I love blueberries and try to find as many ways I can think to use them in my cooking. You could say blueberries saved my life. Here's a link to an article talking all about the benefits of blueberries in your life and how they saved my life. They are number one among all of the top 40 fruits and vegetables in the world in one specific area of interest.
The Blueberry Balsamic Reduction Sauce
Goes Great With -
- Salmon - or any other fish with a strong flavor that can stand up to other big flavors, Salmon is a classic in this line of thinking of bold sauces.
- Beef - It really does taste great with beef. Beef has a big flavor and the balsamic vinegar in the recipe helps cut through the richness of the beef and helps balance out the dish.
- Pork - I love basting pork ribs on the bbq or grill with this sauce. The flavor profile is one that your guests will be beyond impressed with. It's one of those super-secret flavor weapons. I would suggest adding a little bit of chipotle in adobo sauce to up the bbq/grill flavors.
- Bacon-wrapped food items. The blueberry balsamic reduction is the perfect pairing. The strong fattiness of the bacon is balanced with the sauce. Creating a flavortown explosion in your mouth.
What is Balsamic Vinegar?
Balsamic vinegar (Italian: aceto balsamico) is a very dark, concentrated, and intensely flavored vinegar made wholly or partially from grape must, originating in Italy. The term "aceto balsamico" is unregulated, but there are three protected balsamic vinegars: "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena), "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of the Emilia Region), and "Aceto Balsamico di Modena" (Balsamic Vinegar of Modena). The two traditional balsamic kinds of vinegar are made the same way from reduced grape must be aged for several years in a series of wooden barrels and are produced exclusively in either the province of Modena or the wider Emilia region surrounding it. The names of these two kinds of vinegar are protected by the European Union's Protected Designation of Origin, while the usually less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must be blended with wine vinegar and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status.
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