Balsamic Vinegar Glaze of Modena is a reduction of balsamic vinegar and grape must (juice). It is used for many things. The traditional way in Modena Italy takes 25 years and is prohibitively expensive, but we can buy things that are something like it, or make our own versions, such as reducing our own high quality balsamic vinegar and grape juice until they are thick.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
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I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
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Glazed salmon
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake
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I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.
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-wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.
-sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles
-halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.
-i use it in a variation on baklava with raspberries... i call if faux-klava.
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have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.
Sunday, May 11, 2014
Caprese tomato-basil four-cheese pizza
http://www.cookingclassy.com/2013/07/four-cheese-caprese-pizza/
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Monday, April 14, 2014
Strawberry & Avocado Salsa
http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/
1 cup finely chopped strawberries
1 large avocado, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 red jalapeño pepper seeded and finely diced
1/4 teaspoon sugar
Mix all ingredients together
1 cup finely chopped strawberries
1 large avocado, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 red jalapeño pepper seeded and finely diced
1/4 teaspoon sugar
Mix all ingredients together
Elder Flower Champagne Cocktail
http://www.thekitchn.com/recipe-elderflower-champagne-cocktail-perfect-for-spring-the-10-minute-happy-hour-202140
Elderflower Champagne Cocktail
Serves 8
1 (750-ml) bottle Brut champagne or dry sparkling wine, chilled
1 cup of elderflower liqueur, like St. Germain
1 (12-ounce) can of club soda or seltzer water, chilled
1 cup sliced strawberries
In a large pitcher, combine all of the ingredients and stir. Add ice. Pour into glasses filled with ice and scoop a few strawberries into each glass.
Recipe Notes
The recipe can be made without the club soda, but cut the elderflower liqueur by 1/4 cup.
The strawberries can be removed completely or you can substitute other fresh berries, sliced peaches, or other fresh fruit.
To make just one cocktail, combine 1 ounce of elderflower liqueur and 3 ounces of chilled Champagne with a few sliced strawberries.
Serves 8
1 (750-ml) bottle Brut champagne or dry sparkling wine, chilled
1 cup of elderflower liqueur, like St. Germain
1 (12-ounce) can of club soda or seltzer water, chilled
1 cup sliced strawberries
In a large pitcher, combine all of the ingredients and stir. Add ice. Pour into glasses filled with ice and scoop a few strawberries into each glass.
Recipe Notes
The recipe can be made without the club soda, but cut the elderflower liqueur by 1/4 cup.
The strawberries can be removed completely or you can substitute other fresh berries, sliced peaches, or other fresh fruit.
To make just one cocktail, combine 1 ounce of elderflower liqueur and 3 ounces of chilled Champagne with a few sliced strawberries.
Saturday, March 29, 2014
Balsamic Pickled Eggs
14 eggs
1/2 onion, sliced
1/2 cup balsamic vinegar
1/4 c. white vinegar
1/2 cup water
1/2 tsp salt
5 cloves garlic, crushed
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Yellow Pickled Eggs
http://allrecipes.com/Recipe/Yellow-Pickled-Eggs/Detail.aspx?prop24=RD_RelatedRecipes
12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed
Directions
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed
Directions
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
Tuesday, March 11, 2014
Raspberry and lemonadve cupcakes
http://www.allparenting.com/my-table/articles/965727/raspberry-lemonade-cupcakes
Raspberry lemonade cupcakes
Makes 24 cupcakes
Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2-1/2 cups granulated sugar
3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 egg whites
1 teaspoon pure vanilla extract
1-1/4 cups buttermilk
Directions:
Preheat your oven to 350 degrees F.
In a large bowl combine the flour, baking powder and salt. Whisk to combine.
In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)
With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
Bake 12-14 minutes or until a toothpick comes out with moist crumbs.
Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.
Frost with some raspberry buttercream frosting (recipe below) when they are completely cooled.
Raspberry buttercream frosting
Ingredients:
1-1/2 sticks unsalted butter, softened
3/4 cup vegetable shortening
8 cups confectioners' sugar
1 teaspoon vanilla
6 ounces raspberries, pureed and pushed through a sieve
1/2 teaspoon salt
Directions:
In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Raspberry lemonade cupcakes
Makes 24 cupcakes
Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2-1/2 cups granulated sugar
3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 egg whites
1 teaspoon pure vanilla extract
1-1/4 cups buttermilk
Directions:
Preheat your oven to 350 degrees F.
In a large bowl combine the flour, baking powder and salt. Whisk to combine.
In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)
With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
Bake 12-14 minutes or until a toothpick comes out with moist crumbs.
Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.
Frost with some raspberry buttercream frosting (recipe below) when they are completely cooled.
Raspberry buttercream frosting
Ingredients:
1-1/2 sticks unsalted butter, softened
3/4 cup vegetable shortening
8 cups confectioners' sugar
1 teaspoon vanilla
6 ounces raspberries, pureed and pushed through a sieve
1/2 teaspoon salt
Directions:
In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
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