What is Balsamic Vinegar?
Traditional Balsamic vinegar is produced from the juice of just harvested Trebbiano grapes boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavors. The flavor intensifies over decades, with the vinegar being kept in wooden casks, of chestnut, cherrywood, ash, mulberry, and juniper becoming sweet, viscous and very concentrated. During this period, a proportion evaporates: it is said that this is the "angels' share," a term also used in the production of Scotch whisky, wine, and other alcoholic beverages.

What is a proper age for Balsamic Vinegar?
None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18, or 25 years) a small proportion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding (next largest) cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera or in perpetuum. If the vinegar does not state an age then it is not aged balsamic.

Is Balsamic Vinegar Wine Vinegar?
Although it is considered wine vinegar, it is not wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Most vinegar labeled “Balsamic” but have no statement of age are wine vinegar that has a very small percentage of Balsamic vinegar added. Though the bottle is labeled “Balsamic Vinegar” it is only a shadow of true balsamic vinegar. Look at the ingredients if wine vinegar is listed as an ingredient it is not true Balsamic vinegar. Many imitations state matured in wood, “matured” and “aged” are very different, a minimum of 12 years is required.

Parmigiano Reggiano
Bertozzi "Riserva" Reggiano is widely considered by Parmigiano experts to be the finest quality Reggiano available. The Bertozzi company in Italy hand picks the finest Parmigiano wheels from all Reggiano manufacturers and stamps the Bertozzi brand onto the rind and they're usually aged a minumum of 3 years. Each wheel has to be "perfect" conditioned Parmigiano Reggiano because only perfect quality wheels can withstand aging for this amount of time without bringing out any imperfections. This riserva (Stravecchio)Reggiano is meant to be enjoyed as a table cheese because of it's flavor intensity. It is widely referred to in Emilia Romagna as "the perfect cheese"!

Stack Prosciutto di Parma and thin shavings of Parmigiano Reggiano atop thin slices of Italian bread, and then drizzle with extra virgin olive oil. Delicious as a table cheese, slivered with fresh figs and melon or lightly drizzled with aged balsamic vinegar.

Origin: Italy - Emilia Romagna
Type: Cow's Milk, Pasteurized, Hard
Wine Pairing: Big Italian Reds
Related Cheese: Parmigiano Reggiano Vecchio

Swiss Gruyere
From high up in the Swiss Alps, where the air is purest and the pastures luxurious comes Gruyere of Switzerland. Swiss Gruyere represents a traditional cheese making style and this durable, meaty cheese has had a profound impact on Swiss culture and all production is regionally controlled. Great for fondue; Gruyere has a yellowish-beige interior with a firm nutty bite and hints of butterscotch, tightly textured. Gruyere is am admirable melting cheese for gratins, toasts, and sandwiches plus pairs well with all fruits and vegetables.

Origin: Swizerland
Type: Cow's Milk, Hard
Wine Pairing: Merlot, Cabernet, Pinot Noir

Gorgonzola Piccante
“Much thanks to the innkeepers who didn't turn their noses at the sight of moldy, blue cheese!" Many years ago, cow farmers and their herds had to migrate south in Italy for winter grazing. Small village innkeepers accepted "cacio" or fresh cheese in return for lodging. The innkeepers stored this cheese in cellars later to be served to hungry customers. The innkeepers probably didn't realize that their cool, moist, cave-like rooms were a perfect environment for mold to form on cheese...and...their small village of "Gorgonzola" would become famous throughout the world! Gorgonzola is increasingly becoming one of the most popular Italian imports in America. The sweet or "Dolce" gorgonzola is soft and ripe with a creamy spreadable texture. The spicy or "Piccante" version is more assertive in flavor, firmer, and carries an earthier flavor and a cheesier, powerful aroma.

Origin: Italy - Lombardy
Type: Semi-Soft, Cow, Blue
Wine Pairing: Cabernet Sauvignon

Gouda ­ 3 year old
A firm cow’s milk cheese, Gouda is from Holland and is aged for 3 years. This amber colored cheese hits the palate with an unrivaled creaminess that is heightened by flavors of honey & butterscotch. As those initial flavors fade a slightly spicy finish emerges that will surely leave you wanting more!

Origin: Holland
Type: Cow's Milk, Pasteurized, Semi-Hard
Wine Pairing: Merlot, Pinot Noir
Related Cheese: 5 year Gouda, Vintage Van Gogh

Aged Asiago
Our most popular Italian table cheese! This splendid and functional cheese hard cheese gets its name from the small pine tree-filled village of Asiago (ah-zee-AH-goh) in northern Italy. Today, Asiago is produced with pasteurized cow's milk in the neighboring village of Veneto which has brought forth several different versions, the most popular being Asiago d' Allevo. We like to refer to our house aged Asiago as a delicious cross between provolone and cheddar. With a rind that ranges in color from a dark-wheat to a deep-black, DiBruno's aged Asiago has a one-of-a-kind sharp, creamy flavor that only comes with proper aging (about 1 year in house) and continuous taste testing by our family. Popular as a table cheese served with fresh fruit or try it melted over dried figs. Aged Asiago also grates well over casseroles and minestrone soup.

