Flavor of the Month

Dark Chocolate Balsamic Vinegar

What would February be without chocolate? We couldn't resist putting our Dark Chocolate Balsamic Vinegar on sale as our decadent Flavor of the Month. This luscious balsamic complements salads, fruit, chicken, pork, and beef, and of course, desserts! It pairs beautifully with citrus, and savory Flying Olive Extra Virgin Olive Oils. Heat up your February by making your own Mexican mole sauce adding our tasty Dark Chocolate Balsamic Vinegar to Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oils for a quick, amazing marinade. At only 10 calories in a tablespoon, it adds amazing flavor to strawberries and other fruit. Add some deep chocolate flavor to cakes, marinades, Cincinnati chili, or soups. Pair it with another balsamic and create your own decadent mix of flavors. We especially like it with Wild Raspberry, Black Cherry, Strawberry, or Coconut. Check out our recipe for Fresh Fruit and Yogurt with a Balsamic Drizzle. From February 1st-28th our Dark Chocolate Balsamic Vinegar is $10.95 for a 200 ml bottle or $14.95 for a 375 ml bottle. We also have two other great products. First, our Chocolate Covered Almonds that look just like olives, are available for just $6.75 a bag. Word of Caution: Do NOT start eating these on the way home unless you are prepared to hide the wrapper when you get there! In addition, we have a few Stonewall Kitchen jams, jellies, and mustards on sale for 50% off. The expiration dates are in 2019 so stock up now while our limited supply lasts. questions? Call us at 513.943.1900. We'd love to help with ordering or recipes.

 

Brownies:

 

Ingredients:

1 box of Dark Chocolate Brownie Mix (I particularly like Ghiradelli)

Substitute the 1/3 cup (or amount directions indicate) of vegetable oil with Flying Olive’s Blood Orange Extra Virgin Olive Oil

Directions:

Bake as directed on the box. Serve with the Raspberry Reduction Below, ice cream, whipped cream or topping.

 

Raspberry Balsamic Reduction:

Ingredients:

1 cup of Flying Olive Raspberry Balsamic Vinegar

Directions:

Place the Flying Olive Raspberry Balsamic Vinegar in a small saucepan and heat on low simmer for about 15 minutes.

Let the balsamic cool in the pan. It will thicken more as it cools.

Just before serving, place a small scoop of vanilla ice cream on top of the brownie.

Drizzle the Raspberry Balsamic Reduction on top of the ice cream.

Serve.

Submitted by Barb L.

 

 

Try These Recipes!

Cookies with Dark Chocolate Balsamic Vinegar

Makes 36 cookies

Ingredients:

1/3 cup all-purpose flour

1/3 cup whole-wheat flour

1-1/2 cups old-fashioned rolled oats

1 tsp baking soda

1/2 tsp sea salt

6 Tbsp unsalted butter

3/4 cup packed light brown sugar

1 cup dried cranberries

1 TbspFlying Olive's Chocolate Balsamic Vinegar

1 large egg, lightly beaten

3 ounces bittersweet chocolate, coarsely chopped

Cooking spray

Directions:

Preheat oven to 350°. Cover two baking sheets with parchment paper.

Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl; stir with a whisk. Melt butter in a small saucepan over low heat.  Remove from heat; add brown sugar, stirring until smooth.  Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.

Add cranberries, chocolate balsamic, and egg; beat until combined.  Fold in chocolate.  Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350° for about 12 minutes, or until golden brown.  Cool on baking sheets 3 minutes or until almost firm.  Remove cookies to wire racks to cool.  Store in a tin.