Bourbon Balsamic Syrup Recipes

BOURBON SYRUP

Steps:

• In a medium saucepan over medium heat, stir together the sugar and water, and cook until the liquid just begins to boil. Immediately reduce the heat to medium-low and cook at a very low simmer, stirring constantly, for 2 minutes.
• Remove the saucepan from the heat and slowly pour in the bourbon, stirring carefully so that the mixture doesn't bubble over.
• Return the saucepan to medium-low heat and cook, stirring occasionally, for 3 minutes more. Remove from the heat and let the syrup cool slightly.☞TESTER TIP: Don't expect the syrup to thicken much as it cools. It will stay relatively thin-but delectable!
• Use the syrup immediately or pour into a sealable jar and refrigerate for up to a month. (To reheat, warm in the microwave for 30 to 40 seconds, but watch very closely to prevent an overspill!)

MAPLE BOURBON SALMON

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

BOURBON BALSAMIC SYRUP

Steps:

• Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.
• Cook, stirring occasionally, until the liquid reduces to about 1/2 cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools. Salt to taste, and serve warm or at room temperature.