Origin: Italy-Veneto
Type: Cow's-milk, Pasteurized; Hard
Wine Pairing: Pinot Noir or Cabernet Sauvignon
Related Cheese: Fontinella; Asiago d'Allevo

Manchego
Manchego (mahn-CHAY-goe) is made with raw sheep’s milk and aged for about 12-18 months. Due to the sheep's diet of wild shrubs, acorns, grasses, and herbs there is a heavy aroma to the cheese with complex flavors of toatsed almonds and ripe olives. Manchego is often rubbed with olive oil to add flavor and is also aged in baskets which is why Manchego’s rind has an unmistakable "herringbone" pattern!

Origin: Spain
Type: Hard, Sheep, Table
Wine Pairing: Pinot Noir

Montasio
Produced in Friuli-Venezia Giulia, it is similar to Asiago, springy when 2-5 months old, hard and brittle after a couple of years. Mild at its younger stage becoming nutty and almost toffee-like, then full and piquant as it ages. Straw colored with a dark golden rind and the name "Montasio" stamped across the rind. Originally a monastery cheese (devised by monks at Moggio in the 13th century) it is now produced in small factories mostly in Udine and Veneto. Avoid any Montasio that appears dry and cracked. Stephen Jenkins feels Montasio has a special relationship with pears when eaten simply as a table cheese. We whole-heartedly agree! Also great in pastas, broths or shaved over salads.

Origin: Italy - Veneto
Type: Hard, Cow (raw milk), Table
Wine Pairing: Claret, Dry Riesling

Harvarti
A creamy, delightfully fresh tasting cheese from Denmark, Havarti compliments any meal and is great for a snack. One of the most popular cheeses in our cases, this mild-yet-rich cheese is full in flavor, buttery, and simply melts in your mouth. Our suggestion: Slice thin and place on top of rare roast beef for a sandwich that is out of this world!

Origin: Denmark
Type: Semi-Soft, Cow, Havarti
Wine Pairing: Claret, Classic Chardonnay

Peperino with red pepper
A "caciotta" type cheese, younger and semi-soft, but this particular brand is infused with red pepper flakes, giving a bit more character to the mild sheep's milk flavor. A fine cocktail cheese, great for cheese trays, served with Bella di Cerignola olives and sweet dry sausages.

Origin: Italy
Type: Semi-Soft, Sheep, Table
Wine Pairing: Cuvee Blush, Johannisberg Riesling

Sottocenere
Pronounced (SO-toh-CHEH-nay-ray), this semi-soft, creamy cow's milk cheese is aged in ashes and infused with black truffles. According to tradition, Venetian farmers used ashes to preserve cheese during the aging process. These ash ingredients include nutmeg, coriander, cinnamon, licorice, cloves and fennel. A must have at your next cheese party!

Origin: Italy-Veneto
Type: Cow's Milk, Pasteurized, Semi-Soft
Wine Pairing: Millennium Cabernet Sauvignon

Mozzarella con Pepperoni Roll
Homemade fresh mozzarella rolled with your choice of Prosciutto di Parma or sliced pepperoni! Antipasto trays, sliced thin over fresh Italian bread drizzled with extra virgin olive oil.

Origin: North America, Philadelphia, PA
Type: Soft, Cow, Mozzarella.
Wine Pairing: Private Reserve Chardonnay, Dry Rose

Mozzarella con Prosciutto Roll
Homemade fresh mozzarella rolled with your choice of Prosciutto di Parma or sliced pepperoni! Antipasto trays, sliced thin over fresh Italian bread drizzled with extra virgin olive oil.

Origin: North America, Philadelphia PA
Type: Cow's Milk, Mozzarella
Wine Pairing: Classic Chardonnay, Dry Riesling

Mozzarella Balls
Made fresh daily, our mozzarella balls are soft, creamy, and rich. Delicious on its own, drizzled with honey, or melted on pizza and lasagna.

Origin: North America, Philadelphia PA
Type: Cow's Milk, Mozzarella
Wine Pairing: Gewürztraminer

Mahon
Mahon (mah-HONE), named after the capital city of Menorca, dates as far back as the 15th century and is typically made with unpasteurized cow's milk. Found in fresco(young) and anejo (aged) varieties, we commonly sell Mahon curado at a 2-6 month age. After one month of aging, the rind is rubbed with cow butter or olive oil mixed with paprika. The rind is smooth and oily with a bright yellow-orange skin. The flavor is slightly acidic, nutty and salty with a creamy sharpness, making Mahon one of the most versatile cheeses in Spanish gastronomy. Mahan is a great sandwich cheese too; traditionally eaten sliced then sprinkled with olive oil, black pepper, and tarragon.

