dessert-recipes

Mixing sweet and tangy white strawberry balsamic vinegar with fresh juice strawberries creates a delicious fruity saucy combination perfect for a slightly sweet treat.

Most people associate balsamic vinegar with dipping oil or salad. Did you know it could also be used for dessert? Here is a frosting we created with our Elderberry and Raspberry Pear Balsamic Vinegar Flavors. The glaze tastes great on top of a variety of simple sweet cakes. We also love the bright colors of the frosting,

Sometimes you need to add some sophistication to your banana split. Toss out the chocolate sauce and use a rich and tangy balsamic to satisfy this crave.

We have tasted olive oil drizzled over ice cream; something we would never have imagined would make sense, and were very surprised and happy with the result. The olive oil adds unexpected richness that really works; it’s fat on fat, so of course it’s yummy. The first one we tasted used lemon olive oil which was delicious, so we were inspired to try herb olive oil based on recent trends to use herbs in desserts with great results. We selected a favorite herb - basil.

Trifle is a classic dessert made by layering cake (like angle food or pound cake), sweet fruit in its own syrup, and whipped cream. It is commonly made in a tall glass so that you can see the layers for a visual effect.

Balsamic vinegar is a great tool for helping to pull the sweet syrup from fruit and with its bit of tang adds a balance to the other sweet parts of this dessert.

Bottom line, balsamic based trifle is beautiful, delicious and so easy to make.

I found this cookie recipe online. The cookies are cake-like and perfect for frosting filling. I modified the frosting to my own style since I love to make frosting with different balsamic vinegar flavors for a sweet and savory balance. The result is light and fluffy and flavorful without being too sweet or filling.

This recipe from Emily Stoffel of The Pig and Quill.

“Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Is it an appetizer or a dessert? It’s a bit sweet, but not too much, so we guess it is a perfect light bite for before or after a meal.