Using real 100% pure maple syrup produced at a small family farm in Vermont, this Vermont Maple Balsamic Vinegar is outrageously good! Think pancakes, waffles, glazing bacon, pork chops, ice cream dressings, marinades, chocolate, cake, fruit, and on and on! Pairs well with Organic Natural Butter EVOO, Toasted Almond Oil, Blood Orange Oil, or any of our unflavored extra virgin olive oils.
Vermont Maple Balsamic
Sweet Maple Pasta with Walnuts
1 lb. angle hair pasta
¼ cup sugar
OWOC Vermont Maple Balsamic, to taste
Walnuts, to taste
Raisins, to taste
Sour Cream, to taste
OWOC Espresso Balsamic Vinegar, to taste
Boil pasta in salted water adding ¼ cup sugar. Boil until done. Heat large pan and add balsamic. Add walnuts and raisins to pasta and toss. Plate pasta. Add a dollop of sour cream infused with Espresso balsamic and serve warm.