Balsamic Fig Vinegar Recipes

BALSAMIC FIG VINEGAR AND BALSAMIC FIGS

Steps:

• 1. In a Dutch oven or large pot, combine sugar, water, and balsamic vinegar. Bring to a boil, stirring to dissolve the sugar. 2. Add figs and simmer over low heat, stirring a few times. Cook for 10 minutes, or until figs are barely tender.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

BALSAMIC FIG VINEGAR

Steps:

• Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
• Working in batches, puree mixture in a food processor until smooth.
• Strain through a fine sieve into a large nonreactive bowl.
• Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
• Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
• (Vinegar can be refrigerated for up to 1 month.).

BAKED FIGS WITH BALSAMIC

Steps:

• Slice the figs in half lengthways and place on a baking tray cut side up.
• Spoon about half a teaspoon of balsamic onto each fig, trying not to let too much run onto the baking tray.
• Roast at 230c for about 7 minutes - until the figs are hot through, but not dried or shriveled. Take them out of the oven and sprinkle with salt and pepper to taste.

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS

Steps:

• Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
• Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
• Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

FIG BALSAMIC VINEGAR/SYRUP

Steps:

• Trim and dice the figs.
• In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
• Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
• While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
• If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
• When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
• Taste and adjust to your personal taste using the remaining quarter of fig preserves.
• Remove from the heat and allow to cool slightly.
• Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
• Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

FIG AND BALSAMIC PORK TENDERLOIN

Steps:

• Preheat oven to 450F. Grease a cast-iron skillet with a bit of oil and set aside. (Alternately, you can use a rimmed baking sheet. Brush some oil on the baking sheet, as well).
• Prepare the pork tenderloin by removing any visible fat and removing the silverskin. Brush pork with balsamic vinegar and season with salt and pepper. Place into a prepared pan or baking sheet, placing it along the side or at the end, if cooking potatoes alongside. Tuck the thin end of the tenderloin under, so that the pork is evenly thick from end to end.
• (If cooking potatoes alongside, halve or cube the potatoes, toss with olive oil, salt and pepper. Place into the skillet or onto the baking sheet, cut side down.)
• Place into preheat oven and roast for 25-30 minutes, or until the pork registers 145F when measured with an instant-read thermometer and the potatoes are golden.
• Remove from oven. Remove the potatoes to a bowl and loosely cover with foil to keep warm. Remove the pork to a plate to rest while you make the sauce.
• In the same skillet you used to cook the pork (or a fresh skillet if you cooked on a baking sheet), melt the butter over medium heat. Add the shallots or onion and cook, stirring until softened. Add the chicken broth, balsamic vinegar and fig jam. Increase the heat to medium high and cook, stirring, until sauce reduces and thickens. Taste and season with salt and pepper as needed. Add a few thyme leaves to the sauce, if using.
• Return pork to the pan and re-warm, flipping it over a couple of times to coat with sauce. Remove pork to a plate and spoon warm sauce over-top or alternately, slice pork, then spoon sauce over-top. Serve with roasted potatoes.