Tuesday, May 5, 2015

Espresso Balsamic......our newest addition

Joe and Son’s Olive Oils has added a new addition to our many selections of Aged Balsamic Vinegars. Let me introduce you to our Espresso Balsamic.

I know you’re thinking that it sounds interesting and it sounds like it could be good……but you’re not quite sure how you’d use it.

Let me give you a few suggestions.  I'm sure you'll find them tasty.

Lets start off with a salad, shall we?


I combined equal parts of Espresso Balsamic and Arbequina EVOO. I poured them into a small jar; shook it vigorously until the combo thickened and formed an emulsion. Then I poured it over my salad greens.

In this case I used spinach, tomatoes, avocado, mozzarella cheese, red bell peppers and scallions. I seasoned with a little salt and pepper….and I was done.


Another use would be to drizzle the Espresso Balsamic over a baked sweet potato.

I reduced the Espresso Balsamic until it became slightly thickened and I set it aside. When the sweet potato was cooked, I split it and drizzled the Espresso Balsamic over it. It didn’t need any butter or additional sweetener.



Use Espresso Balsamic as a basting sauce when baking a ham.
1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.
Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

As a drizzle to enhance desserts, it’s delicious!

Drizzle Espresso Balsamic over a slice of cheesecake and top it with slices of fresh berries.

Drizzle Espresso Balsamic over vanilla ice cream....simple and very good.


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