Balsamic Vinegar Recipe Suggestions  

We're always being asked for some recipe ideas for the great products that we offer.  Balsamic Vinegar recipes are always among the most common requests.  Here are just a few of our favorite suggestions.  We hope that you enjoy making them and eating them!

Pears With Parmesan and Balsamic Vinegar

Allow a plump, ripe pear per person. Shortly before serving, halve the pear, scoop out core and stem, and cut each half into quarters. Set the quarters on a serving plate and drizzle with about a teaspoon of good balsamic vinegar.  Top with a sprinkling of freshly ground black pepper and 3 to 4 curls of thinly shaved Parmesan cheese, cut from a block that is not too dry.

Balsamic Vinaigrette Dressing

Classic proportions for vinaigrette dressing are one part vinegar to three parts oil, with seasoning of salt, pepper and Dijon-style mustard (a teaspoonful of mustard for every half cup of dressing is typical).  However the flavor of balsamic vinegar is intense, and with olive oil or a light vegetable oil, we recommend proportions of one part vinegar to three or four of oil.  With the fragrance of nut oils (such as walnut and hazelnut), the balance changes back again, possibly to one of balsamic to about two or three of oil.  Other flavorings for a balsamic vinaigrette might include herbs (chives and sage are particularly good), finely chopped fresh ginger root or shallot, but we find garlic somewhat incompatible with the vinegar’s sweetness.  It is all a question of adjusting the finished dressing to your taste, bearing in mind what it will accompany.

Strawberry and Cucumber Salsa (Makes 2 cups)

Peel half an English (hothouse) cucumber, halve it crosswise (scooping out any seeds you may find).  Cut each half lengthwise into strips, then cut the strips crosswise into small dice.  Place in a colander over the sink or a rimmed plate or bowl, toss with ½ teaspoon salt and set aside for 10 to 15 minutes to draw out the juices.  Hull 1 pint strawberries, rinsing them only if they are sandy.  Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions.  Stir in 1 tablespoon balsamic vinegar and 2 tablespoons chopped mint or parsley.  Season to taste with sugar, salt and pepper.  Serve at room temperature.

Casanova’s Chocolate Sauce With Balsamic Vinegar

Try this amazing sauce with poached pears or as a fondue for dipping strawberries, bananas or biscotti.  Boil ¼ cup balsamic vinegar until reduced by about half and very syrupy, about 5 minutes.  Remove from the heat and let cool slightly. Stir in ½ pound finely chopped dessert (semisweet) chocolate and 1 cup heavy (whipping) cream, place over low heat and heat gently, stirring frequently, until chocolate melts.  Then increase the heat to medium-high and bring to a boil.  The sauce should coat the back of a spoon; if necessary, reduce the heat to medium-low and simmer for 1 to 2 minutes.  Remove from the heat and stir in 2 tablespoons butter, cut into pieces.  Serve the sauce warm or at room temperature.  The sauce will thicken as it cools and may need thinning with cream.  Makes 1½ cups sauce and serves 4 to 6.

Chicken Liver Seasoned With Balsamic Vinegar and Apple Tartine (4 servings)

For this rustic French tartine, a slice of toasted country bread is topped with chicken liver and apple pâté, forming a hearty appetizer or lively snack.  The pâté keeps well for a couple of days; you'll find the flavor mellows over time.  You will need 1/2 cup (about 4 ounces) chicken livers 4 tablespoons butter Salt and freshly ground black pepper to taste 1 medium tart apple, peeled, cored and thinly sliced 2 shallots, thinly sliced, 1 tablespoon balsamic vinegar, plus additional (to taste), 4 thick slices country bread 1 bunch red radishes, ends trimmed, thinly sliced.

Rinse and drain the livers and pat dry with paper towels. Cut each liver into 2 to 3 pieces, trimming and discarding the membranes and any greenish patches. Set aside.

In a frying pan over medium-high heat, melt 2 tablespoons of the butter.  Add the livers, sprinkle with salt and pepper to taste and fry just until they start to brown on 1 side, about 1 minute.  Turn the livers, reduce the heat to medium and cook until the other side is browned but the center is still pink, 2 to 3 minutes.  Transfer the livers to a food processor or blender; set aside.

Return the pan to medium heat, add the apple and shallots and saute, stirring occasionally, until the apples are tender and browned, 3 to 5 minutes.  Transfer the apple mixture to the processor and add the vinegar.  Cut the remaining 2 tablespoons butter into pieces, add to the mixture and puree until smooth.  Season with salt, pepper and vinegar to taste. Transfer the pâté to a bowl, cover tightly and refrigerate for at least 2 hours and up to 2 days.