Origin: Spain
Type: Semi-Hard, Cow, Table
Wine Pairing: Claret, Pinot Noir

Monterey Jack
Monterey Jack is the popular melting cheese from California; great for any melting application such as nachos or hamburgers.

Origin: USA
Type: Semi-soft, Cow, Table
Wine Pairing: Cuvee Blush, Johannisberg Riesling

Piave
From the Piave River Valley in Veneto, Italy comes a full flavored cheese that intensifies with age. It is reminiscent of sharp cheddar or of a smooth parmesan. Our recommendation is to serve Piave over a salad of bitter greens, salami or roasted peppers.

Origin: Italy - Veneto
Type: Semi-Firm, Cow
Wine Pairing: Millennium Classic Chardonnay

Montchevre’ Cranberry Goat Cheese
Our best imported Chevre, with a touch of cranberry, creamy and milder with a smooth spreadable texture! This is a dessert style cheese, very spreadable and loaded with flavor

Origin: Soft, Goat, Spread
Type: 11oz Log
Wine Pairing: Cuvee Blush, Dry Johannisberg Riesling, Dry Rose’

Montchevre’ Honey Goat Cheese
Our best imported Chevre, with a touch of honey, creamy and milder with a smooth spreadable texture. Use anywhere recipes call for a young and creamy goat cheese with a spreadable consistency.

Origin: Soft, Goat, Spread
Type: 11oz Log
Wine Pairing: Cuvee Blush, Dry Johannisberg Riesling, Dry Rose’

Montchevre’ Fig Goat Cheese
Our best imported Chevre, with a touch of fig, creamy and milder with a smooth spreadable texture. Use anywhere recipes call for a young and creamy goat cheese with a spreadable consistency.

Origin: Soft, Goat, Spread
Type: 11oz Log
Wine Pairing: Cuvee Blush, Dry Johannisberg Riesling, Dry Rose’

Stilton with Apricots
A delicious combination of fresh White Stilton with dried Apricot pieces that add a delicate sweetness to creamy cheese. Like the other White Stilton with fruits, this cheese is an ideal candidate for your dessert tray and will be a refreshing, cleansing finish to your dinner.

Origin: Great Britain
Type Cow, Firm
Wine Pairing: Reserve Classic Chardonnay, Gewurztraminer

Stilton with Lemon
Clawson's Lemon Stilton is a combination of sweet, candied pieces of lemon peel and tart white Stilton. Unlike its older brother Blue Stilton, White Stilton has no veining. Add lemon and you have yourself a delightfully tart dessert cheese. We recommend melting Lemon Stilton inside of crepes or on top of hot pancakes.

Origin: Great Britain
Type Cow, Firm
Wine Pairing: Reserve Classic Chardonnay, Gewurztraminer

Belletoile Triple Brie
Belletoile is a triple cream, bloomy rind cheese made by the French fromagerie Hutin. Both rich and mellow in flavor, Belletoile Triple Cream is a spreadable cheese that is creamy, buttery and luscious. Try this cheese on crusty French bread or top with brown sugar and slivered almonds.

Origin: France
Type: Soft Ripened, Cow, Brie
Wine Pairing: Private Reserve Chardonnay, Dry Riesling

Cheddar Aged 4 Years
A private-label offering from one of America's finest cheesemakers! Grafton Village Cheese Co. sources their milk from a cooperative of small farms in Vermont and creates quality cheddar in small, handcrafted batches. Carefully aged, these beauties come out crumbly but moist, with a flavor that is bold and sharp but well-balanced. Perfect for the cheeseboard with grapes and an assortment of wines and ales, or melted in cooked dishes. The 12 month aged is packaged in a 3 pound wheel and the 2 year reserve comes in an 8 oz disc, both bearing the Di Bruno Brothers private label

Origin: USA
Type: Hard, Cow (rawmilk), Cheddar
Wine Pairing: Chardonnay, Ouzo

Montegrappa
Montegrappa is an Italian gourmet cheese that comes from the mountain area of Mount Grappa in the regio of Veneto. The same are that we know from the Asiago, polenta, wine and prosciutto. The cheese is firm cheese, a cheddar-like texture, made from cow's milk. The Montegrappa has a nutty flavor with a sweet finish; the result of eight months of aging. The rind has a golden color with the name brandished into the rind.

Origin: Italy - Veneto
Type: Hard, Cow’s Milk
Wine Pairing: Pinot Noir, Claret

Aged Provolone
If you love sharp provolone, look no further...provolone has been our specialty for over 60 years! There are as many different styles and shapes of provolone as there regions in Italy, but if they're not aged probably, they won't acquire much intensity or flavor. We at DiBruno's invest over $50,000 a year in provolone that hangs from the ceilings in our stores and special aging rooms, constantly tasting and testing them with special coring instruments. Like fine wine, we take down no provolone before its! Most stores cannot afford to tie up this much inventory, but we do, so that you receive the world's finest sharp provolone, brimming with character and sharp as a tack! Enjoy our sharp provolone with spicy Sicilian olives, hot peppers & soppressatta!

