Balsamic Vinegar and Honey Grilling Glaze
Balsamic Vinegar and Honey Grilling Glaze
Makes about 2 cups
Inspiration
I am always on the lookout for good but not overpowering grilling glazes, and a recipe based on the vinegar and honey combination inspired this one. I added the chili heat and the tartness of dried berries complex, slightly piquant flavors.
Hints
- The butter gives the glaze a wonderful silken consistency. Although it looks very dark in the photo, meat and seafood show through when it is brushed on.
- Without the citrus zest, this glaze is wonderful for grilled chicken, game birds and pork.
Ingredients
¾ cup good balsamic vinegar*
¼ cup honey
½ cup extra virgin olive oil
2 tbs. unsalted butter
1/3 cup dried sour cherries, blueberries or currants
2 tbs. minced fresh rosemary or sage leaves
½ tsp. Chinese chili paste or ¼ tsp. dried red pepper flakes
For Seafood: add 1 tbs. grated lemon or orange zest
Procedure
- Put vinegar and honey into a saucepan and simmer until it is reduced by half. Remove from heat.
- Add remaining ingredients and transfer to a covered glass container until you are ready to use it. This glaze can be refrigerated for two weeks. Heat to melt butter before using.
* For a short but thorough explanation of Balsamic vinegars, from great to gruesome, click on this link
Whole Foods 365 private label makes a CABM approved Aged Balsamic Vinegar, 6.9 FL OZ. for $5.99. It is very good for everyday use and the price is fabulous.
The next post will be a recipe for Grilled Scampi with Pancetta and Balsamic Vinegar and Honey Glaze.
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