All

Refreshing fruit drink with honey bittersweet

:: Ingredients ::

:: Preparation ::

Pour the sugar into a glass pitcher and then add the fruit washed and cut into pieces. Finally, add the honey bittersweet. Stir with a wooden spoon until the sugar is completely dissolved, forming a syrup. Allow the mixture to marinate in the fridge for 24 hours.

:: Tasting ::

In a glass, mix two tablespoons of syrup with water (still or sparkling). Add ice to enjoy an ice-cold drink. Cheers!

* For a smoothie-like drink mix the syrup with milk.
** Syrup can be kept in the fridge for up to 2 months.

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherRefreshing fruit drink with honey bittersweet
Leer más..

Courgette carpaccio with Parmesan and pine nuts

:: Ingredients ::

  • 1 courgette
  • 5-6 tbsp of orange blossom honey bittersweet
  • 30-40 g Parmesan cheese
  • Red cabbage sprouts
  • Dehydrated calendula petals
  • 1 orange
  • 1 level dssp of honey
  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of pine nuts
  • Salt, black pepper

:: Preparation ::

Preparation time: 20min
4 servings

  1. Wash the courgette well, dry and cut into thin slices, it tastes better with a mandoline.
  2. Place in a bowl and sprinkle with 3 tablespoons of honey bittersweet, let them marinate for at least 30 minutes.
  3. Meanwhile, toast the pine nuts in a frying pan without any oil. Set aside.
  4. Prepare the dressing: in a jar with a lid add 4 tablespoons of orange juice, a lightly grated orange zest, honey, salt, black pepper, 3 tablespoons of honey bittersweet, 6 tablespoons of extra virgin olive oil and 4-5 pine nuts crushed in a mortar.
  5. Close the lid and shake well until an emulsified sauce is formed.
  6. Place the slices of courgette in the serving dish, sprinkle with the dressing, add finely shaved Parmesan cheese, some sprouts, calendula petals and the chopped reserved pine nuts
  7. Accompany with thin toasts or biscotti.

NOTE: The courgette should be uniform and not very thick so that the slices come out in a similar size. There is no need to peel it.
** The dressing should have a slightly bittersweet flavour, so you can add a little more honey or vinegar, to your taste
** Parmesan cheese can be shaved using a fine knife, mandoline or a potato peeler.
** Grated orange zest should only be the coloured part, the white underlayer gives a bitter taste.
** Sprouts are your personal choice, but they should be thin such as those of alfalfa, onion, baby radish…
** Instead of dehydrated petals you can add edible flowers
** 1 dssp = dessert spoon
** tbsp = tablespoon

Original recipe created by Dolorss from the blog Blog de cuina de la Dolorss

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherCourgette carpaccio with Parmesan and pine nuts
Leer más..

Ajoblanco soup with shrimp

On this occasion, our Chardonnay wine vinegar has the honor of being part of the gastronomic proposal of Chef Joel Castanyé, co-owner of La Boscana Restaurant. Awarded its first Michelin star in November, this space has opted for avant-garde cuisine with traditional roots.

We invite you to discover this delicious recipe of Ajoblanco soyou can prepare it at home:

:: Ingredients for 4 servings ::

:: Preparation ::

  1. Place the almonds in a tall container with bottled water and set aside in the fridge for 4 hours. Peel the cloves of garlic, immerse them in boiling water for 1 minute and then cool them in ice water; repeat the process three times.
  2. Add garlic to the almonds, oil, Chardonnay wine vinegar, salt and pepper. Crush everything in a blender and pass it through a sieve. Adjust the salt, pepper and vinegar and set aside in the fridge for one day. Peel the shrimp, remove the stomach, salt and lightly fry in a skillet.
  3. Serve the ajoblanco soup in a bowl; place three shrimp in the centre and refresh with extra virgin olive oil and a few drops of Chardonnay vinegar.

*The recipe can also be made with scallops, scampi and any other fish that you like.

*La receta puede hacerse también con zamburiñas, cigalas o el marisco que más os guste.

The restaurant La Boscana has 8 tables where servers can enjoy a gastronomic experience of contemporary Catalan cuisine.

For more informacion: http://www.laboscana.net/en

Did you like this recipe? Keep discovering how to use our vinegars and bittersweet

Samuel BoucherAjoblanco soup with shrimp
Leer más..

Crispy cheese salad with hazelnut vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. Begin by making the vinaigrette with the oil, Bittersweet of Riesling, 5 or 6 chopped and toasted hazelnuts and a pinch of salt. Toss well and set aside.
  2. To make the crispy goat cheese, take a sheet of brick or filo pastry, spread butter over it, put a slice of goat cheese on it and wrap. Bake it at 180 degrees until golden brown.
  3. Cut a couple of figs into quarters, sprinkle with sugar and burn with a blowtorch; set aside.
  4. On a salad plate arrange a few lettuce leaves, some melon balls, the caramelized fig quartiers, some nectarine dices, a few nuts and some ground pistachios.
  5. Finally, add the crispy goat cheese and dress with vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherCrispy cheese salad with hazelnut vinaigrette
Leer más..

Pickled sardines

:: Ingredients ::

  • 1 kg sardines
  • 1/2 l olive oil
  • 1/4 l Moscatel balsamic white vinegar
  • Salt
  • Flour
  • 6 garlic cloves
  • 1 chili pepper
  • 4 bay leaves
  • 2 or 3 thyme branches
  • 1 tablespoon paprika

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

  1. To begin with, clean the sardines. Sprinkle with salt, dust with flour and deep fry in hot oil.
  2. When they are fried, remove from oil and place on a tray.
  3. In the same oil in which we fried the sardines, put 6 peeled garlic cloves. When they are beginning to brown, remove the pan from the heat; add the chili pepper, a tablespoon sweet paprika and vinegar. Beware of splashing!
  4. Add then bay leaves and thyme branches, and put it back over the heat.
  5. Leave to simmer for a few minutes and pour over the sardines.
  6. It is recommended to allow them to marinate for a couple of days; the sardines will taste better.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherPickled sardines
Leer más..

