Recipes using Balsamic Vinegar?

Question

So I hear balsamic vinegar is really good to use in certain recipes, I just don't know what kind of recipes. Any help would be great since I bought a bottle:) Thanks in advance for the help!

Answer 1

Here is a SUPER EASY recipe using common ingredients. This is from my personal recipe collection, not from the internet. I've tried it and it's great! It's also easy to double or triple the recipe, depending on your family size.

Pork Chops with Balsamic Vinegar

2 boneless center pork loin chops, 1 1/2" think
1 1/2 teaspoons lemon pepper
1 teaspoon vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons chicken broth
2 teaspoons butter

Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops. Brown on first side 8 minutes; turn and cook 7 minutes more or until done. Remove from pan and keep warm. Add vinegar and broth to skillet; cook, stirring, until syrupy (about 1 to 2 minutes). Stir in butter until blended. Spoon sauce over chops.

Prep Time: 20 minutes
Makes 2 servings

Enjoy!

Answer 2

Since you have a lot of it, nothing else to do with it, and, I think, are curious as to what it'll do to various foods, reduce it and make a 'balsamic glaze.' A condiment-y sort of thing you can use on everything from fruit to fish.

From the web:

"Balsamic glaze: A rich, flavoursome syrupy glaze made from balsamic vinegar produced in Modena in Italy. Balsamic vinegar is a very dark brown colour and has a deep, rich flavour with hints of herbs and port, the glaze is a reduced, thicker, sweeter version.
Uses: Balsamic glaze can be added to a variety of savoury and sweet dishes. It can be added to salads, grilled meats or meaty fish such as tuna or swordfish. Include balsamic glaze in pasta dishes, grilled vegetables and risotto. Balsamic glaze can also be drizzled over ice cream or strawberries to bring out their flavour."

'recipe' of sorts (don't worry too much about the quantity you start with, or the heat diffuser -- just keep it at a very slow simmer and it should be fine) -

Balsamic Glaze

2 cups Balsamic vinegar

Use a heat diffuser when reducing balsamic vinegar. If you boil it too hard the acid will remain and make the glaze too sharp.

Heat the vinegar in a heavy medium saucepan over medium heat until you see steam rising from the vinegar. Decrease the heat and reduce the vinegar for two to three hours until it is thickened and is like a syrupy glaze (like maple syrup). You should have about ½ cup of the glaze. Store glaze in a plastic squeeze bottle and bring to room temperature when needed.

Answer 3

BALSAMIC BLUEBERRIES AND PEACHES

3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)


Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.

Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

Makes 4 servings.

Gourmet
Last Touch
July 2006
Lillian Chou

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 4

I like making a balsamic dressing for salads. The recipe is on epicurious.com. I don't have it memorized yet.

The other one is mixing it with some good olive oil and just dipping crusty bread in. Yum. So good while sitting in front of the teevee.

Answer 5

Use in substitute for Ketchup. Like on French Fries, Salad dressing, I have been eating carrots drenched in this stuff.

Use on deep battered fried Cod, clams. Like from Skippers. Don't use the table dressing their, bring home the food as take=out.

I think more germs are found on those on restaraunt/cafe ketchups and items on the table. For all to use.

Make a submarine sandwich, lightly drench it on! Tomatoe, Tuna, Cheese, Cucumbers.

Answer 6

I've used it for a catering before--not a recipe but, it's good with pork. I lightly basted butterflied chops and let them marinate for about 3 hours and then baked them. Served them with parsly buttered baby reds and Calif. blend veg.

Answer 7

You can mix it with some brown sugar to make a syrup that tastes great over strawberries. Or, you can just mix it with olive oil to make a great tasting salad dressing.

Answer 8

lamb shanks onion, balsamic vinegar in oven, served roast potatoes and seasonal veg ..yum yum

Answer 9

French Dressing! - Also a lot of Romanian dishes use vinigar in them.

Answer 10

Hope this helps.

http://www.ottavia.com/vinegar_recipes.html