What to do with 25 year old balsamic?
I am at a complete loss. I have no idea what to do with it. We got it as a gift and I am excited to use it, but I just can't figure out what to do. I am open to any and all savory suggestions. This is for NYE tomorrow night. Just the hubs and I cooking at home.
If the balsamic you received is DOC, write the giver an extra-gracious thank you note. Twenty-five year old balsamic is the oldest legal DOC designation and can cost at least $75 at the source. Even if the balsamic isn't DOC, that's a lovely gift.
Here's the rule of thumb from a DOC producer outside of Parma:
12-year: added to stews, especially and any recipe calling for vinegar that involves cooking
25-year: drizzled over ice-cream, strawberries, and chunks of good-quality Parmesan chese -- no cooking ever!
(There's a silver label that I think is 20 years old, but I can't remember the recommended uses for this age.)
Green salad with high quality greens, no iceberg. Skip the tomatoes if they're mealy/not vine-ripe. Some chopped Belgian endives optional, just some torn good greens will be fine. Toss with the best olive oil you have, fleur de sal, fresh ground pepper, and the balsamic vinegar to taste. Won't need much.
Simple poached fish. Drizzle a little on it after cooking before serving.
Sip it, all by itself.
Drizzle a little on vanilla ice cream. Dazzling.
These are just off the top of my head, various other uses...