Prep 5 mins
Cook 10 mins
Oh so good. It works with any meat, from game to chicken and also as a base for a vinaigrette. I love it with steak, i just heat it with the pan juices and then drizzle it over and make sure there is enough on the side. Baste chicken with it, or simply glaze it after cooking. The vinaigrette base is terrific. I badgered this out of Charlie, the wonderful co owner with his gorgeous wife Jennifer of Les Fougeres. One of the recipe's missing from their award winning cookbook "a year at les fougeres". I wanted the proportions since sometimes you just want 2 tbs quickly. Also for those who cannot get to Quebec easily. Equal amounts of each and the adjust to your personal taste.
- 1⁄4 cup pure maple syrup
- 1⁄4 cup balsamic vinegar (high quality)
- Put both the maple syrup and balsamic in a saucepan.
- On medium low heat reduce it until thick and syrupy.
- Taste for proportions as every ones is different.
made for ZWT4 2008
This worked like a charm and filled the house with its aroma. That was the best part! We didn't know exactly what to do with the glaze once it was ready, so we brushed it on some chicken fillets and broiled them, brushing more on as it cooked. End result was delicious and attractive, but we'd like to see more suggestions about how to use this resource. Photo Tag 2007.