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Hello enfusers,
Where did the time go ... here we are feeling a chill in the crisp air and already dreaming of stuffed turkey and sugarplums (whatever they are).
We have new seasonal flavored balsamic vinegars this year and plenty of holiday gifts to solve all of your gifting needs.
You can shop online, or if you are local, drop by our shop and let us help you fill your gift list.
Edibles are the best gifts; they are always appreciated.
Happy enfusing!
From: The enfuso family and Anne & Jon Yee
Online Discount Coupon Code

JOY

for 25% off
all seasonal balsamics
and
all holiday gifts
We have lots of choices to satisfy your gifting needs!
Flavor up your holiday recipes with enfuso seasonal balsamics!
Orange Pomegranate Chicken

Featuring our Orange Pomegranate Seasonal Balsamic ... Fall colors make this beautiful to look at and tasty to eat.

Place boneless chicken breasts between two layers of plastic wrap and pound until thin. If the chicken breaks into small pieces, that is okay!
Dust chicken pieces with flour seasoned with salt and pepper.
Cook chicken pieces at medium heat in olive oil using a heaving pan until crispy and well done. Set pieces aside in a warm oven if you cook in batches and add olive oil while cooking as needed.
Deglaze hot pan with 1/2 cup water. Add 1/2 cup orange pomegranate balsamic, pomegranate seeds and orange pieces (no rind) and cook until liquid starts to thicken. Add a few thin orange slices with peel. Season with salt and pepper to taste. Pour sauce over chicken and serve sprinkled with parsley.

 
Twice Baked Squash
 
Featuring our Honey Ginger Seasonal Balsamic ... The second time is the charm!

Cut 2 squashes in 1/2 (acorn or delicata are preferred). Bake cut side down in 1 inch of water covered with foil at 375 degrees until just fork tender (45 mins to 1 hour).
While squash is cooking: 1. chop 1 cup spinach, 2. slowly cook a medium diced sweet onion and a large peeled and diced honey crisp apples in olive oil until they soft and gooey, and 3. cook a cup of brown rice in light chicken both.
Scoop out squash from skin. Mix in spinach, onion/apple mixture, brown rice, 1/3-1/2 cup each of chopped pecans or walnuts, honey ginger balsamic vinegar and shredded cave aged cheddar cheese.
Return mixture to squash shells, and put back in the oven for 20 minutes. For the last two minutes, turn up the heat to get a slight roast on the top and then melt a few shreds of cheese on top.
Here's to kicking off the holiday season with gratitude, joy, and plenty of good eating!
Copyright © 2018 Enfuso, All rights reserved.


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