Recipes for Balsamic Red Wine Glaze
Inspired by an Italian Classic, this glaze is a great way to brighten the flavor with sweetness and tartness. Very simple four ingredients in perfect ratio to deliver well developed flavor!
Chef Tai’s Balsamic Glaze
Try straight out of bottle on these dishes!
Try straight out of bottle on these dishes!
- Glaze over Grilled Salmon
- Glaze over Grilled Chicken with Crispy Skin On.
- Caprese Salad with Tomato, Basil, and Fresh Mozzarella Cheese
- Drizzle over Grilled Steak Kabobs
- Drizzle over Grilled Vegetable
- Drizzle over Pizza as a finishing sauce
Balsamic Gelee
½ stick Shiro Kanten (Agar-Agar)
1 ¼ cup water
1/8 cup sugar
1/8 cup Chef Tai’s Balsamic Red Wine Glaze
Soak Kanten in water for 30 minutes. Then boil until Kanten melts. Then add sugar and balsamic glaze and cook from 10 to 15 minutes in medium flame. Remove from flame and cool in a flat pan until kanten hardens.
½ stick Shiro Kanten (Agar-Agar)
1 ¼ cup water
1/8 cup sugar
1/8 cup Chef Tai’s Balsamic Red Wine Glaze
Soak Kanten in water for 30 minutes. Then boil until Kanten melts. Then add sugar and balsamic glaze and cook from 10 to 15 minutes in medium flame. Remove from flame and cool in a flat pan until kanten hardens.
Black Ketchup
2 cup tomato paste
2 cups water
1 cup sugar
1 onion, chopped
1 stalk celery, finely chopped
2 cup Chef Tai’s Balsamic Red Wine Glaze
pinch cloves
pinch cinnamon
pinch basil, chopped
pinch freshly groundblack pepper
3 tbsp. honey
Mix first 6 ingredients in blender until smoothly pureed. Place in large stainless steel saucepan on stove. Add remaining ingredients to saucepan. Simmer over low heat until reduced by half, stirring occasionally to prevent sticking. Push the mixture through a fine sieve to render smooth ketchup. 4Let cool. Refrigerate in sealed containers.
2 cup tomato paste
2 cups water
1 cup sugar
1 onion, chopped
1 stalk celery, finely chopped
2 cup Chef Tai’s Balsamic Red Wine Glaze
pinch cloves
pinch cinnamon
pinch basil, chopped
pinch freshly groundblack pepper
3 tbsp. honey
Mix first 6 ingredients in blender until smoothly pureed. Place in large stainless steel saucepan on stove. Add remaining ingredients to saucepan. Simmer over low heat until reduced by half, stirring occasionally to prevent sticking. Push the mixture through a fine sieve to render smooth ketchup. 4Let cool. Refrigerate in sealed containers.
Balsamic Red Wine Ice cream sauce with EVO and Salt
1 cup of Chef Tai’s Balsamic Red Wine Glaze
½ cup of honey
Pinch of salt to season
Drizzle of Extra Virgin Olive Oil
1 Pint of Vanilla Ice Cream
Warm up Balsamic Red Wine Glaze in a Stainless Steel Pot or Pyrex Bowl. Add Honey and mix well until fully incorporated.
Let the mixture cool down completely to room temperature.
Place a Scoop of Vanilla Ice Cream and drizzle this delicious sauce over the ice cream and finish with EVO oil and pinch of large flake salt to give a nice contrast.
1 cup of Chef Tai’s Balsamic Red Wine Glaze
½ cup of honey
Pinch of salt to season
Drizzle of Extra Virgin Olive Oil
1 Pint of Vanilla Ice Cream
Warm up Balsamic Red Wine Glaze in a Stainless Steel Pot or Pyrex Bowl. Add Honey and mix well until fully incorporated.
Let the mixture cool down completely to room temperature.
Place a Scoop of Vanilla Ice Cream and drizzle this delicious sauce over the ice cream and finish with EVO oil and pinch of large flake salt to give a nice contrast.
