It is an energetic (ha!) game for groups of two to six players who are eager to engage in a few hours of cutthroat competition over scare resources. Wine, cheese, and bottled tea help lighten the mood.
I distinctly remember the first time I heard of a balsamic reduction. It was years ago while watching Giada on the Food Network. It sounded so fancy and complicated, but I quickly learned that it was just fancy, not complicated.
Reduced balsamic vinegar or a balsamic glaze is one of my favorite sauces. It is the perfect versatile, tart and sweet topping. From adding a bit of sweetness to flatbreads to adding a hint of tart depth to strawberry ice cream, the possibilities are endless. On the savory side, balsamic reductions are great for topping off salads, tossing vegetables for roasting, glazing grilled tofu, or garnishing soups. On the sweet side, it works great with fruit, yogurt, and even ice cream.
The best part is how easy it is to reduce balsamic vinegar. It only requires only one ingredient and no special equipment, and the entire process takes less than 20 minutes!
Here I used my freshly reduced balsamic vinegar as a finishing touch to Caprese bruschetta made with homemade mozzarella cheese.
I know I just admitted that I try not to eat pasta, but every now and then I make exceptions, like this Pea-Pesto Ricotta Ravioli. I jazzed up some basic ravioli pasta and the result was delicious and easy.
In a few minutes with three basic components, ravioli, pesto, and cheese, I plated a nice-looking dinner.
Hi, I’m Nina and I love creating things! In my personal and professional life, I’m continually making things and problem solving. On weekends and evenings, you can often find me experimenting with vegetarian recipes, DIY crafts, organization solutions, and more. Up As I Go is a showcase of some of my projects. I hope you enjoy!