Ingredients
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Gourmet Blends Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries

Preparation Instructions
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine Gourmet Blends balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Serves: 16 | Cook Time: 30 minutes | Prep Time: 10 Minutes | Difficulty: Easy

Instructions:
Place currants in small bowl, add 5 tbsp white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tbsp white balsamic vinegar, rice vinegar, honey, oil and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Related articles

• Sauteed Greens (gourmetblends.wordpress.com)

• 1/4 cup olive oil
• 1/4 cup Gourmet Blends Balsamic Vinegar
• 3 tbls brown sugar
• 3 lbs sweet potatoes. peeled, cut into 8 wedges each

Instructions:

• Preheat oven to 425.

• Line a baking sheet with foil.
• Combine oil, Gourmet Blends Balsamic Vinegar, and brown sugar in a small measuring cup.
• Toss potatoes with mixture.
• Arrange wedges in a single layer on baking sheet.
• Season with salt and pepper.
• Roast wedges about 30 mins – turning half way through, until fork tender.
• Garnish with walnuts.

Related Recipes:

Iris’ and Ann’s Gourmet Blends Sweet Potatoe Fries

Instructions:
Preheat oven to 375 degrees. Snap short stems out of gill side of mushrooms.  Reserve them.  Brush portobello caps lightly on both sides with olive oil.  Place on sheet pan (gill side down) for 10-12 minutes.  Remove from oven and turn caps so gill side is up.

Finely mince shallot, garlic clove and mushroom stems and saute on medium-low heat in olive oil just till softened.  Add flat leaf parsley to pan for 30 seconds.  Turn heat off pan but keep on burner while you add goat cheese and sun-dried tomatoes.  Blend together into a paste.  Season w/ salt and pepper.  Fill the caps with goat cheese mixture and return to oven for 8 minutes (till mixture starts to bubble).  Remove caps from oven and drizzle artfully with Traditional Balsamic Vinegar.  Serves 4 as an appetizer, cut in quarters on greens or as a side dish.

Related Recipes:

• Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil (gourmetblends.wordpress.com)
• Iris’ Arugula, Tomato and Feta Cheese Salad w/ Traditional Balsamic Vinegar (gourmetblends.wordpress.com)
• Roasted Carrots w/ Traditional Balsamic Vinegar (gourmetblends.wordpress.com)
• Iris’ Beef (variations) w/ Traditional Balsamic Vinegar Marinade (gourmetblends.wordpress.com)
• Skinless Chicken Breast with Balsamic Salsa (gourmetblends.wordpress.com)
• Roof Restaurant recipe for Stuffed Portobello Mushrooms ()

Sauteed Greens

Ingredients:

1 Tbsp Blood Orange or Meyer Lemon Olive Oil

4 cups of mixed greens (any combination of swiss chard, spinach, kale, mustard greens)

1 heaping tbsp shallots, chopped

1 clove garlic chopped

1/2 cup golden raisins

2 Tbsp Traditional Balsamic Vinegar

Instructions:
1. Soak raisins in vinegar for 1/2 hr
2.  Heat oil in 10″ skillet
3.  Add shallots, saute for 2 min or until softened
4.  Add garlic stir for 1 min
5.  Add greens, tossing occasionally for about 4 minutes.
6.  Remove from the heat.  Add raisins.

Related articles

• Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil (gourmetblends.wordpress.com)
• Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary (gourmetblends.wordpress.com)
• Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Ann’s Grilled Peach Kabobs w/ Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)

Iris' Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary

Ingredients:

4 2-inch thick Pork Loin center chops, bone in
1/3 cup Vanilla Fig Balsamic Vinegar
1 sprig fresh rosemary, stripped and chopped fine
2 large cloves garlic, chopped fine
Kosher salt/fresh ground pepper
2 Tbsp olive oil
1/2 cup low-sodium chicken broth

Instructions:

Preheat oven to 350 degrees. Blend vinegar, rosemary, garlic, salt and pepper.  Marinate pork chops in mixture.   Refrigerate covered for 2 hours or more.  Remove from refrigerator 1/2 hour before cooking to bring to room temperature.

Pour olive oil in hot saute pan.  Add pork chops and sear for 2 minutes per side.  Place pan in oven and roast for approximately 10-12 minutes or till internal temperature is 145 degrees (and meat is done at bone joint).  Set chops aside under foil tent to rest.  Put same pan on medium high burner and add 1/2 cup of chicken broth to deglaze and reduce by half.  Plate chops and pour liquid over them.  Serve with light green salad and vegetable in season.  Serves 4.

Related articles

• Pork Medallions with Vanilla Fig Balsamic (gourmetblends.wordpress.com)
• Hope’s Baked Brie w/ Vanilla Fig or Raspberry Balsamic Vinegar (gourmetblends.wordpress.com)
• Ann’s Grilled Peach Kabobs w/ Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)

Caprese Salad with Sun Dried Tomato Dipping Oil

Instructions:

- Slice vine ripened red and yellow tomatos.

- Slice fresh mozzarella (large balls) into 4 or 5 slices.

- Alternate overlapping red and yellow tomato slices with mozzarella on a plate.

- Drizzle Sun Dried Tomato Dipping Oil over salad top with fresh basil.

Ingredients to Mix together:
5 Gallon Recipe
32oz Lemon Juice
3C. Sugar
2 1/3 C. Gourmet Blends Aged Balsamic Vinegar
Water & Ice to fill
Sliced Lemon

Related articles

• Iris’ Skewered Pineapple Spears w/ Traditional Balsamic or Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Ann’s Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil (gourmetblends.wordpress.com)

Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar

Ingredients:

Grapes (white and red) in bunches
Ripe pear slices
Strawberries (leave stems on)
Meyer Lemon Olive Oil walnuts (recipe in Meyer Lemon Category)
Log of goat cheese
Vanilla Fig Balsamic Vinegar

Instructions:

Arrange fruits in groupings on large platter.  Place walnuts together in one spot.  Then place goat cheese log with vinegar drizzled in a stream on top of it.  Surround log w/  crackers.  Pour extra of this amazing vinegar in a little bowl for dipping the fruit. Great for a cocktail party or at the start of a dinner.

Hope's Baked Brie with Vanilla Fig or Raspberry Balsamic Vinegar

Ingredients:

1 8″ to 10″ wheel of Brie cheese (w/ rind on)
2 Tbsp. Vanilla Fig or Raspberry Balsamic Vinegar

Instructions:

Pre-heat oven to 350 degrees.
Place brie in oven-safe baking dish for 15 minutes (more or less till starting to bubble).  Place on platter.  Drizzle vinegar artfully over brie.  Serve w/ crusty bread slices or crackers.

Related articles

• Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Ann’s Grilled Peach Kabobs w/ Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)
• Iris’ Fruit Platter and Goat Cheese Log with Vanilla Fig Balsamic Vinegar (gourmetblends.wordpress.com)