Thursday, August 19, 2010
This balsamic glaze is sweet, tangy, and packed with flavor. It has a perfectly thick consistency that provides a nice finish to any dish.
It's a versatile glaze that can be used in many ways. A few examples I've wanted to try are tossing chicken in this deliciously thick glaze and grilling it for a family BBQ... or tossing it with cooked broccoli, snap peas, and chicken served over a bed of rice for an easy Asian inspired meal... or even tossing it with wings for a Superbowl party appetizer.
Without a doubt this is a great recipe to have on hand and experiment with. It's extremely flavorful and will leave you licking your plate!
Adapted from Giada De Laurentiis
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
1 tablespoon cornstarch
2 tablespoons water
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large bowl. Stir contents with a whisk until the honey and brown sugar dissolve.
Place the marinade in a small saucepan. Bring the marinade to a boil. Then reduce the heat to simmer and cook over low heat for 10 minutes. In a little bowl mix 1 tablespoon of cornstarch and 2 tablespoons of water until the cornstarch smooths. Add more water if needed. Add to the marinade and simmer for another 5 minutes, stirring constantly until thickened.