Chocolate Balsamic Vinegar

Thinking of a gift to make for my dear Stumpf family, I came across this recipe for Chocolate Balsamic Vinegar and gave it a try. It reminded me of the time I made Fig Bread Pudding with Balsamic Drizzle, and how good the balsamic was paired with the sweetness of the bread pudding. Next time, I will try drizzling chocolate balsamic on the bread pudding instead. Yum. But, for those of you who wonder what else this could go on, try some fruit. Or ice cream. Its meant to be paired with something sweet, not to go into a salad.

This recipe makes about 16 ounces of chocolate balsamic

2 cups balsamic vinegar
1 cup water
1/2 cup sugar
2/3 cup Dutch process cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla

Reduce the vinegar by half (from 2 cups to 1 cup) over low heat. This will take approximately 20 minutes, stirring often. The vinegar will thicken and coat its pan. Set aside to cool once reduced. *If you start with a better balsamic vinegar, you can skip this step and simply use 1 cup of balsamic straight from the bottle*

UCLA Gymnastics at The Blue Dog Beer Tavern

Looking for something to do in the Sherman Oaks area right before you leave for the New Year? How about meeting an amazing group of women that kick some serious tail. That's right, the UCLA Gymnastics team, who enter their season ranked #1 in the COUNTRY, will be at the Blue Dog Beer Tavern for a team meal tonight. Gymnastics fan, burger fan, and UCLA enthusiast, you know I will be there. Congratulations again to the UCLA Gymnastics team on your #1 spot.

Flyer courtesy of Paul Scrivano, owner of the Blue Dog

Almond Butter Balls

One of my favorite cookies every year during the Holidays are butter balls rolled in powdered sugar. Most usually they are made with pecans or walnuts. This time around, I made them with almonds, which happen to be my favorite nut. If you need to make a Christmas cookie this year, this is the one. And don't worry, I won't be offended if you use walnuts instead ;)

1 cup butter, softened
5 tbs granulated sugar
2 cups all-purpose flour
2 cups sliced almonds
1/4 tsp salt
2 tsp vanilla extract
4 tbs powdered sugar

Preheat oven to 350 degrees F. Cream the sugar and butter. It may seem like not a lot of sugar in the dough, but you will be rolling the cookie in sugar. Next, add the vanilla extract

Tomato and Cornichon Balsamic Salad

I accidentally made something delicious the other day while I was snacking. And ever since, I have been craving it. So last night's dinner was a repeat of this Tomato and Cornichon Salad I made with the sweet fig balsamic I have still from my mom's gift basket to me a few months ago. It is so good and refreshing and fresh. You could put it atop a bed of lettuce, probably arugula would be best, or make sourdough crostini, like I did.

2 large Roma Tomatos
1/4 cup sliced white onions, cut into quarter slices
10 cornichon pickles
3 ounces sharp, hard white cheddar
3 tbs good olive oil
3 tbs thick, sweet, good balsamic vinegar
(I used a fig balsamic)
Salt and Pepper to taste

Start by getting out a large, lovely bowl to put your salad in. Pour in the olive oil. Next, add your sliced white onions. Season aggressively with salt and pepper. I do this step first to have the olive oil pick up the flavor from the onion, so it flavors the entire salad.