Author: California Balsamic

Ingredients

• 1/3 cup sour cream
• 1 tsp Pure Tangerine well shaken
• 2 tsp powdered sugar gradulated sugar won’t melt
• cut up pieces of fruit

Instructions

1. Mix in a bowl all three ingredients. Taste and adjust splash or sugar to your individual palate. 1/2 inch cubes of your favorite fruit with toothpicks. Dip into the sweet orange cream and enjoy. GREAT PARTY DISH!
2. VARIATION: Mix the sweet orange sour cream with some cream cheese or whipped cream and use as a frosting over angel food cake.

Ingredients:

• 1 Boneless, skinless chicken breast or fish fillet.
• 1 Tbsp. Electric Lemon Vinaigrette (optional: substitute tangerine peach or any balsamic of your your preference)
• 1 Tbsp. Mayonnaise (optional: plain Greek yogurt instead)

Directions

1. Preheat oven to 350 degrees.
2. Mix Electric Lemon and mayonnaise to make a Lemon Aioli.
3. Place chicken breast or fish on a foil lined baking sheet, salt and pepper to taste.
4. Spread aioli completely over fish or chicken.
5. Bake for 20 minutes at 350 degrees, then turn up the heat to 400 for the last 10 minutes to brown the top. Adjust time as needed until the internal temperature is correct.
6. Plate the cooked fish or chicken on a bed of rice or any grain you would like. Salt & pepper to taste and I’ll put just a little drizzle of Electric Lemon over the top of the dish for more of a lemon pop

Vinegar cake? Yep! It’s very tasty and makes a beautiful presentation for any Spring or Summer Brunch! It’s pretty good for dessert too and pairs well with a scoop of vanilla bean or rum flavored ice cream. This is a breakfast or tea type cake. It will be dense, similar to pound cake but with a more open crumb. For a light and fluffier (or cheater) version of this cake see below.

Ingredients

• Strawberry and balsamic vinegar glaze
• · 1 ½ lbs fresh strawberries sliced
• · ½ C light brown sugar
• · 1/2 C California Balsamic Strawberry balsamic vinegar
• · 2 Tablespoons good quality extra virgin olive oil
• · 1 Tablespoon orange blossom honey I use PURE honey, locally made in Winters, CA – but any orange blossom honey will work
• Cake ***
• · 1 C. sugar
• · ¼ C California Balsamic Tangerine Peach vinegar
• · ½ C buttermilk
• · 3 eggs
• · 2 Tablespoons orange or tangerine zest
• · 1 ¾ C cake flour sifted
• · 1 ½ teaspoons baking powder
• · ½ teaspoon salt
• · 2/3 C good quality extra virgin olive oil
• ***Box cake mix instructions fluffier cake
• Betty Crocker Butter Yellow Cake Mix
• 3 eggs
• ½ C Buttermilk
• ½ C Tangerine Peach vinegar
• ¾ C good quality extra virgin olive oil
• 2 T orange or tangerine zest

Instructions

1. 1. Preheat the oven to 350 degrees F.
2. 2. Using an 8-inch spring form cake pan, coat the sides and bottom of pan with Wilton quick cake release or non-stick spray. Cut an 8-inch parchment paper circle, place in bottom of pan, coat parchment with quick release (or spray).Line the bottom of the pan with a circle of parchment paper. Do not omit this step, the carmelization of the sugars will make the cake difficult to release without the parchment.
3. 3. Wash strawberries, drain well, stem and slice vertically. You can either scatter these in a double layer on the bottom of the pan for a more rustic look, or arrange them in a pattern for a more polished appearance. The main focus in this step is to cover the bottom of the pan with very few gaps.
4. 4. Combine the brown sugar, strawberry balsamic vinegar, olive oil, and honey in a stainless steel pan and whisk to emulsify. Emulsification is important, if it separates, the oil will burn the sugar and you will have to start over. Bring to a boil and stir frequently until thickened enough that it drips slowly from your spoon. (soft ball stage). Remove from heat and pour evenly & carefully over the strawberries, make sure to cover them all. This helps to hold the strawberries in place when you add the cake batter. (more crucial if you’ve arranged them in a pattern). Set the pan aside to set up while making the cake batter.
5. 5. To make the cake batter, whisk together the sugar, buttermilk, Tangerine Peach vinegar, and eggs, add the orange zest.
6. 6. In another bowl, sift together the dry ingredients using a fine sieve: the flour, baking powder, and salt. (I do this into the bowl of a stand mixer, you can do this by hand, but the batter is mixed much quicker with a mixer)
7. 7. Add the wet ingredients to the dry ingredients in three stages, stirring to incorporate each time.
8. 8. Add the olive oil in 3 stages, folding and stirring to incorporate each time.
9. 9. Slowly, slowly, slowly…. pour the batter over the strawberries. Don’t pour too fast, or the strawberries will move, the sugar glaze will not hold them completely.
10. 10. Bake for approximately an hour. The cake is done when the top is golden and it has pulled away slightly from the edges of the pan.
11. 11. Cool for 10 minutes, and then run a knife between the cake and the pan to make sure it is completely loosened.
12. 12. Put a flat serving platter on top of the cake pan, then, using potholders, quickly flip the cake while holding the plate tightly to the pan.
13. 13. Slowly release the spring on the pan, the cake will be covered in parchment paper on the serving platter. Peel off the parchment paper. Tah Dah! Serve warm for the best presentation.

Ingredients

• 1 Small Onion chopped nicely
• 3 Strips of Bacon cooked well
• 1/4 Cup -or- 16oz can of Beans
• Brown Sugar to taste
• 1/4 cup Apricot Balsamic -or- 3tbsp

Instructions

1. Throw all the ingredients into a dish
2. Bake at 350 degrees for 45 minutes

Chicken with red onions marinated in blazin’ habanero vinaigrette pairs nicely with fried rice, yum.

Ingredients

• Your favorite cut of chicken
• Red Onion sliced
• Blazin Habanero Vinaigrette

Instructions

1. Marinate your favorite cut of chicken in Blazin Habanero Vinaigrette
2. Saute with Red Onion

Apricots, Almonds, Cream Cheese and Balsamic – yum!

Ingredients

• Apricot California Balsamic
• Cream Cheese
• Thinly Sliced Apricots
• Sliced Almonds

Instructions

1. Put your desired amount of cream cheese in a bowl
2. Drizzle Apricot Balsamic
3. Add as many Apricots & Almonds you want
4. Enjoy!

Ingredients

• 1 diced Shallot
• 2 diced Garlic cloves
• A good amount of Sweet Maui Onion Splash
• 1/4-1/2 of Lemon’s worth of Lemon Juice
• Salt & Pepper to taste
• White Wine Vinegar to taste
• Splash of Olive Oil
• 1 spoonful Mustard
• Tiny bit of Mayo

Instructions

1. Mix together… let sit for few minutes before dressing your salad  ?