Balsamic Recipes

Arugula Salad
Submitted by Leo McCuaig of Nepean, Ontario. We have to agree it is "to die for!"

Ingredients:

fresh arugula
1½ to 2 tbsp olive oil
1½ tsp Venturi-Schulze Balsamic Vinegar
3 or 4 slices of mango
double smoked indian candy taken from the belly section of the salmon (skin removed)

Drizzle and toss 1½ - 2 tbsp. of olive oil with 1½ tsp. balsamic vinegar over fresh arugula. Top with 3 or 4 slices of mango and pieces of double-smoked indian candy taken from the belly section of the salmon (skin removed). So easy and so delicious!

Balsamic Vinegar Mayonnaise
A must with poached salmon.

Ingredients:

2 large egg yolks
the juice of 1/2 a lemon or to taste
1-2 tblsp Venturi-Schulze balsamic vinegar
1 tsp Dijon mustard
enough vegetable oil to make a thick mayonnaise (1 to 2 cups)
salt and white pepper to taste

Put the egg yolks and the mustard in a bowl and whisk thoroughly together. Start adding the oil drop by drop at first, then in a stream as you keep beating with the whisk. When you have a very thick sauce, the consistency of sour cream or thicker, add the lemon, the balsamic vinegar and the salt and pepper. Beat again until smooth. Whisk in more oil if the sauce is too thin or runny.

This is excellent with boiled meats and poached or baked west coast salmon, or on paper thin slices of raw beef tenderloin, together with a good amount of extra virgin olive oil, salt and pepper and additional balsamic vinegar.

Balsamic Vinegar Strawberries
Classic simplicity with fresh, local strawberries.

Ingredients:

1 lb or more fresh, ripe strawberries
sugar according to the individual palate
1-2 tbsp Venturi-Schulze balsamic vinegar

Place the cleaned and sliced strawberries into a glass bowl and stir in the sugar. Let stand for about half an hour. Add the balsamic vinegar and stir thoroughly. Serve in individual cups accompanied, if desired, by biscotti to dip in the juice.

Cornish Game Hen in Black Currant Sauce
This delicious recipe was contributed by Dave Heard of Vancouver, BC

Ingredients:

Cornish game hen, halved (one half hen per person)
olive oil
kosher salt
black pepper
paprika
-
For the Black Currant Sauce:
½ cup orange juice
¼ cup red wine vinegar
⅓ cup black currant jam
1 tbsp Venturi-Schulze Balsamic VInegar

Serves two. Can be doubled or tripled.

Preheat oven to 400° F.
Cut Cornish game hens in half.
Rub with lemon juice, olive oil, kosher salt, black pepper & paprika.
Bake approximately 45 minutes or until well browned. Serve on / with black current sauce.
 

Black Current Sauce

Per hen, combine in a small sauce pan: ½ cup orange juice ¼ cup red wine vinegar.
Simmer until reduced to 2 tablespoons.
Add ⅓ cup black currant jam (Dave uses Danish Orchards).
Heat until warm.

Just before serving, stir in 1 - 2 tablespoons of Venturi Schulze balsamic vinegar. Sauce is sufficient for 1 Cornish game hen (just). Increase sauce for additional servings. The sauce also works well with grilled halibut.

Fat-Free Salad Dressing
Fat-free, but full of flavour!

Ingredients:

3 tbsp fat-free mayo
1 tbsp Venturi-Schulze Balsamic Vinegar (no other will do)
1 clove grated garlic
salt and pepper to taste
5-6 tbsp water

Use a drink mixer for best results in blending.

Pour over romaine or other strong leaf lettuce. Add a bit of grated parmesan, romano or other good quality grana. Or pour over a mixture of canned beans - makes a great bean salad dressing. Really yummy!

Comments: If an Asian-type dressing is wanted, add a bit of grated fresh ginger.

Kiwi and Balsamic Vinegar Ice Cream
This heavenly recipe of Marilyn's yields a quart (about a litre).

