Dec172024
Food & RecipesBalsamic vinegar recipes - steak salad

There’s something magical about a perfectly aged balsamic vinegar. Tillie’s Nevada 18-Year-Old Balsamic Vinegar, sourced from Modena, Italy, embodies the rich, velvety depth that only time and tradition can create. Its sweet, tangy complexity makes it a versatile star for every course of your meal, elevating flavors with elegance and ease. Our Balsamic Vinegar recipes below featuring Tillie’s Nevada 18-year old Balsamic Vinegar, will please your palette!

The tangy, sour flavor profile of balsamic vinegar balances flavors in cooking, brightening dishes with its unique balance of sweetness and acidity. Balsamic vinegar has a rich, multi-dimensional taste, with complex flavors layered with subtle notes of fruits, molasses, wood or caramel.

Tillies Nevada’s 18-year-old balsamic vinegar is special because of its age, craftsmanship, and flavor complexity, which are the result of a meticulous aging process. Here’s what makes it stand out:

  1. The Aging Process
  • Time-Intensive: True aged balsamic vinegar is created over years—sometimes decades—allowing it to develop a syrupy consistency and rich, nuanced flavor.
  • Wood Barrels: It’s aged in a series of wooden barrels (oak, cherry, chestnut, or mulberry), each imparting unique flavors. As the vinegar ages, it reduces naturally, concentrating its sweetness and tang.
  • Quality Over Quantity: Over 18 years, the vinegar evaporates and thickens, yielding a smaller but higher-quality volume.
  1. A Rich, Complex Flavor

18-year-old balsamic vinegar strikes the perfect balance between sweetness and acidity. It has a deep, velvety flavor with notes of:

  • Figs, molasses, and dark cherries from the natural grape must.
  • Wood undertones from the barrels, adding depth.

Its thick, syrup-like texture makes it ideal for drizzling, glazing, or finishing dishes with elegance.

  1. A Mark of Quality

Authentic aged balsamic vinegar, like Tillie’s sourced from Modena, Italy, adheres to strict traditions:

  • Made only with grape must (freshly crushed grape juice) and no additives.
  • Produced in Modena or Reggio Emilia, two regions in Italy renowned for their balsamic-making heritage.
  • Certified with designations like Aceto Balsamico Tradizionale di Modena D.O.P., ensuring authenticity.
  1. Versatility in the Kitchen

The complexity and sweetness of an 18-year-old balsamic vinegar make it a culinary treasure:

  • Appetizers: Drizzle over fresh mozzarella, prosciutto, or crostini.
  • Main Dishes: Perfect as a marinade for meats, glaze for vegetables, or finishing drizzle.
  • Desserts: Elevates strawberries, vanilla ice cream, or even chocolate.

It enhances dishes with a gourmet touch—often with just a few drops.

  1. A Gourmet Experience

Unlike grocery store balsamic vinegars, which may be mass-produced or diluted, an 18-year-aged balsamic is a product of passion and patience. It’s an experience to savor, offering layers of flavor that develop beautifully on the palate.

In short: 18-year-old balsamic vinegar isn’t just a condiment; it’s a culinary masterpiece. Its time-honored craftsmanship, concentrated flavors, and versatility make it a prized addition to any kitchen. From everyday meals to special occasions, it transforms food into something extraordinary.

From appetizers to dessert, we’ve crafted simple, mouthwatering recipes to highlight this exceptional balsamic—straight from our Carson Valley table to yours.

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Appetizer: Appetizer Balsamic-Glazed Caprese Crostini – A Taste of Tradition

Ingredients:

Instructions:

  1. Brush baguette slices with olive oil and toast until golden.
  2. Layer each slice with tomato, mozzarella, and a fresh basil leaf.
  3. Drizzle generously with Tillie’s balsamic vinegar.
  4. Sprinkle with salt and pepper. Serve immediately for a fresh, flavorful bite.

Salad: Classic Balsamic Vinaigrette A Taste of Tradition

Ingredients:

Instructions:

  1. Whisk together balsamic vinegar, Dijon mustard, and minced garlic.
  2. Slowly drizzle in olive oil, whisking until emulsified.
  3. Season with salt and pepper.
  4. Toss with mixed greens, sliced apples, walnuts, and crumbled blue cheese for a stunning salad.

Main Dish: Balsamic-Marinated Tri-Tip – A Taste of Tradition*

Ingredients:Balsamic Vinegar Glazed Tri Tip

Instructions:

  1. Combine balsamic vinegar, olive oil, garlic, and rosemary. Season with salt and pepper.
  2. Marinate tri-tip for at least 2 hours (or overnight for richer flavor).
  3. Grill or roast at 400°F until medium-rare (about 20-25 minutes per pound).
  4. Let rest 10 minutes before slicing. Drizzle with a touch more balsamic before serving.

*What to do when you can’t find tri-tip? Use sirloin tip roast instead! With a little extra care, this flavorful, rich roast makes an excellent balsamic-marinated main dish!

