The Spice Way Recipes

Getting Figgy with It!

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The balanced sweet and sour notes of The Spice Way Fig Infused Balsamic makes it a versatile ingredient to keep handy in your pantry. Playing off the traditional depth of balsamic vinegar, the addition of infused fig rounds out the vinegar’s acidity. In this post we’re showing off the variety of ways you can enjoy The Spice Way Fig Infused Balsamic easily in your own kitchen.

  • As a glaze. Try it with roasted or grilled meats and baked salmon. To prevent it from burning brush on in the last few minutes of cooking to add a tangy sweet pop of flavor.
  • Salads. Use this vinegar by itself or mix with The Spice Way Extra Virgin Olive Oil House Blend for a vinaigrette.
  • As a Condiment. Simply drizzle over roasted vegetables like asparagus, brussel sprouts, potatoes or eggplant to pack a punch of sweetness and acidity.
    • See recipe below: Cherry Tomato and Onion Tart with Fig Balsamic Vinegar
  • Cocktails. Get creative and try using it in a cocktail recipe where you want to add a rich but bright flavor.
  • Desserts. Top ice cream with a light drizzle for a special treat. Take it up a notch and add fresh strawberries or cherries.
    • See recipe below: Summer Fruit Tart with Fig Balsamic Vinegar

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Caprese Salad with Fresh Mushrooms and Fig Balsamic Vinaigrette

Fig Infused Balsamic Vinaigrette (makes ~1 cup):
3/4 cup The Spice Way Extra Virgin Olive Oil House Blend
1/4 cup The Spice Way Fig Infused Balsamic Vinegar (available in-store)
1 tbsp Dijon mustard
Salt
Black pepper
Salad:
Tomatoes, vine ripe or heirloom, sliced 1/4 inch thick
Fresh mozzarella, sliced 1/4 inch thick
White button mushrooms, wiped and thinly sliced
Basil, thinly sliced
Flaky sea salt
Instructions:
Make dressing by combining olive oil, vinegar, and mustard in a sealable jar. Shake vigorously. Season to taste with salt and pepper and shake again.
Arrange tomatoes, mozzarella, and mushrooms on a large platter. Drizzle with Fig Infused Balsamic Vinaigrette and top with basil and a sprinkle of sea salt.

Summer Fruit Tart with Fig Balsamic Vinegar

Summer Fruit Tart with Fig Balsamic Vinegar
by Olivia Hayo

Ingredients:
1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 lb mix of nectarines, plums, figs, pitted, cut into 1/2 inch wedges
2 tbsp sugar
1 tbsp lemon juice
1 tbsp honey
The Spice Way Fig Infused Balsamic Vinegar (available in-store)
1/4 cup pistachios, shelled, chopped and toasted
Flaky sea salt
Instructions:
Preheat oven to 425°. Combine fruit with sugar, lemon juice and honey in a large bowl. Mix gently.
Place puff pastry on a parchment-lined baking sheet, and prick all over with a fork. Top with fruit mixture, leaving a 1/2” border.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with The Spice Way Fig Infused Balsamic Vinegar and sprinkle with pistachios and salt just before serving.
*Make ahead: Tarts can be baked up to 4 hours ahead. Keep at room temperature.

Cherry Tomato and Onion Tart

Cherry Tomato and Onion Tart with Fig Balsamic Vinegar
by Olivia Hayo

Ingredients:
1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 lb cherry tomatoes, halved
1 purple onion, halved and sliced into 1/4 inch thick
2 garlic cloves, peeled, thinly sliced
2 tsp The Spice Way Italian Seasoning
1 tsp The Spice Way Chili Pepper & Dead Sea Salt (available in-store)
The Spice Way Extra Virgin Olive Oil House Blend
The Spice Way Fig Infused Balsamic Vinegar (available in-store)
Fresh oregano or parsley (optional)
Instructions:
Preheat oven to 425°. Combine tomatoes with onion, garlic, The Spice Way Italian Seasoning, The Spice Way Chili Pepper & Dead Sea Salt. Mix gently.
Place puff pastry on a parchment-lined baking sheet, and prick all over with a fork. Top with tomato and onion mixture, leaving a 1/2” border. Drizzle with olive oil.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with The Spice Way Fig Infused Balsamic Vinegar and sprinkle with fresh oregano or parsley (if using) just before serving.
*Make ahead: Tarts can be baked up to 4 hours ahead. Keep at room temperature.

 

Share your ideas for using The Spice Way Fig Infused Balsamic in the comments below!

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