These little balsamic "caviar” pearls are a viral sensation for good reason: they are fun and easy to make, and they burst with flavor in your mouth.
Win win!
They’re made with agar agar powder, which is a vegetarian gelatin made from seaweed. Clean and easy. Here’s the agar agar powder I use.
Here are three balsamic vinegars I love:
* Blazing Bella Traditional Aged Balsamic Vinegar
* Primal Kitchen Organic Balsamic Vinegar
* Madhava Balsamic Vinegar
The rule of thumb with balsamic vinegar is that it should be made from grape must and nothing else…no added sugar or preservatives. Check the ingredient label of whatever balsamic vinegar you choose.
If you need pipettes, here what I use. You can also use droppers or a squeeze bottle.
The video tutorial is above, the recipe is below.
EAT HAPPY KITCHEN PASTA SAUCE IS FINALLY ON SALE AT THESE FINE KROGER STORES:
* King Soopers
* Ralph’s
* QFC
* Smith’s
* Fry’s
* Fred Meyers
We are paying for a serious deep-dive on our shelf pricing to help get our sauces into the shopping cart of folks who might not have heard of us before.
Everyone told me that when we got into the grocery business, we would need a metric ton of cash to goose sales. I didn’t want to believe them.
They said that people won’t buy more premium products…that all they care about is shopping based on price.
I fought that notion, ardently claiming that people are starting to choose to spend money on good food over cheap food.
But now as I’m witnessing our competitors pay gobs of cash to get people to buy their sauces, leave fake or sponsored reviews, and game the system, it feels like an acute David and Goliath situation.
Suffice it to say, we have a limited time to prove that there is REAL demand from REAL people for clean formulas, no sugar added food that actually tastes good and nourishes people.
That’s my mission with Eat Happy Kitchen, and I’m doing everything I can to spread our message ethically, honorably, and most of all, organically through your word-of-mouth support.
Please go pick up some sauces and support these retailers so we can prove that it’s possible to make a difference and have yummy food on conventional grocery store shelves!
Go here to see if there’s a store near you carrying our sauces, spices, or cheese bites.
THANK YOU, HAPPIES!!!
OK, let’s make some Balsamic “Caviar” Pearls.
Here’s the downloadable printable version of this recipe:
BALSAMIC CAVIAR PEARLS
(Yields 1/3-1/2 cup pearls)
* 1/2 cup olive oil
* 1/2 cup balsamic vinegar (make sure there’s no sugar added and that it’s not a glaze)
* 1/2 teaspoon agar agar powder
Place the olive oil in a tall, narrow glass. Cover with plastic wrap and place in the freezer about 30 minutes. After 15 minutes of the olive oil in the freezer, bring the balsamic vinegar to boil in a small saucepan on medium high heat. Whisk in the agar agar powder, remove from the heat and pour into a Pyrex or heat-safe ceramic bowl. Put into the fridge for the remaining time the oil is in the freezer, about 5-10 minutes.
Remove the glass with the olive oil from the freezer and the bowl with the balsamic from the fridge. Using a pipette, dropper, or squeeze bottle, drip the balsamic mixture into the oil drop by drop. Little balsamic caviar pearls will form in the olive oil and fall to the bottom of the glass. Repeat until you’ve used up the balsamic in the bowl. Strain the pearls through a strainer, reserving the olive oil to reuse at a later time. Serve the pearls on a Caprese, salads, or as a garnish to any veggie or meat dish. Store covered in the fridge up to 4-5 days.
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