Fuquay Spice and Tea
Blueberry Vinegar - 100ml
Price:
$8.99
Size
Price:
$8.99
A perfect blend of sweet and sour, this balsamic vinegar will bring back childhood memories of blueberry syrup on pancakes, but with a tart, gourmet flourish. The overall flavor profile is enhanced by a subtle undertone of cloves. We love it on steaks, venison, duck or pork. It is great as a stand alone glaze on salmon, and in endless combinations of salad dressings and desserts. It gives a nice kick to fruit salads. It is made by blending balsamic vinegar from Modena, Italy, with natural flavors.
Density: 1.28
Base: Chef’s Reserve Balsamic Vinegar
Gluten Free. No artificial flavorings or thickening agents. May contain sulfites.
Recipe to try
Zucchini & Tomato Butter Bean Gratin with Blueberry Vinegar
Serves: 4
Ingredients
- 2 tablespoons Blueberry Vinegar
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ⅛ teaspoon Black Peppercorn Ground Fine
- 2 cups ½-inch zucchini pieces
- 2 cups cherry tomatoes, halved
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
Method
- Whisk the featured balsamic with the olive oil and black pepper.
- Heat the oven to 375°F.
- Heat the neutral oil in a large skillet over medium heat. Add ½-inch zucchini pieces and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Combine the beans, vegetables, broth and seasoning mixture in a baking dish. Mix breadcrumbs with Parmesan and scatter over the top. Bake for 20–25 minutes, until golden and bubbling.
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