I recently acquired some fig -
infused balsamic vinegar, and have been seeing fresh figs in the grocery store recently.
along with
infused balsamic vinegars and Herbes de Provence.
Not exact matches
, butternut squash with black truffles, and an orange cranberry sauce made with whole cranberries
infused with Grand Marnier, aged
balsamic vinegar ($ 60 / oz.)
They come in so many tasty flavors as well, including Baby Beets Dipped in Fine Mild
Vinegar, Baby Beets
Infused with Honey and Ginger, Baby Beets
Infused with White Wine and
Balsamic Vinegar, and Baby Beets
Infused in Sweetfire Marinade.
Other good food finds of the weekend included basil
infused olive oil and fig
balsamic vinegar, which I nabbed after discovering a local place called North County Olive Oils next to the pie shop.
2 tbsp soy sauce 2 tbsp
balsamic vinegar 1 tsp garlic
infused olive oil 2 cloves garlic, minced 1/2 tsp white pepper
The article also states that
balsamic vinegars and
infused / olive oils are «gaining an almost cultlike following,» and that deep - fried and blackened foods are being replaced by pan-seared offerings.
Update - I did try the soup with some white
balsamic infused with
vinegar (no cilantro).
I stopped in this awesome store the other day while in Lawrence for a doctors appointment and came out with 2 bottles of flavored
balsamic vinegar and 2 bottles of
infused olive oils.
It uses 3 types of
vinegar: coffee -
infused vinegar, Bragg's apple cider
vinegar, and for extra depth of flavor they add in some pure
balsamic vinegar.