Balsamic Syrup Food

ROASTED BRUSSELS SPROUTS WITH BALSAMIC-MAPLE GLAZE

Steps:

• Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
• In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
• Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
• Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
• Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.

BALSAMIC SYRUP OR VINEGAR REDUCTION

Steps:

• Place the vinegar in a small saucepan and bring to a boil over medium heat.
• Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
• DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
• Cool in the saucepan. Bottle and serve with a small spoon.
• Drink the wine after. You want your wits about you when reducing something.

BALSAMIC SYRUP OVER STRAWBERRIES

Steps:

• Combine vinegar and sugar in a small nonreactive saucepan.
• Bring to a boil, stirring to dissolve sugar.
• Reduce heat and simmer, uncovered, until mixture is syrupy and reduced to about 1/2 cup.
• Remove from heat and stir in vanilla.
• Cool completely.
• Serve drizzled over strawberries or melon.
• Cooking time does not include chilling time.

HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION)

Steps:

• Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti or other sweetener that dissolves easily to the saucepan when you add the balsamic vinegar.)
• Reduce heat to medium-low and simmer for about 20 minutes, until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)

BALSAMIC GLAZE (REDUCTION)

Steps:

• Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
• Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.*If simmering with sugar, it will take about 8-10 minutes to reduce.
• Remove from heat and allow to cool completely before serving (about 15 minutes).

BALSAMIC SYRUP

Steps:

• Place all ingredients in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 2 tablespoons, 10 to 15 minutes.

TOASTED CIABATTA WITH BALSAMIC SYRUP

Steps:

• Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
• Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.