Parmesan and fig carpaccio with cava rosé vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. To begin with, roast a few pine nuts in a pan without oil or in the oven.
    Pour oil, Castell Gardeny cava rosé vinegar, a pinch of salt and toasted pine nuts into a bowl. Toss well and set aside.
  2. Peel the figs, cut into very thin slices and arrange on a plate.
  3. Add a few Parmesan shavings, dress with the vinaigrette and decorate with a few leaves of rocket.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherParmesan and fig carpaccio with cava rosé vinaigrette
Leer más..

Idiazábal cheese, pomegranate, pear and spinach salad with pistachio vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Serves: 4

  1. To begin with, make the vinaigrette by mixing oil, Badia Vinagres Castell Gardeny apple balsamic vinegar, a pinch of salt and ground pistachios.
  2. Deseed the pomegranate and cut the pears into slices.
  3. Make a few Idiázabal cheese shavings with a knife.
  4. On a plate arrange some spinach sprouts, the pear slices, some pomegranate seeds, some quince cubes and Idiazábal cheese shavings
  5. Dress it with the pistachio vinaigrette and we can serve it.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherIdiazábal cheese, pomegranate, pear and spinach salad with pistachio vinaigrette
Leer más..

Apricot, avocado and pistachio salad

:: Ingredients ::

:: Preparation ::

Preparation time: 10 minutes
Serves: 4

  1. To begin with, make the vinaigrette with the oil, Riesling bittersweet, toasted sesame seeds and a pinch of salt. Toss well and set aside.
  2. On a salad plate arrange a few lettuce leaves, crumbled goat cheese, some avocado slices, apricot quarters and shelled pistachios.
  3. Finally dress with the vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherApricot, avocado and pistachio salad
Leer más..

Avocado & mango salad with Cabernet Sauvignon wine vinegar

:: Ingredients ::

2 ripe avocados
1 mango
1 handful of fresh raspberries, rinsed
Basil leaves
4 tbsps. Extra virgin olive oil
Coarse salt
Recently ground black pepper
2 tbsps.Cabernet Sauvignon wine vinegar
1 tbsp. agave syrup

:: Preparation ::

  1. Cut the mango in half, remove the stone and peel. Cut the mango into long, thin strips. Roll each strip into a spiral.
  2. Next, cut the avocados in half; remove the stone and the peel. Finely grate the avocado stone and keep it aside.
  3. Cut the avocados into strips and arrange them in circles on two plates, forming a flower pattern. Place the mango spirals in the middle of the plate. Place the basil leaves and raspberries in the spaces.
  4. For the vinaigrette, add the extra virgin olive oil, agave, vinegar, black pepper and the grated avocado stone to a bowl.
  5. Cover and shake vigorously.
  6. Add the vinaigrette to the salad and a pinch of salt and serve immediately.
Samuel BoucherAvocado & mango salad with Cabernet Sauvignon wine vinegar
Leer más..

Autumn salad with marinated foie

This salad has two preparations. Previously, prepare foie gras marinated in Riesling vinegar that should rest in the fridge for 24 hours before being used.

Elaboration of foie gras marinated:

1 fresh duck liver
200 ml of Bittersweet of Riesling
2 cloves garlic
75 ml EVOO
400 ml water
A sprig of rosemary
200 ml white wine
Salt and black peppercorns

400*400

:: Preparation of marinated foie ::

  1. Heat the water, white wine and Riesling vinegar together in a saucepan.
    In a pan put the EVOO and the whole garlic cloves and gently fry until they start to turn brown.
  2. Then add the rosemary and peppercorns.
  3. Then add the fresh duck liver and fry until the color changes. Season, and cover with the heated wine and vinegar.
  4. Bring to the boil again and cook for 5 minutes.
  5. Turn off the heat and leave to cool. Once cold, leave to marinate overnight in the refrigerator.

:: Sauce of marinated Riesling ::

  1. After 24 hours, remove the foie and save the marinade.
  2. Put the marinade in a saucepan and reduce slowly until it becomes a thick sauce.
  3. Leave to cool.

:: Vinaigrette of Merlot vinegar and pomegranate ::

  1. Making the pomegranate juice.
  2. In a bowl mix 1 part of Merlot vinegar with 1 part of pomegranate juice for 3 parts of EVOO.
  3. Beat vigorously until it forms a creamy vinaigrette.

:: ASSEMBLE THE SALAD ::

Ingredients

Oak leaf lettuce
French lettuce
Figs
Pomegranate
Green grapes
Black Grapes
Toasted Sesame Seeds
Marinated foie gras
Bittersweet of Rieslingsauce marinade
Vinaigrette of Merlot vinegar and pomegranate.

Final preparation for the salad

  1. Clean lettuce and cut into pieces about 2 centimeters.
  2. Clean and quarter the figs, cut the grapes in half and remove the pips.
  3. Remove the seeds from the pomegranate. In a bowl, put a base of lettuce and place on top the red fruit and grapes.
  4. Season with vinaigrette of Merlot vinegar and pomegranate.
  5. Cut the foie into cubes and season with Riesling sauce marinade.
  6. Put a handful of diced foie in the center of the salad and decorate with a sprig of rosemary.
  7. Dust with toasted sesame seeds.
  8. Enjoy!
Samuel BoucherAutumn salad with marinated foie
Leer más..