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BALSAMIC-GLAZED
CHICKEN BREASTS
4 bone-in
chicken breasts (remove the skin)
2 tsp. dried thyme
¼ cup currant jelly
2 Tbsp. SisterfieldS Raspberry
Balsamic Vinegar
Salt and freshly ground pepper
Preheat oven
to 400°F. Line baking sheet with foil and lightly oil. Season
chicken on both sides with salt and pepper; then rub in 1½
tsp. thyme. Place bone side up on baking sheet. Roast for 15 minutes.
In a small pan, heat jelly, vinegar and remaining thyme over medium-low
heat until jelly is melted. Remove chicken breasts from oven -
turn chicken bone side down. Brush liberally with jelly glaze.
Continue to roast, brushing twice again with remaining glaze,
for another 15 minutes.
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ITALIAN
POTATO SALAD
6 red potatoes,
boiled and cut up
1 cup fresh green beans, steamed, then chilled
2 fresh tomatoes, chopped
1/2 cup diced purple onion
3 oz. olive oil
2 oz. SisterfieldS Raspberry
Balsamic Vinegar blended together with salt and pepper (basil
optional).
Mix all ingredients
together, chill and serve.
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TOMATO
BASIL BRUSCHETTA
1 pound Roma
tomatoes quartered, then diced
Small bunch fresh basil, thinly sliced
8 Italian olives, finely diced
Mix 2 parts
olive oil to one part SisterfieldS Raspberry
Balsamic Vinegar. Add Kosher salt and fresh cracked pepper
to taste. Mix ingredients. Spoon over good quality dense bread
that you have grilled on both sides.
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GOURMET
FRUIT SYRUPS
Heat SisterfieldS
Raspberry Balsamic
Vinegar in a small saucepan on high heat until volume is reduced
by half. This will create a lovely syrup that can be poured over
fruit such as:
Fresh Strawberries
Fresh Raspberries
Fresh Mangos
Poached Pears
Poached Peaches
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