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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I'm planning to make a fruit salad tomorrow to bring
over to Mom's house for Christmas. However, only after buying the ingrediants did I realize that this is a wholly new recipe, not even close to anything I've ever made before. Therefore constructive comments (hah!) would be appreciated. I'm planning on combining peeled and cut-up chunks of two ripe mangoes, two Asian pears, and two chayote squash. I'll take a whole bottle of TJ's balsamic vinegar and reduce it to a syrup, and use that for a dressing. Does anybody see a flaw in that plan? Sources of concern a a) I've never made a fruit salad of any type before (though I've eaten them) and b) I've never reduced balsamic vinegar before, nor eaten anything with a reduction of balsamic vinegar. I saw Lidia Bastianich do it on TV, which gave me the idea. I have eaten raw, peeled, and sliced chayote squash drizzled with balsamic vinegar straight from the bottle, and that is a good combination. That's what gave me the idea of making this salad. That, plus I bought the vinegar a couple months ago on a whim, haven't opened it, and it is apparent I won't be using it in my normal cooking. (In the past, I would add it to beer, but I stopped drinking beer a few months ago when the supermarket I frequent stopped carrying my brand.) The vinegar in question comes in a small square bottle -- TJ's carries a few types, and this is the one that seems especially good for a low-priced balsamic vinegar. I'm considering poaching some of TJ's dried wild blueberries in the vinegar while reducing it and adding those to the salad, but that seems like too much of a risk. I'm already venturing far enough into uncharted territory. I've already got the blueberries, so it would be no effort to change my mind, though. |
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