Origin: Italy Type: Semi-Soft, Cow’s Milk Wine Pairings: Cabernet Sauvignon, Pinot Noir

Ossau Iraty Appelation d'Origine Controlée (AOC)
A classic sheep's milk cheese made in the French Pyrénées Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. Aged for a year until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver. This cheese pairs nicely with a Dry Riesling, Pinot Noir, or Cabernet Sauvignon.

Origin: France
Type: Semi-hard, sheep milk
Wine Pairings: Pinot Noir, Cabernet, Dry Riesling

Abbruzze Spread
A zesty blend of hot red peppers, garlic and herbs, with our special three-cheese blend; DiBruno's most popular spread! Enjoy with crackers, crusty bread, bread sticks. Combine our spreads with some white wine and cook down in a sauce pan for a savory instant pasta sauce!

Origin: America, Philadelphia PA
Type: Spreads, cream cheese
Wine Pairing: Cuvee Blush, Johannisberg Riesling

Port Wine Spread
Mild cheddar cheese with a robust fresh Port wine swirled in. Great with crackers and bread sticks at any party or get together.

Origin: America, Philadelphia PA
Type: Spreads, cream cheese
Wine Pairing: Pinot Noir, Classic Chardonnay

Roasted Garlic & Herb Spread
The same ingredients as our famous Abbruzze spread, but we took out the hot peppers for those who like it milder. Three cheese blend with garlic and spices! Enjoy with crackers, crusty bread, bread sticks. Combine with white wine and cook down in pan for a savory instant pasta sauce!

Origin: America, Philadelphia PA
Type: Spreads, cream cheese
Wine Pairing: Reserve Chardonnay, Dry Johannisberg Riesling

Provolone & Chianti Spread
We take our creamy house provolone and swirl in a vintage imported Chianti! Great with crackers and bread sticks at any party or get together.

Origin: America, Philadelphia PA
Type: Spreads, cream cheese
Wine Pairing: Pinot Noir, Classic Chardonnay

Garlic & Chive Spread
A mild, whipped creamy blend of light cheeses, uniquely flavored with chives, garlic, and onion. Enjoy with crackers, bread sticks, or as a raw vegetable dip!

Origin: America, Philadelphia PA
Type: Spreads, cream cheese
Wine Pairing: Reserve Chardonnay, Dry Johannisberg Riesling

Gorgonzola Spread
Just the right amount of imported Gorgonzola combined with a secret blend of creamy cheeses. Enjoy with bread sticks and crackers

Origin: America, Philadelphia PA
Type: Spreads, gorgonzola, cream cheese
Wine Pairing: Classic Chardonnay, Cabernet Sauvignon

Wines and Food Pairings
Tuesday, August 31, 2010
7 pm – 9pm
$30 per person

This unique, hands-on exploration of wine and food combinations is the perfect overview for any beginner. Discover the secrets to wine and food pairings, how herbs and spices play major roles in wine choice. How wines you never thought as delicious when paired properly open a new world to your taste buds. The perfect pairing not only improves the taste of the food but also the wine. Delicious wines will be paired with food selections to help the student understand proper pairing; this class will set you on your way to creating the perfect tasting for friends.

$30.00 a person limited seating, 24 hours cancelation policy, special discounts available to participants. Contact the TASTE store in Warrington at 215-343-4528 or sign up on-line in our store.

Wine Tasting Parties

Parties are booked for 2 hour time period, the tasting portion is 30 minutes and the remaining time period is used to sample olive oils, balsamic vinegars and chat.

Basic Tasting - $20 Per Person*
Minimum 8 people

• 6 Wines paired with food
• Discussion of wine and food pairings
• Wine basics, Olive oil and balsamic vinegar
• Free glass to take home
• 1 bottle of wine per 6 people to relax and enjoy while exploring the store
• 20% discount on case sales, 10% off on bottles, EVOO/Balsamic/Wine sales
• Assortment of small plates to nibble on after tasting

Sample menu:
• Dipping oils with fresh bread
• Dry Riesling & Classic Chardonnay with Goat Cheese or Mozzarella and Pepperoni
• Pinot Noir & Cabernet Sauvignon paired with chocolates and Bruschetta
• Cuvee Blush & Johannisberg Riesling paired with wasabi & cheese plate
• Alpine Spice with vanilla ice cream



Deluxe Tasting - $30 Per Person*
Minimum 8 people

• 10 Wines paired with food
• Discussion of wine and food pairings
• Wine making techniques
• Talk on Olive Oils and Balsamic vinegars
• Free glass to take home
• 1 bottle of wine per 6 people to relax and enjoy while exploring the store
• 20% discount on case sales, 10% off on bottles, EVOO/Balsamic/Wine sales
• Assortment of small plates to nibble on after tasting

