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I had an idea of adding some red apple balsamic to an apple pie.
What do you think? If it would work, how much would I add?
Smitty's Kid's BBQ
Yes RAB. We have a few places here in MI that sell only balsamics and vinegars. Straight and flavored. One place in Traverse City is Faustini's(www.fustinis.com ) and Great Lake Olive oils(greatlakesoliveoil.com) in Frankenmuth.
Use a lot of cherry balsamic on pork and chicken. Of course it's from TC the cherry capital.
MY wife loves the wild mushroom and sage OO on salads in lieu of dressing.
Sorry about the bold print . Can't get rid of it
RAB= Red Apple Balsamic ,just shortened it up. Sort of like EVOO.I'd like to add it to the filling but not to overwelm it .Just to add some flair.
As I said above I use them as marinades and to drizzle over after the cook. I inject the cherry in my butts for pulled pork. Did it to a turkey breast to.Try it over ice cream . Great Lakes has a chocolate I wanted to try on fresh fruit. Peach or pineapple on ham or pork loin.
I have to limit myself on how much I keep on hand. Can't let it get out of hand like my spice/rub cabinet.
If I screw it up ,I may be eating it alone.
Well I went for it and added 1 tbs of red apple balsamic in lieu of the lemon juice. Didn't make much difference to the taste. It only darkened the apples.
Back to the basics.
I did use some raspberry on some pork tenderloin last week and that added lots of flavor.