I remember a couple years ago I heard about balsamic reduction. I made it and put some over roasted butternut squash. It was amazing. Sweet and salty and a little sour. I fell in love with it. Then, this past winter I was watching an episode of Gordon's Ramseys show, Kitchen Nightmares. In one of the episodes the chef relied too heavily on balsamic reduction. In Gordon's opinion he masked the unsavory flavor of whatever he was pouring it over. Gads, I love balsamic reduction. But I guess it could be misused.
I'll tell you, here in this recipe it doesn't mask, it compliments. Okay, maybe it masks a little of the cabbagey flavor but in some people's opinion that is probably a good thing. It's rather easy to make. In my version I add brown sugar to offset the acid of the vinegar. We love the result. I think you will too.
Lori's Lipsmacking Goodness Original
1 1/2 cups balsamic vinegar
1/4 to 1/2 cup of brown sugar (to your liking)
Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in frig.
Monday, November 3, 2008