Sample menu:
• Dipping oils with fresh bread, cheese, pepper flakes, ground black pepper
• Dry Riesling & Private Reserve Chardonnay paired w/Goat Cheese or Mozzarella
• Chardonnay Classic & Dry Rose’ paired w/assorted charcuterie, olives and cheese plate
• Pinot Noir & Cabernet Sauvignon paired with chocolates and Bruschetta
• Cuvee Blush & Johannisberg Riesling paired with wasabi, cheeses, and hummus
• Late Harvest Johannisberg Riesling & Alpine Spice with chocolate dessert or ice cream



Premium Tasting - $35 Per Person*
Minimum 8 people

• 10 Wines paired with food
• Discussion of wine and food pairings
• Wine making techniques
• Talk on Olive Oils and Balsamic vinegars
• Free glass to talk home
• 1 bottle of wine per 6 people to relax and enjoy while exploring the store
• 20% discount on case sales, 10% off on bottles, EVOO/Balsamic/Wine sales
• Assortment of small plates to nibble on after tasting

Sample menu:
• Dipping oils with fresh bread, cheese, pepper flakes, ground black pepper
• Dry Riesling & P. R. Chardonnay paired Shrimp
• Chardonnay Classic & Dry Rose’ paired w/assorted charcuterie, olives and cheese plate
• Pinot Noir & Cabernet Sauvignon paired with chocolates, steak skewers
• Cuvee Blush & Johannisberg Riesling paired with wasabi, cheeses, and hummus
• Late Harvest Johannisberg Riesling & Alpine Spice with Tiramisu and vanilla ice cream

* Plus sales tax and 15% gratuity

Feature Recipes With Balsamic Vinegars and Olive Oils

Luau Lettuce Cups

3 Tablespoons TASTE Blood Orange Olive Oil
1 1ž2 Tablespoons TASTE Pineapple Balsamic Vinegar
1 teaspoon minced fresh peeled ginger
2 teaspoons chopped fresh mint
1ž2 teaspoon sea salt
1ž2 cup peeled cubed fresh pineapple
1ž2 cup peeled cubed avocado
1ž2 cup peeled, cubed cantaloupe or honeydew melon
1ž2 pound peeled cooked medium shrimp
4-large Boston Bibb lettuce leaves
1ž4 cup rough chopped macadamia nuts, toasted*

In a medium bowl, whisk together the oil, vinegar, ginger, mint and salt. Add the pineapple, avocado, melon and shrimp. Lightly toss to coat. Place one lettuce leaf onto each of the four plates rib side down. Spoon equal amounts of avocado mixture in each then top with the macadamia nuts. Drizzle with additional Blood Orange Olive Oil. Serve immediately. Serves 4

*To toast nuts, place in a small skillet over medium heat. Shake skillet often until nuts are golden all over about four minutes.


Goat Cheese Quesadillas with Bruschetta

1 jar Gia Russa Calabrese Bruschetta Topping
1ž4 cup Di Bruno’s Sexy Olives crushed
6 large flour tortillas
2 Tbsp. chopped fresh basil
2 Tbsp. melted butter
1 small onion, sliced thin
4 oz. Montchevre Honey goat cheese cut into 3 pieces

Spread a tortilla with 1 piece goat cheese, evenly covering the surface. Spread 1 Tbsp. Sexy Olives over the goat cheese and cover with 1/3 of the onion. Place a tortilla over the onion and gently press twice more creating 3 quesadillas. Brush the top and bottom of each quesadilla with melted butter. Heat a griddle over moderately high heat until hot. Cook quesadillas until lightly browned, about 3 minutes on each side. Cut each quesadilla into 8 wedges and serve with warmed Gia Russa Calabrese Bruschetta topping. Top with the chopped fresh basil. Serves 4 to 6


Bruschetta Appetizer

1 Jar of Olive Tap Bruschetta Topping, Tapenade or Bread Topper
1 Loaf fresh Italian white country bread
2-3 cloves garlic
Fresh chopped parsley

Slice bread into 1” slices. Grill or broil both sides until browned. Rub both sides with fresh garlic cloves. Spread your choice of topping on one side. Top with parsley. Serve immediately.


Szechwan Spicy Grilled Shrimp

1/2 cup TASTE Chilpolte olive oil
2 tablespoons TASTE Roasted Sesame oil
1/4 cup chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon soy sauce
2 tablespoons Asian chile paste
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons Peach White Balsamic Vinegar
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Whisk together the olive oil, sesame oil, parsley, minced garlic, ketchup, chile sauce, salt, pepper, and vinegar in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade. Makes 6 servings.


