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Use it as a Glaze, Sauce,
Marinade or Garnish
Glaze:
Add a zig-zag or drizzle to finish off right before serving. The
flavor and aroma are best at room temperature. (However, the
thickness and character are maintained during baking and broiling. A
caramelized-glaze can be achieved by heating a small amount of sauce
at moderate heat in a non-stick sauce pan.)
Sauce/Dressings: Use as a savory
base or add as a flavor enhancement to other sauces and dressings —
white/ red, sweet/ sour, hot/cold — your imagination is the only
limit. When hot liquids are added, the sauce will liquefy and mix
with other flavors. Add a small amount (1 or 2 tbs.) of Mandarano to
the Balsamic Vinegar you are using for a volume recipe or dressing
(ie: 1/4 cup) — it will add extra pizzazz and consistency. Use it
in place of mayonnaise and add it to mustards and jellies.
Marinade: The natural
tenderizing properties of the Balsamic vinegar and the rich
condensed flavor make it a perfect choice to use alone or as a base
into which other flavors are added.
Garnish: A few drops, a drizzle,
a zig-zag or a complex artistic design, its thick consistency and
rich color will enhance hors d'oeuvres, entrees and dessert. A few
drops or simple design on your serving platters is also a nice
touch.
At a Glance: Use it on
. . .
Any
vegetable: Roasted, fresh or in a salad. Add a few drops
to your favorite Extra Virgin Olive Oil or other dipping sauces.
Potatoes: Steamed, baked, fried,
hash browns or mashed. A little of this and you'll never pick up the
Ketchup bottle again. (Incredible on sweet potatoes!)
Eggs: A zig-zag over the
top of an omelet or scrambled eggs
Cheese: A zig-zag over a tart or
smooth cheese.
Pasta
& Rice: Mix in small
amount or just drizzle over the top.
Meats
& Chicken: Zig-zag
right before serving and/or use in a marinade sauce
Salmon: Add a zig-zag before
serving.
Hors d'oeuvres: Add flare and
flavor with a few drops or elaborate design.
Fruit: Pears, apples,
strawberries... a few drops create a surprise taste treat.
Ice cream: Especially vanilla...
a few drops over the top.
Chocolate: Add a few drops to
your rich chocolates or a zigzag across your chocolate decadence of
choice. (It's also great with peanut butter!)
RECIPES TO GET YOU STARTED
Here are a few of our favorite
recipes. As you create your own masterpieces, please email us your
recipes so we can share with others.
Roasted Yellow and Red Beet Salad
Slice and fan roasted yellow and red beets over butter lettuce. Add
shaved Parmesan flakes, sprinkle with toasted pine nuts and drizzle
with balsamic glaze.
Grilled Vegetables with A Twist
Cut into thick flat pieces, brush both sides with olive oil, season
with salt and pepper. Grill in heated ribbed pan. Serve with a
drizzle of olive oil and a zigzag of Balsamic Glaze.
Mandarano Grilled Salmon
Simply add a zigzag to grilled salmon fillets and serve for an
elegant main course.
Antonio's Chicken
Place skinned chicken in pan with a 1/2 teaspoon of Balsamic Glaze
per piece and marinade for at least 1/2 hr. Roast or grill chicken,
basting with an oil-garlic mix from time to time. Salt to taste, add
a zig zag of Balsamic Glaze before serving.
Glazed Rib-Eye Steak
The Balsamic and Peppercorns really compliment each
other.
Two (3/4-inch-thick) boneless rib-eye steaks (3/4 lb each).
Coarsely grind 1 tablespoon
whole black peppercorns with a mortar and pestle. Pat steaks dry
and coat both sides with peppercorns, pressing to adhere. Season
with salt.
Heat 1/2 tablespoon oil with 1/2 tablespoon butter in a 12-inch
heavy skillet over moderately high heat until hot but not
smoking. Reduce heat to moderate and cook steaks about 4 minutes
on each side for medium-rare.
Transfer steaks to a platter. Add 2 tablespoons of Balsamic
Glaze to pan, scraping up brown bits. Remove from heat and whisk
in 1/2 tablespoon butter until melted. Drizzle sauce over
steaks.
Roman Strawberries
Quarter fresh strawberries, sprinkle with glaze, and add a dash of
black pepper for an unforgettable dessert!
Lord of the
Manor's Pears
Serve peeled or baked pear or apple segments with flakes of Parmesan
cheese and a drizzle of Balsamic Glaze.
Vanilla Ice Cream with Balsamic
Serve high-quality vanilla ice cream in small glass dishes and top
with a swirl of Balsamic Glaze. Add fresh seasonal berries as an
option.
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