If you had the chance to get some of our Mulled Spice Vinegar around this time last year, you’ll be thrilled to hear that we have this festive fall classic back for a limited time. We were able to get our hands on a small amount of it, but it will go quick! Check your local We Olive for availability or shop online at WeOlive.com. If you need inspiration for how to use this deliciously spiced vinegar, read on for our favorite ways to add some Mulled Spice to your plate or glass.
1. Vinaigrettes – This sweet, fall-spiced balsamic is the perfect base for a vinaigrette on autumn salads. To make a quick vinaigrette, mix equal parts Mulled Spice Balsamic Vinegar and your favorite extra virgin olive oil, then season with salt and pepper to taste. Make sure you whisk thoroughly until the oil and vinegar are fully emulsified. The cinnamon and clove flavors in the vinegar work beautifully over hearty spinach salads with sliced apples or pears, some warm, toasted nuts and good quality blue cheese crumbled on top. For an extra seasonal touch, try using an orange-infused olive oil, like We Olive Blood Orange Olive Oil with the Mulled Spice Balsamic.
2. Roasted Root Veggies – Roasting is our favorite way to prepare vegetables because it intensifies flavors and natural sweetness adds a subtle nutty taste and creates a beautiful caramelized exterior. For this particular method, we love parsnips, squash and celery root, but carrots, sweet potatoes, and beets are also delicious. To make, toss your favorite root vegetables (peeled and cut into ½ inch chunks) in extra virgin olive oil and season with salt and pepper. Roast in a single layer on a sheet pan for about 20 minutes at 400 degrees. The veggies should be brown and crisp on the outside and tender on the inside. Toss the roasted veggies in a tablespoon or two of Mulled Spice Vinegar and taste. Adjust seasoning with salt and pepper.
3. Pan Jus – If you are roasting meats this fall and want to make a simple pan jus that has some seasonal spice, this vinegar elevates a simple sauce to something exceptional. We like this best with prime rib, a pork rib roast or rack of lamb. To make, roast your meat as you normally would. Remove the meat from the roasting pan and set aside, covered to keep warm. Place the roasting pan on your stove top with both burners on medium heat. Add about 1/4 cup of white wine to the pan and scrape with a wooden spoon to loosen up the caramelized bits on the bottom of the pan. Cook for about a minute, allowing the alcohol to burn off and then add 3/4 cup of beef, chicken or vegetable broth depending on what you were roasting. Simmer the mixture for 3 – 4 minutes until it’s reduced to about 2/3 cup and the flavor has intensified. Stir in a tablespoon or two of Mulled Spice Balsamic Vinegar and season with salt and pepper to taste. The vinegar should give the jus nice acidity and balance the meaty richness with some winter spice. Be sure to add any of the accumulated juices from the resting meat to the pan before serving.
4. Dessert – This vinegar begs for dessert with its pie spices of cinnamon, clove and nutmeg. We Olive Walnut Creek Chef Lauren Mahlke created this fantastically simple roasted pear dish when we released the Mulled Spice Vinegar last year. The pears are glazed with spiced vinegar and roasted then served with creamy mascarpone cheese or vanilla ice cream. Get the full recipe at WeOlive.com.
5. Cocktails & Sippers – Nothing gets us excited about the fall holidays like a festive beverage. Treat this Mulled Spice Balsamic Vinegar like simple syrup and use it to flavor all your favorite beverages. Stir a teaspoon into classic cocktails like a Manhattan or Old Fashioned. Spruce up a simple vodka and cranberry combo with a drizzle of spiced vinegar. Add a bit to any Sangria recipe for a festive fall punch, and stir some into hot apple cider, hard cider or even bubbly for a seasonal upgrade to your favorite sipper.
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