Optional Main Dish: Balsamic-Marinated Sirloin Tip Roast

If tri-tip isn’t available, sirloin tip roast is an excellent substitute. Here’s how to adapt the balsamic-marinated tri-tip recipe for sirloin tip roast.
Ingredients:
• 2–3 lb Sinclair Family Farm sirloin tip roast
• 1/4 cup Tillie’s Nevada Mango Tango 18-Year-Old Balsamic Vinegar
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1 tsp salt

Instructions:
1. Prepare the Marinade:
In a small bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper.
2. Marinate the Roast:
Place the sirloin tip roast in a resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally.
3. Cook the Roast:
Preheat your oven to 325°F. Remove the roast from the marinade and let it come to room temperature for about 30 minutes. Reserve the marinade. Heat a skillet over medium-high heat and sear the roast on all sides for 2–3 minutes per side.
4. Roast in the Oven:
Transfer the seared roast to a roasting pan. Insert a meat thermometer into the thickest part. Roast in the oven for about 60–90 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
5. Rest and Serve:
Remove the roast from the oven and cover loosely with foil. Let it rest for 15–20 minutes.
Slice thinly against the grain to serve.
6. Optional Sauce:
While the roast rests, simmer the reserved marinade in a small saucepan for 5–7 minutes, reducing slightly. Drizzle over the sliced roast for added flavor.

Side Dish: Roasted Brussels Sprouts with Balsamic Reduction

Ingredients:

Balsamic Vinegar braised brussels sprouts

Instructions:

  1. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast at 425°F for 20-25 minutes until golden.
  3. Drizzle roasted sprouts with Tillie’s balsamic vinegar and toss to coat. Serve hot.

Dessert: Balsamic-Infused Strawberries with Mascarpone – A Taste of Tradition

Ingredients:

Balsamic vinegar glazed strawberries on marscapone

Instructions:

  1. Toss strawberries with balsamic vinegar and let sit for 15 minutes to macerate.
  2. Whisk mascarpone, vanilla, and powdered sugar until smooth.
  3. Spoon mascarpone into bowls, top with balsamic strawberries, and garnish with fresh mint.

A Meal to Remember

Tillie’s Nevada 18-Year-Old Balsamic Vinegar takes every dish from good to extraordinary with just a drizzle. Whether it’s a crisp salad, perfectly marinated meat, or a simple dessert, its richness and complexity bring harmony to your table.

Savor the tradition. Celebrate the flavor. And enjoy the magic of this handcrafted ingredient, one course at a time.

From our Carson Valley kitchen to yours, cheers to simple meals made extraordinary!

Bonus: TBalsamic vinegar slow cooker beefwo balsamic vinegar recipes from our archives!

Slow Cooker Balsamic Roast Beef – A Taste of Tradition

Ingredients

Instructions:

  1. Coat your beef with 1/2 tsp of salt and 1/2 tsp of pepper. Set aside.
  2. In your slow cooker, add the onion, garlic and bay leaves. Place beef over the top.
  3. In a medium bowl, combine broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper. Stir until blended. Pour over beef.
  4. Cover and cook on low until beef is cooked and tender, 6-8 hours. Discard Bay leaves.
  5. Remove beef to a plate and let rest.
  6. In a bowl, whisk flour with 1/3 cup water. Add meat juices from crock pot and add with flour and water mixture to a pan. Cover and cook on medium high until simmering for about 20 minutes, whisking occasionally, until sauce thickens to your desired consistency. Add parsley. Taste and add sugar if needed.
  7. Slice or shred beef and serve over rice, noodles or potatoes!

Balsamic-Braised Lamb Shanks – A Taste of Tradition

IngrBalsamic vinegar braised lamb shanksedients

  • 1/4 cup all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 tsp. coriander, toasted and ground
  • 1 tsp. cumin, toasted and ground
  • 1/8 tsp. ground cinnamon
  • 2 lamb shanks
  • 2 tbsp. olive oil
  • 4 cloves of garlic
  • 1 large yellow onion, diced
  • 3 carrots, peeled and cut into chunks
  • 4 celery ribs, cut into chunks
  • 2 sprigs rosemary, finely chopped
  • 2 sprigs thyme, finely chopped
  • Zest of 1/2 an orange
  • 1/2 cup balsamic vinegar
  • 1 cup white wine
  • 4 cups chicken stock

Instructions

  1. Whisk flour, salt, black pepper, coriander, cumin, and cinnamon together. Roll the lamb shanks in the flour mixture until they are coated. Heat a small Dutch oven (3 to 6 quarts) over medium high heat and sear the lamb shanks on all sides until a good crust forms — this will take 8 to 10 minutes total.
  2. Transfer lamb shanks to a plate and preheat your oven to 325° F. Scrape any crusty bits from the
  3. lamb-searing off the bottom of the Dutch oven (don’t discard, just scrape them up to loosen them and prevent them from burning). Place the Dutch oven over medium heat and add the garlic, onion, carrots, celery, rosemary, thyme, and orange zest.
  4. Cook, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes. Stir in the vinegar and cook until it has evaporated slightly and thickened further, about 10 to 12 minutes.
  5. Return the lamb shanks to the pot and pour the white wine and chicken stock over them. Season
  6. the broth with salt to taste, cover the pot, and place it in the oven until the meat is very tender and falling off the bones, about 2 1/2 to 3 hours.
  7. Remove the shanks from the pot, covering them with foil to keep them warm, and strain the liquid into a saucepan. Discard the solids. Cook the sauce over medium heat until it has reduced by half (it should yield about 1 1/2 cups). This should take 10 to 15 minutes.
  8. Season with salt and pepper to taste and pour it over the lamb shanks.
  9. Serve over polenta, rice or mashed potatoes!

Download the complete recipe book here:

A Taste of Tradition – Crafting a Complete Meal with Tillie’s 18-Year-Old Balsamic Vinegar

Category: Food & Recipes