Balsamic Port Drizzle Recipes

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Balsamic-Glazed Fig & Pork Tenderloin image

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Appetizers Dinner

Time 45m

Yield 12 kabobs.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced

Steps:

Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.

BALSAMIC GLAZE

Balsamic Glaze image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

Ingredients

2 cups balsamic vinegar
½ cup brown sugar

Steps:

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

BALSAMIC-PORT DRIZZLE

Balsamic-Port Drizzle image

Ruby-red Port give this dressing a sophisticated sweetness ad depth that makes it ideal for drizzling over dark greens topped with fresh fruit (try juicy plums), golden raisins or snipped dried apricots, toasted nuts and crumbled goat cheese. From Eating Well.

Provided by Bev I Am

Categories Salad Dressings

Time 20m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup port wine
1/3 cup balsamic vinegar
1 tablespoon honey
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup finely chopped shallot (1 large)
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, to taste
fresh ground pepper

Steps:

Combine port, vinegar, honey, thyme and shallot in a small saucepan.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer, uncover, for 5 minutes.
Remove from the heat and whisk in mustard; oil, salt and pepper.
Serve warm or at room temperature.

Nutrition Facts : Calories 617.4, Fat 28.3, SaturatedFat 3.8, Sodium 958.4, Carbohydrate 56.8, Fiber 1.4, Sugar 39.4, Protein 3.2

BALSAMIC GLAZE

Balsamic glaze image

Make your own balsamic glaze to add to salads. It's easy to make and is lovely drizzled over a caprese salad with tomatoes, basil and mozzarella

Provided by Anna Glover

Categories Condiment

Time 7m

Yield Makes 40ml (6 servings)

Number Of Ingredients 2

Ingredients

100ml balsamic vinegar
2 tsp caster sugar

Steps:

Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep for up to 2 weeks. Drizzle over a caprese or green salad.

Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

BALSAMIC DRIZZLE

Balsamic Drizzle image

A two ingredient recipe that great on salads to grilled meats. I like to drizzle over a spring mix salad with oranges and feta or chevre cheese. From Rachael Ray.

Provided by kristine_kiner

Categories Salad Dressings

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 2

Ingredients

1 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

Nutrition Facts : Calories 13, Sodium 1.4, Carbohydrate 3.4, Sugar 3.3

FILET MIGNON WITH RICH BALSAMIC GLAZE

Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

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