egrees F.
Make the glaze: Put garlic and rosemary in
For the glaze, combine the balsamic vinegar, honey, cherries and cayenne
Continually whisk balsamic vinegar and brown sugar in
he recipe.
While the lamb is resting, bring the balsamic vinegar
Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat.
Bring to a boil and cook 5-6 minutes.
Stir in oil.
Season salmon with salt and pepper to taste.
Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.
b>balsamic vinegar salad dressing.
Set aside while making the glaze.
oney aside.
Stir the fig preserves, pomegranate molasses, and cinnamon
poon until reduced to a glaze, about 1 minute. Spoon evenly
br>(If you prefer use glaze recipe above).
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ith foil.
Add the balsamic vinegar and brown sugar to
ith whole cloves.
Spoon glaze (recipe follows) over ham and return
Bring one cup of balsamic vinegar to a boil then turn down heat to simmer for 10 minutes. Balsamic vinegar should reduce to approx 1/4 cup drizzle over bruschetta if desired.
.* I don't add the 1 tbsp sugar when reducing as I don't like mine to sweet but feel free to use it if you prefer.
Combine balsamic vinegar, dark brown sugar, and soy sauce in a small saucepan.
Simmer, uncovered, over medium-high heat for two minutes.
lace and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
br>To make the glaze, combine brown sugar, fig jam, apple juice
Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.
To make the spiced balsamic glaze, combine vinegar, sugar, cinnamon and
Preheat the grill to medium-high. Brush chicken, eggplant and figs with olive oil. Season to taste.
Grill chicken and eggplant 2-3 mins each side, until chicken is cooked through and eggplant is just tender. Place chicken on a platter; let stand, loosely covered with foil, for 5 mins.
Cook figs, skin-side down, 30 seconds, until pale grill marks appear.
Divide endive and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with balsamic glaze.