* Exported from MasterCook *
Boka Kitchen Balsamic Vinegar Jelly
Recipe By :Boka Kitchen [restaurant]
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Balsamic vinegar
1 1/2 teaspoons unflavored gelatin -- vegetarian, or agar-agar
6 tablespoons honey
Pour vinegar into small saucepan, sprinkle gelatin over it and let stand
10 minutes. Then stir over medium heat until gelatin dissolves and
mixture is hot but do not allow to come to a simmer. Remover from heat,
stir in honey, divide between desired number of small ramekins. Chill at
least 8 hours before serving (Can be made up to one week ahead. )
Makes about 1 1/2 cups (10 two-tablespoon servings)
AuthorNote: I found a fantastic recipe for balsamic jelly, served at BOKA
KITCHEN + BAR in Seattle. (After I tasted my first batch I think in my
nexdt one I may infuse the balsamic first with a sprig or 2 of fresh
rosemary....). Serve with sliced crusty bread, whipped butter, goat
cheese, whatever you like.
ChupaNote: I added a pinch of Aleppo red pepper for some zing. Next time,
I'll add more.
Source:
"loves2run posted @ cheftalk dot com"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 45 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0
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