#balsamicreduction

From Gastroposter Lisa Worden, via Instagram:

Classic and classy, this Caprese Salad with Balsamic Reduction is a keto-friendly dish that's great for any event. It tastes great and is very fresh because it has ripe tomatoes, creamy mozzarella cheese, and fresh basil leaves. On top of that, the sour balsamic reduction makes it taste even better.

Ingredients: 2 large tomatoes, sliced. 1 ball fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tablespoons balsamic vinegar. 1 tablespoon keto-friendly sweetener such as erythritol. 1 tablespoon extra virgin olive oil. Salt and pepper to taste.

Instructions: Arrange the sliced tomatoes and mozzarella cheese on a serving platter, alternating between them. Tuck the fresh basil leaves in between the tomato and mozzarella slices. In a small saucepan, combine the balsamic vinegar and keto-friendly sweetener. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until it has reduced by half and has a syrupy consistency. Drizzle the balsamic reduction over the tomato and mozzarella slices. Drizzle the extra virgin olive oil over the salad. Season with salt and pepper to taste. Serve the Caprese Salad with Balsamic Reduction immediately as a refreshing and flavorful keto-friendly appetizer or side dish. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

These gluten-free strawberry pavlovas with balsamic are a delightful dessert option that's perfect for a special occasion or any time you crave a sweet treat. The crispy meringue nests are filled with fresh strawberries, a hint of balsamic reduction, and creamy whipped topping.

Ingredients: 4 large egg whites, at room temperature. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic reduction. Whipped cream or dairy-free alternative for serving. Fresh mint leaves for garnish.

Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a clean, dry bowl until they get stiff peaks. Slowly add the granulated sugar while beating the egg whites. Keep doing this until the egg whites get glossy and the sugar is fully mixed in. Add the white vinegar, cornstarch, and vanilla extract slowly and mix them in well. Place 4 separate pavlova nests out of the meringue mixture on the baking sheet that has been prepared. Make a hole in the middle of each nest to hold the toppings. Take the pavlovas out of the oven and heat it up. Bake them for about an hour, or until the outside is golden and the inside is soft. After taking them out of the oven, let them cool down all the way. Take the pavlovas out of the oven and put them on serving plates once they are cool. Place strawberry slices on top of each pavlova, drizzle with balsamic reduction, and add a dollop of whipped cream or a dairy-free alternative. Add fresh mint leaves as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 60 minutes

These gluten-free strawberry pavlovas with balsamic are a delightful dessert option that's perfect for a special occasion or any time you crave a sweet treat. The crispy meringue nests are filled with fresh strawberries, a hint of balsamic reduction, and creamy whipped topping.

Ingredients: 4 large egg whites, at room temperature. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic reduction. Whipped cream or dairy-free alternative for serving. Fresh mint leaves for garnish.

Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a clean, dry bowl until they get stiff peaks. Slowly add the granulated sugar while beating the egg whites. Keep doing this until the egg whites get glossy and the sugar is fully mixed in. Add the white vinegar, cornstarch, and vanilla extract slowly and mix them in well. Place 4 separate pavlova nests out of the meringue mixture on the baking sheet that has been prepared. Make a hole in the middle of each nest to hold the toppings. Take the pavlovas out of the oven and heat it up. Bake them for about an hour, or until the outside is golden and the inside is soft. After taking them out of the oven, let them cool down all the way. Take the pavlovas out of the oven and put them on serving plates once they are cool. Place strawberry slices on top of each pavlova, drizzle with balsamic reduction, and add a dollop of whipped cream or a dairy-free alternative. Add fresh mint leaves as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 60 minutes

Celebrate turning 40 with this elegant wine and food pairing. A classic Cabernet Sauvignon perfectly complements the richness of filet mignon topped with tangy goat cheese and a balsamic reduction.

Ingredients: 1 bottle of Cabernet Sauvignon. 8 oz filet mignon steaks. 1 tbsp olive oil. Salt and pepper to taste. 1 cup balsamic vinegar. 4 oz goat cheese. 1/4 cup chopped fresh parsley.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the filet mignon steaks, and then brush them with olive oil. For medium-rare steaks, grill them for 5 to 6 minutes per side, or until they're done the way you like them. Bring balsamic vinegar to a boil in a small saucepan over medium-low heat while the steaks are cooking. Turn down the heat and let it simmer for about 5 to 7 minutes, or until the vinegar thickens and is cut in half. Take the steaks off the grill and give them a minute or two to rest. Put a steak on a plate, drizzle with balsamic reduction, and top with goat cheese crumbles. Serve with a glass of Cabernet Sauvignon and chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free strawberry pavlovas with balsamic are a delightful dessert option that's perfect for a special occasion or any time you crave a sweet treat. The crispy meringue nests are filled with fresh strawberries, a hint of balsamic reduction, and creamy whipped topping.

Ingredients: 4 large egg whites, at room temperature. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon cornstarch. 1 teaspoon pure vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic reduction. Whipped cream or dairy-free alternative for serving. Fresh mint leaves for garnish.

Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a clean, dry bowl until they get stiff peaks. Slowly add the granulated sugar while beating the egg whites. Keep doing this until the egg whites get glossy and the sugar is fully mixed in. Add the white vinegar, cornstarch, and vanilla extract slowly and mix them in well. Place 4 separate pavlova nests out of the meringue mixture on the baking sheet that has been prepared. Make a hole in the middle of each nest to hold the toppings. Take the pavlovas out of the oven and heat it up. Bake them for about an hour, or until the outside is golden and the inside is soft. After taking them out of the oven, let them cool down all the way. Take the pavlovas out of the oven and put them on serving plates once they are cool. Place strawberry slices on top of each pavlova, drizzle with balsamic reduction, and add a dollop of whipped cream or a dairy-free alternative. Add fresh mint leaves as a garnish and serve right away.

Prep Time: 20 minutes

Cook Time: 60 minutes