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

Elevate your frozen dumplings or Asian Noodle Salad with our yummy Asian Dipping Sauce, made with Toasted Sesame Oil and our fabulous Honey Ginger Balsamic, ready in just 20 seconds. 

The ratio should be:

• 2 parts Honey Ginger Balsamic (eg: 4 tablespoons)
• 1 part Toasted Sesame Oil (eg: 2 tablespoons)

​
Mix ingredients together in a bowl (Feel free to add a splash of soy sauce if you like). Serve with dumplings, spring rolls, egg rolls, or drizzle over seared tuna, Asian noodles, fried rice, or rice bowls. 
​

MAPLE BALSAMIC CANDIED PECANS

• 3 Tbsp Hilton Head Oils Maple Balsamic
• ¾ cup light brown sugar
• ¼ cup Hilton Head Oils Savory Butter Olive Oil  
• 1 tsp cinnamon (optional)
• 4 cups raw pecans
• 1 Tbsp water

 
INSTRUCTIONS

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk together brown sugar, Maple Balsamic, Savory Butter Olive Oil, cinnamon and water.
• Add pecans and coat well.
• Line a baking sheet with foil and brush with Savory Butter EVOO.  Spread pecans onto the baking sheet in a single layer.
• Roast pecans in oven for 20 minutes tossing every 5 minutes. Watch closely during the last 5 minutes to prevent burning.
• Remove pecans from oven and allow to cool, stirring frequently to prevent clumping.

Ingredients

• 8 bone-in skin-on chicken thighs (appx. 4 lbs)
• 3 Tablespoons Hilton Head Olive Oils Lemon Olive Oil
• 4 Tablespoons Hilton Head Olive Oils Cranberry Pear Balsamic
• 1 tablespoon lemon juice
• 6 cloves garlic
• 2 tsp. sea salt
• 1/2 tsp. freshly ground pepper

Instructions

• Combine the oil, balsamic, lemon juice, garlic, salt and pepper in a large bowl. Add the chicken, coat and marinate for at least two hours, but preferably overnight.
• Preheat oven to 450 degrees.
• Place the chicken, skin side up in a baking dish, cover with marinade.
• Bake uncovered for 25-30 minutes, basting halfway through, until the internal temperature reaches 165 degrees and the skin is nicely browned.

A delicious fall and winter side dish. Wonderful with roasted meats and poultry. Slice them into thin slices before cooking and they make a fabulous topping for burgers!

Caramelized Balsamic Onions

• 2 tablespoon butter, melted
• 1 tablespoon EVOO
• ⅓ cup Aged Balsamic Vinegar
• 2 tablespoon dry white wine or reduced-sodium chicken broth
• 2 tablespoons light brown sugar
• 1 tablespoon Southern Conserve Herbs & Beef Seasoning
• Dash of salt + cracked pepper
• 4 medium yellow onions (about 1 1/2 pounds)​

Instructions

• Preheat oven to 425°F. 
• In 3-quart rectangular baking dish, combine melted butter and olive oil. Whisk in balsamic vinegar, white wine, brown sugar, Herbs & Beef seasoning, salt, and pepper. Set aside.
• Do not cut the ends off of the onions, but remove the papery skins. Cut onions in half from stem to root end. 
• Place onions in baking dish, cut sides up. Cover loosely with foil and bake for 30 minutes.
• Remove foil. Using tongs, carefully turn onions over to cut sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut sides up. 

We get asked a lot in the store about how to make the perfect salad dressing. This homemade balsamic dressing recipe is super simple to make and elevates any salad or vegetable it touches. Feel free to substitute another flavored vinegar if you prefer. 🥬🥗  

HOMEMADE BALSAMIC DRESSING
1/2 cup Aged Balsamic Vinegar
1/2 cup EVOO (Fior Fiore, Classic Italian or Primaiolo)
1 teaspoon wholegrain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper  

Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 30 seconds until emulsified. (You can also use your blender or food processor, working on low, increasing the speed as you stream in the oil, or whisk in a small bowl.). 
Store in the fridge for up to two weeks.  

Makes 1 cup ​

The Southern Conserve Meyer Lemon Blood Orange Pepper Jelly Vinaigrette Dressing

​Ingredients

• 1/2 c. Blood Orange (or Lemon) EVOO
• 2 TBS. Balsamic Vinegar
• 1/4 c. Southern Conserve Meyer Lemon Blood Orange Pepper Jelly
• Salt and Pepper

Instructions
​Whisk together olive oil and balsamic. Add pepper jelly and whisk thoroughly. Season with salt and pepper to taste. Serve over spinach salad, greens or coleslaw.