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Cooking up some fun with Di Bruno Bros. Barrel Aged Balsamic Gold, Silver & Bronze
You may have noticed that just a few months ago, Di Bruno Bros. released a couple of new private collection balsamic vinegars, and now there is a collection of three vintages. By having three different vinegars with varied textures and slightly different flavors, one has endless versatility in the kitchen. By tasting all three vinegars, you can notice these nuances in texture and flavor. Here is a quick rundown of the differences:- Di Bruno Bros. Balsamic Bronze: Acidic with a distinctive fruity aroma, this vinegar can be used in salads or for basic cooking applications. Our Bronze Balsamic is great everyday vinegar.
- Di Bruno Bros. Balsamic Silver: Rich, pleasant tangy flavor with a harmonious sweet and sour taste. Perfect served drizzled over main or side dishes, or for cooking a gourmet meal.
- Di Bruno Bros. Balsamic Gold: Aged in wood barrels until thick and syrupy, with a well balanced acidity and sweetness to compliment the most exquisite of dishes. It is a perfect finishing drizzle for everything from sweet strawberries to savory grilled meats and vegetables. A little goes a long way with the Gold.
DB Balsamic Bronze: Seared Steak with Chard, Prosciutto and Tomato
Ingredients:- 4 tablespoons DB Classico Olive Oil
- 6 oz. Prosciutto di Parma, sliced small pieces
- 4 cloves of garlic
- 1 teaspoon of chopped Rosemary
- Salt & pepper
- 1.5 pound flank steak
- 2 tablespoons DB Balsamic Bronze
- 1 large bunch of chard, stems discarded and leaves chopped
- 1 pound of plum tomatoes, chopped
- In a large skillet, heat the olive oil over medium heat and cook the prosciutto, 2 cloves of garlic until browned. Remove from pan and reserve.
- Season the flank steak with salt and pepper. Make the garlic & rosemary into a paste with the back of a heavy knife and rub into the steak on both sides. Add 2 more tablespoons of olive oil and sear the steak over medium high heat until medium, about 4 minutes per side. Remove from pan and keep warm.
- Pour Balsamic Bronze into the skillet and deglaze the pan, reducing the vinegar by half. Add the chard and stir until wilted. Add the tomatoes, and reserved garlic & prosciutto. Season with salt and pepper and cook 2 minutes until heated.
- Slice the flank steak on an angle.
- Pile the chard mixture onto a plate and top with ¼ of the flank steak. Serves 4.
DB Balsamic Silver: Italian Poached Figs & Cheese Crostini
Ingredients:- 4 slices of Tuscan bread or baguette, toasted
- 2 dried Calimyrna figs or fresh figs
- 2 oz. Gorgonzola Dolce
- 2 oz. Mascarpone
- 4 tbs. DB Balsamic Silver
- 1 tbs. butter
- 1 tbs. sugar
- Fresh parsley and pepper for garnish
- Mash the gorgonzola with a fork and mix with the mascarpone. Season with parsley and black pepper.
- Wash, de-stem and cut the figs into quarters.
- Heat the butter, sugar and vinegar in a small saucepan and reduce for 5 minutes. It should bead on a cold plate when it’s the right thickness.
- Drop the figs into the vinegar and turn to coat, then remove.
- Pile the cheese mix on the toasted bread and top with a couple of fig slices. Serves 4.
DB Balsamic Gold: Vanilla Custard with Peaches in Balsamic Vinegar
Ingredients:- 2 cups heavy cream
- 2 cups milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons sugar
- 8 peaches, ripe, thinly sliced
- ¼ cup Di Bruno Balsamic Gold
- Freshly cracked black pepper
- In a bowl, toss the peaches in the Balsamic Gold, with 2 tablespoons of sugar and a few turns of the pepper grinder. Set aside.
- In a saucepan, combine the cream, 1 cup milk, 1 cup sugar. Warm over medium heat, lightly whisking, until just steaming.
- In a large bowl, whisk the eggs, vanilla and 1 cup milk until combined. Slowly whisk in the hot cream mixture. Add back to pan and cook over medium heat, constantly stirring until the mixture coats the back of a spoon, about 8-10 minutes.
- Strain the custard into a bowl and refrigerate or use an ice bath for the bowl.
- Once the custard is cooled, place a spoonful of peaches on the bottom of the bowl, top with the custard, and spoon the leftover balsamic sauce over the top. Serves 8.
