Reduction Rules

How you reduce balsamic vinegar can make a huge difference in the end result.  It's best reduced ever-so gently in an shallow, non reactive oven-proof pan or dish for several hours, 4-5 would probably do the trick, at around 175 F or less, so that it never boils or simmers, then there will be magic.  The violent reduction of balsamic over flame can create bitter or harsh flavours as the already caramelized grape must sugar will probably begin to burn. 


Using cornstarch to thicken it is always an option but since it's used more frequently to dupe consumers in to believing a product is aged, it’s therefore kinda bogus in our opinion.  The point of a real balsamic reduction is to intensify the lovely rich, dried fruit characteristic inherent in a Solera aged authentic balsamic which include notes of fig, raisin, cherry, etc, while creating an unctuous condiment.  Thickeners just affect thickness, of course, and do not truly make a product rich or more complex.


Blueberry Glaze



Serve warm or over pancakes and waffles

Banana Walnut Bread



No sugar added! A delightful twist on an old favourite.

Salted Dark Chocolate, Pretzel And Caramel-Rippled Ice Cream



Infectious recipe for Salted Dark Chocolate, Pretzel And Caramel-Rippled Ice Cream.

Lemon Olive-Oil Cake



A delicious recipe for Lemon Olive-Oil Cake originally posted on Epicurious: http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274

Toasted Almond & Lemon Agrumato Cake With Strawberry Preserves



Feel good recipe for Toasted Almond & Lemon Agrumato Cake With Strawberry Preserves.

Dark Chocolate-Blood-Orange Agrumato Cake with Blood Orange Ganache



Delightful recipe for Dark Chocolate-Blood-Orange Agrumato Cake with Blood Orange Ganache.

Dairy-Free, Butter Olive Oil Cinnamon Buns



Yummy recipe for Dairy-Free, Butter Olive Oil Cinnamon Buns.

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