Flavored Balsamic Vinegar Recipes

Caramel Balsamic Glazed Chicken Over Couscous

Ingredients

  • 1/3 cup Caramel Sauce
  •  1 tablespoon Caramel balsamic vinegar
  • 1 tablespoon heavy cream
  •  1 tablespoon chopped fresh thyme
  • 4 skin-on chicken breasts (about 2 pounds), bones discarded
  • Salt and pepper
  • 1 5.7 ounce box couscous

Directions

1. Position a rack in the upper third of the oven and preheat to 425 degrees . In a small bowl, stir together the caramel sauce, vinegar, cream and thyme. On a parchment-paper-lined baking sheet, season the chicken with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden-brown, about 20 minutes. Let rest for 5 minutes; reserve any juices. 2. Meanwhile, prepare the couscous according to package directions and keep warm. Divide among 4 plates; top each with a chicken breast and drizzle with the reserved juices.

Cherry and Basil Salsa

Ingredients

  • 2 cups sweet cherries, pitted and roughly chopped
  •  1 jalapeño, stemmed, seeded and finely chopped
  • 1 shallot, finely chopped
  • 1/4 cup basil leaves, chopped
  •  2 teaspoons Cherry Balsamic Vinegar
  •  1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Directions

Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.

Chile Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes

Ingredients

  • 1⁄4 cup Zi Olive Chile Balsamic Vinegar
  • 2 tablespoons Zi Olive Arbosana EVOO
  • 1 tablespoon sriracha chile sauce (or other hot sauce)
  • 1⁄2 teaspoon kosher salt
  • 1 tablespoon black peppercorns (or a blend), roughly crushed
  • 1 tablespoon sugar 1 1⁄4 pounds sirloin steak, trimmed of fat and cut into thin strips
  • 3 cloves garlic, minced
  • 12-ounce jar roasted red peppers, cut into thin strips
  • Half of a 7-ounce jar julienne-cut sun-dried tomatoes
  • 16 ounces fettuccine pasta
  • 2 tablespoons Zi Olive Sun Dried Tomato, Parmesan and Garlic EVOO
  •  1 cup grated Parmesan cheese, plus extra for shaving.

Directions

In a medium bowl, whisk together the vinegar, olive oil, sriracha, salt, peppercorns, and sugar. Add the steak, mixing to coat well. Set aside to marinate for 15 minutes. In a second medium bowl, combine the garlic, red peppers, and sun-dried tomatoes. Mix well, then set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is nearly finished, in a large sauté pan over medium-high, heat the canola oil. When the oil is hot, remove the steak from the marinade (discard the marinade) and, working in batches if necessary, cook the strips for 1 to 11⁄2 minutes per side. Transfer the steak to a plate and cover it with foil. Return the pan to the heat and add the red pepper and sun‐dried tomato mixture. Toss until heated through. When the pasta is cooked, drain and add it to the pepper mixture. Toss well, then add the grated cheese and toss until melted. Serve topped with steak strips and additional shavings of Parmesan.

Chocolate Raspberry Frosting

Ingredients

  • ½ cup fresh or frozen raspberries plus extra to garnish cupcakes
  • 1 Tablespoon sugar 
  • 1 Tablespoon Zi Olive Chocolate Balsamic Vinegar
  • ½ cup butter
  • 2 Tablespoons cocoa powder
  • 3-4 cups confectioner’s sugar

Directions

Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!

Chocolate Raspberry Cupcakes

Ingredients

  • 1 cup soy milk
  • 1 ½ Tablespoons Zi Olive Chocolate Raspberry Balsamic
  • 1/3 cup Blood Orange olive oil
  •  1 tsp vanilla extract
  • ¾ cup sugar
  • 1 cup all purpose flour
  •  2 Tablespoons almond meal/ground almond
  • 1/3 cup cocoa powder
  • ¾ teaspoons baking soda
  • ½ teaspoons baking powder ¼ salt

Directions

  Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.

Cinnamon Pear Glazed Ham

Ingredients

  • 1 fully cooked smoked ham, about 4 pounds
  •  1/2 cup Blood Orange Olive Oil
  • 1/2 cup Cinnamon Pear Balsamic or White Honey Ginger Balsamic
  • 1 tablespoon prepared mustard
  • 1/2 cup raisins

Directions

Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Zi Olive’s Blood Orange extra EVOO and either Cinnamon Pear Balsamic Vinegar or White Honey Ginger Balsamic Vinegar and mustard. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.

