Category Archives: Balsamic Vinegar

The Last Word… Gin and Cheese!

By Chef Lippe

ginepro with balsamic

For all our Martini drinkers and we know there are a lot of you! This is the Cheese for you.  Pecorino Ginepro.  An Italian sheep’s milk cheese that’s been rubber in balsamic vinegar, oil and crushed juniper berries. And juniper berries is in which drink? Gin, yes that is right and this is a match made in heaven. The flavor the drink enhances the cheese and the cheese enhances the drink.

Cut the cheese so each slice has some of the rind, we recommend cutting a thin slice from your wedge that is then cut in half giving each piece two sides of rind or cut like a slice of pie as in the picture below.  The rind is very striking, it is a deep reddish-brown and balances out the salty taste of the cheese.  Eat at room temperature to enhance the flavors of the raw sheep’s milk add a little drizzle of balsamic vinegar and your cold “Last Word” (see recipe below) sit back close your eyes think of a pine forest in Maine, the smell of pine needles and the sound of the wind in the trees. No more stress.

Last Word

¾ oz Plymouth gin

¾ oz Luxardo Maraschino liqueur

¾ oz green Chartreuse

¾ oz fresh lime juice

Shake over ice. Strain. Enjoy!

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Filed under Artisan Cheese, Balsamic Vinegar, Chef Lippe, Pecorino Ginepro

Burrata with White Peaches

Burrata with White Peaches

serves 2

burrata and peaches

INGREDIENTS

¼ cup balsamic vinegar

2 4-ounce balls of burrata, sliced

2 large white peaches, pitted and cut into wedges

1 tablespoon extra virgin olive oil

Freshly cracked black pepper

Sea salt

Crusty bread for serving

DIRECTIONS

Pour the vinegar into a small pan over medium heat, and simmer until the vinegar has thickened and reduced to 1½ tablespoons. Set aside to cool.

Arrange the sliced mozzarella and peaches on a round board or plate. Drizzle with olive oil, and season with salt and pepper. Once the balsamic reduction has cooled, it will be even thicker. Drizzle all over the peaches and cheese. Slice up some crusty bread, and tuck it around the edges of the platter. Enjoy.

 

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Filed under Artisan Cheese, Balsamic Vinegar, Burrata, Chef Lippe, Food, Mozzarella, peach, recipes

Cornmeal and Rosemary Cake with Balsamic Syrup

Cornmeal and Rosemary Cake with Balsamic Syrup

By Chef Lippe

 

FOR THE CAKE:

½ cup fine yellow cornmeal

½ cup flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

½ teaspoon vanilla extract

1 ¼ cups powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

½  cup sour cream

 

FOR THE BALSAMIC SYRUP:

 

½ cup sugar

½ cup balsamic vinegar

½ small sprig fresh rosemary

 

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.

Transfer the cake from the pan to a serving plate and dust with powdered sugar.

 

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

 

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Filed under Balsamic Vinegar, Chef Lippe, cornmeal, recipes

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

By Chef Lippe

One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).

Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

Ingredients:

2 cups water

2 Tablespoons Balsamic vinegar

½ cup Grapeseed Oil

1 Tablespoon vanilla

3 cups flour

2 cups sugar

2/3 cup unsweetened powdered chocolate

2 teaspoons baking soda

1 teaspoon salt

Directions

Sift dry ingredients together.

Blend wet ingredients.

Slowly blend the wet and dry together

Bake 1 hour at 350 F

Let cool and serve with Strawberry Whipped Cream (below)

Fresh Strawberry Whipped Cream

Ingredients:

1 1/2 cups strawberries, plus more for garnish

1/3 cup sugar

2 Tablespoons balsamic vinegar

1 vanilla bean, split lengthwise and seeds scraped

2 1/4 cups heavy cream, divided

12 ounces high quality, bittersweet chocolate

2 Tablespoons powdered sugar

Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.

Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.

In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.

Top cake with desired amount of strawberry whipped cream.

Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.

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Filed under Balsamic Vinegar, Chef Lippe, chocolate, chocolate cake, Food, health through eating, recipes, strawberries