Football is back and it’s time for some easy solutions to entertain and delight while watching the big game. These recipes are easy to prepare, celebrate our favorite ingredient, Balsamic Nectar, and are sure to please a crowd. Touchdown!

 

Spinach, Prosciutto and Mushroom Salad with Balsamic Nectar Dressing

  • Serves: 4

Ingredients

  • 1 small package of sliced button mushrooms
  • 1 package prewashed spinach leaves
  • 4 ounces package of cubed prosciutto
  • 1 small sweet red pepper, cut into slivers
  • 1 -1 ½ TBSP Balsamic Nectar
  • 2 -3 TBSP extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Combine spinach, slivered red pepper and sliced mushrooms in a salad bowl.
  2. Heat a small fry pan with 1 TBSP olive oil and sauté prosciutto until crisp
  3. Toss prosciutto with warm oil into salad.
  4. Drizzle Balsamic Nectar and olive oil to desired consistency and toss.
  5. Add salt and pepper as needed and serve.

 

Roasted Balsamic Nectar Pork Sandwiches

  • Serves: 8

Ingredients

  • Olive oil, for roasting pan
  • 1 large red onion, sliced into thin rounds
  • 8 country rolls, or other small rolls, split
  • 4 teaspoons Dijon mustard
  • 2/3 cup Balsamic Nectar
  • 2 pork tenderloins (3/4 pound each)
  • Coarse salt and ground pepper
  • 3/4 teaspoon ground coriander
  • 1 teaspoon dried oregano, crumbled
  • 8 large Romaine lettuce leaves

Instructions

  1. Preheat oven to 450 degrees.
  2. Lightly oil a 9-by-13-inch roasting pan; set aside.
  3. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Rub mixture evenly over pork tenderloins.
  4. Place pork in prepared pan.
  5. Roast pork 5 minutes; brush with 1/3 cup of Balsamic Nectar, coating entirely. Roast another 5 minutes; brush with remaining 1/3 cup of Balsamic Nectar. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more.
  6. Remove from pan. Let rest 10 minutes; slice 1/4 inch thick.
  7. Spread mustard over split rolls, add lettuce leaf, and then layer half with pork and onions. Top with remaining halves of rolls.

 

Baked Apples with Balsamic Nectar Glaze

  • Serves: 4

Ingredients

  • 4 apples
  • 1/2 cup Balsamic Nectar
  • Vanilla Ice Cream or Sliced Pound Cake (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Spray a ceramic baking dish with nonstick spray.
  3. Core the apples, and cut them into fairly large chunks, leaving the peel on. Almost any seasonal apple is great except Red Delicious.
  4. Place the chunks either peel side-down or on their sides in the baking dish. The apple chunks will shrink as they roast, so don’t worry about crowding. Just make sure the pieces are in a single layer. Put the dish into the preheated oven for about 30 minutes or until the apples are done just the way you like them—tender to the touch or when a fork slides easily into the flesh.
  5. Transfer the apples to a plate or a platter with a rim.
  6. Use ¼ cup of Balsamic Nectar to deglaze the baking dish. Scrape and swish it around with a wooden spoon to catch all the glazed fruit tidbits that have stuck during the roasting process. Pour it directly over the roasted fruit.
  7. To serve, place a portion of sliced apples on a plate with pound cake or vanilla ice cream and drizzle the remaining ¼ cup of Balsamic Nectar across the top of each plate.