Black Truffle Balsamic Glaze
Balsamic vinegar has become something of a staple in kitchens over the last few years....but you've never tasted anything like this. Dark, syrupy balsamic, barrel-aged for eighteen years (the average grocery or big-box store balsamic is aged for eighteen months), infused with pure Black Winter Truffles (Tuber melanosporum), picked at the peak of the season. All-natural, stabilizer-free, this deep, complexly-flavored vinegar is a fantastic complement to any dish: as a glaze on meat or fish, drizzled over sauteed or roasted vegetables, as a garnish for fresh fruit or served simply with fresh bread and extra virgin olive oil....nothing's off the table when this is on it. 250 mL bottle.
Black Truffle Balsamic Glazed Almonds
Base recipe is for 1 cup of almonds. Multiply as needed.
Preheat oven to 375°. Combine balsamic glaze, olive oil and salt in a mixing bowl, then immediately add almonds. Toss with a spoon until almonds are thoroughly and evenly coated; allowing the mixture to rest for 15 minutes and then remixing can help to distribute the glaze more evenly. There should be little or no extra glaze pooling in the bottom of the bowl. If there is, add a few more almonds to soak up the extra.
Spread almonds out as thinly and widely separated as possible on a greased baking sheet. Bake on middle rack of oven for 10–15 minutes (varies by oven), checking frequently to make sure they do not burn. Remove from oven and set aside to cool.
Once fully cooled, break the almonds apart and place in a container suitable for shaking. Tate-test one or more almonds; if they could use more salt, mix 3 parts rice flour to 1 part sea salt in a separate container, then toss with almonds. Otherwise, toss almonds with straight rice flour (it doesn't take a lot; a quarter-cup of mixture will probably suffice). This will keep them from sticking together.