Asparagus Salad with Walberry Balsamic Vinegar

Ingredients

  • 1/3 cup Walberry balsamic vinegar
  • 3 tablespoons Frantoio olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • 1 teaspoon minced garlic
  • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 small red bell pepper, diced
  • 1/3 cup chopped walnuts, toasted

Directions

Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic, season dressing to taste with salt and pepper.Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

Grilled White Lemon Balsamic Glazed Salmon

Ingredients

  • 1 cup freshly squeezed grapefruit juice
  • 2 tablespoons Grapefruit Balsamic Vinegar
  • 2 tablespoons brown sugar
  • 4 (6 ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Combine grapefruit balsamic vinegar and brown sugar in medium saucepan.Boil until reduced by half, approximately 15 minutes. Hold warm. To Make One Portion: Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Drizzle 1 tablespoon glaze on top of salmon. Serve with a potato and vegetables. Serve immediately.

Green Apple Cole Slaw

Ingredients

  • 6 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 cup mayonnaise
  • 1/4 cup Zi Olive’s Green Apple Balsamic Vinegar
  • 1 teaspoon celery seed
  • 1/4 cup sugar Salt and pepper

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Balsamic Glazed Chicken and Bell Pepper Sandwiches

Ingredients

  • 4 T. Zi Olive Arbequina EVOO
  •  ½ t. salt
  • 1 ¼ lb. chicken breast tenders
  • ½ cup Zi Olive Pomegranate Balsamic
  • 2 cups red bell pepper strips
  • 2 cups vertically sliced onion
  • 2 8 oz. loaves Focaccia bread, cut in half horizontally
  •  4 oz. provolone cheese, thinly sliced
  • 1/8 t. black pepper

Directions

Heat 2 T. oil in a skillet over high heat. Sprinkle salt over chicken. Add chicken to pan, cook 1 minute each side. Add ¼ cup vinegar and cook until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan, cover and keep warm. Return pan to heat add remaining 2 t. oil. Add pepper and onion, sauté 7 minutes.

Almond Dusted Strawberry Balsamic Chicken Breasts

Ingredients

  • 4 boneless, skinless chicken breast halves
  •  Salt & pepper
  • 1/3 cup finely chopped unblanched almonds
  • ¼ cup minced shallots or green onions
  • 1/3 cup chicken broth
  • 1/3 cup strawberry preserves
  • 3 T. Zi Olive Strawberry Balsamic
  • 1 T. minced fresh rosemary
  • 10 oz. Fresh spinach, cooked just until tender and kept warm
  • 1 T. Any Zi Olive EVOO

Directions

Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

Wallberry Chicken Stir Fry

Ingredients

  • 2 T.   Zi Olive Blood Orange EVOO
  • 2 chicken breasts, cut into bite sized pieces
  • 1 red bell pepper, thinly sliced
  • 2 cups snow peas
  • 4 T. soy sauce
  •  2 T. tomato juice
  • 2 T. water
  • 2 T. Zi Olive Wallberry balsamic
  • 1 1/2 t. cornstarch
  • 2 large Mandrin Oranges
  • 3 cups bean sprouts

Directions

Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch; then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until warmed through. Serve over rice or noodles.

Mango-Papaya Salsa

Ingredients

  • 1 mango peeled, seeded, diced
  • 1 papaya peeled, seeded, diced
  • 1 large red bell pepper seeded and diced
  • 1 avocado peeled, pitted, and diced
  • ½ sweet onion peeled and diced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon Zi Olive Roasted Garlic Olive Oil
  •  1 tablespoon Zi Olive Traditional Balsamic
  • 1 tablespoon Zi Olive Mango Balsamic
  • Salt and pepper, to taste

Directions

In a medium-sized bowl, mix together the fresh ingredients. Season with salt and pepper (to taste), then cover bowl and chill in refrigerator for at least 30 minutes before serving. Enjoy!

Slow Cooker Beef with Onions

Ingredients

  • 1 T EVOO
  • 1 large yellow onion, quartered and sliced
  • 1 1/2 pounds boneless beef rump roast
  • 4 cloves garlic, thinly sliced
  • 1/4 c Cherry Balsamic Vinegar, or more to taste
  •  3 T tomato paste
  • 1/2 c water
  • salt and pepper, to taste

Directions

Drizzle EVOO into the bottom of a slow cooker, and arrange half the onion slices over the EVOO. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the Balsamic Vinegar, tomato paste, and the water around the roast. Cover the slow cooker, set to High and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.

