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anyone have recipes to make use of authentic balsamic vinegar?

Qzar

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I recommend ice cream as well, best ice cream you can afford to be precise. The main purpose of a very high quality balsamic is to really be enjoyed by itself. Pretty much the world is your oyster (hmmm... oysters) but I really must stress the importance of the balsamic being the primary flavor and everything else revolving around it. Parmesan and other strong cheeses are good for less expensive stuff since the cheese will be the main flavor. The best balsamics I have tried worked best with sweet flavors like ice cream and strawberries. And whatever you do, don't reduce it... or make a reduction out of it... it's just such a bad idea. All togeather just keep it away from heat. Heat has a way of caramelizing the sugars and breaking up a lot of the components that make authentic balsamico truly special.
 

P3R3

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I have never used 20 yr, but my 10 yr I stock in my cabinent I use for a pan reduction for steaks. After I am done pan broiling the steak, I put in a couple table spoons of irish herbed butter and pour in some balsamic vinegar and quickly trasfer to the steak. It is quite delicious, but the sugars in the balsamic can burn quickly so you must be quick about it, or perhaps use a beef stock to bulk up the liquid content.
 

Double D

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In theory, and Italian tomato sauce will benefit. Personally I prefer just to use red wine, as any sizable quantity of vinegar will cause an acidity that needs to be tempered with sugar, which then will likely need to be tempered with salt. And in the case of genuinely aged balsamics, it's probably cheaper to use your wine anyhow.
 

ComboOrgan

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If you're feeling daring enough to use vinegar as a dessert topping.......

Marinate some halved or quartered strawberries in the balsamic vinegar for a few hours.
Whip up some Mascarpone cheese with sugar and vanilla.
Plop a mound of the cheese on each serving plate, and pour the marinated strawberries over it.

The recipe is from one of Jamie Oliver's cookbooks.
 

Fabienne

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GQ, I bought a bottle of 25 year old balsamic vinegar while in Italy last week, I haven't opened it yet. What did you end up trying yours on?
 

itsstillmatt

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Originally Posted by Fabienne
GQ, I bought a bottle of 25 year old balsamic vinegar while in Italy last week, I haven't opened it yet. What did you end up trying yours on?
it is best not to use it in recipies and rather on ice cream or strawberries.
 

GQgeek

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Originally Posted by Fabienne
GQ, I bought a bottle of 25 year old balsamic vinegar while in Italy last week, I haven't opened it yet. What did you end up trying yours on?

I have not used a lot of it. I've used with with flakes of parmesan and strawberries. I'm also going to make watermelon cubes with a dimple in the top to hold the balsamic as soon as fresh watermelon is available. It's good with ice cream as well.

I'm not in a rush to consume it since it keeps well. I also suggest just tasting a drop of it on its own and rolling it around on your tongue. It's a wonderful flavor.
 

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