Blackberry Ginger Dark Balsamic Vinegar Condimento
Our Blackberry Ginger balsamic is pleasingly sweet, slightly tart and fresh natural flavor of blackberry and ginger. It makes a fantastic dressing or marinade and wonderful with pancakes, ice cream in jelly or in vinaigrette.
This balsamic is progressively aged in wood barrels according to the Solera Method. It is PGI (Protected Geopgraphic Indication) certified to come from Modena, Italy.
- Walnut Oil
- Picual Extra Virgin Olive oil
- Basil Oil
- Garlic Oil
- Persian Lime Oil
French Beignets with Aged Blackberry Ginger Balsamic Reduction (as pictured)
- 1/2 cup boiling water
- 2 tbsp. unsalted butter
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/3 whole milk
- 1/2 pkg. yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 3 3/4 cups sifted flour
- Powdered sugar, for dusting
Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
Makes around two dozen.
For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Blackberry-Ginger Balsamic
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.
Blackberry Ginger is perfect over fruit.