My sister came through and Jenna shared the recipe for the Balsamic Syrup I used to garnish the Butternut Squash Soup!
She says:
How fun! Thanks for sharing! Syrup was ridiculously easy – balsamic vinegar mixed with half the amount of sugar (I used 1 1/2 cups of vinegar and 3/4 cups sugar) in a heavy saucepan .. boil…simmer… reduce until it coats the back of a spoon. Or until half its original volume, if you have an eye for things like that.
Mmmmm. Yummy!
At Thanksgiving, Jenna served fresh fig halves, topped with prosciutto and goat cheese, drizzled with the syrup over the top. They were heavenly!
Thank you to my sister and to Jenna. Undying friendship and gratitude coming your way!
I remembered reading this when I was thinking of what to top tonight’s buttermilk crust pizza. I leaned in a raspberry-goat cheese direction, but was stumped on the sauce. Conveniently, even though I’d run out of balsamic making a reduction for a rare steak a few weeks earlier (the steak was medium, the sight of steak in our house is rare), I had a bottle of pomegranate-infused red wine vinegar. So I did the same trick, and will use that as the “sauce” on tonight’s pizza.
I’ll let you know how the pizza turns out, but CSA Mom, your sister, and Jenna–thanks, the sauce is delish!
Please do let me know how it turns out! I’ve been considering trying it with the extra pickled beet juice that you had suggested I save. 😉