Ingredients:

2 eggs
1-2 tbsp balsamic vinegar
⅔ cup sugar (or less, depending on ripeness of fruit)
2 cups mashed or puréed northern kiwis (without skin)
2 cups whipping cream (substitute light cream or milk if avoiding fat)

We use a simple Donvier brand ice cream maker. The inner cylinder must first be stored in the freezer for at least 8 hours before beginning. We grow northern kiwis (also known as Arguta, or "kiwi grapes") on our property. The vines are hardy to 30°C below zero and the miniature kiwis are cherry-sized, have no fuzz and are bright green and slightly soft when ripe. You can substitute regular kiwis.

The cream and kiwis should be well chilled. Beat the eggs and sugar until light and creamy. Add the mashed kiwis, cream and balsamic vinegar and mix well. Follow the directions on your ice cream maker. Serve on a coulis of the kiwis with a little balsamic vinegar added. You can substitute regular Hayward kiwis, or for delicious variations, experiment with strawberries, pears or other fruit.

Mushrooms and Cream
One of Giordano's delicious creations.

Ingredients:

1 lb small whole fresh mushrooms, well cleaned
½ cup whipping cream
½ cup aromatic white wine
2 oz (¼ cup) unsalted butter
1 tbsp all purpose flour
salt and pepper to taste
1 -2 tbsp Venturi-Schulze Balsamic Vinegar

Melt half the butter in a heavy skillet and when it starts foaming, throw in the whole mushrooms. Keep simmering, shaking the pan, until the mushrooms are nicely browned. Add the salt, pepper and wine and, over low heat, simmer until the liquid has reduced to less than half. Now, sprinkle the flour on the mushrooms and stir quickly to prevent sticking. After a minute or so, add the cream and cook, stirring frequently for another couple of minutes. Turn the heat off and stir in the rest of the butter cut into small chunks. Stir in the balsamic vinegar and serve immediately. Goes well with meat main dishes and fried fare or poured thickly over pasta with generous sprinklings of freshly-grated parmesan cheese.

Onions made REALLY special
You will not believe how fabulous this is .... and nothing could be simpler!

Ingredients:

onions - your favourite type, but any will do, half an onion per person (at least!)
Venturi-Schulze Balsamic Vinegar
good quality extra-virgin olive oil
salt

Peel the onions, cut off the tough root end and cut them in half across the middle. Place the halves cut-side-up in a baking pan (we use Pyrex). Bake at 350°F in the oven or at medium-high in the microwave until very tender. Drizzle with the balsamic vinegar and allow it to penetrate the layers of the onion. Drizzle a little olive oil and sprinkle with salt to taste. This is a wonderful side dish to accompany meats, such as roast beef and, of course, that Thanksgiving or Christmas turkey.

Parmesan-Crusted Asparagus
Submitted by Diane Kalin, Parksville, BC

Ingredients:

40 thin spears of asparagus (approx. 1 lb), tough stems snapped off
1 tbsp extra virgin Olive Oil
1 ounce Parmesan Cheese curls (shaved from a large chunk with a peeler)
freshly ground pepper
Venturi-Schulze Balsamic Vinegar for serving

Preheat oven to 450° F. Place asparagus in a single layer on a baking sheet with sides. Drizzle with oil and toss, covering asparagus completely. Spread Parmesan curls over asparagus.

Bake in top 1/3 of oven till cheese is melted and asparagus is barely tender, 12 to 15 minutes. Season with pepper to taste.

Transfer asparagus to warm plates. Serve immediately with a cruet of balsamic vinegar (if you dare!), allowing guests to sprinkle their asparagus with vinegar to taste. If you prefer, put it on in the kitchen to ration out the rare nectar. This is a great appetizer or just a wonderful snack!

Pork Tenderloin Medallions with Creamy Balsamic Sauce
A recipe suitable for a yacht galley!

Ingredients:

½ lb pork tenderloin cut into 1" thick medallions
1 tbsp Venturi-Schulze Balsamic Vinegar
¼ cup fine bread crumbs
2-3 chives, finely chopped
½ tsp finely chopped fresh rosemary
½ tsp vegetable or chicken broth powder
½ tsp celery salt
¼ tsp garlic powder
1 tsp each olive oil and butter for frying

This recipe was published in the January 2003 issue of Pacific Yachting magazine by David Hoar and Noreen Rudd. David gave me permission to include it here.

Flatten the tenderloin medallions to about ½" thick, hitting each medallion with the flat edge of a heavy knife. Brush both surfaces with balsamic vinegar and set aside to marinate for about 30 minutes at room temperature.

Thoroughly blend the breadcrumbs with the chives, rosemary, broth, celery salt and garlic powder. Press the medallions firmly into the crumbs. Heat the olive oil and butter in a non-stick frypan. When the oil/butter is hot, quickly fry the medallions until golden, turning once, about two minutes per side.

Serve immediately with warm, creamy balsamic sauce, new potatoes, crispy yam wedges (oil the wedges, dust with the same crumb mix used for the medallions and bake 30 minutes at 400° F) and a vine-ripened tomato, chèvre cheese and fresh basil salad drizzled with Venturi-Schulze balsamic vinegar.

Prawns with Balsamic Vinegar Sauce
Giordano's creation and one of Marilyn's favourites ....

Ingredients:

1 lb. fresh prawns, peeled and deveined
¼ cup stock reduction from the prawn heads and shells, or good reduced chicken stock
¼ cup dry white wine
¼ cup of our Brandenburg No.3 sweet wine (optional)
½ small onion, finely minced
2 cloves of garlic, finely minced
¼ cup (2 oz) unsalted butter
2 tbsp Venturi-Schulze balsamic vinegar
salt and pepper to taste
minced parsley to garnish

In a heavy skillet, melt half the butter and when it starts foaming, add the onion. Cook over low heat for about 10 minutes or until soft. Add the garlic and cook for a few seconds while stirring. Raise the heat and throw in the prawns. Quickly stir them for about 2 minutes to lightly and evenly brown them. Remove the prawns to prevent overcooking and keep warm, then add the stock and the wines and, over high heat and shaking the pan constantly, cook until the liquids have evaporated to about half. This should take about 2 minutes. Turn off the heat, then swirl the rest of the butter in the pan until the butter is melted. Add the balsamic vinegar, stirring slowly. Divide the prawns onto hot serving plates, then pour the sauce over the prawns and complete with a sprinkle of minced parsley.

Have plenty of crusty bread to mop up the sauce, or serve hot, buttered tagliatelle on the side.

Simple Balsamic Vinegar Salad
Simply delicious salad!

Ingredients:

1 head of romaine lettuce or, better, escarole or, better yet, a couple of heads of very young radicchi
¼ cup very good extra virgin olive oil
2 tbsp freshly grated or, better, thinly slivered parmesan cheese
2 tbsp Venturi-Schulze balsamic vinegar
salt to taste

Remove the large outside leaves of the romaine and set aside for another use. Rip in bite sized chunks the rest of the lettuce, discarding the thick, white bottom parts. Wash and dry carefully. Place the lettuce in a glass bowl, add the balsamic vinegar and mix thoroughly; take your time to do this. Then add the salt and the cheese and stir again. Finally, pour the oil over it and mix thoroughly. Serve it as a separate course, between courses or as a starter with crusty bread.

Veal in Balsamic Vinegar Sauce
Giordano's version of a fine traditional Modenese dish.

Ingredients:

6 thinly sliced veal steaks
½ cup good, reduced chicken stock
½ cup dry white wine
¼ cup whipping cream
enough flour, salt and pepper to coat the meat
2 oz. unsalted butter
2 or 3 tbsp Venturi-Schulze balsamic vinegar
minced parsley for garnish

Pound the steaks lightly and set aside. Over moderate heat, melt half of the butter in a heavy skillet large enough to accommodate all the steaks without overlapping. When the butter is foaming, quickly coat the steaks with the flour mixture, shaking off the excess, and place them in the pan. Cook 1 minute or so each side or until the steaks are nicely browned. Remove them from the pan and keep them warm. Raise the heat and add the wine and stock to deglaze the pan. Boil until the liquids have reduced to about half. Now, add the cream, stir and boil to reduce a bit. Turn the heat off, swirl in the rest of the butter until melted, then add the balsamic vinegar and stir. Divide the steaks on hot serving plates and stir into the sauce the juices left behind by the meat. Pour the sauce over the steaks and garnish with the parsley.

We usually accompany this dish with fried potato rounds, cream-butter-parmesan cheese spinach and lots of crusty bread for the sauce.

For more recipes, visit: www.venturischulze.com/recipes