To reduce the balsamic, heat a pan to high heat. Pour in vinegar then turn to medium heat, add sugar for a sweeter flavor. Let simmer until about 75% has evaporated. Whisk constantly.
Saturday, March 27, 2010
Trip to the Farmers' Market! Reduced Balsamic
Today Mark and I visited the Green City Market. It's early spring so too early for produce but there were plenty of breads and cheeses! For a delicious snack, I toasted slices of baguette with butter. I drizzled reduced balsamic vinegar. On the side is fresh goat cheese and a sprinkle of basil. Yum!
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that sounds delicious!
ReplyDeletehere is that beet recipe (from simplyrecipes.com):
Beet Hummus Recipe
Ingredients
* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Method
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.
I added a little EVOO since it was a bit dry for my food processor...I got so many compliments...but make sure you do wear gloves when peeling the beets- I still have magenta hands!