$20.00 – $36.00
The apple flavor sits quietly in the background while the cinnamon flavor dominates this smooth, rich and slightly sweet Balsamic.
Origin: Modena, Italy
Culinary Uses: Salads, Fruits, Dessert, Pork
Marinade, Vegetables, Duck
Pair with: Walnut, Basil, Pistachio
The apple flavor sits quietly in the background while the cinnamon flavor dominates this smooth, rich and slightly sweet Balsamic. To have the cinnamon pop, pair it with the Basil or herb based oils. Great for your fall salad or as a glaze for duck or pork dishes.
Autumn Kale Salad
Salad:
2 bunches kale
2 apples, sliced
Cranberry walnut clusters
Dressing: 3 T. OLIVE MILL Cinnamon Apple Balsamic
3 T. OLIVE MILL Olive Oil, such as Picual
3 T. maple syrup
Salt
Cranberry Walnut clusters:
½ cup dried cranberries
½ cup walnuts
¼ t. cinnamon
2 T. sugar
Wash and tear the kale and place in a large bowl. Blend dressing ingredients together. For cranberry walnut clusters; melt sugar over medium heat, add cranberries and walnuts; stir to coat and set aside. Pour the dressing over the kale and top with apples and cranberry walnut clusters to serve.
Orange Glazed Ham with Cinnamon Apple Balsamic
1 fully cooked ham, about 4 lbs.
½ cup orange juice
½ cup OLIVE MILL Cinnamon apple Balsamic
1 T. prepared mustard
½ cup raisins
Place ham on a rack in a roasting pan, fat side up; score fat. Bake at 325 for 1 hour and 15 minutes. In a bowl, combine orange juice and balsamic with mustard. Spoon half of the mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham
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