Grilled Sesame Shrimp Skewers with Pineapple Beurre Blanc

Shrimp:
1/4 cup TASTE Hojiblanca Olive Oil
1 teaspoon TASTE Roasted Sesame Oil
juice of one lemon
2 cloves crushed garlic
1/4 cup minced Italian parsley
1 teaspoon sweet paprika
1/2 teaspoon seafood seasoning
16 large shrimp, cleaned w/ tails on

Beurre Blanc:
1/2 cup unsweetened pineapple juice
1 tablespoons minced shallot
2 teaspoons Pineapple White Balsamic Vinegar
10 teaspoons unsalted butter, cut into chunks
salt & pepper to taste

2 bunches watercress leaves (garnish)
1/2 teaspoon black sesame seeds (garnish)

Method:
Whisk together olive oil, sesame oil, lemon juice, garlic, parsley, paprika and seafood seasoning in a large bowl. Add shrimp, stir gently to coat and allow to sit at room temperature for 15 minutes.

Meanwhile, combine pineapple juice, shallot and balsamic vinegar in a small saucepan. Bring to a boil, reduce heat to low and simmer for 15 minutes to reduce by a third. Remove from heat and whisk in butter, a couple chunks at a time. Season w/ salt & pepper to taste.

Remove shrimp from marinade (discard) and thread onto skewers. Heat barbecue (or a grill pan) w/ ridges) to medium high. Grill shrimp for 4-6 minutes, turning occasionally for even grilling.

To serve, scatter watercress onto a platter and arrange shrimp on top. Drizzle with Pineapple beurre blanc and sprinkle with sesame seeds. Yield: 4 servings.


Prosciutto Scallops with 18-Year Traditional Balsamic Vinegar

Ingredients:
1/3 cup TASTE 18-year Traditional Balsamic Vinegar
9 paper-thin slices Prosciutto
18 large scallops, about 1 ounce each
TASTE Arbequina Olive Oil
Freshly ground black pepper

Cut the Prosciutto slices in half lengthwise. Wash the scallops and remove and discard the small, tough side muscle. Wrap a strip of Prosciutto around the width of each scallop; don’t overlap it by more than an inch. Trim any excess bits of Prosciutto. Brush or spray the top and bottom of each scallop with olive oil and season with pepper. Place the scallops, exposed side down, on the grate 1 to 2 inches apart. Grill over direct high heat until opaque in the center, 4 to 6 minutes, turning once. Remove from the grill. Place three scallops on each appetizer plate. Drizzle a spoonful of the balsamic glaze in a thin stream over and around the scallops. Serve immediately. Makes 6 servings


Prosciutto Wrapped Asparagus Spears with Asiago & Balsamic Vinegar

1 bunch of fresh Asparagus spears
2 oz thinly sliced Prosciutto or dry cured ham
2 scallions, pale green and white parts only, thinly sliced lengthwise
Coarsely grated Di Bruno Asiago cheese
TASTE Traditional (18 Year) Balsamic Vinegar
Sea Salt and Freshly ground black pepper

Remove the top three inches of the Asparagus Spears, reserving the bottoms for an omelet, soup or salad. Brush with olive oil and grill till just tender. A very slight char is preferable, and brings out extra flavor. Allow to cool. Slice Prosciutto lengthwise into 2-inch wide strips, and cut the scallion strips into 3-inch lengths.

Place a few scallion strips next to the asparagus spear and wrap tightly with the Prosciutto allowing the top of the spear to show. Place on a serving dish, drizzle with the Balsamic Vinegar, and top with Asiago cheese, sea salt and pepper.


Paprika Shrimp with Orange and Avocado Salsa

2 medium naval oranges
5 tablespoons TASTE Blood Orange extra virgin olive oil
Salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (from about 4 slender scallions, both white and green parts)
1-tablespoon fresh lime juice
2 teaspoons sweet paprika, preferably Hungarian
1ž2 teaspoon ground cumin
1 teaspoon Tabasco or other hot sauce
1 1ž2 lb. Large (21 to 25 count) shrimp, peeled and de-veined

In the oven, position a rack 4 inches from the boiler and heat the broiler to high. Segment the oranges. Squeeze any remaining juice from the membranes into the bowl. Cut all of the orange segments in half crosswise and return them to the bowl. Add 2 tablespoons of the blood orange olive oil, 3ž4 teaspoon salt, the avocado, scallions, and lime juice to the oranges and toss gently to combine. Combine the remaining 3 tablespoons of the oil, 1-teaspoon salt, the paprika, cumin, and Tabasco in a medium bowl; stir well. Add the shrimp, tossing to coat. Arrange the shrimp on a foil-lined rimmed baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Serve the shrimp with the salsa.


Tomato-Basil Crostini

2 medium tomatoes, seeded and quarter-inch diced.
2 shallots, finely chopped
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 tbsp TASTE Arbequina Extra Virgin olive oil
1 tablespoon TASTE Fig or 18-year Traditional balsamic vinegar
salt and freshly ground black pepper
1 box Pan Ducale Extra Virgin Olive Oil Crostini

In a bowl, combine the diced tomatoes shallots, basil, oregano, olive oil, and balsamic vinegar. Add salt and black pepper to taste. Serve with Crostini.


