I bust this little gem out any time I am having friends over for dinner, and want to serve a pre-meal nosh that is tasty, pretty and quick. Everyone always loves it, and asks what the heck it is and how the heck I made it. My answer is, “I boiled vinegar.” And other than opening the goat cheese and plopping it on a dish, that’s all there is to it. The only tricky part is keeping a very close eye on the vinegar. It goes from its regular liquid state to tar stuck to the pan in about 30 seconds, so you have to remove it from the heat as soon as it starts to thicken. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.
Goat Cheese with Balsamic Reduction Drizzle
however much goat cheese you feel like eating/serving
a cup or so balsamic vinegar
dash garlic powder (if you so desire)
Bring the vinegar to a low boil over medium heat for 15-20 minutes, stirring very often. Add the salt and/or garlic powder if that sounds good to you. Remove from heat when the vinegar starts to thicken and is reduced by a little over three quarters. Cool for a few minutes (sometimes I’ll even put it in the fridge for several minutes if I’m in a rush) and drizzle over goat cheese. Mmmm, it looks like a hot fudge sundae… Serve with crackers or bread or what have you.