What do you do with a Balsamic Glaze
About a month ago, I purchased a bottle of Balsamic Glaze of Modena, and have become addicted to the stuff. I have also learned that it is quite easy to make and I could have saved myself the money. Nonetheless, I have tried it on fresh strawberries, and made a killer pork tenderloin with mushrooms and dried cranberries. I'd like to hear more suggestions on using it. It seems to really bring out the flavor in foods.
Many years ago I did the same thing - I purchased it but that was the first and only time. Have been making it ever since.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
I never purchased the glaze, but I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
Oops - thought of some more!
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake