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.

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.