Ingredients:

• 1/2 C coffee dark balsamic vinegar
• 2 Tbsp. brown sugar
• 1 Tbsp. whole grain mustard
• 1 Tbsp. minced garlic
• ½ tsp. freshly ground black pepper
• ¼ tsp. kosher salt

Directions:
In a bowl, whisk together all marinade ingredients until well-combined. Combine marinade with 1-pound trimmed flank steak or other steak of choice in a gallon-sized zip top bag. Close the bag tightly and massage to mix the contents, ensuring that the steak is well coated. Refrigerate for at least 30 minutes or up to 3 hours.

Makes four servings

Use our Limited Edition Caramel Apple Pie to make a delicious holiday cocktail!

For rimming (optional):
1 bottle caramel sauce
1 teaspoon ground cinnamon

Cocktail:
1.5 oz. Caramel Vodka
1 oz. Fireball Whiskey
1/2 cup Apple Cider
2 Dashes Caramel Apple Pie Balsamic

Garnish ideas:
Apple Slices, Cinnamon Sticks, Rosemary Sprigs

​Makes one cocktail

CHAMPAGNE SEA SCALLOPS

​Ingredients

• 12 Sea Scallops
• Savory Butter EVOO
• Champagne White Balsamic
• Sea Salt + Pepper

Instructions

• If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels. Season with salt and pepper.
• Heat large sauté pan over med-high heat. Coat pan with Savory Butter EVOO heat on medium-high heat until the oil starts to shimmer but before it smokes. (It is important the pan is hot enough; otherwise, the scallops will not brown.)
• Add scallops to the pan, making sure there is space between each scallop. Cook the scallops about 2 minutes, flip carefully to the other side and cook for another 2 minutes. They should have a nice golden crust and still be slightly translucent on the inside. 
• When scallops are done, top each with a sprinkle of sea salt and a drizzle of Champagne White Balsamic.

​MAKES 4 SERVINGS