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In the past few months I have posted several recipes that I don’t consider to be true recipes. Although they require some cooking or kitchen skills, they usually contain only one or two ingredients and involve a minimal number of steps. However, I do believe that all of them are useful. Sometimes a reduction, which has only one ingredient, may be what makes an entrée a shining star.
To deliver these helpful hints to Think Tasty readers, I have created a new category of recipes- Simple Solutions. Approximately once a month, a new, yet uncomplicated, recipe will be featured. All of these recipes will contain minimal ingredients and entail very few steps. However, each and every one will deliver that little something extra that you need.
This month’s recipe came to fruition through happenstance. I planned a dinner of grilled zucchini and summer squash, pan-fried Halloumi, lamb kebobs,and tzatziki. Unfortunately, while I was at the grocery store I forgot to purchase pomegranate juice to make a glaze for the kebabs. Thankfully I had white grape juice on hand. Although it has a different flavor, I knew it would provide the sweetness I was seeking.
My husband, older son, and I enjoyed this meal and agreed that the reduction provided a tasty contrast to the garlicky flavor of the tzatziki and the savory taste of the kebab. It truly was a simple solution.
- 1 cup white grape juice
- Pour juice into a small saucepot, and place over medium heat.
- Once boiling, reduce to a simmer.
- Cook for approximately 15 minutes, or until volume has reduced to 1/4 cup.
- The juice should thicken and when poured from a spoon have a consistency similar to maple syrup.
- Use as desired or refrigerate.
