Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
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This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions.
Sweet, ripe strawberries are a natural match for balsamic vinegar. Mixed with fresh lime juice and mint, the combination makes for a refreshingly tart-sweet tequila cocktail you'll want in hand all summer long.
This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese."
Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse.
The sweet-tart balsamic "fudge" drizzled over rosemary skewered grilled figs appears brings the layers of sweetness, herbal flavors, and rich dairy together for a perfect early fall dessert.
During one of my inaugural fall baking sprees, I went for something super simple—roasted figs in balsamic vinegar. They're a real no-brainer—figs cut in half and drizzled with balsamic, but the flavor is out of this world.
This panna cotta is light and creamy, with a great tang from the buttermilk and just slightly sweet. It's my go-to recipe when I want a simple dessert to serve to dinner guests because everyone loves it, and I don't want to spend half the night in the kitchen pulling it together.
Always looking for ways to bring seasonal finds into my cocktails, I started tinkering with some of my favorite strawberry flavor combinations. The result is a summery take on the classic whiskey smash. Strawberries are muddled with lemon to create a juicy base, then a little strawberry syrup is added for a bit of sweetness and to balance the tartness of the lemon. The balsamic acts as bitters, and then of course a hefty pour of bourbon is added, because what's a smash without the bourbon?
If I had my druthers, salads would be made of nuts, cheese, and a fruity dressing with a few leaves of arugula sprinkled on top. Alas, those druthers miss the whole point of a salad, which "should" be a light, healthy meal. I'm not alone, though. Visit any restaurant, and you'll find salads packed with heavy (albeit delicious) add-ons, making them slightly less nutritious than a bag of Big Macs. But it doesn't have to be that way.
When describing this Cornmeal and Rosemary Cake with Balsamic Syrup, Giada de Laurentiis says to "imagine the best corn muffin you've ever tasted, but richer and sweeter." That sounds pretty good to me, and I'm not even the hugest corn...