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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.

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  1. Ice Cream, fruit, cheese and other desserts.

    1. 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.

      1. 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.

        1. These all sound wonderful. Can't wait to try some of them.

          1. Oops - thought of some more!
            Glazed salmon
            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

            1. I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.

              1. Great on brussels sprouts.

                1. -wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.

                  -sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles

                  -halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.

                  -i use it in a variation on baklava with raspberries... i call if faux-klava.

                  1. I have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
                    Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.

                    1. Sauté some fresh spinach in a bit of garlic butter and drizzle the balsamic over it to serve.

                      1. I've seen it drizzled on Caprese pizza (usually with good results).