Thursday, April 17, 2014

.:crepe day:.

so, guys, we are back with a foodie post... ^^ the game changer today is a balsamic vinegar reduction called "glassa" here, you know, because it is THAT good...



really, I'm seriously infatuated with it... it goes perfectly with salad, crepes (today's menu), baked pears (or any other fruit... cantaloupe? yep! apples? good and done!) and blue cheese (I know some people can't stand smelly cheese, or any cheese at all, but this is just heavenly), and I'm anticipating our easter lunch featuring veal with that goodness to coat it... really, I could literally eat it with a spoon...

now, things to consider before starting; if you're gonna do it, do it right! get a GOOD quality balsamic vinegar otherwise you're just wasting your time and money (because, let's face it, not even bad balsamic is what I'd call cheap for a condiment)... secondly, vinegar is NOT water (or milk)... it is basically alcohol, so much that people should ask your id when you buy it (ok, kind of stretching a little, but still, I would give it to my daughter)... but again, that is why it tastes so amazingly delicious... ^^ and last, but not least, don't expect your mixture to look ready when you turn off the heat, it needs to sit for a while... the recipes will tell you the thing should look syrupy as consistence goes, but the truth is: it shouldn't! It will most certainly look syrupy when it gets cold... while still hot it will be dense, but that is about it...



there! are you ready to start? you will need your favourite mixing utensil, ONE part brown sugar, and FOUR parts balsamic vinegar... I used 1/4 cup sugar and 1 cup vinegar... It can be kept up to 3 months in the fridge (though I bet it will be over before a fortnight), but use a glass jar with lid...



put the vinegar in the pan, turn on the heat to medium and add the sugar... mix for some minutes until you feel the sugar has been completely dissolved... then keep on mixing sporadically until it comes to a boil...



don't wait to see those angry bubbles you get with water... see those shy buddies around the edges? that's what you're looking for, otherwise you'll ruin your glassa... when it hits that point turn the heat to low and wait patiently for the mixture to reduce, mixing once in a while...



very important, keep your head away from the fumes!!! yep, that would be the vapour... but remember this stuff is extremely alcoholic? as in, all the alcohol is evaporating before your eyes... if you manage it, all right, or you could just get drunk with the smoke... if you choose the second option tell how it went, and if your nose and eyes survived the experience...

So... getting down to business... it should simmer for about 20 minutes, no much more than that... and sorry about the voice, and the blabbering, and the strange instructions, if you manage to hear anything at all... just a video was the best way to have you see when to stop...
video

there... when it looks like that it is good... it sticks a bit to the bottom of the pan when you move it... the mixture sure looks denser, but not syrupy at all... relax, you are good... another thing, it will be about half the original amount, so you should take that into consideration when thinking about quantity...

now, bottle it up and leave the jar open until it cools down... after that it is only using it or putting it away in your fridge for future use...

and this:



is our final result... some smelly cheese with speck, crepes filled with mixed vegetable and besciamella, with our lovely glassa  on top of it... Buon Appetito!

ps.: we couldn't wait for the glassa to cool (it doesn't take long, about 10 minutes) because we love it that badly...










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