Verbena Pomegranate Dark Balsamic Vinegar
No added sugars. All natural, always!
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
GOAT CHEESE STUFFED POMEGRANATE CHICKEN
4 chicken Breasts
1/2 cup pomegranate arils
4 oz goat cheese
1 shallot, thinly sliced
pinch Sea Salt
1 Tablespoon Verbena Tuscan Herb Olive Oil
1/4 cup Verbena Pomegranate Balsamic
1/4 cup chicken stock
DIRECTIONS:
Preheat your oven to 350 degrees.
Cut a pocket into the center of each chicken breast, using a sharp knife, making sure to not cut all the way through the breast. Stuff each pocket with 1 oz of goat cheese, secure closed with a toothpick, and sprinkle each breast with a pinch of Garlic Medley Sea Salt.
In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Brown each chicken breast on each side, about 2 minutes per side. Once browned, transfer the chicken to a plate, and set aside.
Add the shallots into the same pan, and saute until soft, about 2 minutes. Deglaze with chicken stock, scraping up any bits on the bottom of the pan.
Add in the balsamic vinegar, and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 3-4 minutes.
Add chicken breasts back into pan and spoon sauce over the tops and place in the oven.
Bake for 15-20 minutes, or until cooked through. To serve, drizzle chicken remaining sauce, and garnish with pomegranate arils.
PINEAPPLE POMEGRANATE BBQ SAUCE
1 ½ cup canned, chopped pineapple½ tsp. Onion powder
1 tbsp. Pineapple juice½ tsp. Garlic powder
1 cup Pomegranate juice1 tsp. Cayenne pepper
¼ cup Tomato paste1 cup + 2 tbsp. Water
2 tsp.s Yellow mustard½ cup Brown sugar
1 tsp. Liquid smoke
1 ½ tsp. Salt
¼ cup Verbena Pomegranate Balsamic VinegarDIRECTIONS:
Puree pineapple and pineapple juice in the food processor. In a large saucepan, add all the other ingredients. Then, add the pineapple puree. Mix together until all are combined and bring to a boil. Reduce heat to medium and simmer, covered for 30-40 minutes, or until thick. Serve with chicken, wings, or ribs.
Pomegranate Dark Balsamic Vinegar
Sweet and refreshing pomegranate adds amazing depth and flavor to our high-quality barrel aged balsamic vinegar. A real treat for the senses, with it's intense, sweet and tart qualities.
Pairings: Hojiblanca, Tunisian Chemali, Italian Carolea, Huckleberry, Meyer Lemon, Blood Orange, Persian Lime Olive Oil and more!
25 Servings per 375ml Container;
Serving size: 1Tbs (14g)
Calories per serving = 36
Total Fat = 0%
Saturated fat 0 = 0%
Trans Fat 0g
Sodium 2mg = 0%
Cholesterol=0mg
Total Carbohydrates 8g = 3%
Dietary Fiber 0g = 0%
Sugars 7g
Added Sugars 0g
Protein 0g
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 0mg0%*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Pomegranate Extract. Contains sulfites occurring from raw materials (Not Added).
Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.
