So, I finally bought a bottle of this stuff my friend calls "liquid gold". What are some other uses for it?
I was going to glaze it over some chicken breast, and maybe on the weekend when I make fresh ravioli, glaze over that. What do you suggest?
It all depends on the quality (price range) you bought. The cheaper ones are suitable for glazes and dressings. The reduced, pricey ones are drizzled sparingly on finished dishes.
ATK Radio had a caller asking about this yesterday (a repeat show, available online I'm sure).
Their recommendation was to add a little sugar and port to supermarket-quality balsamic, then reduce it over heat before using it as a glaze.