Ingredients:
| 1 TBSP | INFUSED Wild Raspberry White Balsamic Vinegar |
| 1 TBSP | Mayonnaise |
| 2 tsp | Dijon Mustard |
| 2 each | Crisp Apples (Gala, Granny Smith, or Pink Lady), sliced thinly |
| 1 cup | Napa Cabbage, shredded |
| ¼ cup | Green Onions |
| ¼ cup | Parsley |
| 8 slices | Sour Dough Bread |
| 1/3 cup | INFUSED Blood Orange Olive Oil |
| 8 oz | Camembert or Brie Cheese, sliced |
In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well.
Prepare 2 sandwiches: heat a large heavy skillet over high heat. Lower heat to medium. Brush both sides of each bread slice with INFUSED Blood Orange Olive Oil. Toast one side of 4 pieces of bread, approximately 2 minutes, until lightly browned. Turn over two bread slices. Layer 2 ounces cheese and sliced apple slaw on each of these two slices and then top with the remaining two toasted bread slices, placing toasted side down.
Continue toasting the sandwich until nicely browned on the bottom. Turn sandwich with a spatula to toast the remaining side, pressing down slightly to encourage melding of the cheese and apple slaw.
Repeat to make 2 additional sandwiches with remaining 4 slices of bread. Serve immediately.
Serves 3.
2 Eggs
1 TBSP Fig Balsamic Vinegar
1 tsp Lemon Fused Olive Oil
1 oz Brie cheese, sliced thin
1 TBSP Fresh chives, chopped
To Taste Sea Salt
Beat eggs with Fig Balsamic Vinegar and Sea Salt. Pour egg mixture into small skillet coated with Lemon Fused Olive Oil. Cook over medium heat using a silicone spatula to lift edges of egg allowing any liquid to spill into the sides, cooking the bottom of the egg until lightly browned. Flip egg over in pan, adding cheese and chives to the middle of the circular area. Overlap egg and remove from heat
Ingredients:
| 1 6-8 lb | Bone-in Skinless Smoked Ham, shank or butt-end portion |
| 2 cups | Gravenstein Apple White Balsamic Vinegar |
| 2 TBSP | Dijon Mustard (or Other Grainy Mustard) |
Directions:
Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the
Gravenstein Apple White Balsamic Vinegar to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the
Gravenstein Apple White Balsamic Vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning.
Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Use any extra glaze as a dipping sauce.
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