P&P Blog

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone Recipe


For The Pears
  • 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
  • A bottle of fruity red wine such as Malbec or Pinot
  • 1 cup Pinch & Pour Aged Vanilla Balsamic 
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup granulated sugar
For The Mascarpone
  • 1 8oz. container mascarpone
  • 2 tablespoons heavy cream 
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon


    In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise.  Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone. 


      Dark Chocolate & Aged Vanilla Balsamic Truffles Recipe


      • 1 pound quality dark chocolate, chopped (Cocoa 56%+)
      • 8 oz. heavy whipping cream
      • 2 Tbs. Pinch & Pour Aged Vanilla Balsamic
      • 1/3 cup good quality cocoa powder
      • 1/4 teaspoon salt


      1. Place chopped chocolate in a wide, heatproof bowl. 
      2. In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. 
      3. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. 
      4. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
      5. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.


      Caprese Salad with Balsamic Reduction Recipe


      • 1 cup Pinch & Pour balsamic vinegar (Traditional 18 yr)
      • 1/4 cup honey
      • 3 large tomatoes, cut into 1/2 inch slices
      • 1 (16 ounce) package fresh mozzarella cheese, cut into 1/4 inch slices
      • 1/4 teaspoon salt
      • 1/4 teaspoon ground black pepper
      • 1/2 cup fresh basil leaves
      • 1/4 cup Pinch & Pour extra virgin olive oil


      Stir balsamic vinegar and honey together in a small saucepan and place over high heat.

      Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.

      Set the balsamic reduction aside to cool.

      Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.

      Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.

      For a quick Caprese Salad use Pinch & Pour basil infused olive oil


      How to Clean Your Empty Bottles

      After using the last of your delicious Pinch & Pour Olive Oil or Balsamic Vinegar, be sure to save your empty bottles. It is easy to clean your empty Pinch & Pour bottles and it you can reuse your bottles by refilling with a new variety next time you visit Pinch & Pour in Fargo, ND.

      Steps for Cleaning Your Empty Bottle

      1. Wash the empty bottle with 1 drop dish soap. Dawn dish soap works the best.
      2. Rinse well with hot water. 
      3. Let the bottle drip dry for a few minutes.
      4. Place the bottle in a cooling oven overnight. Remove the bottle in the morning after the over has cooled.


      How to Make the Perfect Vinaigrette Salad Dressing

      The ratios of salad dressing are 3 parts oil to 1 part vinegar. This is a great starting place, but adjust the ratios to suit your personal preference.

      • Add in oil last after combining other ingredients. 
      • Whisk while adding oil to emulsify the dressing. 
      • Add 1 teaspoon of honey so the vinaigrette can better coat the leaves of the lettuce. 
      • Add fresh or dried herbs for added flavor.

      How to Store Your Oils and Vinegars

      Get the most flavor and health benefits from your Pinch&Pour oils by keeping the bottles in a cool dark place such as a cupboard.

      Be sure not to store bottles near your oven or stove. Use your olive oil within 9-12 months of purchase.

      Salmon with Creamy Balsamic Rosemary-Caramelized Onions and Wild Mushrooms Recipe


      • 1 pound fresh, wild salmon fillets (4)
      • 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
      • 1 medium, sweet onion, thinly sliced
      • 1 - 4" fresh rosemary sprig, leaves reserved
      • 1/2 cup heavy cream
      • 1/4 cup fresh, vibrant, peppery, fruity Pinch & Pour extra virgin olive oil such as Cobrancosa, Picual, or Frantoio
      • 1/4 cup Pinch&Pour Traditional Balsamic Condimento
      • Sea salt and fresh cracked pepper to taste.


      In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.

      Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized.

      Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine.

      Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.

      Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.