We love, love green beans and sliced onions and sliced garlic simmered in a bit of water and olive oil in a covered skillet until tender. Remove the lid and let the water evaporate and the onions caramelize a bit. Splash a bit of balsamic vinegar and serve. Delicious.

My favorite pizza topping is chopped broccolini and onion, sautéd, briefly, with EVOO, balsamic and red pepper flakes.

Also great just drizzled on a veggie pizza.

Balsamic is great on roasted vegetables. Drizzle and roast.

Salads too.

I guess I associate it with vegetables. And drizzling. :)

I love the flavor, it's excellent in marinades of most kinds.

Use a splash on roasted brussel sprouts and other vegetables. Also good in caprese salad.

just about the only upside to brussel sprouts.. lol ...

in fact .. i buy the BS... just for the BV ...

my bottle of BV is about a decade old .... just gets better.. and better ... [which of course means.. i dont buy a lot of BS ... lol ... nice pun there]

ken

Fresh mozzarella, thinly sliced tomatoes, basil and a drizzle of balsamic vinegar and olive oil ... sop up the juice with fresh bread.

NOM!!!!!

a small amount on strawberries...you will never eat them without again...so good. c

Here is a link that might be useful: strawberries and balsamic

It is my favorite vinegar and use it accordingly- all above mentioned. (love it in a pork roast au jus with equal amounts of butter and garlic)

Too bad my dowry didn't include a keg!

And the most obvious, for salads. Make a vinaigrette with it.

Wow, thanks for all the usage advice!! Since it's so versatile (and such a great price reduction), I might have to go back and snap up the rest of the bottles. Unless someone savvier already beat me to it. :o)

I love balsamic vinegar, but my dear granddaughter can taste even the smallest bit and doesn't like it (is there a gene for that).

This is one of my favorite recipes - at least for the rest of us.

Balsamic Chicken with Baby Spinach
Recipe courtesy Ellie Krieger

Prep Time:5 minInactive Prep Time: -- Cook Time:13 min
Level:
Easy
Serves:
4 servings

Ingredients
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

I have a similar recipe that adds white beans and a few hot pepper flakes. It's good, too.

Like others, I love it on strawberries, and added it to my jam this spring. I put it on my panini with the tomato and mozzarella.

Enjoy

Momj, that looks delicious! Thank you for posting, am going to print it.

Another nice use is when you get a piece of roast beef out of the oven, pour some balsamic over it ane roll the meat round and round over some heat until the vinegar caramelises and coats the outside of the meat. Then, leave it to rest. Lovely for a cold fillet of beef.

Ripe pear, cut up; good blue cheese; walnuts, a little balsamic vinegar. Heaven.

Lots of great ideas since I use a lot of Balsamic, white and traditional. I use it most with salads.

Last weekend I made Bourbon Baked Beans; I always use BV in the beans. I quadrupled the recipe for the covered dish function thinking I would have left overs for Sunday dinner. There was not ONE bean left; I guess that's a good thing.

I guess different types of balsamic are interchangeable then? This balsamic is quite thick, almost like a glaze. It has a nice sweet-sour balance. I bought some ages ago and I remember it as being really thin, like normal vinegar, and not sweet.

Mushrooms sauteed in a butter and balsamic reduction....lovely :)

Petra, natural balsamic is thin. The glaze has been reduced. You have to read the labels carefully. Many are coloured and caramel flavoured - not the real thing.

Islay, the ingredients are: 55% Cooked Must and 45% Wine Vinegar. There was also a glaze in a much smaller bottle. And a bottle of Balsamic which costs more than $80, ouch.

The $80 stuff will probably be the proper, really old vinegar that IS thick but you'd use it very, erm...... carefully. It can be aged for up to 25 years.
I get a good one for about 20E that is syrupy and no colouring for good use and a cheapy one for every day.

I used to buy a bottle that was quite thick, good, highly rated for around 35. Cavalli, I think.
Dean and Deluca has a lot of vinegars so does WS.
Generally I find Colavita fine for everyday and it reduces nicely.

Well, I like the taste on spinach/green beans/broccoli/sweet peppers BUT it turns the color to drab (like canned veggies) and I really don't like how the final product looks.

A nice way of using up the cheapy stuff is a weight watchers recipe that is strangely delicious!
Mix equal parts balsamic vinegar and soy sauce, add some honey and crushed garlic and cook some lean chicken cut up in the sauce until it goes nice and thick. Serve over plain rice.