I'm on Orphan-detail again today for the Secret Recipe Club - for a Group B orphan today! - and I am thrilled to be cooking from On the Move-In the Galley. One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. But, in this case, I've been reading this blog for awhile now. So, I was doubly happy to help out.
There are so many recipes I love on this blog. On my short-list: Bacon-Date Tart, Prosciutto-Wrapped Pork Tenderloin, Vieux Carre, and Avgolemono with Lamb Meatballs.
Today, pressed for time and not feeling too good, I opted to do her Basic Balsamic Reduction. I've seen so many recipes that call for a balsamic reduction, but it was nice to have a "recipe." This concentrates the flavor and makes a delicious syrup.
1 C balsamic vinegar
Place this in a saucepan and bring it to a simmer. Simmer until reduced by at least one half. The longer you simmer, the thicker it becomes. That's it!
I served it with some Hickory Salt-Ribbed Lamb Lollipops. Thanks, my love, for grilling tonight out in the cold.
I had a jar of hickory-salt from my visit to one of the Monterey Bay Salt Company salt houses, but you can use any sea salt. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Grill till desired doneness. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve with the balsamic reduction.
One of these days, soon, I'll have to try this balsamic reduction with her Bacon-Date Tart. That sounds too good to resist!
Thanks for the orphan rescue today, and for your kind comments. Wow, you work fast! The sauce sounds a good match for grilled lamb, but I'm really eager to try your Morello Cherry Glaze. It's such fun to play with food.ReplyDelete
You are welcome! Yes, that cherry glaze is good, too. Yours was faster though.Delete
Mmm, sounds like a pretty easy way to add a ton of flavor!ReplyDelete
Thank you so much for adopting our group b orphan Camilla! You are a sweetheart, and your recipe has been featured on the Secret Recipe Club's site, as well as our Facebook pages.ReplyDelete