Blackberry Balsamic Vinegar

Blackberry Balsamic Salad Dressing

Ingredients:

1/2 c fresh or frozen (thawed) blackberries
1/4 c Rideout Bistro Oils California Mission EVOO
1/8 c Big Sur Gourmet Blackberry Balsamic Vinegar
1/8 c lemon juice
1/2 tbls garlic
3 packets (any brand) stevia sweetener
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper

Directions:

Combine all of the ingredients in blender and pulse until smooth. Refrigerate at least one hour, or overnight. Shake or stir the salad dressing just prior to serving.

Pork Chops with Blackberry Port Sauce

Ingredients:

6 (4 ounce) boneless pork loin chops
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp Rideout Bistro Oils California Mission EVOO, divided
2 shallots, minced
2 tsp dried thyme leaves
3/4 c sweet port wine
3/4 c blackberry juice
3/4 c chicken broth
1 tbls Big Sur Gourmet Blackberry Balsamic Vinegar
2 tsp cornstarch
2 tsp water
2 c fresh blackberries

Directions:

Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and Blackberry Balsamic Vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

Blackberry Balsamic Chicken

Ingredients:

1 tbls Rideout Bistro Oil California Mission EVOO
4 (6 ounce) skinless, boneless chicken breast halves
1/4 c fat-free reduced-sodium chicken broth
2 tsp minced fresh thyme
1/3 c seedless blackberry fruit spread, no sugar added
1 tbls Big Sur Gourmet Blackberry Balsamic Vinegar
1/2 tsp cornstarch, or as desired (optional)

Directions:

Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, 2 to 3 minutes per side. While the chicken breasts are cooking, whisk together the chicken broth, thyme, blackberry spread, and Blackberry Balsamic Vinegar.
Once the chicken breasts have browned on both sides, pour in the blackberry sauce, and bring to a simmer. Reduce heat to medium-low, and simmer until the chicken breasts are no longer pink in the center, about 15 minutes. Turn the chicken breasts over halfway through cooking. Serve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water, and stir into simmering sauce; let cook until thickened, about 1 minute.

Fresh Berries with Blackberry Balsamic and Almond Cream

Ingredients:

1/4 c Big Sur Gourmet Blackberry Balsamic Vinegar
1 c mascarpone cheese
2 tbls confectioners' sugar
1/2 tsp almond extract
1 lb sliced or quartered strawberries
1 c fresh raspberries
1 c fresh blackberries
3 tbls lightly toasted sliced almonds

Directions:

In a small mixing bowl, combine the mascarpone, sugar, and almond extract and whisk until very smooth and sugar has dissolved.
When ready to serve the dessert, divide the strawberries, raspberries and blackberries evenly between 4 or 6 small dessert coupes. Place a generous dollop of the cream mixture over the top of the fruit, then drizzle with a teaspoon or two of the Blackberry Balsamic Vinegar. Garnish with almonds and serve immediately.