Earth & Vine Culinary Sauces

Earth & Vine has created four amazing flavored balsamics. Each sauce comes in an 8 oz. bottle

Strawberry Lemon
Sweet strawberry puree with a hint of Meyer lemon is blended with aged Italian balsamic vinegar for a sauce that will complete any meal. Brush on grilled salmon or baked chicken. Drizzle over fresh berries and top with whipped cream. Pair with goat cheese, Gorgonzola or Humboldt Fog cheese. Mix witholive oil for an amazing salad dressing. Drizzle over blue cheese-stuffed salami.
Ingredients: seedless California strawberry puree, brown cane sugar, balsamic vinegar, cane sugar, Meyer lemon juice.

Tart Cherry ZinfandelThe perfect balance of tart cherry puree, Italian balsamic vinegar and a hint of zinfandel create this culinary masterpiece. Reduce to a glaze and brush on roasted pork, duck or grilled salmon. Toss into salad greens, candied walnuts and Gorgonzola cheese. Drizzle over grilled radicchio and top with shaved parmasan cheese. Top chocolate-cherry ice cream or a chocolate torte. Pour over a fresh fruit tart with vanilla ice cream.
Ingredients: red tart cherry puree, cane sugar, Italian aged balsamic vinegar, water, zinfandel (naturally occuring sulfites).

Blackberry Ginger
Vine ripened blackberry puree is blended with candied ginger for an exotic taste sensation. Serve over French vanilla ice cream or pound cake. Pair with goat Gouda cheese or a farm house cheddar cheese. Layer with granola and vanilla yogurt for a healthy treat. Mix with rice vinegar for a chicken or fish sauce. Warm and pour over pancakes, waffles or French toast. Drizzle over a fruit tart or toss with fresh berries.
Ingredients: blackberry puree, cane sugar, water, candied ginger (ginger, cane sugar), lemon juice concentrate.

Tangerine Fig
Italian aged balsamic vinegar is blended with Mission fig and California tangerine for a true culinary experience. Drizzle over Gorgonzola, chevre, or feta cheese. Brush on grilled salmon, chicken or steak. Add olive oil and use as a salad dressing or bread dipper. Top honeydew or cantaloupe melon wrapped in prosciutto. Drizzle over goat cheese-stuffed figs and bake. Toss into cooked pasta.
Ingredients: aged Italian balsamic vinegar, brown cane sugar, fig concentrate, orange zest (orange peel, sugar, orange oil), tangerine concentrate, pure vanilla extract, spices.