Im 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.
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.
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.
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.
make Balsamic Varnish:
cup balsamic vinegar
cup port wine
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.