Molasses-Balsamic Syrup Reduction
Add bold flavors to a dish can be especially challenging when you cook for vegetarians. This reduction is an easy way to brighten potatoes, yams or other starches.
Yields: 43 Tbs dark brown molasses
6 Tbs aged balsamic vinegar
1.5 Tbs nutrional yeast, optional
For the molasses-balsamic syrup, pour 3 Tbs of molasses and the balsamic syrup into a heavy-bottomed saucepan at a medium high heat for about 6 minutes. Once the syrup starts to bubble, reduce the heat to a low simmer for another 6 minutes. You'll get a nice thick consistency. Remove from the stove, then let the syrup cool down to room temperature.
Drizzle over your dish or place a small amount in a dipping bowl then fill with a good quality olive oil. Accompanied by a complementary bread, you'll have a perfect appetizer.
I used the "full flavor" Brer Rabbit brand molasses.
The nutrional yeast is optional. I like it because it enhances the flavor of the molasses. Besides, it's a good source of protein for vegetarians.
You can let your imagination run wild and create your own syrup with a personal touch. You can add any spice like cinnamon stick (or powder) or substitute the molasses with a pomogranate paste. Count double of the amount of vinegar for a liquid sweetener or equal amount of sugar. Add 2 tablespoons of water if you're using sugarPublished By: on January 19, 2009.