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SO MUCH BALSAMIC VINEGAR--what to do with it??

Don't know why I have so many bottles of balsamic vinegar in my pantry--but I do, and I'm not sure what to do with it other than using it for salad dressings. Any suggestions are welcomed!!

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  1. Reduce some of it to a thick syrup consistency. I like that drizzled over stuff... like on a fried green tomato, on a lettuce wedge with bleu cheese, some like it on strawberries, ice cream.... try it out. When it is syrupy like that, it's really yummy!

    3 Replies
    1. re: wyogal

      I agree....I find I use the balsamic glaze on all sorts of things. A little bit adds so much flavor!

      1. re: wyogal

        my suggestion as well. good way to use a lot of it deliciously and quickly. it may keep indefinitely, but sometimes ya just need to make the room in the pantry!

        1. re: wyogal

          I fourth this suggestion. Just make sure to do it on a day when you can throw a window open or run your vents on high while reducing it. The acid smell is pretty powerful!

        2. For standard balsamic vinegar (the stuff costing less than 10 bucks a bottle), the following are some of the ways I use it.

          I use a little balsamic mixed with an equal amount of olive oil to toss with cooked green beans or cooked/roasted beets. I also use balsamic ( along with olive oil or butter, some pepper, some sugar, sometimes some crumbled bacon) when roasting or braising brussel sprouts. I'll often add some balsamic near the end of roasting vegetables (yams, carrots, parsnips, beets, etc). I've also used balsamic in my sweet & sour red cabbage, and in sweet & sour cabbage rolls.

          I add it to borscht and cabbage soups, and cut back a little on the sugar (since balsamic contains some sugar). I sometimes add it to my marinade for my roasted chicken parts (usually balsamic, herbes de provence, olive oil, sometimes a little dijon), and to marinate pork chops and lamb.

          I would drizzle the more expensive balsamics on fruit, veggies, cheese. Or add a few drops to improve tomato soup, lentil soup, and other veggie soups. Crumbled chevre drizzled with balsamic, good olive oil, cracked pepper, chopped olives served with flatbreads was a surprisingly the most popular appetizer at a friend's party last summer.

          1. Use it in braised pork. Heavenly.

            1. The first thing I'd do is triage. What do the labels say? I'd separate the top grade from the decent middle from the artificial supermarket junk, which I would toss. You've had some good suggestions. Use the better stuff uncooked to flavor foods after cooking and the middle stuff for cooking and marinating. For salads, use red wine vinegar.

              2 Replies
              1. re: mbfant

                It all keeps indefinitely, so there's no reason to toss it. Just put some of it out of the way until you've used up a bottle or two.

                I add it to braises and soups, for a sweet/sour fillip. The cheap stuff is fine for this purpose, since cooking removes any harshness. Use it for smothered greens and other slow-cooked or roasted winter vegetables.

                1. re: greygarious

                  My reason for tossing the junk (if OP actually has any) was that junk is junk, not that it would go bad. The serious stuff gets better and better. I have tasted 80-year-old balsamico tradizionale.

              2. Send some to me? Kidding. Reducing is the best idea. You can whip olive oil, dijon with a dash of Balsamic reduction until smooth and creamy. Toss in some pasta. Heaven.

                1. Do you suffer from a terminal disease? Cancer? HIV? Something else?

                  If not, no need to panic. Vinegars will last almost indefinitely.

                  Pace yourself and you'll be able to enjoy your stash of balsamics for a very long time.

                  Cheers.

                  1. I'd make more onion marmalade. Yum!

                    5 Replies
                    1. re: weezieduzzit

                      Sounds tasty weezie. Do you have a recipe for that?

                      1. re: Island

                        not onion marmalade, but glazed baby onions. so easy and delicious.
                        line an 8x8 pyrex with two layers of foil. You need enough peeled baby onions to cover the bottom of the pan without overlapping (pearl onions, shallots, or cippolini). Pour 2/3 cup balsamic over the onions and drizzle with 2tb olive oil. Bake at 350 for 25 minutes, flip onions, and bake for another 25 minutes. Shallots may take a little bit longer since they're bigger.

                        1. re: Island

                          Here you go, Island. I cut back the sugar a touch and add thyme sometimes but recommend you do it by the recipe first and then adjust to your personal taste. We really like it on grilled turkey and cheese sandwiches, grilled meats, on crackers with goat cheese.....

                          http://myhusbandcooks.wordpress.com/2...

                          1. re: weezieduzzit

                            Thanks weezie and cheesecake; both sound great! Love them on sandwiches and happy to see weezie's recipe will hold for 2 weeks in the fridge. Cheesecake, how long will you keep the ones you make?

                            1. re: Island

                              They usually go pretty quickly, as they're addicting when warm. If I do keep them in the fridge, I use a ziplock container. I would guess they last about a week or so but they're often gone within a few days.

                              What's good about the recipe if that you can make a little or a lot. Trader Joe's sells a refrigerated bag of already peeled pearl onions that work well

                      2. Liven up vegetable dishes without adding calories. Here's a simple one. Mix balsamic vinegar with dijon mustard from a jar. Pour over parboiled green beans. Serve warm or at room temperature.

                        1. My favorite things to do with balsamic are (1) put a tsp in a half an avocado and eat as is; (2) macerate strawberries in some sugar and then toss with a little bit of balsamic; and (3) I just discovered this totally delicious sauce for veg -- after sauteeing veg until soft, add equal parts of sugar & vinegar (or a little less sugar) and stir (keeping your head back -- the vinegar poof is powerful) until syrupy; add fresh mint to serve -- I've done this with butternut squash and zuke and is equally delicious.

                          1 Reply
                          1. re: jessinEC

                            Add a scoop of vanilla ice cream or some fresh whipped cream to those macerated strawberrys. Yum!

                          2. my favorite uses:
                            1. balsamic custard (i prefer white balsamic, but...)
                            2. balsamic tomato salad - diced tomatoes, red onions, balsamic, olive oil and fresh herbs
                            3. balsamic reduction topping a miso poached egg
                            4. raspberry faux-klava - a take on baklava where the balsamic gets reduced with a little sugar to replace the honey, layered with raspberry jam and crushed pistachios
                            5. balsamic marinated roast vegetables
                            6. Sauteed wild mushrooms with caramelized onions, garlic, soy sauce, and balsamic

                            2 Replies
                            1. re: Emme

                              balsamic ice cream is delicious too!

                              also, poaching that egg IN balsamic would be pretty good as well! and make it a fun color

                              1. re: mattstolz

                                Use it as the deglazing liquid when you've cooked meats, pre-thickened as indicated above, or just leave time when deglazing your pan to let it thicken up then and there. home wine kitchen here in St. Louis does a 'chicken & waffles' with a quarter chicken and a cornmeal waffle with a balsamic reduction that is fanfreakin'tastic. My husband hates all vinegar, so I don't get to use it much, I envy you your embarrassment of riches.