Thursday, August 5, 2010

Balsamic & Red Wine Vineagrette Jelly over a Caprese Salad with Pesto Chicken

To go along with my seared sea scallops, I created my own take on a caprese salad...  First we grilled up some pesto chicken & sliced some fresh heirloom tomatoes & mozzarella & set it aside.

For the dressing... I simmered half a cup of balsamic with half a cup of red wine & reduced it slightly while adding in fresh ground pepper.  At the end, I added in a packet of gelatin, and put it in the freezer to set. 

20 minutes later & voila, a lovely balsamic jelly with the nice rich color of the vinegar, but the bite cooked out.  I added a sprig of fresh basil to each plate, also using it as a place holder for the dressing.  As the plate heated up with the addition of the chicken, the dressing slowly started to melt beautifully over the whole plate.

This is something I would absolutely do again.  It worked out perfectly, the texture was interesting, and the flavor was light and delightful.

I also added a little bit of the left over butter foam to give the chicken an extra burst of flavor.  Now I just wish the lighting in my kitchen were better so these pictures didn't end up so yellow.  Sad.


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