Grilled Salmon Fillets with Balsamic Glaze

Ingredients

  • 1/2 c Blueberry Balsamic Vinegar
  • 1/2 c dry white wine
  •  2 T fresh lemon juice
  •  2 T packed dark brown sugar
  • 5 each 5 to 6 ounce salmon fillets with skin
  •  Meyer Lemon EVOO

Directions

Combine first 4 ingredients in medium saucepan. Simmer until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. Prepare barbecue. Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

Healthy No Bake Cookies

Ingredients

  • 2 c Quick Oats/Quinoa
  • 1 T Peanut Butter
  • 1 apple, diced (peels on or off to your preference)
  •  1/4 c raw almonds, ground 1
  •  tsp. honey or agave nectar
  • 1/2 c Chocolate Balsamic Vinegar, or to taste
  • Zest from 1 lime

Directions

In a bowl, mix all dry ingredients together. Gradually stir in Balsamic Vinegar, until about the consistency of a moist dough. If it’s too soupy, add more oats and almonds. Roll into balls and garnish with lime zest. Store in an airtight container in the fridge. A great healthy no-bake alternative!  

Peach Caprese Salad

Ingredients

  • 2 Peaches
  • Fresh Mozzarella Cheese
  • White Peach Balsamic Vinegar
  • 2 tablespoons Blood Orange EVOO
  • Cracked Sea Salt and Pepper
  •  Mint or Basil for garnish.

Directions

Cut each peach and slice, slice cheese and begin to alternate layers of peaches and mozzarella, salt and pepper. Drizzle your EVOO and Balsamic Vinegar over and serve immediately.  

Zesty Lemon Balsamic Glazed Salmon

Ingredients

  • 4 salmon fillets
  • ½ tspn ground black pepper
  •  ½ tspn salt
  •  1-2 tspn Jalapeno olive oil
  • 1 tspn minced garlic
  • 1 tbspn dried rosemary
  • 2 tbspn Zesty Lemon Balsamic

Directions

Pre-heat oven to 350. Rinse salmon fillets, pat dry and place in baking pan. Brush tops with olive oil and bergamot lemon balsamic. Sprinkle with pepper, salt, garlic and rosemary. Transfer to oven and cook until thickest part of salmon registers at least 125 degrees and has very little translucency in color. Optional: Drizzle additional bergamot lemon balsamic lightly across salmon, or around plate to dip.

Black Walnut Bleu Cheese Sauce

Ingredients

  • ¼ cup crumbled bleu cheese
  •  2/3 cup heavy cream
  • Black Walnut balsamic vinegar to taste
  Directions Pour bleu cheese and heavy cream into small saucepan. Heat on low-med until bleu cheese has melted into cream and consistency is thick like a sauce. Pour this, along with the black walnut balsamic directly onto your grilled meat, or combine and use them as a dip. This versatile sauce is also fantastic drizzled over fall soups, like pumpkin or butternut squash.

Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

Ingredients

  • 1 ripe cantaloupe
  • 2 Tbs. very thinly sliced fresh mint leaves
  • 1/2 tsp. freshly ground black pepper
  • 2 to 3 tsp. white balsamic vinegar
  • 6 oz. very thinly sliced prosciutto, preferably imported

Directions

With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.) Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.

Steak au Poivre with Chocolate Balsamic Reduction

Ingredients

  • 2 tablespoons coarsely ground peppercorn
  • 4 (3/4-inch-thick) boneless rib-eye steaks
  •  1 tablespoon Chipotle olive oil
  • 2 tablespoons unsalted butter 1/2 cup Chocolate Balsamic Vinegar

 

Directions

Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare. Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

Garlic Cilantro Pulled Pork

 Ingredients

  • 5-7 lb pork butt or shoulder
  • Salt and pepper
  • Garlic powder
  • Garlic Cilantro Balsamic Vinegar

Directions

Massage pork with salt, pepper and garlic powder. Cook in crock pot on high for 5-6 hours. Pull meat apart with 2 forks. Serve on bun and drizzle with the Garlic Cilantro Balsamic Vinegar.

Strawberry Balsamic Chicken

Ingredients

  • 1 ½ lb thin sliced chicken breast
  •  Strawberry Balsamic Vinegar
  • Lettuce-spinach, or mixed greens or romaine
  • Strawberries, sliced Cucumber,
  • Sliced Tomato,
  • Cubed Gorgonzola cheese

Directions

Grill the chicken and as it is on the grill brush on the Strawberry Balsamic Vinegar. As the chicken is grilling put together the salad. Once the chicken is done, cut it into bite size pieces and top the salad with it.  

Cream Cheese Dip

Ingredients

  • 1 12 oz container of whipped cream cheese
  • 4-5 tablespoons fruit flavored vinegar (Strawberry, Raspberry, Blueberry, Pear, Walberry, etc.)
  • Sweeten to taste with sugar, honey or your favorite sweetener.

