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Lately I’m all about the balsamic glaze; Be it a sweet or savoury dish, this ingredient works with pretty much anything. Impress your host or guests this Christmas with one of these recipes, each enhanced with the addition of sweet and sharp balsamic glaze – Naughty or nice? You decide.
Strawberry Fields:
Make the most of plump, super sweet strawberries while they’re in season with this simple, colourful dish: Just assemble strawberries (leaves and white tops cut off) on a long platter and sprinkle with fresh torn mint leaves; Top with a generous zig-zag drizzle of balsamic glaze before serving.
Perfect for pre-Christmas lunch/dinner nibbles…You could even serve this with some brie and crackers. Or, enjoy straight up as a dessert, or with a little good quality gelato or coconut milk ‘ice cream’.
Caprese Salad Skewers:
I love this canapé because it feels fancy but is super easy; Just assemble 1 ball of baby bocconcini in the middle of a toothpick, put two baby basil leaves on either side, and lastly a perino or grape tomato on each end. Repeat on as many skewers as you need and serve on a pretty platter. Season with sea salt and pepper, and the finishing touch - a drizzle of balsamic reduction.
Poached Pears with Cinnamon and Sweet Balsamic Walnuts:
Recipe courtesy of the team at Jomei’s Fine Food!
Serves 4.
Ingredients
- 4 pears
- 2 cinnamon sticks
- 1 tablespoon raw sugar
- 4 cups of water
- 3 tablespoon Jomei's Fine Food Sweet Balsamic Reduction
- 100 g walnuts
- Vanilla bean ice cream or unsweetened Greek/coconut yoghurt to serve
Method:
Peel & halve pears, marinate walnuts in balsamic reduction in a bowl. Boil water with sugar, cinnamon and pears. Take pears out once tender (You don’t want them too soft). Serve each pear in a bowl with a little syrup from pot and then add walnuts and a dollop of ice cream/yoghurt. Drizzle with more sweet balsamic if you’d like.
Field Mushrooms with Smoked Salmon, Sweet Balsamic & Melted Parmesan:
Another one from Jomei’s. Thanks guys!
Serves 4. Serve as an appetiser or a side dish; A great main for non-meat eaters.
Ingredients:
- 8 large field mushrooms
- 100 g smoked salmon
- 30 g parmesan cheese
- 1 teaspoon chopped continental parsley
- 10 ml (2 teaspoon) Jomeis Fine Food Sweet Balsamic Reduction
- 20 ml (1 tablespoon) olive oil
Method:
- Prepare the oven at 180 deg.
- Place skinned, clean mushrooms on a flat baking tray with olive oil and cook until light brown.
- Remove from oven and place smoked salmon and a sprinkle of parmesan on top; Place under grill until cheese melts.
- Remove from grill, add a sprinkle of parsley and place on serving plate; Drizzle balsamic reduction on top. Enjoy!
Have a great Christmas! I hope one or two of these recipes makes yours even sweeter ;)
Food’s ability to nurture and heal is the foundation of Jomei’s Fine Foods. Partners in business and life, Vicki and Martin combine their love of wholesome foods with their holistic professions (Vicki in Yoga, Martin in Chinese Medicine) in creating their first blissful product - Sweet Balsamic Reduction. Balsamic Vinegar of Modena, Italy, has a rich culinary history and has been treasured for centuries and it forms the base of this Sweet Balsamic Reduction. This traditional, artisanal vinegar has been barrel-aged for five years then blended with Australian raw sugar and gently reduced to create this exquisite and precious nectar. Wonderfully versatile, its unique flavour accentuates and enhances a range of dishes, both sweet and savoury.