Comments on: Balsamic Glaze

By: KH

KH — Sat, 21 Dec 2024 21:20:53 +0000

Delicious! I had mine in the oven for about 40 mins total. The balsamic glaze is a nice touch. I highly recommend trying this!

By: Jody

Jody — Wed, 16 Nov 2022 23:06:05 +0000

Yum! This recipe is so delicious and easy to make. Definitely worth the extra time to make it! I hope that you don’t mind that I linked your recipe to my blog article on stuffed portobello mushrooms with a balsamic glaze! (simplywanderfull.com)

By: Kris L.

Kris L. — Tue, 05 Jul 2022 21:40:19 +0000

In reply to Amanda Hassall. For up to 1 month in a tightly covered glass jar and yes you can reheat it

By: Angel McCollum

Angel McCollum — Sat, 05 Feb 2022 00:20:09 +0000

I ran across a store in Creede, Colorado (of all places) that imported specialty vinegars and olive oils from all over the world. They sold infused vinegars and oils as well as house blended oils. The fantastic thing about this place was that they offered small samples of everything they sold. They had little chunks of bread available for dipping. I was looking at a “TRADITIONAL 18 YEAR BALSAMIC” from Modena, Italy that was wooden cast aged. The shelf label said that it was so smooth you could sip it after dinner. I thought “Ok. I need to give THAT one a try.” One of the salespeople drew a little cup of it for me and I sipped dubiously. The label was COMPLETELY CORRECT! The balsamic was thick and sweet and incredible. I bought a bottle along with a white balsamic and several oils. I think I went back to get something else almost every day. My husband was thrilled the day we left.

The balsamic vinegars were $20 a piece for 375ML and I paid it gladly. I was super stingy with it when we got back home and I almost cried when it was gone. I bought some aged balsamic at another specialty store while we were in Jackson, Wyoming but it wasn’t even close to as good. They even bottled it on site for me and sealed it with hot wax. Nice touch, but I’m going to have to break down and order some from the Creede Olive Oil Company. I’m just waiting until I run out of the other stuff so the shipping will be a bit more palatable. BTW: The traditional balsamic was to die for drizzled over watermelon with feta crumbles!

By: Bert Anderson

Bert Anderson — Sat, 09 Oct 2021 03:17:24 +0000

I just made this to go over roasted Brussel sprouts and it was easy, and so delicious. I’m going to get a Costco sized bottle of balsamic vinegar so I can make a big pot of it. Thank you for sharing!