Traditional Balsamic Vinegar Recipes


Ricotta-Mascarpone Mousse with Balsamic Strawberries

Ingredients

1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar

Directions

1 In a medium bowl, beat the cream until soft peaks form.
2 In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3 Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
4 Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don’t let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
5 When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.



Skinless Chicken Breast with Balsamic Salsa

Ingredients

4 boneless skinless chicken breasts salsa chicken
2 cups of your favorite salsa (mild, medium or hot)
3 Tbsp brown sugar
2 Tbsp Traditional Balsamic Vinegar (may be substituted with any flavor)
1 Tbsp Dijon Mustard

Directions

Pre-heat oven to 400 degrees.
Place chicken breasts in a 2 quart baking pan sprayed with cooking spray or olive oil.
Combine salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake for 30 minutes.



Pork Chops in Balsamic Cherry Sauce

Ingredients

2 5-ounce boneless pork chops
1/3 c Balsamic Vinegar
1 T EVOO
1 large shallot, thinly sliced
1/3 c chicken broth
1/4 c dried Bing (sweet) or tart cherries (about 1 1/2 ounces)


Directions

Place pork and Balsamic Vinegar in pie dish; turn to coat. Let stand 10 minutes. Heat EVOO in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side.
Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.



Roasted Brussels Sprouts

Ingredients

1½ pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
3 tablespoons extra virgin olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions

Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.



Apricot Chicken with Balsamic Vinegar

Ingredients

2 T EVOO
2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper, to taste
1 large onion, chopped (optional)
1/4 c Traditional or Traditional White Balsamic Vinegar, to taste
20 dried apricots
1 c chicken stock
1 c apricot preserves
1 T chopped fresh thyme
3 T chopped fresh flat-leaf parsley (optional)

Directions

Heat the EVOO in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the Balsamic Vinegar, bring it to a simmer, and allow it to reduce.
Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.



Honey Dijon Balsamic Vinaigrette

Ingredients

1/3 c Traditional/Traditional White Balsamic Vinegar
1/2 c EVOO
2 T Dijon mustard
1 T honey
salt and pepper, to taste

Directions

Whisk Balsamic Vinegar, EVOO, mustard, honey, salt, and pepper in a bowl.



Bell Pepper Saute

Ingredients

3 T EVOO
2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
salt
2 T Traditional/Traditional White Balsamic Vinegar
2 T chopped fresh basil or 1 tsp. dried basil
1 T chopped fresh parsley
1 garlic clove, minced

Directions

Cut peppers in ¼” strips. Heat EVOO in large skillet over high heat until very hot. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened. Increase heat and add Balsamic Vinegar. Stir and toss peppers until Balsamic Vinegar is evaporated. Remove from heat. Stir in basil, parsley, and garlic.



Mixed Cabbage Cole Slaw

Ingredients

6 c sliced napa cabbage
2 c thinly sliced red cabbage
1 c thinly sliced red onion
2 green onions, for garnish
1 carrot, cut in julienne sticks
1/2 red pepper, thinly sliced
1/2 c Balsamic Vinegar
1/3 c sugar
3 T EVOO
1 1/2 tsp. celery seed
1 tsp. salt

Directions

Place napa cabbage, red cabbage, onion, carrot and red pepper in a bowl. In a saucepan, bring Balsamic Vinegar, sugar, oil, celery seeds and salt to a boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours.