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How to use up a huge bottle of too sweet balsamic vinegar?

16 years ago

My sister bought a huge bottle of Trader Joe's balsamic vinegar and found it much too sweet for salad dressings. She's looking for ways to use it up rather than pitch it. I've found a Steamy Kitchen recipe for teriyaki sauce that uses 1 cup, and caliloo's post on the "dinner party" thread of Jessy's Aunt Sadie's Chicken that uses 1/2 cup. Any other recipes?

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Comments (10)

lindac
16 years ago
Add some regular vinegar to it for salad dressing...or omit any sugar in the dressing...or send it to me...I love it!
Linda C
weed30 St. Louis
16 years ago
She should return it! Trader Joe's is excellent about returns. They consistently say to return something if you are not happy for any reason, no questions asked.
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Oh, please don't throw it out. You could send it to me! Seriously, here is what Wikipedia says about Balsamic vinegar: "Only two consortia produce true balsamic vinegar, Modena and Reggio Emilia. Modena (Aceto Balsamico Tradizionale di Modena) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more[1]. Reggio Emilia (Aceto Balsamico Tradizionale de Reggio Emilia) uses a similar system to indicate the age of their balsamic vinegars. A white label means the vinegar has aged for at least 12 years and a gold label bearing the designation extravecchio to show the vinegar has aged for 25 years or more[1]." Also, have you ever seen a vinegar "mother?" You are supposed to be very lucky to develop a mother. You can use it to grow more vinegar. Don't know where I learned this little tidbit, but the best balsamic vinegar is grown in ancient (centuries old) wooden kegs. When they become so ancient they are leaking or beginning to fall apart, they simply build new kegs/barrels around the old ones. So basically we are pouring dissolved oak/ash/chestnut/juniper over our tomato/mozzarella/basil salads! Here is a link that might be useful: Vinegar
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With butter as a reduction, with pork, scallops, etc... Here are two T&T (except I used pork, not lamb) Lamb Chops with Balsamic Reduction By: PGRAYMENDOZA "This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce." Ingredients 3/4 teaspoon dried rosemary 1/4 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste 4 lamb chops (3/4 inch thick) 1 tablespoon olive oil 1/4 cup minced shallots 1/3 cup aged balsamic vinegar 3/4 cup chicken broth 1 tablespoon butter Directions In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. ++++++++++++++++++++++++++++++++++++++++++ Balsamic-glazed scallops Total time: 10 minutes Servings: 4 16 sea scallops (about 1 1/2 pounds) Sea salt and freshly ground white pepper to taste 1/4 cup top-quality aged balsamic vinegar 1 teaspoon very sharp Dijon mustard 1/2 teaspoon tamari or soy sauce Dash cayenne 4 tablespoons unsalted butter 1 tablespoon chopped chervil 1. Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside. 2. In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside. 3. Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over. 4. Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately. Each serving: 262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium.
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Linnea, I make a "giambotta" with cut up chicken and Italian sausage. Just place all in a roasting pan with some onions and peppers, sun dried tomatoes and quartered potatoes. Sprinkle some Italian herbs and garlic cloves over the whole mess. Cover with foil and bake at 350 for about a half hour. Remove foil and douse with balsamic and some red wine. Bake another 45 minutes, add some more balsamic and serve. The sauce is great to smash the potatoes in and flavors the chicken. Don't use a pricey balsamic, use a lower cost one as it will have a stronger vinegar bite but still give you some sweetness as it concentrates in the pan.
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trsinc
16 years ago
I love it drizzled over strawberries. Fresh or frozen. Let sit for a few minutes and use on cakes, cheese cake, ice cream, etc. Seems like I've put it on blue berries too. It really brings out the flavor of the berry.
lindac
16 years ago
Seriously....too sweet balsamic? Does she really know what good balsamic tastes like?
I don't know how she's using it or what her experience is....but TJ's balsamics I think are wonderful!
Balsamic vinegar....good balsamic is not sour, biting and acidey.
Tell her to try it again....just drizzle a tiny bit over some baby greens. An aged balsamic has a lot of the characteristics of a very savory syrup.
Linda C
ovenbird
Original Author
16 years ago
Ooops! It was from Costco, not TJ's (apologies to TJ's.) My sister has always been into "gourmet" food, has done alot of "gourmet" cooking, and in general loves good food. But I don't know what her experience has been with balsamic. All I know is she sure doesn't like what came from Costco. She had surgery about a year ago...maybe the anesthesia altered her taste receptors?!! LindaC, you still want it?!!!

Thanks, Marsha
lindac
16 years ago
I thought it was TJ's....which I love....still can't believe that "good" balsamic is too sweet....
The stuff that is sort of contrived with sugar and flavorings I believe could be seen as sweet....but good 5% at least acidity...too sweet? My mouth doesn't think so....but I also know that after chemo 10 years ago I can't drink water without some sort of "flavoring"....so...?
bunnyman
16 years ago
Sourbraten!? Put a steak in a very hot frying pan. When it is almost done dump in half cup of the sweet vinegar. Let the heat reduce it down to a thick sauce. Feed the steak to the dog (or family) and enjoy the delicious pan drippings mopped up on some bread. If you love someone don't let them have any or you may have to fight them to the death for the last little bits.

Depending on the flavor it may go well with potatoes, potato salad, or bean soup.

: )
lyra
mitchdesj
16 years ago
Like wine and olive oil, quality and taste can vary so much.

If it's a huge bottle, it's probably not high quality so I wouldn't cook with it .
rob333 (zone 7b)
16 years ago
Costco's is also good about returns. Try it.
annie1992
16 years ago
Michael, that's a good idea, a nice balsamic reduction for salmon or beef might be nice.

I don't like balsamic on fruit, yeah, I know, I'm weird. As with all things, I'm inconsistent, so I do like a sweeter salad dressing made with balsamic, orange juice, a drop of honey and a bit of plain yogurt drizzled over a green salad with some dried cranberries, walnuts and orange pieces. Add some leftover grilled salmon and it's a feast!

Annie

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