Pineapple Balsamic Chicken Breast with Peppery Pesto

Chicken:
1/2 cup TASTE Pineapple Balsamic Vinegar
1/3 cup honey
1 tablespoon grated fresh ginger
1/4 cup soy sauce
3 cloves garlic, minced
4 boneless and skinless chicken breast halves
2 tablespoons TASTE Chipotle Extra Virgin Olive Oil
Pesto:
1/2 cup TASTE Chipotle Extra Virgin Olive Oil
1/4 cup finely chopped pineapple (canned pineapple packed in its own juice is fine)
1/4 cup minced green onion
1/4 cup lightly packed minced fresh parsley leaves
1/2 cup finely chopped roasted salted macadamia nuts
2 tablespoons minced fresh ginger

In a mixing bowl, whisk together balsamic vinegar, honey, ginger, soy sauce and garlic. Place chicken breast halves in a glass baking dish just large enough to fit them in a single layer and pour marinade over top. Refrigerate for 1 to 3 hours, the longer, the stronger the flavor. At time of service, drain breast halves. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Sauté chicken breasts in oil for 5 minutes on each side or until juices run clear when pierced with knife. While chicken is cooking, place all pesto ingredients in a medium mixing bowl and toss well. Divide into 4 small serving dishes (such as individual ramekins) to accompany 1 chicken breast on each of 4 plates. Serve chicken hot. Serves 4.


Sun-Dried Tomato Chicken Breasts

4 chicken breasts, boned and skinned
2 Tbsp. Fresh lemon juice
4 Tbsp. Dijon Mustard
1ž2 cup Gia Russa Tomato Bruschetta
6 ounces Di Bruno Bros Brie

Preheat the oven to 375 degrees. Place the chicken breasts in a shallow baking dish or pan. Mix together the mustard and lemon juice. Spread over the chicken and marinade for 30 minutes. Mix the tomato bruschetta and Brie; set aside. Bake the chicken for 20 to 25 minutes or until done. Spoon the tomato mixture onto the chicken the last few minutes of cooking. Serves 4


Basic Balsamic Sauce

A quick balsamic sauce to pour over Steaks, Chops, Roasts and Chicken

1/2 C Chicken Broth
1 t. Ground Coriander
1 t. Ground Cumin
1 t. Ground Garlic (Granulated or Powder)
1 t. Smoked Paprika
1/2 C TASTE 18 yr old Traditional Balsamic Vinegar (Pomegranate or Apple for Fall Dishes)
2 t. Cornstarch (Optional to Thicken)
1 T. Butter

In a non-reactive saucepan, heat 1/2 cup of chicken broth to a low simmer. Add 1 teaspoon each of ground Coriander, Cumin, Garlic and Smoked Paprika. Simmer 3 minutes to reduce. Add 1/2 cup Balsamic Vinegar and continue to simmer 5 minutes. To reach desired thickness, mix 2 teaspoons of cornstarch to a small amount of water. Slowly whisk into the sauce using only what you need. Top with a pat of butter, whisk and serve.


Balsamic Glazed Chicken

For the Glaze:
1/2 tsp Fresh Thyme
1ž2 tsp Fresh Sage
2 Tbsp Grape or Currant Jelly
Dash of Dry Mustard Powder
2 Tbsp TASTE Arbequina EVOO
2 Tbsp TASTE Raspberry Balsamic Vinegar

For the Chicken:
2 Tbsp Olive Tap Lemon EVOO
4 Chicken Breasts
Salt and Ground Black Pepper

Preheat Oven to 400 degrees. In a bowl, whisk the Thyme, Sage, Jelly, Oil, Vinegar, and Mustard Powder till blended Coat the Chicken with Oil, Salt and Pepper. Place Chicken on a shallow baking pan (bone side up if applicable), Cook 15 min Brush the top, then turn the chicken over and brush the other side with the glaze cook 15 minutes brush once more and cook for an additional 5 minutes. Serve immediately.


Salad Mediterranean

2 (6" long) day-old French rolls, cut into 1" square cubes
7 tablespoons TASTE Tuscan Herb Olive Oil
2 tablespoons TASTE White Balsamic Vinegar
Juice of 1ž2 lemon
2 cloves garlic, minced
1 tablespoon chopped fresh parsley leaves
1 tablespoon chipped fresh oregano
2 teaspoons salt
1 teaspoon coarse grind black pepper
4 cups fresh spinach leaves, torn into bite-size pieces
1 (6 ounce) jar marinated artichoke hearts, chopped
1/2 small red onion, peeled and thinly sliced
1/2 cup Di Bruno Bros Sexy Olives sliced
4 boneless strip steaks (1" thick)
1/2 cup grated Parmesan cheese

Preheat oven to 350F. Spread bread cubes in single layer on a rimmed cookie sheet. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes. Set aside to cool. In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended. Add spinach, artichoke hearts, onion, olives and bread cubes. Toss gently. Divide salad evenly on 4 serving plates. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add steaks and cook for 5 minutes. Do not move steaks during that time (so that a crust will form on bottom of steaks). Using tongs, turn steaks over. Reduce heat to medium and continue to cook for 5 minutes more. Cut each steak crosswise into thin strips. Place evenly atop salad on plates. Drizzle with any remaining pan juices. Sprinkle with Parmesan cheese and serve immediately. Serves 4.


