Great Balsamic..

[Kobi]

I recently purchased a couple of very good bottles of aged balsamic vinegar from a local purveyor. I have enjoyed it with pears (obv. not at their best), a couple different cheeses, and some basic bread from a local bakery.

Anyone have any suggestions for any other way to enjoy it? I guess the obvious aim is to bring out the flavor in the BV with whatever is used.

Thanks in advance,

KOBI

[Kerry Beal]

Strawberries!!!

[Marlene]

Maybe get a really good EVOO, make a balsamic vinaigrette, and have an endive or escarole salad?

[Della]

I've drizzled a good balsamic over a thick cut pork chop to finish it before serving...... (LMF taught me that one!)

Edited February 27, 2007 by Della (log)

[guzzirider]

Drizzled over vanilla ice cream.

One of the more memorable dishes I've had that used balsamic vinegar was:

"Deviled Strawberries"

Fresh sliced strawberries, with homemade blood orange sorbetto on the side. This was all plated on top of a balsamic vinegar reduction, and was finished with shaved chocolate and fresh cracked black pepper. I ate at this particular restaurant numerous times, and always shied away from this dish.. but finally my curiosity got the best of me, and I'm so glad it did... this was PHENOMENAL!

Sadly, the restaurant is now gone... but I intend to recreate this for myself sometime.

If your vinegar is really good, it might have enough natural sweetness that it won't need to be reduced much, if at all.

__Jason

[Ling]

I finished over a pound of burrata with this 18 year old balsamic last week. Damn that was tasty! The vinegar was equally good on grilled ciabatta brushed with good olive oil. Basically, I would keep it simple so you really appreciate the vinegar.

[Marlene]

I also drizzle good balsamic over roasted asparagus and parm shavings.

[GTO]

Even better than vanilla ice cream in this case, I think, is chocolate ice cream. Especially the melted bits at the end - A sweet and sharp swirl of choco-balsamic awesomeness.

[DTBarton]

I also drizzle good balsamic over roasted asparagus and parm shavings.

←

roasted brussel sprouts work well in this presentation also.

[Busboy]

Reduce red wine, add beef stock and vinegar, reduce a bit more, and drizzle over foie gras.

[shellfishfiend]

I love it drizzled over tomatoes and melon. Granted, neither is really in season right now.

I also enjoy it sprinkled over potatoes before roasting.

[enurmi]

I use just a little in lieu of vanilla in a shortbread recipe, then top with strawberry jam.

[Teppy]

I haven't quite gotten it right, but I think that balsamic snow kones are promising. Straight with lots of sugar was both too sweet and too sour, but maybe a simple syrup flavored with balsamic over finely saved snow, served as an intermezzo would be good.

[BeauNoze]

Obviously, tomatoes and mozzarella

strawberries, melon, etc

avocados

[kiliki]

Brush/spoon over salmon that you've salted, peppered and grilled (or pan-roasted). You can mix it half and half with honey to make it thicker (it sticks to the salmon better).

Edited February 28, 2007 by kiliki (log)