Balsamic Varnish?

OK, I’m sure this mysterious concoction has its roots in a posh French kitchen somewhere and in formal circles is known by a sexy French name, but to me, it is Balsamic Varnish.

Begin with an innocent coupling of balsamic vinegar and port wine, add a little heat, reduce, reduce, reduce and the magic is complete. What remains is a thick, dark, seductive substance that will intensify and sweeten anything it is added to. Add this incredible ‘varnish’ (sparingly) to salads, sauces, marinades or salsas for a surprisingly intense explosion of flavor.

Balsamic Varnish will store almost indefinately in your refrigerator. If it becomes too thick, let it sit at room temperature and it will thin as it warms.

For elegant individual salads, drizzle a design on individual plates, by letting the varnish pour in a stream from a spoon; remember Balsamic Varnish is very intense, use it sparingly. Place your salad vegetables and greens on top of the varnish and pile them high to make a vertical salad. Decorate with garnish.

To make Balsamic Varnish:

• 1 cup balsamic vinegar
• 1/4 cup port wine

Add vinegar and wine to a small saucepan and bring to a boil. Reduce heat to a simmer and reduce to 1/4 cup total volume. The mixture will be thick and resemble varnish in appearance.

– Glutenfreeda