The balsamic reduction glaze is a craze

May 29, 2010 - PRLog -- Balsamic reduction is turning up everywhere glazes, drizzles, dressings, marinades, basting, drizzling or grilling is required. This concentrated, gooey nectar comes plain, and fig, walnuts or raspberry flavor and it could be in your best friend’s kitchen or at a five star restaurant. Balsamic reductions are made with fresh or dried fruits and nuts, sugar or high fructose corn syrup.

Truffle honey is perfect for meat glaze, crepe dressing, cheese, spreading over fruit or cake, or topping off ice cream and sorbet. Plain or truffle honey would also work very well with thin strips of gorgonzola dusted with bittersweeet chocolate and then garnished with threads of honey. A tawny port or a dessert wine would add the perfect finishing touch. Read the full version here: http://winedineguide.com/w/?p=2271

# # #

WineDineGuide.com: WineDineGuide® is dedicated to those who believe that there's so much more more to a Restaurant than points and stars. Visit the WineDineGuide magazine for the Hudson Valley, http:www.//winedineguide.com/w