Balsamic vinegar's unique flavor brings out the sweetness of fresh fruits

Unlike most other vinegars, balsamic vinegar is a perfectly tuned balance of sharp, sweet, rich and piquant. It is believed the best balsamic vinegars hail from the Modena and Reggio-Emilia regions in Italy, where the use of barrels made from various woods give these vinegars their exceptional flavor.

ORIGINS AND HISTORY

As with many complex ingredients, it is not known exactly when and how balsamic vinegar came about. The most obvious theory is grapes that had been cooked for some other reason were set aside and forgotten about, and then found some time later, possibly years, during which period the mixture had gone through a natural process of acetification.

The first written documentation that refers to balsamic vinegar dates back to the 11th century. At this time, not only was it used in cooking, but it was also taken as a tonic and in medicinal concoctions.

PRODUCTION OF BALSAMIC

Although often thought of as a wine vinegar, this is incorrect as it is not made from wine, but from the unfermented juice from grapes, known as must, which has high sugar content.

Sweet grapes are pressed in the autumn and the pressings are cooked down to a dark syrup. The syrup is placed into small oak barrels containing a vinegar mother, which begins the aging process. The barrels are traditionally kept in attics where the temperature fluctuations (hot in summer, cold in winter) aid with the evaporation and concentration and the fermentation of the resultant vinegar. The longer the aging process, the thicker and more intense (and expensive) the flavor of the vinegar will be. A little goes a long way!

BALSAMIC VINEGAR IN THE KITCHEN

Balsamic vinegar lends itself to salad dressings, such as vinaigrette. Its incredible flavor has led to it being used in circumstances where one wouldn’t even contemplate using other vinegars. For example, its unique flavor brings out the sweetness of fresh fruits such as peaches, raspberries and strawberries, where it can be drizzled over neat, albeit cautiously.

A teaspoon or so of balsamic vinegar can perk up a bland flavored sauce, soup, casserole or stew. Replacing up to half the quantity of another specified vinegar with balsamic can introduce a sweeter flavor in many recipes.

Balsamic vinegar can be stored indefinitely, even when the bottle has been opened. The introduction of oxygen will not cause any deterioration. It should be stored in a cool, dark place away from heat.

PAN FRIED FIGS WITH CHORIZO

1 Tbsp. olive oil

1 Tbsp. Balsamic vinegar

1 tsp. wholegrain mustard

Salt and fresh ground black pepper

1 Tbsp. sesame oil

6 oz. Chorizo sausage (or Italian), cut diagonally into 1/2-inch slices

6 fresh figs, cut in half lengthways

Cheddar cheese, bulk

Watercress or endive

In a small mixing bowl, blend together the olive oil, vinegar, mustard, salt and pepper until well mixed; set aside. Add the sesame oil to a frying pan, heat until very hot, and then add the sausages and cook on both sides until golden. Push the sausage slices to the side of the pan, add the figs, cut side down, and fry for one minute only.

To serve—arrange the watercress in the center of individual serving plates, top with the sausage, figs (3 halves per plate) and shavings of the cheese, then drizzle the dressing over the top. Serve immediately. Makes four servings.

ORANGE ROUGHY WITH AVOCADO

1 lb. Orange Roughy fillets

Salt and fresh ground black pepper

1 lb. tomatoes, sliced

2 Tbsp. Balsamic vinegar

1 Tbsp. olive oil

2 avocados, peeled and sliced

2 Tbsp. freshly chopped basil

Preheat oven to 400 degrees. Brush a shallow ovenproof dish with a little of the oil. Lay the fillets in the dish; season well with salt and pepper. Arrange the tomato slices and half the basil on top of the fillets, and then pour over the vinegar and olive oil. Cover with foil and bake for 20 minutes.

Remove the fish from the oven, uncover and arrange the avocado slices on top. Re-cover and cook for another 10 minutes or until the fish is cooked through.

To serve, sprinkle with the remaining basil. Serve hot. Makes four servings.

GRILLED SEA BASS WITH ANCHOVY DRESSING

4 (6 oz.) Sea Bass fillets

1/2 cup olive oil

2 garlic cloves, finely chopped

5 anchovy fillets, drained and chopped

2 Tbsps. Balsamic vinegar

2 Tbsp. freshly chopped oregano

Salt and fresh ground black pepper

Preheat the grill to medium hot and line a grill pan with aluminum foil (or just use the foil).

In a small saucepan, eat the oil, and then add the garlic and saut for one to two minutes. Add the anchovies and cook, stirring for two to three minutes, until the anchovies dissolve. Remove the pan from the heat, allow to cool, and then stir in the vinegar, oregano, salt and pepper.

Place the fish fillets in the grill pan (or on foil) and brush each fillet with a teaspoon of the anchovy mixture. Cook for four minutes each side, brushing with more of the anchovy mixture during cooking. Serve immediately with any remaining anchovy dressing drizzled over the top. Makes four servings.

ROASTED ASPARAGUS

1 Tbsp. olive oil

1-1/2 lb. asparagus, trimmed

3 Tbsp. Balsamic vinegar

Salt and pepper to taste

Parmesan cheese, shavings

Preheat oven to 450 degrees. Using a wide, shallow ovenproof dish, heat the oil until hot, and then add the asparagus and turn until well coated. Season with salt and pepper. Bake in the oven for about 10 minutes, until just tender. To serve, drizzle with the vinegar and scatter the Parmesan cheese shavings over the top. Serve immediately. Makes 4 servings.