Ingredients
12 firm-ripe fresh figs, trimmed and halved lengthwise
3 T turbinado sugar (sugar in the raw or packed light brown sugar) forced through a sieve
1 pint super premium vanilla ice cream
1-2 T Sparrow Lane 25-yr Balsamic Vinegar
Instructions
1. Preheat broiler.
2. Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 – 3 inches from heat until most of the sugar is melted and deep golden in places, 3 – 5 minutes.
3. Immediately serve figs over ice cream, drizzled with vinegar.
Ingredients
2 oranges
1 cup red onion, thinly sliced
2 cups fennel bulb, shaved thin, save fronds
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane Champagne Vinegar
fleur de sel
fresh cracked pepper
1/2 cup pomegranate seeds (optional)
Instructions
1. Peel oranges with a paring knife and cut into segments, careful not to have any white peeling. Toss all ingredients together. Splash with Sparrow Lane Champagne Vinegar, toss.
2. Arrange on plate, drizzle with Sparrow Lane Extra Virgin Olive Oil, sprinkle with sea salt. Garnish with pomegranate seeds and fronds. Serve.
Ingredients
sparkling water or prosecco
1-2 T simple syrup or agave syrup
1-2 T Sparrow Lane Pear Raspberry Vinegar
lemon slices (optional)
mint leaves (optional)
Instructions
Fill 12 oz glass halfway with ice. Add sparkling water or Prosecco. Pour in sweetening syrup and raspberry vinegar (start with the 1 T amounts). Stir and taste: add more sweetening syrup or vinegar if you like. Garnish with optional lemon slices and/or mint leaves.
Ingredients
1/2 cup Sparrow Lane Cabernet Vinegar
3 tsp lemon juice
2 T honey
2 T salt
Freshly ground black pepper
1 cup Sparrow Lane extra virgin olive oil
Instructions
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Ingredients
1/2 small onion, cubed
2 cloves garlic, smashed
3 T Sparrow Lane Extra Virgin Olive Oil
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth or vegetable broth
2 T Sparrow Lane Champagne Vinegar
2 tsp reduced fat sour cream
sea salt and pepper, to taste
fresh grated parmesan or asiago cheese if desired for topping
Instructions
1. Coat bottom of pot with olive oil on medium heat, add garlic and onions. Stir them until translucent or they soften. Careful not to let them brown. Add Chardonnay vinegar, zucchini and broth and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
2. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
3. Finish off with grated cheese, ground pepper and salt to taste. A drizzle of your favorite olive oil gives a nice kick.
Serves 4
Ingredients
2 cups fresh raspberries
2 cups fresh blueberries
1 lb angel hair pasta
2 cups shredded red cabbage
2 cups torn watercress
1/3 cup diced red onion
1/3 cup walnut pieces
1/4 cup snipped mint
1/4 cup snipped parsley
1/8 cup Sparrow Lane Blackberry Balsamic Vinegar**
1/4 cup low fat mayonnaise
Instructions
1. Cook pasta according to directions on package. Drain.
2. Combine everything except Blackberry Vinegar and mayonnaise in a large salad bowl. Whisk together the Blackberry Vinegar and the mayonnaise till well blended.
3. Gently toss the dressing with the slaw mixture to evenly coat.
** Can easily substitute with Sparrow Lane Pear Raspberry, Golden Balsamic, or Champagne Vinegar
Ingredients
6 oz chilled club soda
1 oz of your favorite Sparrow Lane Vinegar (we recommend Pear Raspberry, California Peach, or D’Anjou Pear)
2-3 drops of agave syrup (optional)
ice cubes
Instructions
Pour vinegar and club soda into an 8 oz glass & stir. Add ice if desired. Add agave syrup and stir for additional sweetness.
Ingredients
vanilla ice cream
Sparrow Lane 25 Year Imported Balsamic Vinegar
fresh figs
fresh blueberries
fresh mint (optional)
Ingredients
Place a small scoop of ice cream on a dessert plate. Arrange 2-3 fig pieces and some blueberries on the plate. Drizzle with the balsamic vinegar. Garnish with fresh mint.
Ingredients
3-4 medium beets, peeled and halved
Sparrow Lane Golden Balsamic Vinegar
2 cups baby arugula
Sparrow Lane Champagne Vinegar
Sparrow Lane Extra Virgin Olive Oil
crème fraiche
sea salt and fresh cracked pepper, to taste
Instructions
Prep
1. Place beets cut side down in baking dish. Pour the Sparrow Lane Golden Balsamic Vinegar so that the liquid is just touching the beets. Add about 1/2 cup water and a splash or two of the Sparrow Lane Champagne Vinegar. Cover with foil and roast at 200 degrees until fork tender. When beets are done remove and let cool. Reserve the liquid.
2. When beets are cool to touch, cut them into 3/4 inch pieces. Cover and chill in refrigerator.
3. Place liquid from step 1 into small sauce pan. Add 1/4 cup of the Blackberry Blasamic Vinegar and reduce over medium heat until it thickens into a syrup.
Assembly
1. Place 1-2 T crème fraiche on a small plate and spread into an even thin layer. Place the chillen beets on top of the creme fraiche.
2. Lightly toss the baby arugula with a splash or two of the Champagne Vinegar and about 2 tsp of olive oil, add salt and pepper to taste.
3. Garnish the edges of the plate with baby arugula mixture and then drizzle the beets with the syrup reduction.
