Feb 21 2011
February Giveaway – Saporoso Balsamic Vinegar
A few weeks ago, we received a special product from House of Balsamic to try out one of their aged balsamic vinegars of Modena, Italy. The distinctive flavors of the Saporoso brand balsamic vinegars are truly remarkable because you can really tell it’s been aged with complex yet delicate tones of sweet and sour. We wanted to share this high-quality balsamic vinegar with one lucky winner for this month’s giveaway. To enter for your chance to win this bottle of organic balsamic vinegar, valued at $22 with compliments of House of Balsamic, here are the details:
- Leave a comment letting us know how you like to eat your favorite balsamic vinegar. Do you have it as a dressing in your salad, drizzled over a nice steak, or mixed with strawberries? We’d love to hear how you prepare and serve it!
- You must be a subscriber of our food blog in order to win
- Extra points given to those who are also a fan on Facebook and followers on Twitter (click on the links to be routed to our pages)
- US residents only
- Contest ends
Monday, February 28th at 11:59PM PST
Disclaimer: In compliance with the FTC Guides, updated 10/5/09, this article has material connections. The Food Addicts (TFA) received no fees for hosting this giveaway on behalf of House of Balsamic. House of Balsamic will provide 1 bottle of Saporoso Balsamic Vinegar to the winner free of charge; 1 bottle was also provided to TFA at no cost by House of Balsamic to facilitate the review process. TFA does not endorse the company mentioned above.
- Winner goes to Judy from http://foodiejudy.blogspot.com/. Congrats and hope you enjoy the delicious Balsamic Vinegar!
This is one of favorite ways to eat good quality balsamic vinegar. We drizzled some Saporoso Balsamic Vinegar over asparagus that we roasted in the oven at 450-degrees for about 10 minutes, along with some thinly sliced red onion. It was seasoned with olive oil, salt, and pepper. The results are superb!
subscriber–I love to eat it on my salad and I hate to admit it but I drizzle it on french fries–(I lived in the UK in the 80′s–it’s a taste that you get hooked on).
kakihararocks@gmail.com
I like balsamic vinegar on salad with Olive Oil. I also like to saute chunks of chicken and then add balsamic vinegar. I use it on sandwiches instead of Mayo.
janetfaye (at) gmail (dot) com
I like The Food Addicts on FB – Janet Fri
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I like to make a glaze with Balsamic vinegar and honey for grilled or pan fried salmon fillets- it’s the best! It’s also great to add when caramelizing onions.
I like using it in a vinaigrette with Dijon mustard, herbs, and extra virgin olive oil.
My favorite recipe is a balsamic chocolate pudding. I prepare a thick, old fashioned hot chocolate and add a tea spoon of balsamic to it. Then I store in the fridge for a few hours. It turns into a creamy, deep chocolate pudding with that subtle cherry flavor so typical of aged balsamic vinegar. I can tell you which chocolate to use to get to the right consistency.
I did subscribe to your blog as I will certainly come back for recipe inspiration. I followed you on twitter under @fredkzk
Good blog, keep it up!
I’m old fashioned I guess. I like to put it on my fries, if I won this fabulous vinegar, I would have to garnish it with some of my dried herbs and use it as a dressing on my freshly picked lettuce, or asparagus!
I eat it on a veggie salad, I’m an e-mail subscriber.
subscriber – I love it on salads and as a marinade for meats.
I am a facebook fan!
I like it drizzled over tuna and green beans. I love balsamic vinegar, I use it all the time.
twoofakind12@yahoo.com
I love to use balsamic vinegar in a nice salad dressing, atop a salad with thinly sliced Flat Iron steak, dried cranberrys, and crumbled mozzerella cheese. It’s to die for
Megan Campbell
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I follow Ya’ll on facebook.
Megan Campbell
I love to eat balsamic on caprese salads! Oh man, there’s nothing better than some slices of fresh mozz, newly clipped basil, garden tomatoes, and a little balsamic. YUM.
I’m an email sub, FB fan, and Twitter follower.
I love using Balsamic Vinegar on my asparagus, sauted vegetables and fish.
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I like you on FB.
I follow you on Twitter.
I would definitely use this as a salad dressing and also on strawberries. It would be great over some yummy grilled or roasted vegetables too.
I’m a subscriber.
when i make braised rabbit i toss a couple of drops in the the braising liquid for a tangy/sweet finish. i also use it in a custard sauce when i make riccota pie to balance the sweetness. even for a breakfast, fresh fruit tossed with organic raw sugar, balsamic vinegar, & a side of raw goat milk yogurt.
Along with salad, veggies, etc. I use it for dipping. Drizzle on a plate with olive oil, then swirl fresh crusty bread in it. Heavenly appetizer!
For me, I love adding that drizzle into good quality EVOO and give me oven-fresh warm bread to dip into the concoction. Simple yet satisfying!
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Facebook fan
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Easy: mixed with dark chocolate in a the form of a truffle. And now my mouth is watering…
I’m a subscriber, fan on facebook, and follower on twitter:)
My favorite way to eat balsamic vinegar is on squash fries. Sprinkle a little salt and balsamic on them, yum! So delicious!
I love Balsamic Vinegar mixed with a little basil and olive oil and I use that as a dip for crusty french bread! Yum!
(I am a subscriber and also a FB follower!)
I love it on crusty fresh baked bread.
Salads and roasted veggies….tonite it’s sweet potatoes……
I drizzle it over homemade vanilla ice cream!
