Recipes

[novamc1]

I always have it around and rarely use it.

Would like to know how others put it to use.

I like it on roasted asparagus occasionally, but never seem to think of it when cooking anything else.

[aroc3435]

@novamc1   I drizzle it on spinach salad.  It is also good on Brussel sprouts, roast pork, broiled bone-in chicken breasts or pork chops, mozzarella and basil appetizer . . .

For a fancy dinner party many years ago I served scoops of high quality vanillla ice cream topped with fresh sliced sweetened strawberries in their own juices that had a little balsamic in the mixture and each portion was  topped with a sprig of fresh mint from my herb garden.

Hope that gives you a bit of a springboard for your own ideas.

aroc3435

Washington, DC

[jlkz]

@novamc1 

When I make my Good Seasonings salad dress from the mix, I use balsamic vinegar.  It gives the dressing a great tang.  I usually mop up any dressing left in my dish when the salad stuffs have been eaten with a slice of Italian bread.     ( Someday, I may just dip my bread in a little cup of the dressing, lol ! )

[novamc1]

@aroc3435 

You have an impressive list.  Definitely think it would be good on brussels sprouts and certainly in salads. 

Ice cream topping......that's a new one on me!

[phoenixbrd]

@novamc1 One of my favorite ways to use BV is to make a quick fat free dressing for veggies or salad....BV, maple syrup, dijon mustard.....sometimes I add a bit of tahini for creaminess.  

I only use Napa Valley Naturals Oak Wood Aged Balsamic Vinegar 4% (it has a dark pink label).  I get it at Whole Foods or Sprouts (buy several when it goes on sale).  It is thick and delicious...the 4% acidity makes a big difference in the taste.

[Glittergal]

My favorite way to use it is to make a balsamic reduction.  It is so delicious drizzled on roasted veggies or in a caprese salad.

[justashopper]

Did you ever watch the Netflix show Fat Salt Acid Heat?  It explains how these flavors work together to bring out flavors in food. After watching it, i started using much more vinegar and trying different varieties.  My favorite is white balsamic and I splash it in everything it seems-- soups, sauces, sautees, marinades, on vegetables, beans anything in the slow cooker.  

[sann]

Drizzled over roasted Brussels sprouts......

[wagirl]

I add it to fresh tomatoes along with olive oil. the caprese salad is another one.   Also really good with fresh strawberries. On roasted veggies and in salad dressings--nice thickened to use on pork---