These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.
'Balsamic vinegar' on Serious Eats
Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
Roasted green beans transition easily to this room temperature salad, maintaining their crunch beneath a balsamic vinaigrette. Finished with blue cheese and hazelnuts, it's a simple dish with showy results.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk.
Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors.
The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables.
Bright, fruity, with mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses.
Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal.
Heinz's new Balsamic Vinegar Ketchup sounds like a winner, right? Upping the balscidity (new word) in lieu of the traditional distilled white vinegar gives it a mild kick without completely throwing off the familiar taste of ketchup. This is actually a pretty big move for Heinz, a bastion of ketchup tradition; they haven't released a new flavor in about a decade. (Remember green ketchup in the early 2000s?)
This is a bright, fresh, and impressively fruity ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Shallots and acorn squash are roasted with balsamic vinegar and rosemary to get a sweet and sour taste.
These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.
Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio...
In this delicious season of grills, salads, and farm-fresh produce that needs almost no altering, the only thing that's missing is the right accent. Something subtle, but with a little flair—a secret weapon, ready to wow picnickers at your next potluck and the neighbors you're always tossing meat on the barbie for. Good thing infused vinegars, oils, and salts exist.
The idea for this jam came about for three reasons. One, last Saturday was the first time this spring that strawberries appeared at my local farmers' market. Two, I recently invested in a really nice bottle of aged balsamic vinegar. And three, I had some fresh thyme in my fridge that was about to go bad.
This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence....
Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do....