dessert first?
If you know me, you know I like simple-to-prepare, yet impressive food with chef-worthy results. Sometimes I find inspiration when out to dine. My husband and I recently found a restaurant in Seattle—CRUSH—to add to our list of favorites. It is modern and swank; the food was so divine we couldn’t help but take long pauses where conversation waited while we focused on a bite or sip.
We uncharacteristically started our evening with a cheese plate (off the dessert menu; though I have always loved the attitude of ‘life is short, eat dessert first’). With 5-6 different cheeses, akin to the range on a painter’s palate, these cheeses offered creamy, pungent, firm and fragrant experiences…. with an intelligently paired condiment alongside each. A grapefruit jelly, a quince or fig paste next to blue cheese and to my delight, I had found my next experiment for my kitchen: reduced balsamic syrup. It was next to either a firm goat cheese or Manchego, I cannot remember. What I DO remember is happily filing away the idea of a reduced balsamic paired with cheese for a simple, yet elegant appetizer (or dessert with a little port, for all of us who enjoy dessert first AND last).
Place 1/2 to 2/3 cups balsamic in small saucepan over medium heat. When it starts to simmer, reduce to low—keep it barely bubbling—and swirl/stir occasionally so it doesn’t burn. In about 10 minutes it will reduce and become syrupy. Pour over a wedge of cheese (I used Manchego, a semi-firm sheep cheese); I plated it with some almonds and another cheese pairing. Whether starting a meal or finishing it, this is simple to make and the results far outweigh the efforts.
Other balsamic brilliance:
- Salmon steak with orange balsamic glaze
- from Kalyn’s Kitchen, Grilled Chicken with Balsamic Vinegar
- from the Mayo Clinic, Strawberry Balsamic Sorbet
- Habeas Brulee’s Balsamic Fudge drops
Comments
So yummy sounding. I once bought a bottle of this (at Williams Sonoma I think) and always meant to try making it.
It sounds good. Though I must admit that I am not that big a fan of Crush.
Your recipe for reducing the balsamic sounds so easy and doable. For some reason, I thought it would be much more difficult–thanks!
I often heard people sing the praises of reduced balsamic vinegar and now you. Have filed it for future use.
Kalyn: well, I haven’t attempted it too many times, so let me know what you discover!
Peabody: good to know… I have had experiences where a place is supposed to be great and I go and am really unimpressed. So interesting, eh?
Clumsy: me too! this is my first round with it!
Cynthia: cool, I hope it turns out!
I have been using balsamic to macerate fruit with wonderful results. Mixed with brown sugar, it makes for wonderful strawberries or peaches. Reducing it….now that’s flavor!