Balsamic Marinade

Ingredients:
2 pounds beef, pork, lamb, or veal
1/2 cup TASTE Arbequina Reserve extra virgin olive oil
1/2 cup TASTE Black Currant balsamic vinegar other flavors maybe substituted
2 cloves garlic, slivered
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon freshly ground pepper

Place meat in a shallow glass dish. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, marjoram, and pepper. Pour marinade over meat, using about 1/2 cup for each pound of meat. Turn to coat both sides. Cover; marinate several hours or overnight, turning meat occasionally. Remove meat; boil marinade 1 minute. Grill meat, brushing frequently with marinade. Makes 1 cup marinade.


Baked Peaches with Traditional Balsamic Vinegar

Ingredients:
5 Peaches
3 1/2 oz shredded coconut
1 egg
1 tsp toasted almonds
2 tsp TASTE Traditional 18 yr. old balsamic vinegar
2 tsp sugar

Wash 4 of the peaches and cut them in half, remove the pits and spoon out a round hole in the middle of each side of the peaches. Whisk the coconut shreds and almonds to a pulp mixture Pour this mixture into a bowl, add the egg, 1 tsp of sugar and the pulp only of the fifth peach; then blend all of this together and pour the mixture into the halved peaches. Put the peaches into an oven, preheated to 400, for 15 minutes. Emulsify the balsamic vinegar and the remaining 1 tsp of sugar, and then pour over the peaches. Allow to cool, and then serve. Makes 4 servings


Garlic and Sage Roasted Potatoes

Ingredients:
1ž4 cup TASTE Garlic extra virgin olive oil
2 lb small red potatoes, cut into bite-size pieces
1 tsp chopped fresh sage or dried sage

Preheat oven to 425. In a shallow roasting pan, stir together all ingredients. Season, if desired with salt and pepper. Roast, stirring twice, 40 minutes or until potatoes are golden and crisp. Also try root vegetables (such as parsnips, carrots, onions and turnips) in addition to or instead of the red potatoes.


Garlic Pork Roast with Balsamic Vinegar

Ingredients:
1 piece center cut pork roast
6 medium sized red potatoes
2 Tbsp minced garlic
1/4 cup TASTE Traditional 18 yr old balsamic vinegar
3/4 cup TASTE Chemlali extra virgin olive oil
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp meat tenderizer
1/2 Tbsp black pepper
1/2 Tbsp rosemary leaves
Salt to taste

Rinse the pork roast with cold water and put it into a roasting pan. Poke holes in the top of the roast and pour the olive oil and balsamic vinegar over the top. Let it seep in while you cut up the potatoes into wedges (leave the skin on). Mix the seasonings together (garlic and onion powders, black pepper, rosemary and salt) and rub on the roast. Drizzle some olive oil over the potatoes and add some of the same spices as the rub mix. Stir potatoes to coat and add them to the roasting pan around the pork. Bake at 350 until the internal temperature of the pork reaches 155-160. Allow to rest before cutting.


Greek Pizza

Ingredients:
3 Tbsp TASTE Garlic extra virgin olive oil
1 package (10 oz) spinach leaves, rinsed, dried and coarsely chopped
1ž4 tsp dried oregano leaves
1 medium tomato, chopped
1ž2 cup crumbled feta cheese (about 2 oz)
2 (8-in) pre-baked pizza crusts
1ž4 cup kalamata olives, chopped


Preheat oven to 450. In nonstick skillet, heat garlic olive oil over medium-high heat and cook spinach and oregano, stirring occasionally, 2 minutes or until spinach is wilted; set aside. On ungreased baking sheet, arrange pizza crusts. Using slotted spoon, evenly top crusts with spinach mixture; discarding liquid. Top with tomato, cheese and olives, then bake 10 minutes or until heated through.


Garlic Roasted Potatoes

Ingredients:
3-4 potatoes
1 Tbsp Oregano
1 Tbsp Basil
1 Tsp Salt
1 Tsp Black Pepper
TASTE Garlic Extra Virgin Olive Oil

Cut potatoes in half, then again so you have 4 pieces. Then place in a baking dish, skin side down. On top of the potatoes, sprinkle the seasoning over the top. Then, drizzle TASTE Garlic Extra Virgin Olive Oil all over the top of the potatoes. Cover with aluminum foil and bake in the oven at 350 degrees for about 40 minutes. Your friends and family will think you spent hours making this when really it takes minutes