{Star Ingredient} -- Balsamic Done Savory and Sweet

Balsamic vinegar is a wonder.  Its tangy brightness, characteristic of vinegars, generally, and undeniable sweet notes, make it a versatile, star ingredient that should be resident in every gourmand's kitchen.  And while I first became acquainted with the savory, more traditional, ways of bringing balsamic into my cuisine, I have long since welcomed its ability to elevate and transform sweeter offerings into something truly special.

Today's post offers the best of both worlds, serving up easy, yet indulgent, recipes that will leave you forever convinced about why this pantry staple is a star ingredient, indeed. 

Balsamic Chicken

On the savory end, I'm sharing a recipe for Balsamic Chicken that will steer you away from the "we're having chicken again" doldrums. And for my sweet take, a little balsamic goes a long way.  Starting with the best aged balsamic I can find, it stars as the perfect finish and accent to luscious, roasted pears.  While these dishes are a cinch to pull together, they equally score as courses elegant enough for special occasions.  So whether you're in the mood for sweet, savory, or both, balsamic will give you something to relish.

Balsamic Roasted Pears

Happy Eating!

Balsamic Chicken

Ingredients:
1.5-2 lbs. skin-on, bone-in chicken thighs
1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1/2 teaspoon red chili flakes
Kosher salt
Freshly ground black pepper
Freshly parsley, roughly chopped (optional)

Method:
Season chicken with salt and pepper and place in a resealable bag.

In a small bowl, add vinegar, honey, soy, garlic and chili flakes, stirring or whisking to combine.   Pour marinade over chicken and reseal bag.  Massage chicken with marinade to coat well and place in the refrigerator for at least two hours or up to overnight.

Preheat oven to 350 degrees F.  Remove chicken from bag and place chicken on a foil-lined baking sheet, skin side down.  Bake for 30-35 minutes.  Reserve marinade.

Turn on broiler and turn chicken skin side up.  Place chicken under the broiler for 3-5 minutes or until the skin becomes crisp, keeping a close eye on it. 

Pour the marinade into a small saucepan and bring to a boil.  Stir frequently and allow sauce to cook until reduced and thickened.  Brush sauce over cooked chicken and garnish with fresh parsley, if using.  Serve and enjoy!
Recipe adapted from Just a Taste
 

Balsamic Roasted Pears

Ingredients:
Bosc pears, halved and cored
Brown sugar
Butter
Aged balsamic
Ice cream

Method:
Preheat oven to 350 degrees F.

Place pears in a baking dish, flesh side up.  Place a pat of butter in the hollow of each pear half, where the core once was.  Sprinkle brown sugar over the pears (as much as you please).  Place pears in heated oven and bake for 30 minutes, until pears are tender.

Remove pears from oven and place over ice cream.  Finish with a generous drizzle of balsamic over the ice cream and pears.  Serve and enjoy!

    


 

Spinach, Pear and Pomegranate Salad

Spinach, Pear and Pomegranate Salad

Over the holidays I was on the hunt for the perfect green salad to bring to the table.  Then I recalled one of my recent Pinterest additions that fit the bill perfectly.  It was a hearty, yet elegant, spinach salad that combined sweet pears, a slight tang (and gorgeous color accent) from pomegranate seeds, blue cheese and walnuts, for one spectacular dish.  

I knew it was the salad that I wanted to prepare and share with family and friends, as well as one that I happily carried over into my permanent salad repertoire.  With a few slight tweaks--I substituted the blue cheese for the goat cheese that I had on hand and made a sherry vinaigrette to dress the dish--it has become a new (and likely perennial) favorite.  

Hearty enough for a satisfying bite during the cold weather, scrumptious enough to merit regular menu appearances--and chocked full of nutrients!--you'll love bringing this dish to your table.

Happy Eating!

Spinach, Pear and Pomegranate Salad -- recipe courtesy of Williams-Sonoma

Sherry Vinaigrette
Ingredients:
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 small shallot, finely diced
1/2 teaspoon honey
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Method:
Whisk together the vinegar, mustard, shallot, honey, and salt and pepper to taste.  Slowly drizzle and whisk in the olive oil.  Drizzle desired amount over salad and toss to coat.