe Blog. Once in a while we capture magic - a recipe so good even we swoon. This is one of those, we think this recipe is one of the best we have created...

A food match we espouse often when chatting with you folks in our booth is the wonder of pork paired with fruit. We have mentioned this when talking about a certain ‘mom’, and her favorite product of ours being the Fig Balsamic. She loves to marinate pork with it. Below is a variation on her recipe using our Black Cherry Balsamic.

ingredients

• ½ cup Pastamore Black Cherry Balsamic Vinegar
• 1 cup frozen Dark Sweet Cherries, thawed 
• 1 tablespoon Dijon mustard
• 1 teaspoon fennel seeds
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 garlic cloves, peeled
• 2 pork tenderloins, about 1 lb each

directions

combine the first 7 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 30 seconds. Makes about 1 ¼ cups. Reserve small amount of the marinade to drizzle over sliced tenderloins after cooking and prior to serving.

Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag. Pour remaining marinade over the tenderloins. Seal and make sure the meat is coated. Refrigerate 2-6 hours - we suggest over nite. Remove pork from the refrigerator 30-45 minutes before grilling.

Prepare grill* on medium-high heat. Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade. Cover and cook for 12-15 minutes, turning every 3-4 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer. Let pork rest 10 minutes before slicing. Serve with reserved marinade.

* Note: You can also roast the tenderloins in a 400-degree oven for about 30 minutes. Grilling is preferred for the char/browning.
Serves 6 to 8.