(I can't recall the name of this dessert--something Italain)
3 cups of hulled, cut up fresh strawberries
2 tbls. sugar
3-4 splashes of Balsamic Vingar
Mix berries with sugar and let sit for 1/2 hour. Splash on vinegar and
toss lightly--serve immediately. It really is an interesting flavor and
quite good to boot.
I am looking for other ideas for Balasamic Vinegar. Any good
recipes/ideas out there? Thanks. Judi
> Hi--
> As a gift last Xmas, we received a beautiful decanter with "Modena" (or
> something like this) Balsamic vinegar from some relatives in Canada--
> along with the following recipe:
...
> I am looking for other ideas for Balasamic Vinegar. Any good
> recipes/ideas out there? Thanks. Judi
Lucky you - Balsamic Vinegar is a great thing.
I make a BV salad dressing that gets raves:
1/3 cup each BV, EXTRA Virgin Olive Oil, water (or another 1/3 c EVOO)
1-2 cloves minced garlic
1/2 teas. each fresh minced basil & oregano (if dried, use 1/4 t each)
Mix well - will probably need to be shaken before each use.
If feeling lazy, BV and EVOO can just be lightly applied to salad and
tossed.
Enjoy!
---
Cyndi Smith Computer Programmer
Department of Biomathematics M. D. Anderson Cancer Center
Phone: 713/794-4938 Fax: 713/792-4262
One good use I have found for Balsamic vinegar is as a sort of marinade for
meats. I will add a tablespoon or two of the vinegar to a pork roast (rub
it all over the meat to coat it) add a sprig or three of fresh rosemary (or dri)
and a sprinkle of fresh ground pepper. Then cook as usual. Works really
well in the slow-cooker, too, where the flavors have more time to blend.
kathy
I make a steak marinade using cheap grocery store balsamic vinegar.
I'm not sure how much it contributes to the flavor actually...but
it does make a GREAT steak.
I use a mortar and pestle to mix it. If you don't have one, be
creative.
Mix/crush together into a paste:
2-3 good sized cloves of garlic
8-15 black peppercorns
1 tsp (or so) balsamic vinegar.
Really pound this all together so you have a thick dark paste.
Rub this into the sides of a good quality steak. You could also
do this with chicken, I'd imagine. You want it to be nicely coated,
but not a thick coat. Let it sit for 15-30 minutes. Grill or pan
fry or broil (my broiler doesn't work so I usually pan fry) until
it's as done as you like it.
Eat. It should be a little peppery and mostly just very good.
Johanna
During the summer months, when salmon is cheap and plentiful
hereabouts, there's usually some left-over baked salmon in the
refrigerator. One of my favorite "I'm exhausted from heat and
work and don't want to cook a thing" meals is to steam a bunch
of fresh spinach, drain it, plop a piece of cold fish on top,
and sprinkle the whole thing with basalmic vinegar.
Follow with a plate of cantaloupe wedges sprinkled with Madeira
wine and freshly ground black pepper.
--Barbara
Not quite about how to use balsamic vinegar, however it is a story
ABOUT balsamic vinegar.
This weekend we went to a couple of upscale food and grocery stores
in lower Manhattan. Both are at least locally famous. One was
Balducci's and the other was Dean & DeLuca's. Balducci's had
several small wooden barells with aging balsamic vinegar. They
had a sign describing the wood used in the aging barrels, and
how each type of wood imparts a different flavor to the vinegar.
They aged the vinegar at least 10 years and some 20 year old.
They also had some of their vinegar in very attractive bottles
that I normally associate with nice Cognac. The label stated
this was aged 30 years and cost $55.00 for 8.5 oz.
I would love to try some of this stuff, but I sure won't spring
for a bottle. Imagine having to keep your vinegar under lock
and key. Whew!!
William Smith
You know, the Balsamic Vinegar we got was in this beautiful decanter
from my husband's relatives in Canada. Anyway, a responder to my post
wrote and asked me about it and ended up emailing back to me---saying
that it was worth over $150. FOR VINEGAR? Can you imagine? Now I feel
like some a pretty frivolous person----pouring it on 99 cent
strawberries!!!!!! No wonder it is SOOOOO
good. Judi