Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 6, 2012 01:58 PM

Ideas for a Balsamic Dinner

We brought back a bottle of amazing aged balsamic from Modena, and are having some friends over for a fancy dinner to make use of it, but need some help with the menu. So far we are thinking:

- Burrata and crostini with balsamic drizzle
- Porchetta/pork loin roast
- Balsamic glazed figs (not using the fancy stuff for cooking though)
- Maybe a pasta dish with the aged balsamic?
- Roasted vegetables (potatoes, parsnip, carrots?)
- Simple green salad
- Dessert TBD

Of course, we are most concerned with appetizer and dessert courses, since those are most likely where we will showcase the fancy balsamico.

Any thoughts on the above, or other ideas instead?

Thank you!!

  1. Click to Upload a photo (10 MB limit)
  1. A good balsamic works nicely drizzled over Parmesan Reggiano.
    Although not seasonal right now, balsamic drizzled over strawberry ice cream or sorbet.

    1. I love a good balsamic drizzled over ripe strawberries. It's also delicious on plain vanilla ice cream.

      For an app, I like a big platter with chunks of parm, fresh figs, fresh berries and proscuitto and the whole thing drizzled with the balsamic. Crostini or slices of baguette on the side.

      2 Replies
      1. re: TorontoJo

        A reduced Balsamic sauce ( 0nions, wine, Balsamic, and rosemary ) on any good steak, etc.

        Use a small spoonful on Bruschetta slices as an appetizer, perhaps ahead of your steaks.

        1. re: SWISSAIRE

          I'd add a bit of Dijon mustard to that sauce, along with a bit of brown sugar, and you've got to reduce it until it's a bit syrupy, and it's the bets sauce ever.
          Should work on pork or beef. I use it on beef.
          Here's a pan sauce I came across and have not moved on from it. That good.

      2. We've got two bottles of the aged aceto balsamico tradizionale de Modena, too, and adore the stuff. We only serve it to be people who "get" it. As already mentioned one of our favourites is with fresh strawberries and freshly-ground black pepper and meringue. We also serve it with burrata, tomatoes and crostini. And Parmesan Reggiano shards. And figs and charcuterie.

        In my opinion, it is worth every single penny. We are in Italy twice a year so thankfully finding the good stuff is not a problem.

        I love your menu. Have a fantastic time with your friends!

        1 Reply
        1. re: chefathome

          This is awesome! I'm thinking some shards of parmesan, burrata, and charcuterie, with bruschetta. Do you recommend any particular charcuterie?

        2. In a shot glass, sipped and savored slowly as apertif.

          1. Caramelize some onions and deglaze toward the end with balsamic. Should go nicely with the appetizers.