Golden Balsamic Vinegar - Peach Barbecue Sauce

Golden Balsamic Vinegar - Peach Barbecue Sauce

4 tbsp. butter
1 c. chopped yellow onion (1/2 large onion)
2 tsp. minced garlic (3 cloves)
1 c. B.R. Cohn California Golden Balsamic Vinegar
3/4 c. brown sugar (packed into measuring cup)
2 tbsp. honey
1 1/2 c. tomato ketchup
1 ½ c. diced peaches (2 large peaches – leave skin on)
1 tsp. liquid smoke
½ c. water
1 tsp. Kosher salt
Method:
In a heavy bottom pot add butter, onions and garlic and sweat until over low heat until the onions are translucent and lightly browned. Then add remaining ingredients and simmer 15 to 20 minutes over lower heat.
Cool and place in a blender. Pulse a few times to remove large chunks. Try not to puree – leave some chunks of peach showing.
Serve with barbecued chicken or pork chops or ribs.
Can be stored refrigerated for 2 weeks or more.
Yield
1 ¾ c.

Spinach and Grilled Pear Salad with Spiced Glazed Walnuts and Dried Cherries tossed in Golden Balsamic and Honey – Mustard Vinaigrette

Spinach and Grilled Pear Salad with Spiced Glazed Walnuts and Dried Cherries tossed in Golden Balsamic and Honey – Mustard Vinaigrette

Baby Spinach
Dried Cherries (dried cranberries can be substituted).
Golden Balsamic and Honey – Mustard Vinaigrette
Ingredients
1/4 c. (2 oz.)Golden Balsamic Vinegar
1/2 shallot, chopped fine (1 tbs.)
1 heaping tsp. Dijon mustard
2 tsp. salt
2 heaping tsp. honey
1 ¾ c. Olive Oil
Method
In a blender mix vinegar, shallot, mustard, honey and salt on low speed for 1 minute. Slowly drizzle in the olive oil. Resulting dressing should be nice and creamy.
Will last in your fridge for 4 to 6 days.
Yield
1 c.

Spiced Glazed Walnuts
Ingredients
2 c. raw walnuts (halves or broken pieces) 5 to 6 oz.
2 tbs. granulated sugar
1/2 tsp. Kosher salt
1/8 tsp. paprika
1/8 tsp. cayenne
4 c. boiling water for walnuts
Method
Boil the walnuts for 2 minutes and drain. Mix the dry ingredients in a bowl. Toss the still hot walnuts until coated with sugar, salt and spices. Bake in a preheated 350-degree oven, on a non-stick cookie sheet sprayed with vegetable oil for 10 - 12 minutes. Do not let the walnuts brown too much, or they will become bitter. Cool before using. Will keep for several days in an air-tight container (if they don’t get consumed first).

Grilled Pears for 4 to 6 salads
2 firm pears (Anjou or Bosc) cored with string removed.
Vegie spray.
Method
Heat BBQ to high. Slice pears length-wise at the last minute so they won’t brown (4 to 5 slices per half). Spray with vegie spray Grill for 1 to 2 minutes per side to get nice grill marks. Cool
You can also broil them quickly in your oven for a few minutes to lightly brown both sides. Both methods keeps the pears from turning brown so you can do this step ahead.
Yield
16 to 20 slices

For Salad
Cleaned baby spinach (1 good handful per salad).
Sun Dried Cherries (about 1 tbs. per salad)
Toss salad in enough vinaigrette so leaves are coated but not soggy.
Arrange on plates and garnish with pears, walnuts and dried cherries.

Oysters on the Half Shell with BR Cohn 15 – Year Aged Balsamic Vinegar and Toasted Black Peppercorn Mignonette Sauce

Oysters on the Half Shell with BR Cohn 15 – Year Aged Balsamic Vinegar and Toasted Black Peppercorn Mignonette Sauce
Mignonette Sauce
Ingredients
1 tsp. black peppercorn, toasted
1 tbsp. finely minced shallot (1 large shallot)
1/3 c. BR Cohn 15 – Year Aged Balsamic vinegar
1 tbsp. Water
½ tsp. Kosher salt

3 oysters per person as a first course. If you like, you can always have more. The sauce will top at least 2 dozen.
Method
(Toasting the peppercorns reduced the heat and adds an amazing smoky flavor.)
Toast peppercorns in a sauté pan over medium heat until they begin to smoke – about 1 minute. Let cool. Crush peppercorns on a cutting board with the side of a large flat knife – try not to over do it – they don’t need to be superfine. In a bowl, mix peppercorns and remaining ingredients. Let set for one hour before use.
Open oysters and loosen them from their shells. Arrange on a plate with lemon wedges. Stir mignonette and spoon a little on each oyster.
Yield
1/3 c.
Will keep refrigerated for 1 week.