posted on August 07, 2014 08:00
If you've been looking for restaurant-quality vinegars, your search may be over.
New to Heinen's are Zack Bruell Balsamic and White Balsamic Vinegars. These vinegars, by award-winning Cleveland Chef and restaurateur Bruell, will allow fans to take home the same great, restaurant-quality vinegars they experience at Bruell's fine dining concepts to try on their own culinary creations.
Zack Bruell Balsamic Vinegars are available in two unique varieties: Zack Bruell Balsamic Vinegar and Zack Bruell White Balsamic Vinegar. According to Bruell, “The products offer a complexity and intensity of flavor that you don't get in most balsamic vinegars, with a lower acidity level. There is an essence of sugar, without being cloyingly sweet. It's almost as if they have already been reduced.”
Bruell's high-quality vinegars hail from Modena, Italy. Grape must (juice) is the primary ingredient in the vinegars. Concentrated must, cooked must—or a blend of the two—is mixed with wine vinegar to create a substance which is then fermented and aged, creating a flavorful, classic balance between sweet and sour.
The vinegars are a perfect complement for green salads, fruits, vegetable sautés and glazes, soups, appetizers, entrees and even desserts. Both varieties are all-natural and gluten-free. They provide a rich supply of iron, calcium, manganese, magnesium and potassium.
Zack Bruell Balsamic Vinegars are best when paired with Zack Bruell Olive Oil, 100% Extra Virgin. “These products were made to go together,” said Bruell. “When you pair them, there is a real ‘wow factor.'”
Need recipe inspiration? Try these easy recipes, created by Bruell.
This is the third product line from Bruell and Heinen's. In addition to the olive oil, Heinen's also carries Zack's Brews—a custom line of coffees representing each Zack Bruell restaurant. To learn more about Zack's Brews and Zack Bruell Olive Oil, 100% Extra Virgin, click here.
1 cup Zack Bruell Extra Virgin Olive Oil
1/3 cup Zack Bruell Balsamic Vinegar
¼ tsp. chopped fresh tarragon
¼ tsp. chopped fresh thyme
¼ tsp. chopped fresh basil
Salt and cracked black pepper to taste
Whisk above together in mixing bowl and pour lightly over mixed greens.
Balsamic Dipping Sauce
½ cup Zack Bruell Balsamic Vinegar
½ cup Zack Bruell Extra Virgin Olive Oil
¼ tsp. pepperoncini
¼ tsp. crack black pepper
¼ tsp. sea salt
1/8 cup grated parmesan cheese
Mix together in bowl and use as a dipping sauce for fresh bread.
White Balsamic Gastrique
1 cup Zack Bruell White Balsamic Vinegar
1 tbs. salt
1 tbs. sugar
½ cup water
2 cloves garlic
2 tbs. fresh rosemary
Bring to boil and let cool with all solid ingredients together. Let sit for several hours. Strain through fine sieve. Spray over roasted or grilled chicken, salmon or pork.
Information courtesy of Zack Bruell