To serve, toast the bread then spread the pâté on the warm bread and top with radishes.

Balsamic Tuna Tartare (4 to 6 servings)

The very best tuna (sushi-grade if you can find it) is crucial for good tartare. It is also important to season the tuna as lightly as possible so the delicate taste of ultra-fresh raw fish comes clearly through.  It's important to note that tartare is best served within 30 minutes because the acid in the lime juice and vinegar start to "cook" the fish.  Make it as close to serving as you can as it takes very little time.  For serving, you may like to add sliced avocado to the plate, with daikon or cucumber for contrast of texture.

You will need 3 shallots, finely chopped 2 tablespoons capers, drained, rinsed and finely chopped 1/2 fresh jalapeno pepper, seeded and finely chopped 1 tablespoon finely chopped chives 1 tablespoon finely chopped parsley 1 pound piece fresh sushi-grade tuna 2 tablespoons olive oil, plus additional as needed 2 tablespoons balsamic vinegar, plus additional as needed 1 tablespoon freshly squeezed lime juice, plus additional as needed Salt and freshly ground black pepper to taste 1 lime, sliced, for garnish Parsley sprigs for garnish.

In a large bowl, combine the shallots, capers, jalapeno, chives and parsley; set aside.

Trim and discard any skin, bone and/or membrane from the tuna.  Cut the tuna into 1/4-inch-thick slices, then cut it into 1/4-inch-wide strips and finally cut into 1/4-inch dice.  Add the tuna to the shallot mixture and stir gently to combine.  Add the oil and stir gently to combine.  Repeat with the vinegar, then with the lime juice.  Season with salt, pepper and additional oil, vinegar and lime juice to taste and toss gently to combine. Divide the tartare evenly among 4 individual plates and garnish with lime and parsley.  Cover and refrigerate for 10 to 15 minutes prior to serving.

Calves' Liver with Balsamic Vinegar of Modena

You will need:

50g butter
3 tablespoons olive oil
2 large onions, sliced
Few fresh sage leaves, torn into pieces
12 thin slices calves' liver
3 tablespoons of Balsamic Vinegar of Modena
Salt and pepper

Heat the butter and oil in a frying pan and cook the onions gently until soft but not browned.  Stir in the sage and cook for a few minutes more.  Add the liver to the pan and fry for 2 minutes each side. Season to taste, then place the contents of the pan to a warmed serving dish and keep warm. Add the vinegar to the pan, stirring well to scrape up the sediment and boil briskly for about 2 minutes.  Pour the vinegar mixture over the liver and onions and serve immediately.

Breast of Duck with Plums and Balsamic Vinegar of Modena

You will need:

4 duck breasts
1-2 tablespoons of Balsamic Vinegar of Modena
1 tablespoon honey
6-8 good-sized plums, halved and stoned
2.5 ml all spice berries, crushed
Sea salt and freshly ground black pepper

Heat a large flameproof casserole and gently cook the duck breasts, skin side down, until the fat melts and the skin crisps and turns golden. Add the vinegar, honey, plums, allspice and seasoning.  Cover and cook gently for 15-20 minutes.  Remove the duck breasts and cut into 5 mm slices.  Arrange them on warmed individual plates or down the centre of a large serving dish.  Drain off the excess fat from the casserole, bring the remaining juices to the boil and reduce down to a syrupy consistency.  Spoon the sauce around the duck.  Serve with a salad of green leaves and herbs dressed with walnut oil.

Fresh Figs with Golden Sugar & Balsamic Vinegar of Modena

You will need:

6 ripe soft figs
5-6 tablespoons Golden Caster sugar
3 tablespoons Balsamic Vinegar of Modena

Dip the figs into cold water and roll in the sugar, until well coated.  Place in an ovenproof dish that will hold the figs snugly, stalk end up.  Sprinkle over the gourmet Balsamic vinegar.  Bake for 15-20 minutes at 220C/425F, by which time the sugar and vinegar will have combined to form a rich brown liquid. Leave to cool, then chill.  Serve with whipped cream or Greek yoghurt.

Phyllis and Greg Sprout began their company, epicureanfoods.com, in July 1993.  They specialize in supplying hard-to-find gourmet foods, fine wines, gift baskets and other non-food gourmet items to discriminating customers across North America.  Their combined 50+ years in the fine food and fine wine businesses uniquely enable them to assess the wide variety of gourmet & specialty foods, fine wines and non-food gourmet items available on the market today.  They offer only those items that they deem to be superior to comparable competitive products and that represent superb value to the consumer.   They also have a thriving wholesale division of their company which services gourmet shops, gift shops and gift basket companies across North America.  They can be reached at phyllisandgreg@epicureanfoods.com.