Balsamic Red Wine Steak Sauce
2 Oz. Chef Tai’s Balsamic Red Wine Glze
2 tbsp of butter
Salt and Pepper to taste
Melt the butter on low heat to incorporate butter into the sauce. Once incorporated, set aside to cool down to luke warm temperature. Add salt and pepper if you would like. It is a great sauce to pair with your favorite grilled steak or pork chop!
2 Oz. Chef Tai’s Balsamic Red Wine Glze
2 tbsp of butter
Salt and Pepper to taste
Melt the butter on low heat to incorporate butter into the sauce. Once incorporated, set aside to cool down to luke warm temperature. Add salt and pepper if you would like. It is a great sauce to pair with your favorite grilled steak or pork chop!
Crispy Brussels and Bacon
2 pounds Brussels sprouts
1/4 cup olive oil
2 teaspoon kosher salt
⅛ cups of Crispy Bacon Bits
4 oz Arugula or Baby Kale
1 oz Red Bell Pepper, Finely Minced
1 oz White Onion, Finely Minced
3 tablespoons Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves. Cut each Brussels sprout in Quarter through the stem.
Place the Brussels sprouts on a baking pan. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 20 minutes total.
Pull the baking pan out of the oven and set it aside. Now, heat a large size fry pan on high heat. Once the pan is hot, add the oven baked brussels sprouts with oil that is still remaining in the pan. Quickly add the red bell pepper, white onion, crispy bacon bits, and give it a quick toss. Turn the heat off and add the Arugula or the Baby Kale. There is plenty of residual heat and you will not need the extra heat to cook through the greens. Give it another quick toss. Place everything on a serving platter or a bowl. Drizzle with the balsamic red wine glaze from the bottle and serve immediately.
2 pounds Brussels sprouts
1/4 cup olive oil
2 teaspoon kosher salt
⅛ cups of Crispy Bacon Bits
4 oz Arugula or Baby Kale
1 oz Red Bell Pepper, Finely Minced
1 oz White Onion, Finely Minced
3 tablespoons Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves. Cut each Brussels sprout in Quarter through the stem.
Place the Brussels sprouts on a baking pan. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 20 minutes total.
Pull the baking pan out of the oven and set it aside. Now, heat a large size fry pan on high heat. Once the pan is hot, add the oven baked brussels sprouts with oil that is still remaining in the pan. Quickly add the red bell pepper, white onion, crispy bacon bits, and give it a quick toss. Turn the heat off and add the Arugula or the Baby Kale. There is plenty of residual heat and you will not need the extra heat to cook through the greens. Give it another quick toss. Place everything on a serving platter or a bowl. Drizzle with the balsamic red wine glaze from the bottle and serve immediately.
Panzanella Salad with Garlic Crouton (balsamic glaze)
6 cups of Garlic Bread Croutons
2 Pound ripe cherry tomato, cut in halves
6 oz mozzarella cheese pearls
½ Red Onion, Finley diced
½ cup Basil Leaves, coarsely sliced
2 Garlic, Finely chopped
Pinch of Salt and Black Pepper to taste
For the Sauce:
½ Cup Extra Virgin Olive Oil
½ Cup Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
½ tsp salt
In a large bowl, combine the Sauce Dressing Ingredients and whisk until mixed smoothly. Add the red of the ingredients and toss well. Serve in a large platter or bowl
6 cups of Garlic Bread Croutons
2 Pound ripe cherry tomato, cut in halves
6 oz mozzarella cheese pearls
½ Red Onion, Finley diced
½ cup Basil Leaves, coarsely sliced
2 Garlic, Finely chopped
Pinch of Salt and Black Pepper to taste
For the Sauce:
½ Cup Extra Virgin Olive Oil
½ Cup Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
½ tsp salt
In a large bowl, combine the Sauce Dressing Ingredients and whisk until mixed smoothly. Add the red of the ingredients and toss well. Serve in a large platter or bowl
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