Directions

Let the cream cheese warm at room temperature until soft. Stir in the vinegar until smooth and sweeten to taste.

Raspberry Pork Chops

Ingredients

  • 4 lean pork chops
  • 2 Tbsp. flour, if desired
  • 1-1/2 Tbsp. EVOO
  • 5 Tbsp. RASPBERRY or ANY FRUIT FLAVORED VINEGAR (FIG BALSAMIC IS HEAVENLY!)
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)

Directions

Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once. Variation: For RASPBERRY CHICKEN, use 4 split, boneless chicken breasts instead of pork chops. Try the FIG BALSAMIC, it is wonderful!    

Raspberry Seafood Sauté

A simple, elegant dish. Serve with buttered noodles or rice. Serves 4

Ingredients

  • 1/4 cup minced onion
  • 2 Tbsp. EVOO
  • 3 Tbsp. Raspberry Vinegar
  • 1/4 cup vegetable stock
  • 8 oz. fresh tiny shrimp, cooked
  •  8 oz. fresh scallops
  • 1/4 cup sour cream
  • 1 Tbsp. diced tomato
  • fresh raspberries as garnish

Directions

In a large skillet or wok, sauté onion in butter until transparent, about 3 to 4 minutes. Add vinegar, stock, shrimp and scallops and cook about 5 minutes, stirring often. Scallops should be opaque. Stir in sour cream over low heat; add tomato at the last minute. Serve at once. Garnish with fresh raspberries, if possible.

Pizza with Figs, Balsamic, And Arugula

Ingredients

  • Cornmeal (for sprinkling)
  • 1 each 1-pound package purchased pizza dough
  •  2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
  • 6 small fresh figs cut into ¼- to 1/3-inch-thick slices
  • 2 T Fig Balsamic Vinegar,
  • Divided 8 thin slices prosciutto (from two 3-ounce packages)
  • 1 T EVOO
  • 8 c arugula

Directions

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside. Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Roast Pork with Apple Chutney

Ingredients

  • 1 c Cinnamon Pear Balsamic, divided
  • 1/4 c honey
  • 1/4 c EVOO
  • 2 garlic cloves, minced
  • 2 tsp. chopped fresh thyme
  • Dried sage, to taste
  • 2 pounds boneless pork loin salt, to taste
  • Whole black pepper, to taste
  • 2 c chicken broth
  • 1 medium onion, diced
  • 2 Granny Smith apples peeled, cored and chopped
  • 1 red bell pepper
  • 1/8 tsp. cayenne pepper
  • 1/2 c raisins
  • 1 T brown sugar
  • 1 tsp. freshly grated ginger root, or 1/4 tsp. ground

Directions

In a small bowl, whisk ½ cup of the vinegar, honey, 2 tablespoons of the EVOO, garlic, and thyme together. Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the Balsamic Vinegar mixture into the bag, seal the bag and refrigerate for 30 minutes or overnight. Preheat the oven to 350°F. Remove the pork from the marinade, place it in a roasting pan and add the chicken broth to the pan. Roast until a meat thermometer registers 160°F, about an hour. Let the pork roast rest for 10 minutes at room temperature. Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining EVOO over medium heat. Add the onion and cook for 5 minutes. Add the remaining Balsamic Vinegar, apples, diced red pepper, raisins, sugar and ginger root and simmer for 10 minutes, or until the apples are tender. Slice the pork and serve it with apple chutney.

Balsamic Vinegar and Ginger Bok Choy

Ingredients

  • 4 heads Bok Choy
  • 3 T Meyer Lemon EVOO
  • 1/4 c water
  • 2 T capers
  • 1 1/2 tsp. minced garlic
  • 1 1/2 tsp. minced ginger root
  • 2 T White Honey Ginger Balsamic Vinegar
  • 1 dash fresh lemon juice, or to taste

Directions

Separate the leaves from the stems of the Bok Choy. Cut the stems into bite-sized chunks and shred the leaves. Heat the EVOO in large skillet over medium heat. Cook the bok choy stems in the EVOO until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the Balsamic Vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

CHEF NANCY RUSSMAN’S

FRUIT SALSA

INGREDIENTS:

  • 1 – Mango, small diced
  •  8 oz – Strawberries, small diced
  • 1 – Cucumber, peeled, seeded, small diced
  • 3 – Green Onions, diced
  • 1 Tablespoon – Fresh Mint, chopped
  • 1 Tablespoon – Zi Olive Chocolate Balsamic Vinegar
  • 1 – Jalapeno, small diced (optional)    

METHOD:

  Mix all ingredients together in a bowl and serve or refrigerate until ready to serve.