Sentences with phrase «syrupy balsamic»

Arrange the slices in a pretty pattern on your plate, add a few basil leaves, drizzle with the syrupy balsamic reduction and sprinkle with some chopped persimmons.

Warm, baked naan is the perfect base for roasted sweet potato, syrupy balsamic, toasted almonds, and sweet caramelized onions.

This salad is ideal with a thicker - cut bacon (but there's really no need to buy the insanely thick stuff I bought by accident), wild arugula (I find that the leafy bundled stuff has much more flavor and bite than the bagged / boxed stuff) and an aged, dark and almost syrupy balsamic that you save for special occasions.

Syrupy balsamic is quite pricey, you can also boil good balsamic vinegar until it has reduced by half its volume and it will become syrupy as well.

It does appear though that fresh basil, syrupy balsamic vinegar, and fresh, creamy cheese work their magic on him.

Not exact matches

This is not the application for a thick syrupy expensive balsamic!

Balsamic syrup is just 1/2 cup of balsamic vinegar simmered down until it's thick andBalsamic syrup is just 1/2 cup of balsamic vinegar simmered down until it's thick andbalsamic vinegar simmered down until it's thick and syrupy.

For the strawberries, I thought about roasting them with a little bit of balsamic vinegar instead of covering them with sugar to get syrupy.

If you're feeling extra fancy, you can boil your balsamic vinegar into a syrupy reduction — I used mine as is because I was in such a hurry to get these scrumptious morsels into my mouth.

Bacon — yes, American - style bacon in Rome; not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with peppery wild arugula and drizzled so - very - lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.

I often grill delicata (with seeds though and after marinading in a strong balsamic vinaigrette that turns syrupy on the grill), but was wondering what else to do with it.

* Aged balsamic vinegar has a thick, almost syrupy consistency.

The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary.

Half the berries get simmered in sugar and balsamic, for a quick jam / preserve kinda thing, and then the other half get folded into that, so sometimes you get a berry that's sort of chewy / syrupy, sometimes you get a fresh berry that's tart and juicy, and all of it is slicked in this musty, fruity drizzle.