BALSAMIC-GLAZED SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
- For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
- For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
- Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE
A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice-after all, a good host lets their guests go first.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
- About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
- Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1320 mg
RASPBERRY BALSAMIC VINEGAR GLAZE
Our Raspberry Balsamic Vinegar Glaze is super simple and quick to make and perfect to top salads, vegetables, or anything you want. This particular recipe would work just as well with other berries.
Time 30m
Yield lots
Number Of Ingredients 5
Steps:
- HEAT all the ingredients in a saucepan, and bring to the boil. REDUCE heat. SIMMER for at least 20 minutes. COOL the glaze until warm. BLEND the glaze using a hand blender or food processor and then store in a bottle. REFRIGERATE when storing.
BALSAMIC VINEGAR GLAZE
Lucious and thick balsamic vinegar glaze that you can make with a few simple ingredients!
Provided by Hilda Sterner
Categories Condiments
Time 20m
Number Of Ingredients 3
Steps:
- Bring balsamic vinegar and brown sugar to a boil in a small saucepan.
- Simmer, while stirring occasionally, until thickened and reduced by half. This should take anywhere from 15-25 minutes, depending on how thick you prefer your glaze to be.
- Drizzle over meat, grilled veggies, salad, cheese and crackers, or just guzzle out the bottle!
Nutrition Facts : Calories 54 kcal, ServingSize 1 Tablespoon, Carbohydrate 13 g, Sugar 12 g
HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION)
You'll love this super easy balsamic reduction recipe -- no sugar needed! Learn how to make balsamic glaze for salads, chicken, veggies, and more.
Provided by Maya Krampf
Categories Condiment
Time 20m
Number Of Ingredients 2
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.)
Nutrition Facts : Calories 18 kcal, Carbohydrate 3.6 g, Protein 0.1 g, Sodium 4.9 mg, Sugar 3.2 g, ServingSize 1 serving
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).
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Sodium 3 mg, Sugar 2 g, ServingSize 1 serving
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE
This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.
Provided by vrvrvr
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
- Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
- Meanwhile, cut peppers lengthwise into thin strips.
- Mince garlic.
- Transfer chicken to a serving platter.
- Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
- Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.
Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4.3, Cholesterol 90.8, Sodium 192.2, Carbohydrate 8.9, Fiber 0.8, Sugar 5.4, Protein 25.8
BALSAMIC GLAZE RECIPE (BALSAMIC REDUCTION)
This delicious sweet and tangy balsamic glaze (balsamic reduction) is quick and easy to make with just two ingredients. Use it to elevate sweet and savory dishes and use it warm or cold.
Provided by Neli Howard | Delicious Meets Healthy
Categories Condiment
Time 11m
Number Of Ingredients 2
Steps:
- Add the balsamic vinegar and any sweetener to a small pot.
- Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. Stir occasionally until reduced by half or until the sauce coats the back of a spoon. It will thicken more as it cools.
- Use immediately or store in a sealed container in the fridge.
Nutrition Facts : Calories 36 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 7 mg, Sugar 7 g, ServingSize 1 serving
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
SEARED SALMON WITH BALSAMIC GLAZE
Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.
BALSAMIC VINEGAR GLAZE
A great dressing for salads and Mediterranean food
Provided by ela1985
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put all the ingredients in a saucepan.
- Slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.
- When you achieve the glaze consistency, let it cool down.
- Use to decorate and give a sweet and sour tinge to salads and other Mediterranean food
BALSAMIC VINEGAR GLAZE
Found this from google not to long ago. Delicious as a topping on a nice steak with some gorgonzola cheese sprinkled on top.
Provided by easpurk
Categories Sauces
Time 17m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.
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Ratings 19Calories 32 per servingCategory Easy
- Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.
BALSAMIC-GLAZED FISH | AMERICAN HEART ASSOCIATION RECIPES
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BALSAMIC DIJON GLAZED HAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (13)Total Time 1 hr 15 minsCategory Main CourseCalories 649 per serving
- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
HOW TO MAKE HOMEMADE BALSAMIC GLAZE. RECIPE [VIDEO ...
From sweetandsavorymeals.com
Ratings 8Calories 216 per servingCategory Sauces
- Bring to a light boil, after which, reduce heat to medium-low. Let the mixture simmer, stirring occasionally, until it thickens and is reduced to about 1/2 cup, this will take about 10-15 minutes.
- The sauce is ready when it's thick enough to coat the back of a spoon. Once chilled it will thicken more.
22 BALSAMIC RECIPES THAT ARE BEYOND BASIC - BRIT + CO
From brit.co
Estimated Reading Time 5 mins
- Spinach and Mushroom Crepes With Balsamic Tomato Jam: Jam is, well, our jam. Get your canning on with this easy and beautiful recipe. (via Emma’s Little Kitchen)
- Grilled Peaches With Rosemary and Balsamic Vinegar: Grilled fruits and veggies are a summertime staple. Mix sweet and sour with fruit and balsamic vinegar.
- Balsamic Vinaigrette Portobello Mushroom Burgers: Balsamic is a great way to vamp up a veggie recipe, and this version doesn’t disappoint. (via Tattooed Martha)
- Balsamic Fig Glazed Pork With Blistered Cherry Tomatoes: The most gorgeous meal and it’s hearty enough for the harvest time of year. Invite friends over to celebrate the fall equinox or bring it along to your office Thanksgiving potluck.
- Balsamic Roasted Chickpeas: The cool thing about chickpeas is that you can roast them to your fancy. Amp up the oven temp for extra crunchy, or keep it on the down low for softer snacks.
- Balsamic Roasted Cherry Brownies: Balsamic reductions are a fun secret ingredient for any recipe, dessert included. (via Glazed + Confused)
- Balsamic Roasted Tomatoes: Another take on this goodie — tomatoes and balsamic go together like pumpkin spice and lattes. (via The Wimpy Vegetarian)
- Slow Cooker Pot Roast With Balsamic Vinegar: Balsamic is a great ingredient for any recipe that calls for grilling, roasting or marinating. (via Southern Fairytale)
- Balsamic Strawberries With Ricotta Cream Maple Glazed Nuts: Nuts, grains and other trail mix ingredients are perfect opportunities for using a balsamic reduction.
- Slow Cooker Balsamic Honey Pulled Pork: A great meal you can prep and throw in a slow cooker for the day and be done with when you get home at night, making it perfect for the workin’ woman or busy student.
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