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Navieve Fromagerie

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How To: Serrano Honey Vinegar

January 30, 2017

Looking for more ways to use that ingredient you picked up at Navieve Fromagerie? Our new blog series "How To" will give you additional ideas. Feel free to share you own in the comments section as well.

Today we will be looking at our Serrano Honey Vinegar. In addition to adding it to salad dressings, we enjoy using it in place of citrus over seafood or drizzled over fresh berries with some cracked pepper for dessert.

Here are two recipes you can try at home made with these products from Navieve:


Pumpkin Bisque

Ingredients

  • 3 tablespoons Spanish Signature Olive Oil
  • 2 onions, chopped
  • 1/2 cup roasted garlic (or whole garlic cloves), minced
  • 3 pears (or apples), chopped
  • 4 tablespoons Serrano Honey Vinegar
  • 2 cups pumpkin (or canned but not pumpkin pie filling)
  • 4 cups heavy cream
  • 2 cups milk
  • 1/4 cup honey
  • 1/2 teaspoon clove
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • 4 cup vegetable stock (or water)
  • 1/2 pound butter
  • toasted pumpkin seeds, to taste

Directions

  1. In a large pot, sauté the onion, pears and garlic in the olive oil. 
  2. When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrap up the bits at the bottom.
  3. Reduce vinegar by half and then add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg and cinnamon.
  4. Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3 tablespoons of butter per batch in a blender. 
  5. Finish each bowl with a drizzle of olive oil and toasted pumpkin seeds.

Serrano Honey Vinegar Roasted Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes, peeled and cut lengthwise into desired size/wedges
  • 1/3 cup Serrano Honey Vinegar
  • 4 tablespoons California Sevillano Olive Oil
  • 3/4 teaspoon Garlic Falksalt

Directions

  1. Heat oven to 400F.
  2. Cut a piece of parchment paper to fit the bottom of a baking pan.
  3. Thoroughly shake or whisk together the Serrano Honey Vinegar and Olive Oil.  
  4. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
  5. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 

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