Zinfandel Glaze
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1 (750-ml) bottle red Zinfandel
2 tablespoons honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
Step 2
Remove from the heat, stir in the honey, and let cool slightly. Whisk in the oil and season with salt and pepper. Keep warm.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
