Strawberries w/Balsamic Vinegar

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Strawberries w/Balsamic Vinegar
shared at the event by Yumi
recipe from Allrecipes.com

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
1/4 cup white sugar
1/4 teaspoon freshly ground black pepper, or to taste

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Variation, toss with angel food cake.

Salmon w/Ginger Balsamic Glaze

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Salmon w/Ginger Balsamic Glaze
shared at the event by Semeena
recipe adapted from Recipezaar

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon grated ginger
1 tablespoon brown sugar, packed plus
1 teaspoon brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil

Stir together balsamic vinegar, water, lemon juice, ginger and brown sugar in a small bowl.

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. Serve and enjoy!

Honey Rosemary Chicken

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Honey Rosemary Chicken
shared at the event by Joelen
recipe from here

1/4 cup honey
1/4 cup basalmic vinegar
1-2 tbsp dried rosemary
2 tbsp olive oil
6 skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

Mix honey, vinegar, rosemary and oil. Place chicken in resealable plastic bag. Pour in mixture. Seal and turn the bag over to coat the chicken. Refrigerate for at least two hours.
Preheat oven to 350 degrees F. Place chicken in a 9×13 baking pan. Sprinkle with salt and pepper. ake for about one hour, basting occasionally with marinade.

Balsamic Tomato Couscous

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Balsamic Tomato Couscous
shared at the event by Lori

recipe from Recipezaar

2 cups chicken broth

1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes

In a medium pan, bring the broth to a boil.

When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.

Chop the tomatoes.

In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.

When the couscous is ready add the tomato mixture and mix well. Serve hot or cold.

Bulgar Salad with Corn & Tomatoes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Bulgar Salad with Corn & Tomatoes
shared at the event by Teresa

recipe from Food Network

4 1/2 cups water

1 1/2 cups bulgar
1 small onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/3 cup olive oil
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes. Drain well. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Roasted sausages w/Grapes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Roasted sausages w/Grapes
shared at the event by Kara
recipe from About.com

1-1/2 pounds hot Italian sausage, cut into 3-inch lengths (see Note)
1-1/2 pounds sweet Italian sausage, cut into 3-inch lengths
3 Tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
1/4 cup balsamic vinegar

Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside.

Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.

Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter.

Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.

Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar
shared at the event by Mary
recipe from Gourmet Magazine

6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
1 (3 1/2-pound) chicken, cut into 8 serving pieces
1 pound onions or shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.