Recipes — balsamic

Vanilla Balsamic Chicken¼ cup shallots, finely sliced¼ cup orange juice¼ tsp orange zest½ cup reduced-sodium chicken broth½ cup Liquid Gold Vanilla Balsamic16 boneless skinless chicken thighs or 8 breasts (about 2 lbs)¾ tsp salt, divided (optional)½ tsp black pepperPreheat oven to 450oF. Combine first 5 ingredients in saucepan.Simmer. Add ¼ tsp salt. Salt and pepper the chicken and arrange in oiled roasting pan. Bake for 10 minutes. Brush halt of broth/vinegar mixture over chicken. Bake 8 minutes more, and then brush on remaining broth/vinegar mixture.Bake until internal temperature reaches 180oF (about 15 minutes)

Cucumber Dressing 1 small cucumber seeded and chopped 1/4 c LG UP mild to med robust herbaceous EVOO 2 T LG Organic Traditional Balsamic Vinegar 2 T fresh chives, chopped 1 T tarragon 2 T fresh parsley, chopped 1 T Greek Yogurt 2 tsp Dijon Mustard 1 tsp prepared Horseradish Sea Salt   Organic Traditional Dijon Vinaigrette 2 T Sicilian Lemon Balsamic 2 T Organic Traditional Balsmic 2 T Dijon mustard 2 cloves garlic, minced 1/2 c. med to robust LG UP EVOO 1/2 tsp Sea Salt   Ginger-Soy Vinaigrette 3 cloves garlic 1/3 c Honey Ginger Balsamic 1/2 c...

These Vinaigrettes can be made in a bowl with a whisk. The mustards I use, are either French Farm or Summer Kitchen, both available in store.  Although I have used our Pure Culivar Extra Virgin Olive Oils in these recipes, a LG flavour fused/infused could be substituted. Basic Lemon Vinairgrette 2 T Sicilian Lemon Balsamic 1/4 c LG Extra Virgin Olive Oil Sea Salt and Pepper to taste   Basic Balsamic Vinaigrette 1 T Balsamic Vinegar (any flavour) 3 T LG  Extra Virgin Olive Oil (Mild to Med Robust) Sea Salt and Pepper to taste   Lemon-Dijon Vinaigrette 1 tsp...

Ingredients 4 tablespoons Baklouti Olive Oil5 pounds boneless skinless chicken thighs or breast tenders4 cups chicken stock or broth1/2 cup dark chocolate balsamic  2 large yellow onions, sliced1/2 cup blanched slivered almonds1/2 cup hulled pumpkin seeds6 large garlic cloves3 teaspoons cumin seeds3 teaspoons coriander seeds1 teaspoon ground cinnamon 1 bay leaf3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1" inch pieces2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1" pieces2 teaspoons dried oregano salt and pepper to tasteChopped fresh cilantro for garnish corn tortillas, warmedDirectionsHeat 2 tablespoon oil in heavy large dutch oven over...