I found an affordable bottle and snatched it, because I’d heard how wonderful it is. And yes, it is quite tasty. I mixed a little with olive oil, salt, pepper and garlic and drizzled it onto a roast. It was delicious!
I would like to try it in a salad dressing, after I locate a recipe.
So, what else can I use it for?
This doesn’t work for everybody, but I like a little (very little!) drizzled on fresh strawberries with cracked black pepper.
Cracked black pepper? I’ll have to try that.
Here, we dip our fresh strawberries in balsamic vinegar, then in powdered sugar.
You can make a really nice sauce by reducing some over a medium heat in a pan, mixed with a little butter. Don’t let it boil, and stir it until it thickens a little.
I usually use it to jazz up basic chicken and veggies. Its slightly tangy with the balsamic taste, but not overwhelmingly vinegar-y.
I’ll have to try that. Around here for a special treat I’ll serve Strawberries Romanov, which are halved large strawberries that have marinated in vodka overnight. Drain and top with a sprinkling of brown sugar and a dollop of sour cream. The balsalmic vinegar approach sounds delish.
That sound great. The vodka will be nicely flavoured too, I’ll bet.
Here’s a very basic and IMO delicious salad dressing recipe:
Reduce a quart of balsamic vinegar with one cup of honey (granulated sugar works well, also, and is less expensive). This dressing is especially good on a salad of fresh spinach and goat cheese.
I never would’ve thought to use it with fruit. I love strawberries. Around here, everybody mixes sliced strawberries with sugar and let them sit until they form a syrup, then add whipped cream. It’s good but way too sweet for me.
I roast a lot of different vegetables in the same concotion that you used on your roast.
I sautee mushrooms in it instead of wine.
And it’s fabulous drizzled over a perfectly fresh avocado, and garnished with a little kosher salt and some black pepper.
I LOVE good balsamic.
One of my favorite recipes for it is to make a glaze for grilling, roasting or pan frying by reducing 1 cup Balsamic and 2/4 cup of brown sugar…bring to slow boil then reduce heat and simmer till a honey like consistency. Use this on Pork chops, chicken, beef, fish, veggies. So so good, and you can make a big batch as it will keep forever in the fridge. Use your imagination…
I have an entire cookbook devoted to recipes using basalmic vinegar. I love the Apple Cider and Basalmic Vinegar Mustard recipe. The book discusses how the natives of Emilia-Romagna use it to pep up tomato sauces, as well as pestos. Then, there is the Potato and Caramelized Onion Frittata, using basalmic vinegar to carmelize the onions. Or the Salmon with Gingered Balsalmic Vinegar Sauce.
Need any more ideas? 
Oh, did I mention my favorite restaurant salad ever? The one with the warm lamb, goat cheese and basalmic vinegrette? MMMMMMMMMMMMM
Coarsely chop a head of red cabbage and toss into a pot. Add about 1 tbsp of balsamic vinegar, 2 tablespoons extra virgin olive oil, and a tablespoon or so of honey. Season with a pinch or two of kosher salt. Cover and simmer until desired softness, stirring from time to time to distribute the flavors. Add a handful of dried cranberries for a little zing, if desired.
Can I ask what is kosher about kosher salt?
Larger grains and no added iodine.
You might really enjoy the gourmet balsamic vinegars from here. We particularly love their Blackberry Balsamic with Pear. Yum!
Especially yummy marinated with asparagus, IMO.
Get a small dish, pour in some good olive oil and balsamic vinegar, and dip bread in it.
Drizzled with olive oil over fresh tomatoes and mozzerella.
Add some fresh Basil and shaved red onion…I’m in 
tsfr
I think I just threw up in my mouth a little bit. I can’t even imagine. I think I’m going to have nightmares tonight.
That sounds good as a steak sauce, but what is “some” and what is “a little”? Some could be anything from, say, 2 tablespoons, to a half cup, to 1 cup. A little could be anything from one pat, to a tablespoon, to half a stick. It would be, in this household, for either one or maybe two people.