$14.00
Sweet citrus burst of Mandarin Orange will bring this Balsamic Vinegar to your table again and again. Use it on leafy green lettuce or spinach for a refreshing salad. Drizzle over fresh figs for a simple but heavenly dessert. We know that you use it to dip strawberries, but wait till you try it on watermelon! I love it on Goat cheese with a little honey and fresh basil. Great addition to beverages too, hot or cold.
Everything you expect from our White Balsamic Vinegar, with a burst of perfectly ripe, crushed mandarins to give an explosion of citrus — especially good when blended with our Mandarin Orange Olive Oil. Double the citrus!
Description
Ways to use Calolea’s White Mandarin Balsamic Vinegar…
Orange Glazed Asparagus
- 1 bunch asparagus, ends trimmed and washed
- 2 T. minced shallots or green onions
- 2 T. sherry
- 1 T. Citrus Norte Blood Orange Marmalade
- 1 T. Calolea White Mandarin Balsamic Vinegar
Bring a small amount of water to boil in a large saucepan. Place asparagus in pan and steam, covered, for 4-5 minutes or until just tender. Drain and set aside. Place remaining ingredients in the same pan and cook over medium heat until marmalade is melted and the sauce has reduced slightly. Toss asparagus with glaze and serve. May be served warm, or room temperature, or chilled.
Pickled Red Onions
Ingredients
1 red onion
1 c. White Balsamic (try our Mandarin!)
1 c. water
1/4 c. cane sugar
1 T. kosher salt
Instructions
Thinly slice the onion and place them in a 16-ounce mason jar. or 3 (10-ounce) jars. Pour in white balsamic vinegar, water, sugar, and salt. Put lid on jar and tip back and forth a few times to mix in the sugar. Store the pickled onions in the fridge.
They are ready to eat the next day, once they’ve bright pink and tender.
Asian Citrus Vinaigrette
2 T. tamari
⅓ c. Mandarin Orange olive oil
3 T. White Balsamic (try our Mandarin!)
1 T. sesame oil
2 tsp. fresh lime juice
2 T. honey
½ tsp. Sriracha
2 T. fresh squeezed orange juice
2 T. toasted sesame seeds
Orange Sesame Ginger Vinaigrette
1/2 c. White Balsamic (try our Mandarin!)
4 T. toasted sesame seeds
1 T. grated ginger
3 T. tamari
1/4 c. sesame seed oil
1/2 c. Blood Orange olive oil
1-2 T. brown sugar
kosher salt & cracked pepper
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