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COCONUT WHITE BALSAMIC

*OUR BEST SELLER!!*

Our Coconut Infused White Balsamic is fabulous in vinaigrettes or other dressings used on green salads with citrus and citrus based sauces.  

Try using it with soy sauce, grated ginger, and a bit of lemon juice as a dipping sauce for seared ahi or other firm fish or as a marinate for grilled shrimp skewers.  The uses are endless and give a unique tropical island flair to your dishes!


 



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----Stuff into a pork loin or try with a pork chop.  Also works great with lamb and chicken.  Try it over warmed brie drizzled with honey and walnuts! ----

Savory with Hints of Warming Spices

Handcrafted with Rendez-vous Malbec Port by Preserve Farm Kitchen

Ingredients:  Cranberries, apples, Rendez-vous Malbec Port, brown sugar, onions, spices, vinegar, salt

 



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DARK CHOCOLATE BALSAMIC

This balsamic vinegar from Modena, Italy is aged together with South American pure cocoa in cherry wood barrels.

This exotic condiment is exquisite on game meats, fresh soft cheese, fruit fondues, desserts, pastries, yogurt, ice cream, and waffles.


 



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FIG BALSAMIC

Starting with balsamic vinegar from Central California, concentrated fresh figs are added to create this jammy, rich vinegar.

Use it to create a unique CA style dressing for a wide variety of salads or use it to create a delectable reduction sauce for pork.


 



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----- Great for Glazing Ham or Turkey! -----

Subtlety Sweet and Slightly Spicy

 Handcrafted with Rendez-vous Malbec Port by Preserve Farm Kitchen

Ingredients: Rendez-vous Malbec Port Wine, sugar, pectin, habanero, clove, cinnamon

 



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HONEY GINGER BALSAMIC

This rich and syrypy cask aged honey ginger balsamic vinegar from Modena has a fruity aroma and a wonderful flavor.  Its perfect on salad and vegetables, fish, poultry, roasted meats, and sweet and savory dishes.  You can even try it over ice cream.

Try adding it to a vegetable stir-fry to kick it up a notch and your friends will be dying to know what secret ingredient you used!  


 



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JUNIPER BERRIES

These berries are used dried and then crushed to impart a sharp, savory, pine-like flavor to food.  They have been used in norther European and Scandinavian cuisine mostly in meat dishes and sauerkraut.  These refreshing juniper berries are excellent for balancing rich, gamey, or fatty food.  They compliment beef, fish, lamb, wild game, pork, and cabbage dishes.  They also work well with other spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onion, and garlic.


 



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WHITE PEACH BALSAMIC 

The white peaches are picked perfectly ripe, crushed, and left to ferment naturally.  Balsamic vinegar that has been aged in oak barrels is then added for a sweet and fruity vinegar.

We recommend using it on red meat and game, green or fruit salads, fish, and soft mild cheeses.


 



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PINEAPPLE BALSAMIC

This balsamic is sweet and tart with the delicious taste of fresh pineapple.  

We love it over fruit, mixed with yogurt, as a glaze for chicken or fish, or on a salad with our Orange Infused Olive Oil.  Its also delicious added to cole slaw for an extra flavor boost!


 



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POMEGRANATE BALSAMIC

The use of California fruit with balsamic vinegar from Central CA creates a sweet, luscious vinegar with strong pomegranate overtones.  

Blend it with Lemon Olive Oil to create a dressing for a spinach, walnut, and strawberry salad sprinkled with feta. 


 



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PREMIUM BALSAMIC 

For salad dressings, dipping sauces for veggies and bread, sauces, and marinades.

Add a little orange juice to a summer vinaigrette and dress a salad of thinly slice fennel, orange slices, dried cranberries, mixed greens, and chevre.


 



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PUMPKIN SPICE BALSAMIC

From salad dressings to dipping sauces for veggies and bread to a zesty addition to sauces and marinades, this Pumkin Spice Balsamic is sure to shine. 

Drizzle over butter lettuce and thinly sliced beef by itself for a gourmet wrap.  Decorate a platter of beet carpaccio with paper thin slices of beets, red onion, and feta cheese with a drizzle of Pumpkin Spice Balsamic.  For a special treat, drizzle some over vanilla ice cream.


 



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RASPBERRY BALSAMIC

This cask aged balsamic vinegar has a lovely robust berry flavor that can be used in many of the same ways as our Blueberry Balsamic Vingegar such as steak, venison, or salmon glaze.

Additionally, it is great on roasted ham or ribs and of course, on an endless number of desserts.  It works exceptionally well mixed with our Italian Herb Olive Oil.


 



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STAR ANISE

Although this pretty star-shaped spice has a similar smell and taste to anise and fennel, it has a more distinctive sweet not akin to licorice.  It matches well with sweet potatoes or pumpkin as well as poultry and seafood.  Chinese cuisine often utilizes star anise in poultry or pork dishes; it is also a key ingredient in popular Chinese 5-spice powder.  In Vietnamese cuisine, star anise is a power player in beef pho.  It is an ideal flavoring for roast chicken and goes well with braised fish, scallops, and in clear soups.


 



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VERMONT MAPLE SEA SALT

This is a natural sea salt infused with real Vermont maple syrup!  The flavor is out of this world.  Try it on absolutely anything.  Roasted vegetables, pasta, meats, popcorn, bread dipper (w/ olive oil).


 



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GHOST PEPPER SEA SALT

*BEST SELLER!*

This fiery blend of sea salt and ghost pepper (one of the hottest peppers in the world) is sure to turn things up a notch!!  Use it to add some spice to any dish or to rim a Bloody Mary glass.


 



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SRIRACHA SEA SALT

*BEST SELLER*

Sriracha and sea salt - two ingredients that make everything better!!  Enjoy the tangy Thai heat of sun-ripened chilies infused into all natural flake sea salt.  Warm and spicy, with a garlicky and slightly vinegary taste, Sriracha Sea Salt adds zest to roasted nuts, snack mixes, and popcorn.  Use it in soups, sauces, noodles, ramen, pizza....etc, etc, etc.  The real question is:  What cant you use it on!?


 



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