I love to drizzle Balsamic over hard salty cheeses like Asiago, Pepato or Parmigiano-Reggiano. Aged Balsamic has an awesome tang that makes this a blissful pairing. Add some crispy fried sage leaves, juicy figs or warm toasted walnuts with a chunk of rustic bread and enjoy an intense experience!
I like to drizzle on my salad with apple, cherry tomatoes, walnuts and shrimps. Can’t wait to make it tonight.
I like to dip chucks of fresh bread into balsamic vinegar added to EV olive oil with crushed garlic!
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Where do I begin ? Balsamic vinegar has sooo many different uses from salad dressings, apart of a steak marinade, olive oil-oregano -balsamic – used for crusty italian bread dip, drizzled over veggies, to many kinds of fruit(sweetened a bit). I believe it to be one of the most versitile vinegars on the market today. Anyone who cooks must always have this type of vinegar in their cupboard . OH! and don’t forget an olive oil-balsamic drizzle over a sandwich !! ooh la la….!
Balsamic has to be one of the most verisitle vinegars on the market, used in salad dressing, steak marinade,olive oil-oregano dip,drizzled over veggies,sweetened over fruit. every cook must have this product in their cupboard. and don’t forget olive oil-balsamic drizzle over a sandwich!! oh la la…!
i love balsalmic vinegar on salad
oheeyore at hotmail dot com
i follow on twitter @yourstowin
oheeyore at hotmail dot com
I just happen to have some exceptional Balsamic… I love it on almost everything… but this idea is superb in its simplicity.
YUM!
Valerie
I’m subscribed to your posts. Thanks, Kathy
I like it on salad, my husband, on the other hand, loves it on most anything. Kathy
I love to drizzle it on a dish w/ olive oil and use it as a dip for french bread!
I love a good balsamic drizzled over summer tomatoes, fresh mozzarella and basil!
I’m a a current student at Le Cordon Bleu chicago and I love balsamic on just about everything but my fave is on roasted green beans and also used in chocolate. I also am a fan on face book
Ahhh Balsamic! I’ve have learned much about this treasure reading your articles and links.
I love it drizzled over roasted asparagus, just picked from the orchards around our house.
But even better I think, is with a little oo and warm italian bread. MMmmm… making myself hungry
I like to use basalmic vinegar in my bruschetta and in my vinaigrette dressing for salad.
Strawberries macerated in Balsamic then layered in Martini glasses with Creme Fraiche and Brown Sugar
My favorite Italian restaurant drizzles it over a big bowl of warm tomato soup.MMmmmm…..
I make a balsamic reduction to drizzle over brussel sprouts sauteed with prosciutto, pine nuts and shallots.
I’m a pirate….I drinks me Balsamic Vinegar straight from the bottle!
I like balsamic and a little olive oil on asparagus or other veggies, on the grill. It is a staple for vinaigrette or just drizzled over salads and it makes a great marinade.
I love it on my french fries or on some grape tomatoes, fresh basil and mozzarella. YUM! Now I am getting hungry!
Drizzled over a medium rare t-bone
I love my balsamic on sooo many things, I use it on my rare steaks and then crumble on the gorgonzola cheese, over my roasted asparagus, roasted string beans, adds a nice touch to brussel sprouts too. I have had it over strawberries, with french fries, broccoli, chicken, makes a tasty glaze for a leg of lamb. I love it with roasted garlic drizzled over wilted greens.
There are soo many ways to enjoy it, and just reading through here I have gotten a few new ideas.
I would love to win this bottle. We go thru a lot of the stuff in my house!
I love balsamic reduced to a syrup and drizzeld over some honey poached pears, strawberries and ice cream..great to use for all deserts!
also to just use as is in marinades, salad dressings or just drizzel with some evoo on an antipasto plate..cheese,italian dried meats etc…really I can’t think of anything that doesn’t go fantastic with balsamic! well …maybe not in my bowl of cereal and milk! or maybe it does? will try in the morning….
I make a pretty killer tomato basil bruschetta (with LOTS of balsamic) that I use in it’s traditional form, but also tossed in hot pasta. It is a great summer dish. Add a balsamic & white wine marinated and grilled chicken breast and it makes an easy entertaining dish. I also love splashing balsamic over oven roasted brussels sprouts with some grated parmesan cheese.
Whenever I serve my Yukon Gold Garlicy Mashed Potatoes, I find them to be the absolute
best transfer medium for syrupy aged Balsmic. I make a spoon resevoir, and drizzle away.
Really good quality balsamic vinegar can be used on anything. I like to have it with olive oil and a little Furikake sprinkles on a toasted multigrain loaf. Or, marinated rack of lamb in just some garlic and good balsamic vinegar!
I generally use daily it on salads but for a real treat, it’s delicious on lightly steamed beets. After steaming the beets in a pan with just a little water, remove the beets and add a good quality balsamic. Heat on low until the liquid thickens slightly, almost like a thin glaze. Pour over the sliced or cubed beets. The sweetness of the balsamic perfectly complements the sweetness of the beets then finishes with a lingering tartness. Delish!!! I’m so glad I found your site! I’m definitely following!!
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We LOVE balsamic … some fresh mozzarella, slied tomatoes and a little basil. Yummy!
We LOVE balsamic … some fresh mozzarella, sliced tomatoes and a little basil. Yummy!
Balsamic with tomatoes and basil is my favorite…man I can’t wait for summer!
I LOVE balsamic vinegar, especially on top of salads and for dipping bread. I’ve always wanted a fancy kind but have never been able to justfy it!
Balsamic vinegar is the perfect finisher for a fresh Caprese salad!