balsamic vinegar
Low in calories and fat, balsamic vinegar contains minimal protein and is primarily composed of carbohydrates and acetic acid. It provides negligible vitamins or minerals but may contain trace amounts of potassium and iron from the grapes and barrel wood.
About
Balsamic vinegar is a dark, syrupy vinegar produced in Modena and Reggio Emilia in the Emilia-Romagna region of Italy, made from the juice of Trebbiano grape must. The production process involves aging the vinegar in wooden barrels for a minimum of 12 years, during which it develops a complex flavor profile and dark mahogany color. Traditional balsamic vinegar (Aceto Balsamico Tradizionale) is a protected designation, with strict regulations governing production methods, barrel types, and aging duration. The vinegar exhibits a concentrated sweetness balanced by acidity, with subtle notes of wood, caramel, and fruit derived from the extended aging process and evaporation within the barrel.
Commercial balsamic vinegars, often produced more rapidly and aged for shorter periods, differ significantly from their traditional counterparts in flavor depth and complexity. These younger versions typically contain added caramel coloring and thickening agents to approximate the characteristics of aged vinegars, making them more accessible and affordable for general culinary use.
Culinary Uses
Balsamic vinegar serves as both a flavoring agent and finishing condiment across Italian and contemporary cuisines. It is classically used in salad dressings, particularly for simple greens dressed with excellent olive oil, and appears in marinades for meats and vegetables. The vinegar's sweet-tart character makes it suitable for glazing roasted vegetables, enriching sauces for pasta and risotto, and creating reductions for drizzling over cheese, fresh fruit, or grilled proteins. In modern gastronomy, balsamic syrup or reduction is employed as an artistic garnish.
Traditional balsamic vinegar, with its refined complexity, is typically reserved for finishing dishes rather than cooking, as heat diminishes its nuanced flavors. Commercial balsamic vinegar withstands heating and is more frequently incorporated into cooked preparations. The vinegar pairs effectively with strawberries, tomatoes, mushrooms, and aged cheeses, and complements both light fish and robust red meats.
Recipes Using balsamic vinegar (114)
Artichoke Dip or Sandwich Filling
This is great as a dip, or in a pita sandwich. I hope you like it, and i promise not to post too often until i actually learn to measure and write :-).
Arugula Salad with Tofu Croutons
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Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette
Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette from the Recidemia collection
Avocado Caviar
Makes about 5 cups
Baby Broccoli with Orange Sauce
Makes 4 Servings.
Baby Spinach Salad with Tomato and Mozzarella
Baby Spinach Salad with Tomato and Mozzarella from the Recidemia collection
Bacon Thyme Dressing
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
Baked Ratatouille
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984.
Balsamic Chicken and Brown Rice Salad
Balsamic Chicken and Brown Rice Salad from the Recidemia collection
Balsamic Pepper Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kim Estate in Roanoke, Texas in 1982.
Balsamic Vinaigrette
Makes about ¾ cup or 12 servings (1 tbsp each).
Balsamic Vinaigrette Dressing
Balsamic Vinaigrette Dressing from the Recidemia collection
Barbequed Portobello Mushrooms
Barbequed Portobello Mushrooms from the Recidemia collection
BBQ Sauce
BBQ Sauce is a miriad of flavours, delightful edition to Barbecue season.
Bean and Mango Chicken Salad
Bean and Mango Chicken Salad from the Recidemia collection
Beef & Vegetable Kabobs
Beef & Vegetable Kabobs from the Recidemia collection
Black-eyed Pea Croquettes
Black-eyed Pea Croquettes from the Recidemia collection
Bruschetta I
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: Paula Lydz
BSTA Salad
Bacon, spinach, tomato and avocado Salad with Bacon-Balsamic Vinaigrette Dressing
C3PO Roasted Garlic Dressing
Always check the ingredients to make sure the product is vegan.
Cajun Dressing
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * This recipe yields
California Avocado Toast
Toast with delicious avocado mush on it!
Caramelized Figs
Part of Hopper's entry in Iron Chef SA 028:Balsamic Battle image:balsfigs1.jpg
Caramelized Onion Quiche
For 6 – 8 servings.
Caramelized Sweet and Sour Onion Marmalade
Caramelized Sweet and Sour Onion Marmalade
Chapati Wrap
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Chargrilled Lamb Rumps with Spiced Tomato Jus
4 servings Chargrilled Lamb Rumps with Spiced Tomato Jus
Cherry BBQ Sauce
Cherry contest entry submitted by: Kathleen M. Hooker. Great over grilled ribs or chicken.
Chicago Sirloin with Cabernet Balsamic Reduction
This is a classically inspired steak recipe, with influences from both American and European cuisine.
Chunky Marinara Sauce
Chunky Marinara Sauce from the Recidemia collection
Classic Pot Roast
This pot roast recipe is even better than your mom made.
Creamy Garden Basil Dressing
Always check the ingredients to make sure the product is vegan.
Crushed Strawberries with Vanilla and Chocolate Tofu Syrups
Part of Peruvian Sky's entry in Iron Chef SA 028:Balsamic Battle Crushed Strawberries with
Do You Dare Salsa
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
Fred Steak
Fred Steak is a marinated beef steak sold by Schaub's Meat, Fish and Poultry Market in the Stanford Shopping Center in Palo Alto, California, United States. Its primary characteristic is its very black color - it looks burnt, even when raw.
French Lentil Salad
French Lentil Salad from the Recidemia collection
Fresh Mozzarella Bruschetta
Small, open-faced sandwiches, Bruschette make perfect appetizers. They are delicious and quick and easy to make.
Fried Calamari with Remoulade Sauce drizzled with Balsamic Syrup
The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!
Garden Vegetable and Pasta Salad
From: 1,001 Delicious Recipes for People with Diabetes Yield: 6 servings and about ⅓ cup of vinaigrette
Garlic Lover's Lentil Soup
Serves 6 – 8
Glazed Balsamic Chicken
Glazed Balsamic Chicken Cook Time: 25 minutes Total Time: 25 minutes Serves 4
Grape Tomato Salad
grape tomato Salad
Green Bean Potato Salad
An alternative to the traditional potato salad, this tasty dish can be prepared in 20 minutes. Save time by using frozen green beans.
Grilled Asparagus with Shaved Parmesan and Balsamic Reduction
by Mongol This is the side dish in my entry for ICSA 20. Black Bean and Mushroom Risotto Beef Wellington with Shallot Relish Chocolate Mousse My side dish is pretty simple and straight forward.
Herbed Tomato Soup
American cuisine Vegetarian Cuisine Soups
Herbed Vegetable Kebobs
Makes 4 servings.
Istanbul Zucchini Sandwich
Istanbul Zucchini Sandwich from the Recidemia collection
It's Not Dead Yet Hot Salsa
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Yield: 24 Servings
LAVENDER AND HONEY SALAD DRESSING
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Mango Atchar
Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi.